Mouthwatering Spinach and Mushroom Quiche Muffins Recipe
Introduction
These mouthwatering spinach and mushroom quiche muffins are a perfect savory snack or breakfast option. Packed with fresh vegetables and a cheesy egg custard, they’re easy to make and great for meal prep. Enjoy them warm or on the go!
Ingredients
- 2 cups mushrooms (sliced, about 1/4-inch thick)
- 2 cups spinach (fresh, roughly chopped)
- 4 large eggs (room temperature)
- 1/4 cup parmesan cheese (finely grated, for best texture)
- 2 tbsp milk
- 1/2 tsp garlic powder (freshly ground preferred)
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat your oven to 375°F and spray a standard 12-cup muffin pan with cooking spray, coating the sides and bottoms evenly to prevent sticking. While the oven heats, slice the mushrooms to about 1/4-inch thickness and roughly chop the fresh spinach, keeping them separate.
- Step 2: Heat a large skillet over medium-high heat and add a thin coating of oil. Once hot, sauté the sliced mushrooms for 2-3 minutes, stirring occasionally, until they release moisture and lightly brown at the edges. Add the chopped spinach and cook for another minute until just wilted, then transfer the mixture to a plate and let cool slightly.
- Step 3: In a large mixing bowl, beat the room-temperature eggs until fully combined. Add the grated parmesan cheese, milk, garlic powder, onion powder, salt, and black pepper, whisking until smooth and well blended.
- Step 4: Fold the cooled sautéed vegetables into the egg custard mixture, stirring gently until evenly distributed. Divide the mixture evenly among the prepared muffin cups, filling each about three-quarters full to leave room for rising.
- Step 5: Bake the filled muffin pan in the preheated oven for 18-20 minutes, until the quiches are set in the center but still slightly jiggly when gently shaken. Let the muffins cool in the pan for 5 minutes before carefully removing them onto a wire rack to finish setting.
Tips & Variations
- Grate parmesan cheese fresh right before using for better texture and flavor.
- Try adding chopped herbs like thyme or chives for extra freshness.
- Substitute mushrooms with other veggies like bell peppers or zucchini.
- Use Greek yogurt instead of milk for a creamier custard.
Storage
Store leftover quiche muffins in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave for about 30 seconds or until warmed through. These also freeze well—wrap individually and freeze up to 2 months, then thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen spinach instead of fresh?
Yes, but make sure to thaw and squeeze out excess moisture before cooking to avoid soggy muffins.
What can I do to make these muffins dairy-free?
Omit the parmesan cheese and use a dairy-free milk alternative. You might want to add nutritional yeast for a cheesy flavor.
PrintMouthwatering Spinach and Mushroom Quiche Muffins Recipe
Mouthwatering Spinach and Mushroom Quiche Muffins are savory mini quiches packed with sautéed mushrooms, fresh spinach, and a creamy parmesan egg custard. Perfectly portioned in muffin tins, these breakfast or brunch bites are easy to make, wholesome, and delightfully satisfying.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 2 cups mushrooms, sliced about 1/4-inch thick
- 2 cups fresh spinach, roughly chopped
Egg Custard Mixture
- 4 large eggs, room temperature
- 1/4 cup parmesan cheese, finely grated
- 2 tbsp milk
- 1/2 tsp garlic powder, freshly ground preferred
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
Other
- Cooking spray (for muffin pan)
- Oil (for sautéing mushrooms and spinach)
Instructions
- Preheat Oven and Prepare Ingredients: Preheat your oven to 375°F (190°C). Spray a 12-cup muffin pan evenly with cooking spray to prevent sticking. While the oven heats, slice mushrooms about 1/4-inch thick and roughly chop the fresh spinach, keeping them separate.
- Sauté Vegetables: Heat a large skillet over medium-high heat and add a thin layer of oil. Once hot, add the sliced mushrooms and sauté for 2-3 minutes, stirring occasionally, until they release moisture and begin to brown lightly. Add the chopped spinach and cook for an additional minute until wilted. Transfer the mixture to a plate and allow it to cool slightly.
- Prepare Egg Custard Base: In a large mixing bowl, beat the room temperature eggs until combined. Add the finely grated parmesan cheese, milk, garlic powder, onion powder, salt, and black pepper. Whisk together until the mixture is smooth and well-blended.
- Combine Vegetables and Egg Mixture: Fold the cooled sautéed vegetables gently into the egg custard base until evenly distributed. Avoid overmixing to keep the texture light.
- Fill Muffin Pan and Bake: Divide the mixture equally among the 12 prepared muffin cups, filling each about three-quarters full to allow room for rising. Bake in the preheated oven for 18-20 minutes, until quiches are set in the center but still slightly jiggly. They should spring back lightly when touched.
- Cool and Serve: Let the quiche muffins cool in the pan for 5 minutes to set. Then gently remove them onto a wire rack to cool completely or serve warm.
Notes
- Ensure the eggs are at room temperature before mixing for a smoother custard.
- Freshly grated parmesan cheese distributes better than pre-shredded for optimal texture.
- You can substitute milk with half-and-half or cream for a richer custard.
- Customize by adding herbs like thyme or basil for extra flavor.
- To prevent sticking further, line muffin pan with silicone liners if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently before serving.
Keywords: spinach mushroom quiche muffins, mini quiches, breakfast muffins, savory muffins, vegetarian breakfast
