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A batch of savory breakfast muffins in a muffin tin, fresh out of the oven, with visible bits of spinach and mushroom.

Spinach and Mushroom Quiche Muffins: The Perfect Savory Bite

These Spinach and Mushroom Quiche Muffins are savory, fluffy, and packed with flavor. The perfect make-ahead recipe for a healthy, protein-packed breakfast, brunch, or snack that is easy to prepare and incredibly delicious for the whole family.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Snack
Cuisine: American, French
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Olive Oil
  • 1/2 cup Yellow Onion finely diced
  • 2 cloves Garlic minced
  • 8 oz Cremini Mushrooms sliced
  • 5 oz Fresh Baby Spinach
  • 8 Large Eggs
  • 1/2 cup Whole Milk
  • 1/2 cup Heavy Cream
  • 1 cup Gruyère Cheese shredded
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper freshly ground
  • 1/8 tsp Nutmeg freshly grated

Equipment

  • 1 12-cup muffin tin
  • 1 Medium skillet
  • 1 Large Mixing Bowl

Method
 

  1. Preheat your oven to 375°F (190°C). Generously grease a 12-cup standard muffin tin.
  2. Heat olive oil in a medium skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and sliced mushrooms, cooking until the mushrooms brown.
  3. Add the fresh spinach in batches and cook until completely wilted. Season with salt and pepper. Set aside to cool slightly.
  4. In a large bowl, whisk the eggs until fully combined. Whisk in the whole milk, heavy cream, salt, pepper, and nutmeg.
  5. Divide the shredded Gruyère cheese and the cooled spinach-mushroom mixture evenly among the 12 muffin cups.
  6. Pour the egg custard over the fillings in each cup, leaving a little room at the top.
  7. Bake for 20-25 minutes, or until the centers are just set and the tops are lightly golden. Let them cool in the tin for 5 minutes before removing.

Notes

Tip 1: Ensure vegetables are well-cooked to remove excess moisture; this is the key to preventing watery quiche muffins.
Tip 2: Do not over-bake! Remove the muffins from the oven as soon as the center is just set for the most tender, creamy texture.
Tip 3: Feel free to substitute Gruyère with sharp cheddar, Swiss, or feta cheese for a different flavor profile.