Mouthwatering Spinach and Mushroom Quiche Muffins Recipe
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.
- 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 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
- 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.
- Prepare Vegetables: Slice the mushrooms to about 1/4-inch thickness and roughly chop the fresh spinach, keeping them separate on your cutting board.
- 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.
- 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.
- 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.
- 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.
- 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
