It’s like a quiche, like a frittata, and like a savory pie, but BETTER and bite-size! It’s taken me a few attempts to get the perfect taste, I suggest playing around with the recipe to find your favorite combo.
6 store-bought pastry crusts (you can you use filo dough as well, just wrap it into a pouch and butter well)
2 big handfuls of baby spinach, washed and dried, then chopped
1 small yellow onion, diced
3 medium button mushrooms, wiped clean then diced
1 cup grated colby cheese (jack cheese would work really well too – i don’t have jack cheese here. boo.)
3 egg whites
fresh ground pepper
preheat oven: 250°C
Step 1: The filling
In a small saucepan on low heat, melt some butter and throw in the onions. Let the onions sweat a bit till their see through and then throw in the mushrooms. This is a good time to add garlic salt and pepper if you like more punch. Let the mushrooms soften just a little, then throw in the chopped spinach. Turn the heat off as soon as the leaves begin to wilt. Take the pan off the heat and let the entire mixture cool.
Step 2: The mixing
Throw the cooled filling into a mixing bowl and fold in the grated cheese – make sure you leave about 1/4 cup of the cheese out – you’ll need it later! Make sure the filling is cool enough so the cheese doesn’t melt. This is also another good opportunity to add in more salt and pepper. Now slowly mix in the egg whites, make sure you’re not whipping, just mixing.
Step 3: The baking
Fill the pastry cups just to the top and then sprinkle the rest of the cheese on top. You can brush some butter on the top of the pastry part if you like. bake for about 20 mins on 250°C and then another 5 mins at 200°C. The top layer of cheese should be melted and toasty.