Mouthwatering Spinach and Mushroom Quiche Muffins Recipe

Introduction

These mouthwatering spinach and mushroom quiche muffins are a perfect grab-and-go breakfast or snack. Packed with fresh veggies and savory parmesan, they bake up fluffy and flavorful in just under 20 minutes.

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 mushrooms to about 1/4-inch thickness and roughly chop the spinach; keep them separate.
2. Step 2: Heat a large skillet over medium-high heat and add a thin coating of oil. Add the sliced mushrooms and sauté for 2–3 minutes until they release moisture and brown lightly. Add the chopped spinach, cook for 1 minute until wilted, then transfer the mixture to a plate and let cool slightly.
3. Step 3: In a large bowl, beat the room-temperature eggs until 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 to distribute evenly. Divide the mixture evenly among the 12 muffin cups, filling each about three-quarters full.
5. Step 5: Bake in the preheated oven for 18–20 minutes until quiches are set but slightly jiggly in the center and spring back when touched. Let cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.

Tips & Variations

• For extra flavor, add a pinch of nutmeg or swap parmesan for sharp cheddar.
• Make these muffins ahead and freeze; reheat in the oven or microwave for a quick meal.
• Use kale or Swiss chard instead of spinach for a different leafy green twist.

Storage

Store leftover muffins in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in the oven at 350°F for about 10 minutes or microwave for 30–45 seconds until heated through.

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 spinach before cooking to avoid soggy muffins.

Can I make these muffins dairy-free?

Absolutely. Substitute the parmesan with a dairy-free cheese or nutritional yeast and use a plant-based milk alternative.

Mouthwatering Spinach and Mushroom Quiche Muffins Recipe

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★★★★★

4.9 from 103 reviews

These Mouthwatering Spinach and Mushroom Quiche Muffins are a delicious and nutritious breakfast or snack option featuring sautéed mushrooms and fresh spinach baked in a cheesy egg custard. Baked in a muffin pan for easy portion control, they’re perfect for meal prep or a grab-and-go treat.

• Author: Marco
• 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 spinach (fresh, roughly chopped)

Egg Mixture

• 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. Preheat Oven and Prepare Pan: Preheat your oven to 375°F and spray a standard 12-cup muffin pan with cooking spray, ensuring the sides and bottoms of each cup are coated evenly to prevent sticking.
2. Prepare Vegetables: Slice the mushrooms to about 1/4-inch thickness and roughly chop the fresh spinach, keeping them separate on your cutting board.
3. Sauté Mushrooms and Spinach: 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 start to release moisture and brown slightly at the edges. Add the chopped spinach and cook for an additional minute until just wilted. Transfer the mixture to a plate and allow it to cool slightly.
4. Mix Egg Custard: In a large mixing bowl, beat the room-temperature eggs until fully combined. Add the finely grated parmesan cheese, milk, garlic powder, onion powder, salt, and black pepper. Whisk until the mixture is smooth and well blended.
5. Combine and Fill Muffin Cups: Gently fold the cooled sautéed vegetables into the egg custard mixture until evenly distributed. Divide the mixture evenly among the 12 prepared muffin cups, filling each about three-quarters full to allow room for rising.
6. Bake the Muffins: Place the muffin pan in the preheated oven and bake for 18-20 minutes, until the quiches are set in the center but still slightly jiggly when shaken gently and spring back lightly when touched.
7. Cool and Serve: Let the muffins cool in the pan for 5 minutes to set, then carefully turn them out onto a wire rack to cool completely or serve warm.

Notes

• Use room-temperature eggs for a smoother custard texture.
• Freshly grate parmesan cheese just before mixing for better melt and distribution.
• Sautéing the vegetables removes excess moisture to prevent watery quiches.
• These muffins store well in the refrigerator for up to 4 days and reheat easily in a microwave.
• For a dairy-free version, substitute parmesan with a vegan cheese alternative and milk with a plant-based milk.

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