Introduction

These mouthwatering spinach and mushroom quiche muffins are a perfect grab-and-go breakfast or savory snack. Packed with fresh veggies and creamy parmesan, they’re easy to make and delicious any time of day.

Mouthwatering Spinach and Mushroom Quiche Muffins Recipe - Recipe Image

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.
Step 2: Slice the mushrooms to about 1/4-inch thickness and roughly chop the fresh spinach, keeping them separate on your cutting board.
Step 3: Heat a large skillet over medium-high heat and add a thin coating of oil. Once hot, add the sliced mushrooms and sauté for 2-3 minutes, stirring occasionally, until they release moisture and lightly brown at the edges.
Step 4: Add the chopped spinach to the skillet and cook for another minute until just wilted. Transfer the mixture to a plate and let cool slightly.
Step 5: In a large mixing bowl, beat the room-temperature eggs until fully combined. Add the grated parmesan, milk, garlic powder, onion powder, salt, and black pepper, whisking until smooth and well blended.
Step 6: Fold the cooled sautéed vegetables into the egg mixture, stirring gently until evenly distributed.
Step 7: Divide the mixture evenly among the 12 prepared muffin cups, filling each about three-quarters full to allow room for rising.
Step 8: Bake in the preheated oven for 18-20 minutes until the quiches are set but still slightly jiggly when gently shaken. They should spring back lightly when touched.
Step 9: Let the muffins cool in the pan for 5 minutes before carefully unmolding onto a wire rack to cool completely.

Tips & Variations

For extra flavor, add a pinch of nutmeg to the egg mixture.
Try swapping spinach for kale or Swiss chard for a different leafy green taste.
Use shredded cheddar or gruyere instead of parmesan for a richer cheese flavor.
You can add cooked bacon or ham for a heartier muffin.

Storage

Store these quiche muffins in an airtight container in the refrigerator for up to 4 days. To reheat, microwave for 30-45 seconds until warmed through. They can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these quiche muffins ahead of time?

Yes, they are perfect for meal prep. Prepare and bake them in advance, then store in the fridge or freezer to enjoy throughout the week.

Can I use frozen spinach instead of fresh?

Yes, but be sure to thaw and thoroughly squeeze out all excess moisture from the frozen spinach to prevent soggy muffins.

Mouthwatering Spinach and Mushroom Quiche Muffins Recipe

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4.9 from 93 reviews

These Mouthwatering Spinach and Mushroom Quiche Muffins are perfect for a quick breakfast or savory snack. Packed with fresh spinach, sautéed mushrooms, and a creamy parmesan-infused egg custard, they are baked in a muffin tin for easy portion control and quick cooking. Light, flavorful, and gluten-free, they make a nutritious and delicious option any time of day.

Author: zara
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12 quiche muffins 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Vegetables

2 cups mushrooms (sliced, about 1/4-inch thick)
2 cups spinach (fresh, roughly chopped)

Custard

4 large eggs (room temperature)
1/4 cup parmesan cheese (finely grated)
2 tbsp milk

Seasonings

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 greasing the muffin pan)
Thin coating of oil (for sautéing mushrooms and spinach)

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 375°F and spray a standard 12-cup muffin pan evenly with cooking spray to prevent sticking.
Prepare Vegetables: Slice mushrooms about 1/4-inch thick and roughly chop fresh spinach, keeping them separate on the cutting board.
Sauté Mushrooms and Spinach: Heat a large skillet over medium-high heat with a thin coating of oil. Add mushrooms and cook for 2-3 minutes until they release moisture and brown lightly at edges. Add spinach and sauté for another minute until just wilted. Transfer mixture to a plate and allow to cool slightly.
Make Egg Custard: In a large bowl, beat room-temperature eggs until fully combined. Add finely grated parmesan cheese, milk, garlic powder, onion powder, salt, and black pepper. Whisk until smooth and well-blended.
Combine Vegetables and Custard: Fold the cooled sautéed mushroom and spinach mixture gently into the egg custard until evenly distributed.
Fill Muffin Cups: Divide the mixture evenly among the 12 prepared muffin cups, filling each about three-quarters full to allow room for rising.
Bake: Place the muffin pan in the preheated oven and bake for 18-20 minutes, until quiches are set but slightly jiggly in the center and spring back lightly when touched.
Cool and Serve: Let the muffins cool in the pan for 5 minutes, then carefully turn them out onto a wire rack to cool further and set before serving.

Notes

Use room-temperature eggs for best texture and even cooking.
Freshly grate parmesan cheese just before mixing for better distribution and creaminess.
Ensure mushrooms are sliced evenly to promote uniform cooking.
Cool sautéed vegetables slightly before adding to the eggs to prevent premature cooking of the custard.
The muffins can be stored refrigerated for up to 4 days and reheated gently.
Optional: add herbs like thyme or parsley for extra flavor.
Use a non-stick or well-greased muffin pan to ensure easy removal.

Keywords: quiche muffins, spinach mushroom quiche, breakfast muffins, savory muffins, gluten free breakfast, easy quiche recipe