Mouthwatering Spinach and Mushroom Quiche Muffins Recipe
These Mouthwatering Spinach and Mushroom Quiche Muffins are a delightful, healthy breakfast or snack option featuring sautéed mushrooms and spinach baked in a savory egg custard. Perfectly portioned in muffin tins, they are easy to make and packed with flavor from garlic, onion powder, and freshly grated Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 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 Mixture
- 4 large eggs, room temperature
- 1/4 cup Parmesan cheese, finely grated
- 2 tbsp milk
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat and prepare muffin pan: Preheat your oven to 375°F (190°C). Spray a standard 12-cup muffin pan evenly with cooking spray to prevent sticking.
- Prepare vegetables: Slice the mushrooms to roughly 1/4-inch thickness and chop the fresh spinach, keeping them separate.
- Sauté mushrooms and spinach: Heat a large skillet over medium-high heat with a thin coating of oil. Add mushrooms and sauté for 2-3 minutes until they release moisture and brown slightly. Add spinach and cook for another minute until wilted. Transfer to a plate and let cool slightly.
- Mix egg custard: In a large bowl, beat the room-temperature eggs until combined. Whisk in grated Parmesan, milk, garlic powder, onion powder, salt, and black pepper until smooth.
- Combine vegetables with custard: Fold the cooled mushroom and spinach mixture gently into the egg mixture until evenly distributed.
- Fill muffin cups: Divide the mixture evenly among the 12 muffin cups, filling each about three-quarters full to allow room for rising.
- Bake the quiche muffins: Place in the preheated oven and bake for 18-20 minutes until the centers are set but slightly jiggly and they spring back when touched.
- Cool and unmold: Let the muffins cool in the pan for 5 minutes, then remove carefully onto a wire rack to cool further and set before serving.
Notes
- Use room temperature eggs for even mixing and better texture.
- Freshly grate Parmesan cheese for best flavor and smooth custard.
- Be careful not to overcook the quiches; they should still be slightly jiggle in the center when done.
- These can be stored in the refrigerator for up to 3 days and reheated gently.
- For a dairy-free version, substitute Parmesan with a vegan cheese alternative and use plant-based milk.
- You can customize by adding other vegetables like bell peppers or herbs like thyme for variation.
Keywords: Spinach quiche muffins, mushroom muffins, breakfast muffins, savory muffins, vegetable quiche, easy breakfast, healthy muffins
