These Spinach and Mushroom Quiche Muffins are savory, protein-packed bites with a tender egg custard base and earthy sautéed vegetables. Baked in a muffin tin for convenience, they deliver all the flavor of a classic quiche in a portable, portion-controlled form—perfect for breakfast, brunch, or meal prep.

Why You’ll Love This Recipe

• Perfectly Portioned – Individual muffins make serving simple and ideal for grab-and-go meals.
• High in Protein – Eggs and Parmesan create a satisfying, protein-rich option.
• Naturally Low-Carb – No crust means fewer carbs while keeping all the flavor.
• Meal Prep Friendly – Stores and reheats beautifully for busy mornings.
• Customizable Base – Easy to swap vegetables or add different cheeses.
• Quick to Prepare – Ready in just 40 minutes from start to finish.

Ingredients You’ll Need

Vegetables

• 2 cups mushrooms, sliced (¼-inch thick) – Provide earthy depth and meaty texture.
• 2 cups fresh spinach, roughly chopped – Adds color, nutrients, and mild flavor.

Eggs & Dairy

• 4 large eggs, room temperature – Form the custard base and structure.
• ¼ cup finely grated Parmesan cheese – Adds saltiness and helps bind the custard.
• 2 tablespoons milk – Loosens the egg mixture for a tender texture.

Seasonings

• ½ teaspoon garlic powder – Enhances savory flavor.
• ½ teaspoon onion powder – Adds subtle aromatic depth.
• ½ teaspoon salt – Balances and enhances overall taste.
• ½ teaspoon black pepper – Provides gentle warmth and seasoning.

Step-by-Step Instructions

Preheat and Prepare the Pan
Preheat the oven to 375°F (190°C). Grease a standard 12-cup muffin tin thoroughly to prevent sticking.

Sauté the Mushrooms
Heat a lightly oiled skillet over medium-high heat. Add sliced mushrooms and cook for 2–3 minutes until they release moisture and begin browning at the edges.

Wilt the Spinach
Add chopped spinach to the skillet and cook for 1 minute until just wilted. Transfer the mixture to a plate and allow it to cool slightly to prevent scrambling the eggs.

Prepare the Custard Base
In a large bowl, whisk the eggs until fully blended. Add Parmesan, milk, garlic powder, onion powder, salt, and black pepper, whisking until smooth.

Combine Vegetables and Custard
Fold the cooled mushroom-spinach mixture into the egg custard gently, ensuring even distribution.

Fill the Muffin Tin
Divide the mixture evenly among the 12 cups, filling each about three-quarters full to allow for slight rise during baking.

Bake Until Set
Bake for 18–20 minutes, until the centers are set but still slightly tender. They should spring back lightly when touched.

Cool Before Removing
Let the muffins rest in the pan for 5 minutes before transferring to a wire rack to cool completely.

Recipe Notes & Tips

• Remove Excess Moisture – Properly sauté mushrooms to avoid watery quiche muffins.
• Use Room-Temperature Eggs – They blend more smoothly into the custard.
• Do Not Overbake – Slight jiggle in the center ensures a tender texture after cooling.
• Grease Generously – Even nonstick pans benefit from a light oil spray.
• Cool Before Removing – Resting prevents breaking when unmolding.
• Add Fresh Herbs – A sprinkle of thyme or chives boosts flavor.

Nutritional Information

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 muffins
Calories: Approximately 370 kcal per serving (as provided; may vary depending on exact ingredient brands and quantities used)

Perfect Pairings

• Fresh mixed greens with lemon vinaigrette
• Sliced avocado or guacamole
• Whole-grain toast or crusty bread
• Fresh fruit salad for balance

Ideal Occasions

• Weekend brunch gatherings
• Meal-prep breakfasts
• Light lunches
• Holiday breakfast spreads

Storage & Serving Tips

• Store in an airtight container in the refrigerator for up to 4 days.
• Reheat gently in the microwave for 30–45 seconds.
• Freeze individually wrapped muffins for up to 2 months.
• Serve warm or at room temperature for best flavor.

Creative Variations to Try

• Cheesy Upgrade – Add shredded mozzarella or feta for extra richness.
• Protein Boost – Stir in diced cooked turkey or chicken.
• Mediterranean Twist – Add sun-dried tomatoes and oregano.
• Spicy Kick – Incorporate red pepper flakes or diced jalapeños.

Troubleshooting Common Issues

• Watery Muffins – Mushrooms were not sautéed long enough; cook until moisture evaporates.
• Sticking to Pan – Insufficient greasing; use parchment liners if needed.
• Rubbery Texture – Overbaked; remove when centers are just set.
• Flat Flavor – Adjust salt and add fresh herbs before serving.

Why This Recipe Works

This recipe relies on the classic custard ratio of eggs and dairy to create a light yet structured texture. Sautéing mushrooms first concentrates their flavor while eliminating excess moisture that could dilute the custard. Parmesan adds both saltiness and umami depth, enhancing the mild spinach and egg base. Baking at 375°F allows gentle setting without overcooking, preserving tenderness. With approximately 370 calories per serving, these muffins provide a balanced, protein-rich option that’s satisfying without being heavy.

Final Thoughts

Spinach and Mushroom Quiche Muffins are a versatile, wholesome choice that fits seamlessly into busy lifestyles. They offer the comfort of traditional quiche in a lighter, crustless form and can easily be adapted to suit your preferences. For a lighter variation, reduce cheese slightly or use low-fat milk. Whether for breakfast on the go or part of an elegant brunch spread, these savory muffins deliver flavor and convenience in every bite.