Mini Quiche with Spinach and Mushrooms


Lately the baking bug has caught me and I keep trying new recipes to learn this fine art and enjoy new flavours. I have already baked some delicious breads and was looking for a new type of recipe this time.

Luckily I found one on a cooking blog I follow very closely named Curry Trail managed by Ms. Jyothi Rajesh. You can follow her Facebook Page as well.

This recipe sounded very interesting and easy to follow plus it had 2 of my favourite ingredients – Mushrooms and Bell Peppers. The preparation process wasn’t very tedious and was quite fun too thanks to all those lovely colours! I am sure I would get better with this during future attempts. Baking seemed very cumbersome before I started this journey but believe me it isn’t as difficult as it seems!

The final result was very rewarding indeed as the quiche came out delicious, soft and very fluffy! Do give it a shot folks!

The original recipe I followed: Mini quiche with spinach and mushroom without crust


Eggs – 4
Mushroom – 1 packet (chopped)
Spinach (Palak) – 1 bunch (washed and chopped)
Bell Peppers – 1 (chopped)(I used red and yellow – half & half)
Spring Onions – 3 stalks (chopped) (I used both the white and green part of the onions)
Olive Oil – 2 tspn + for greasing
Grated Cheese – 2 tbspn (I used cheddar)
Black Pepper Powder – 2 tspn (for vegetables) + 1 tspn (to add to the eggs)
Salt as per taste


1. Wash/clean all the vegetables to be used and chop them into small pieces. Keep aside.

Ahh! Those colours…

2. In a pan heat the olive oil and add the white part of spring onions. Bhunno for 1 minute.

3. Add the chopped mushrooms and bhunno until mushrooms it’s half cooked and it starts releasing water.

4. Now add the bell pepper and bhunno for 1 minute.

5. Add the spinach (palak) and green spring onions and Bhunno. Season with black pepper powder and salt and mix. Switch off flame as the vegetables must not be fully cooked. The vegetable filling is ready now.


6. In a bowl add the eggs, black pepper and salt. Whisk thoroughly.

7. Line up muffin tray with paper cup liners and grease them properly with olive oil. Pour the egg mixture into the liners until half filled.

8. Next add the vegetables over the egg mixture. Spoon vegetables until the liners are filled up full and sprinkle grated cheese on top.


9. Bake them in pre-heated oven at 200 deg C for 25-30 minutes.


10. Let them cool off for 5-10 minutes, slice them and then enjoy your hardwork!

11. They are perfect for a breakfast or for the evening tea sessions.


12. Thank Ms. Jyothi Rajesh first and me later.

So till the time we meet again…

Cheers to life…

Till then ride safe and have safe sex…

Inquilab Zindabad…

Hasta la Victoria Siempre…

Jai BoP!

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