2 ½ cups flour
1 teaspoon salt
1 teaspoon sugar
2 stick butter, cold
¼ cup ice water
Place all ingredients except the water in a blender or food processor and pulse, adding the water slowly. Add up to 1 cup extra water, until the dough sticks together. Wrap dough in wax paper and refrigerate for at least an hour.
Filling
2 tablespoons butter
2 cups mushrooms, chopped
2 cups frozen spinach (or 4 cups fresh)
2 cups sour cream
4 eggs
½ cup parmesan, grated
¼ cup flour
1 tablespoon heavy cream
1 teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon salt
2 cups cheddar cheese, grated
Melt the butter in a frying pan and cook the mushrooms until soft. Remove from the pan and set aside. If using fresh spinach, fry in olive oil and set aside.
Put the sour cream, eggs, parmesan, flour, heavy cream, onion powder, garlic powder and salt in a blender and run until smooth.
In a large bowl, combine the egg mixture, spinach, mushrooms and cheddar cheese.
Preheat oven to 350F. Roll out the chilled dough and cut small circles. Place circles into muffin tins, pressing to cover the bottom and sides.
Scoop the egg mixture into each crust. Bake 30-45 minutes, or until dough edges are golden brown and the egg mixture is no longer runny.