Mouthwatering Spinach and Mushroom Quiche Muffins Recipe
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.
- 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
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
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F and spray a 12-cup muffin pan with cooking spray to prevent sticking.
- Slice and Chop Vegetables: Slice mushrooms to 1/4-inch thickness and roughly chop the fresh spinach, keeping them separate.
- 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.
- 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.
- Combine Vegetables and Egg Mixture: Fold the cooled sautéed mushrooms and spinach into the egg mixture, stirring gently until evenly distributed.
- Fill Muffin Cups: Divide the mixture evenly among the 12 muffin cups, filling each about three-quarters full to allow space for rising.
- Bake: Bake in the preheated oven for 18-20 minutes until set but slightly jiggly in the center, springing back lightly when touched.
- 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
