Mouthwatering 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
