The smell of these Mouthwatering Spinach and Mushroom Quiche Muffins drifting from the oven on a cool morning feels like a promise: warm, savory comfort in bite-sized form. Each muffin is a little golden parcel of soft eggs, tender veggies, and rich parmesan ready to brighten your breakfast table or fuel a busy day on the go.
Table of Contents
Why These Spinach and Mushroom Quiche Muffins Stand Out
These muffins check every box for a wholesome, satisfying start. They’re high in protein, low in carbs, and need just a handful of everyday ingredients. Because the mushrooms and spinach are sautéed first, they release deep, earthy flavor while staying perfectly tender. Parmesan cheese ties everything together with a savory edge, and the muffin form makes them portable and kid-friendly. You can also freeze them for busy mornings, so you’ll always have a healthy breakfast ready in minutes.
Ingredient Overview and Customization Options
Core Ingredients Explained
Mushrooms bring a meaty texture and mild umami, while fresh spinach adds color and a gentle, earthy note. Eggs create the structure, turning fluffy and light when baked. Parmesan cheese adds saltiness and a hint of sharpness, and a splash of milk keeps the texture moist. Garlic and onion powders lift the flavor without overpowering it, and just enough salt and black pepper round everything out.
Smart Substitutions for Any Diet or Preference
You can easily adjust this recipe to match your mood or pantry. Swap mushrooms for bell peppers, zucchini, or cherry tomatoes for a brighter flavor. Try kale, arugula, or Swiss chard instead of spinach for a twist in texture. Gruyère, cheddar, or feta work beautifully in place of parmesan, and any milk — dairy or non-dairy — will hold up well in the mix.
Choosing the Best Mushrooms
White button mushrooms give a mild, classic flavor, while cremini mushrooms offer deeper richness. Portobellos add a stronger, almost smoky note if you want extra depth. Whatever you choose, slice them about ¼ inch thick so they cook evenly and brown nicely without getting soggy.
Pro Tips for Perfect Quiche Muffins Every Time
Cook the vegetables before adding them to the eggs. This step removes excess moisture and keeps your muffins firm and fluffy. Let the sautéed veggies cool slightly before mixing so the eggs don’t scramble. Fill muffin cups about three-quarters full to leave space for rising. Check doneness by pressing lightly on top — if it springs back, they’re ready. This recipe makes 12 muffins with about 340–400 calories total, 27–32 g of protein, 22–27 g of fat, and 8–11 g of carbs. Grease your muffin pan well to prevent sticking, and let the muffins cool for five minutes before removing.
Step-by-Step: How to Make Spinach and Mushroom Quiche Muffins
Prep the Oven and Ingredients
Preheat your oven to 375°F. Grease a 12-cup muffin pan with oil or butter. Slice the mushrooms, chop the spinach, and set them aside. Keep all ingredients nearby for easy mixing.
Sauté and Cool the Vegetables
Heat a lightly oiled skillet over medium-high heat. Add the mushrooms and cook for about 2–3 minutes until they release their moisture and start to brown. Stir in the spinach and cook for another minute, just until wilted. Remove from heat and let the mixture cool slightly before adding to eggs.
Build the Savory Egg Mixture
In a large bowl, whisk the eggs until smooth. Add parmesan, milk, garlic powder, onion powder, salt, and pepper. Whisk again until the mixture looks even and creamy.
Combine, Fill, and Bake
Fold the cooled vegetables gently into the egg mixture. Pour the batter into the muffin cups, filling each about three-quarters full. Bake for 18–20 minutes or until the centers are springy to the touch. Let them cool in the pan for five minutes, then transfer to a wire rack to cool completely.
Serving Ideas and Pairings
These quiche muffins pair beautifully with fresh fruit or a simple side salad. You can also serve them with roasted potatoes, buttered toast, or a scoop of Greek yogurt for extra protein. They’re perfect alongside something sweet like this Fluffy Pancakes Recipe – Easy Breakfast or a Chia Seed Pudding – Creamy Breakfast Recipe.
Storage, Freezing, and Reheating Guide
Store cooled muffins in an airtight container in the fridge for up to five days. For longer storage, wrap them individually and freeze for up to three months. To reheat, microwave for 30–45 seconds from the fridge or 60–90 seconds from frozen. If you prefer the oven, warm them at 350°F for about 10 minutes. Always allow them to cool before wrapping to avoid condensation that softens the texture.
Frequently Asked Questions
What is a mushroom quiche?
A mushroom quiche is a savory baked dish made with eggs, cheese, and mushrooms in either a crust or crustless form. It’s creamy, filling, and often enjoyed for breakfast or brunch.
What is spinach quiche?
Spinach quiche combines fresh or cooked spinach with eggs, cheese, and cream or milk. It’s similar to the mushroom version but adds a leafy, earthy taste and a bright green color.
What to serve with spinach and mushroom quiche?
You can serve quiche with roasted vegetables, fruit salad, mixed greens, or a slice of toast. It pairs well with both fresh and hearty sides, depending on the meal.
What do French people eat with quiche?
In France, quiche is often served with a crisp green salad, a slice of baguette, and sometimes soup or fresh fruit on the side.
More Such Recipes
- Protein Pancakes – Quick Healthy Breakfast
- Sweet Potato Pancakes – Soft & Easy Breakfast
- Tasty Baked Breakfast Tacos – Morning Meal
- Cottage Cheese Oatmeal Blender Muffins – Protein Breakfast
- Sweet Potato Breakfast Bowl – Healthy Morning Bowl
Conclusion
These Mouthwatering Spinach and Mushroom Quiche Muffins bring everything you love about a hearty breakfast into one easy, flavorful bite. They’re light yet filling, savory but not heavy, and endlessly adaptable. Try them once, and you’ll probably make them part of your weekly meal prep. For more breakfast inspiration, follow along on Pinterest or join the community on Facebook.
Print
Mouthwatering Spinach & Mushroom Quiche Muffins Recipe
- Total Time: 35–45 minutes
- Yield: 12 muffins 1x
- Diet: High Protein
Description
Savory, high-protein, and easy to make, these Mouthwatering Spinach and Mushroom Quiche Muffins are perfect for meal prep or a quick breakfast. Loaded with sautéed vegetables, parmesan, and fluffy eggs, they’re freezer-friendly and full of flavor.
Ingredients
2 cups sliced mushrooms (about 1/4 inch thick)
2 cups roughly chopped fresh spinach
4 large eggs, room temperature
1/4 cup finely grated parmesan cheese
2 tablespoons milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
Instructions
1. Preheat oven to 375°F and grease a 12-cup muffin pan thoroughly.
2. Slice mushrooms and chop spinach; set aside.
3. Sauté mushrooms in a lightly oiled skillet over medium-high heat for 2–3 minutes until they release moisture and begin to brown.
4. Add spinach and cook for another minute until wilted; remove from heat and let cool slightly.
5. In a large bowl, whisk eggs until blended, then add cheese, milk, garlic powder, onion powder, salt, and pepper, mixing until smooth.
6. Stir in the cooled mushroom-spinach mixture until evenly combined.
7. Pour the mixture into muffin cups, filling each about 3/4 full.
8. Bake for 18–20 minutes, or until centers spring back when touched.
9. Cool in the pan for 5 minutes before removing to a wire rack to cool completely.
Notes
Cook vegetables before adding to eggs to avoid excess moisture.
Let veggies cool slightly before mixing to prevent eggs from scrambling.
Do not overfill muffin cups; allow room for rising.
Check doneness by gently pressing the top — if it springs back, they’re ready.
Nutrition
- Serving Size: 1 muffin
- Calories: 340–400
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 29 g
- Cholesterol: 210 mg