Mouthwatering Spinach and Mushroom Quiche Muffins Recipe

Introduction

These Mouthwatering Spinach and Mushroom Quiche Muffins are a perfect bite-sized breakfast or snack option. Packed with fresh vegetables and cheesy goodness, they bake up light, fluffy, and full of flavor. They’re easy to make ahead and perfect for busy mornings or casual gatherings.

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

1. 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. Slice the mushrooms about 1/4-inch thick and roughly chop the fresh spinach, keeping them separate.
2. Step 2: Heat a large skillet over medium-high heat and add a thin coating of oil. Once hot, add the mushrooms and sauté for 2-3 minutes, stirring occasionally, until they release moisture and lightly brown at the edges. Add the spinach and cook for another minute until wilted, then transfer the mixture to a plate and let cool slightly.
3. Step 3: In a large mixing bowl, beat the room-temperature eggs until fully combined. Add grated parmesan, milk, garlic powder, onion powder, salt, and black pepper. Whisk until smooth and well-blended.
4. Step 4: Fold the cooled sautéed vegetables into the egg mixture, stirring gently until evenly distributed. Divide the mixture evenly among the 12 prepared muffin cups, filling each about three-quarters full.
5. Step 5: 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. Let the muffins cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.

Tips & Variations

• For added flavor, try adding a pinch of nutmeg or a sprinkle of fresh herbs like thyme or chives to the egg mixture.
• Use baby spinach or kale as a substitute for the spinach for a different texture and taste.
• Swap parmesan for cheddar or feta for a different cheesy twist.
• Make these muffins ahead of time and refrigerate or freeze for quick, nutritious snacks.

Storage

Store cooled quiche muffins in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in a microwave for about 30 seconds or in an oven at 325°F for 5-7 minutes until heated through. For longer storage, freeze the muffins for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, but be sure to thaw and squeeze out excess moisture from the frozen spinach before cooking to prevent soggy quiches.

Can I make these quiche muffins dairy-free?

Absolutely. Replace the parmesan cheese with a dairy-free cheese alternative and use a plant-based milk to keep the recipe dairy-free.

Mouthwatering Spinach and Mushroom Quiche Muffins Recipe

Print Recipe

★★★★★

4.6 from 92 reviews

Delicious and healthy Spinach and Mushroom Quiche Muffins that are perfect for a quick breakfast or snack. These bite-sized quiches feature sautéed mushrooms and fresh spinach folded into a cheesy egg custard, baked to a light and fluffy perfection in a muffin pan.

• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 quiche muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

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

Egg Custard

• 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 greasing the muffin pan)
• thin coating of oil (for sautéing)

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 375°F and spray a 12-cup muffin pan with cooking spray to prevent sticking.
2. Slice and Chop Vegetables: Slice mushrooms to 1/4-inch thickness and roughly chop the fresh spinach, keeping them separate.
3. Sauté Vegetables: Heat a large skillet over medium-high heat with a thin coat of oil. Add the mushrooms and sauté for 2-3 minutes until lightly browned. Add spinach and cook for another minute until wilted. Transfer to a plate and cool slightly.
4. Prepare Egg Mixture: In a large bowl, beat the room-temperature eggs. Add grated parmesan, milk, garlic powder, onion powder, salt, and black pepper. Whisk until smooth and well combined.
5. Combine Vegetables and Egg Mixture: Fold the cooled sautéed mushrooms and spinach into the egg mixture, stirring gently until evenly distributed.
6. Fill Muffin Cups: Divide the mixture evenly among the 12 muffin cups, filling each about three-quarters full to allow space for rising.
7. Bake: Bake in the preheated oven for 18-20 minutes until set but slightly jiggly in the center, springing back lightly when touched.
8. Cool and Serve: Let the muffins cool in the pan for 5 minutes, then carefully unmold onto a wire rack to cool completely or serve warm.

Notes

• Use fresh Parmesan cheese for better texture and flavor.
• Do not overfill muffin cups to prevent spilling while baking.
• Room temperature eggs help achieve a smooth custard.
• Can be stored in an airtight container in the fridge for up to 3 days and reheated.
• Feel free to add other herbs or spices like thyme or nutmeg for extra flavor.

Keywords: spinach mushroom quiche muffins, breakfast quiche muffins, savory egg muffins, vegetable quiche, easy breakfast recipes