Mouthwatering Spinach and Mushroom Quiche Muffins Recipe

Introduction

These mouthwatering spinach and mushroom quiche muffins are perfect for a quick breakfast or snack. Packed with fresh vegetables and cheesy egg custard, they’re easy to make and delicious warm or cold.

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. Add the sliced mushrooms and sauté for 2-3 minutes, stirring occasionally, until they release moisture and lightly brown. Add the spinach and cook for another minute until wilted, then transfer to a plate and let cool slightly.
3. Step 3: In a large mixing 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 mushrooms and spinach into the egg mixture, stirring gently until evenly distributed.
5. Step 5: Divide the mixture evenly among the 12 muffin cups, filling each about three-quarters full.
6. Step 6: Bake in the preheated oven for 18-20 minutes, until the quiches are set in the center but still slightly jiggly. They should spring back lightly when touched.
7. Step 7: Let the muffins cool in the pan for 5 minutes, then turn them out onto a wire rack to cool completely before serving.

Tips & Variations

• Use fresh parmesan cheese grated just before mixing for a smoother texture and better flavor.
• Add chopped herbs like thyme or chives for extra freshness.
• Substitute milk with cream or a dairy-free alternative for a richer custard.
• Feel free to add cooked bacon or sausage for a heartier muffin.

Storage

Store quiche muffins in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or oven until warm. They can also be frozen for up to a month; thaw overnight in the fridge 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 before cooking to avoid watery muffins.

Do I need to grease the muffin pan?

Yes, lightly spraying the muffin pan helps prevent sticking and makes removing the quiche muffins easier.

Mouthwatering Spinach and Mushroom Quiche Muffins Recipe

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★★★★★

4.9 from 145 reviews

• Author: Charlotte
• Total Time: 30 minutes
• Yield: 12 muffins 1x
• Diet: Vegetarian

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Description

These Mouthwatering Spinach and Mushroom Quiche Muffins are a perfect savory breakfast or snack option. Packed with sautéed mushrooms and fresh spinach, combined with a creamy egg and parmesan custard, these quiche muffins are baked to a fluffy, tender perfection. Easy to prepare and great for meal prep, they offer a delicious way to enjoy veggies in a portable, individual serving.

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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

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Instructions

1. Preheat and Prepare Pan: 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.
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 Vegetables: 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 begin to release moisture and lightly brown at the edges. Add the chopped spinach and cook for another minute until just wilted. Transfer the mixture to a plate and let cool slightly.
4. Mix Egg Custard: In a large mixing bowl, crack the room-temperature eggs and beat them together until fully combined. Add the grated parmesan cheese, milk, garlic powder, onion powder, salt, and black pepper, whisking until smooth and well-blended.
5. Combine Mixtures: Fold the cooled sautéed vegetables into the egg custard mixture, stirring gently until evenly distributed.
6. Fill Muffin Cups: Divide the mixture evenly among the 12 prepared muffin cups, filling each about three-quarters full to allow room for rising.
7. Bake: 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 and spring back lightly when touched.
8. Cool and Serve: Let the muffins cool in the pan for 5 minutes before turning them out onto a wire rack to cool completely or serve warm.

Notes

• Using room temperature eggs helps the custard mix evenly.
• Freshly grating parmesan cheese gives a better texture and flavor distribution.
• These quiche muffins can be stored in the refrigerator for up to 4 days and reheated easily.
• Feel free to substitute milk with a dairy-free alternative to make it lactose free.
• Adding a pinch of nutmeg to the egg mixture can enhance the flavor if desired.
• Ensure not to overfill muffin cups to prevent spilling during baking.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Brunch, Snack
• Method: Baking
• Cuisine: American

Keywords: Spinach quiche muffins, Mushroom quiche, Healthy breakfast muffins, Vegetarian quiche, Egg muffins, Portable breakfast