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Spinach And Mushroom Quiche Muffins Recipe
Ash Tyrrell

Spinach & Mushroom Quiche Muffins Recipe

I recently made these spinach and mushroom quiche muffins, and honestly, they turned out better than I expected. I wanted something quick, healthy, and perfect for breakfast on busy mornings. These little muffins were fluffy, flavorful, and super satisfying. I love how easy they are to customize with whatever I have in my fridge
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Total Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • eggs – 6 large eggs they create the fluffy base and hold everything together
  • fresh spinach – 1 cup chopped use fresh instead of frozen for better texture and less water
  • mushrooms – 1 cup finely chopped adds earthy flavor; sauté them to remove moisture
  • milk – ¼ cup helps make the muffins soft and creamy
  • shredded cheese – ½ cup freshly grated melts better and enhances flavor
  • onion – ¼ cup finely chopped adds sweetness and depth
  • garlic – 1 clove minced boosts overall flavor
  • olive oil – 1 tablespoon used for sautéing vegetables
  • salt – ½ teaspoon balances flavors
  • black pepper – ¼ teaspoon adds mild heat

Method
 

  1. Start by heating olive oil in a pan over medium heat. I sautéed onions, garlic, mushrooms, and spinach until soft and fragrant. This step removes excess moisture and enhances flavor.
  2. In a large bowl, I whisked the eggs with milk, salt, and pepper until smooth. This creates a light and fluffy texture. Make sure everything is well combined.
  3. Once the vegetables cooled slightly, I mixed them into the egg mixture. Then I added the shredded cheese for that rich, melty goodness.
  4. I lightly greased the muffin tin and poured the mixture into each cup. Fill them about three-quarters full to allow space for rising.
  5. Bake in a preheated oven at 180°C (350°F) for 20–25 minutes. I checked them by inserting a toothpick—it should come out clean when done.
  6. Let the muffins cool for a few minutes before removing them. I found they hold their shape better once slightly cooled and are easier to handle.

Notes

  • I always sauté mushrooms well to avoid soggy muffins
  • I prefer using freshly grated cheese—it melts much smoother
  • I lightly grease the muffin tin to prevent sticking
  • I don’t overbake, or they can turn rubbery
  • I sometimes add herbs like parsley or oregano for extra flavor