If you love the cozy, savory comfort of quiche but want something easier, lighter, and more practical for everyday life, these Easy Spinach and Mushroom Quiche Muffins are about to win you over. They’re soft, fluffy, and packed with earthy mushrooms, tender spinach, and just the right amount of creamy egg and cheese goodness. Think classic quiche flavor, but in perfectly portioned, grab and go form.
Each bite delivers balance. The eggs are rich but not heavy. The mushrooms add a deep, savory note, while the spinach keeps things fresh and vibrant. Baked in a muffin tin, these little quiches develop lightly golden edges with a tender, custardy center that feels satisfying without being dense.
They’re the kind of recipe that fits seamlessly into real life. Ideal for busy mornings, meal prep, brunch spreads, or quick lunches, these quiche muffins prove that simple ingredients and minimal effort can still create something that feels thoughtful and homemade.
Easy Crustless Spinach Quiche
What Are Easy Spinach and Mushroom Quiche Muffins?
Easy Spinach and Mushroom Quiche Muffins are mini, crustless quiches baked in a muffin pan. Inspired by classic French quiche, they skip the pastry crust and focus on the filling eggs, vegetables, cheese, and seasoning making them quicker to prepare and easier to enjoy any time of day.
By baking the mixture in individual portions, you get all the flavor of traditional quiche without the fuss of rolling dough or slicing a large pie. The mushrooms provide savory depth, spinach adds color and freshness, and eggs bind everything together into a soft, sliceable texture.
These muffins are popular for meal prep and brunch because they’re versatile, portable, and endlessly customizable. Once you master the base recipe, the variations are nearly endless.
Why You’ll Love This Recipe
- Perfect for meal prep: Make a batch once and enjoy all week.
- Naturally gluten free: No crust required.
- Balanced and filling: Protein rich eggs with hearty vegetables.
- Great hot or cold: Delicious straight from the oven or chilled.
- Customizable: Easy to adapt with different cheeses or add-ins.
How This Recipe Works
- Sautéing the vegetables first removes excess moisture and boosts flavor.
- Eggs and dairy create structure while keeping the texture soft and creamy.
- Cheese adds richness and binding power without overpowering the vegetables.
- Muffin tin baking ensures even cooking and perfect portions.
Ingredients
This recipe makes 12 quiche muffins.
Main ingredients:
- 8 large eggs
- ½ cup milk or half and half
- 1 cup mushrooms, finely chopped (button or cremini)
- 1 cup fresh spinach, chopped
- ¾ cup shredded cheese (cheddar, Swiss, or mozzarella)
- 1 small onion or shallot, finely diced
- 1 tablespoon olive oil or butter
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional add-ins:
- Garlic powder or fresh garlic
- Red pepper flakes
- Fresh herbs like thyme or parsley
Substitutions:
- Use dairy-free milk and cheese alternatives if needed.
- Swap spinach for kale or arugula.
- Add cooked bacon or sausage for extra protein.
Step-by-Step Instructions
- Preheat the oven
Set oven to 375°F (190°C). Grease a 12-cup muffin tin well or use silicone liners. - Cook the vegetables
Heat olive oil in a skillet over medium heat. Add onions and cook until soft. Add mushrooms and cook until browned and moisture evaporates. Stir in spinach until wilted. Remove from heat and cool slightly. - Whisk the eggs
In a large bowl, whisk eggs, milk, salt, and pepper until smooth. - Add fillings
Stir cooked vegetables and shredded cheese into the egg mixture. - Fill muffin cups
Divide mixture evenly among muffin cups, filling about ¾ full. - Bake
Bake for 20–25 minutes, until centers are set and tops are lightly golden. - Cool slightly
Let muffins cool for 5 minutes before removing from the pan.
Tips & Tricks / Flavor Variations
- Extra fluffy texture: Add an extra tablespoon of milk.
- Cheese swap: Feta adds tang; Gruyère adds richness.
- Mediterranean twist: Add olives and sun-dried tomatoes.
- Protein boost: Mix in diced cooked chicken or turkey sausage.
- Brunch-ready: Serve with a simple fruit salad or roasted potatoes.
These pair beautifully with lighter breakfast dishes or savory baked recipes you might already enjoy.
Make-Ahead, Storage & Freezing Instructions
Make-ahead:
Prepare and bake up to 3 days in advance.
Storage:
Store in an airtight container in the refrigerator for up to 5 days.
Freezing:
Freeze cooled muffins in a freezer-safe container for up to 2 months. Reheat gently in the microwave or oven.
Serving Suggestions
Easy Spinach and Mushroom Quiche Muffins are incredibly versatile:
- Enjoy with toast and fruit for breakfast
- Serve alongside a green salad for lunch
- Add to a brunch board with pastries and yogurt
- Pair with soup for a light dinner
They also work well in lunchboxes or as a protein-packed snack.
Nutritional Notes (Approximate)
Per muffin:
- Calories: 110
- Protein: 7g
- Fat: 8g
- Carbohydrates: 3g
Values vary based on cheese and milk used.
Common Mistakes to Avoid
- Skipping vegetable sautéing: Raw vegetables release water and cause soggy muffins.
- Overfilling cups: Can lead to uneven baking.
- Overbaking: Results in dry, rubbery texture.
- Not greasing the pan: These can stick without proper prep.
FAQs About Spinach And Mushroom Quiche Muffins
Can I make these dairy free?
Yes, use dairy-free milk and cheese alternatives.
Do they taste good cold?
Absolutely many people prefer them chilled.
Can I use frozen spinach?
Yes, but thaw and squeeze out excess moisture first.
How do I reheat them?
Microwave for 20–30 seconds or warm in the oven at 325°F.
Conclusion
Easy Spinach and Mushroom Quiche Muffins are proof that simple, wholesome ingredients can create something truly satisfying. They’re practical, flavorful, and endlessly adaptable perfect for mornings, meal prep, or casual entertaining.
If you love easy Breakfast like Delicious High Protein Egg White Bites or Cinnamon Roll Muffins
, this recipe belongs in your regular rotation.
Fluffy, savory, and perfect for meal prep these Easy Spinach and Mushroom Quiche Muffins are the breakfast you’ll want to make on repeat. Save this recipe now!
Easy Spinach and Mushroom Quiche Muffins
Ingredients
Main ingredients:
- 8 large eggs
- ½ cup milk or half-and-half
- 1 cup mushrooms finely chopped (button or cremini)
- 1 cup fresh spinach chopped
- ¾ cup shredded cheese cheddar, Swiss, or mozzarella
- 1 small onion or shallot finely diced
- 1 tablespoon olive oil or butter
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional add-ins:
- Garlic powder or fresh garlic
- Red pepper flakes
- Fresh herbs like thyme or parsley
Substitutions:
- Use dairy-free milk and cheese alternatives if needed.
- Swap spinach for kale or arugula.
- Add cooked bacon or sausage for extra protein.
Instructions
- Preheat the oven
- Set oven to 375°F (190°C). Grease a 12-cup muffin tin well or use silicone liners.
- Cook the vegetables
- Heat olive oil in a skillet over medium heat. Add onions and cook until soft. Add mushrooms and cook until browned and moisture evaporates. Stir in spinach until wilted. Remove from heat and cool slightly.
- Whisk the eggs
- In a large bowl, whisk eggs, milk, salt, and pepper until smooth.
- Add fillings
- Stir cooked vegetables and shredded cheese into the egg mixture.
- Fill muffin cups
- Divide mixture evenly among muffin cups, filling about ¾ full.
- Bake
- Bake for 20–25 minutes, until centers are set and tops are lightly golden.
- Cool slightly
- Let muffins cool for 5 minutes before removing from the pan.
Video
Notes
📝 Notes
- Sauté mushrooms first to remove excess moisture.
- Fresh spinach should be wilted and drained well.
- Use whole milk or half-and-half for a creamier texture.
- Cheddar, Swiss, or feta all work well.
- Grease muffin tin thoroughly to prevent sticking.
- Do not overfill cups; eggs will puff while baking.
- Cool slightly before removing from pan.
- Store refrigerated in an airtight container.
🍽️ Nutrition Facts (Per Serving)
Calories: 130 kcal,Carbohydrates: 4 g,
Fiber: 1 g,
Sugars: 1 g,
Protein: 8 g,
Fat: 9 g,
Saturated Fat: 4 g,
Cholesterol: 105 mg,
Sodium: 210 mg,
Potassium: 190 mg,
Calcium: 110 mg,
Iron: 1.4 mg
