Mouthwatering Spinach and Mushroom Quiche Muffins Recipe
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.
- 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
