Spinach Quiche Muffins

Ingredients

Filling

• 500 g fresh spinach
• 1 onion, finely chopped
• 200 g bacon, diced
• 200 g mushrooms, sliced
• 2 tsp BlixSam Garlic Melt
• 1 tsp paprika
• Freshly ground black pepper, to taste
• 1 packet Potato Bake sauce mix
• Milk (according to the packet instructions)

Base

• Ready-made puff pastry or shortcrust pastry
• 200 g grated cheddar or mozzarella cheese

Method

1. Preheat the oven to 180°C and generously grease a muffin pan with non-stick spray.
2. Cook the spinach in lightly salted water until tender. Drain well and squeeze out as much excess liquid as possible.
3. Fry the bacon until golden and crispy.
4. Add the onion and mushrooms and cook until softened.
5. Stir in the BlixSam Garlic Melt, paprika and black pepper, allowing the spices to bloom in the bacon fat for about 30 seconds.
6. Mix the Potato Bake powder with the milk according to the package instructions and add it to the bacon mixture. Simmer until thickened.
7. Stir in the well-drained spinach.
8. Cut circles from the pastry and press them into the muffin pan cavities.
9. Spoon the creamy spinach mixture into each pastry cup.
10. Sprinkle generously with grated cheese.
11. Bake for 25 minutes, or until the pastry is golden brown and the cheese is melted, bubbling and beautifully golden.

Serving Suggestion