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A batch of savory breakfast muffins with spinach and mushroom being taken out of a muffin tin. The quiche muffins are golden and fluffy.

Spinach and Mushroom Quiche Muffins: The Perfect Savory Breakfast

Discover the best Spinach and Mushroom Quiche Muffins recipe! These savory, crustless mini quiches are fluffy, flavorful, and perfect for a healthy breakfast, brunch, or meal prep. Easy to make and freezer-friendly!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Appetizer, Breakfast, Brunch
Cuisine: American, French
Calories: 125
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Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 8 Large Eggs
  • 1/2 cup Whole Milk or half-and-half or heavy cream
  • 5 oz Fresh Baby Spinach
  • 8 oz Cremini Mushrooms finely chopped
  • 1 cup Gruyère Cheese shredded
  • 1 Shallot finely chopped
  • 2 cloves Garlic minced
  • 1 tbsp Olive Oil
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/8 tsp Nutmeg

Equipment

  • 1 12-cup muffin tin
  • 1 Skillet
  • 1 Mixing Bowl

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Thoroughly grease a 12-cup muffin tin.
  2. Heat olive oil in a skillet over medium heat. Add the chopped shallot and cook until softened, about 3-4 minutes. Add the minced garlic and cook for one more minute.
  3. Add the chopped mushrooms and cook until they release their moisture and brown. Remove from skillet. Add the spinach to the skillet and cook until wilted. Remove and squeeze out all excess liquid, then chop.
Assembly and Baking
  1. In a large bowl, whisk together the eggs, milk, salt, pepper, and nutmeg. Stir in the cooked mushrooms, spinach, and shredded Gruyère cheese.
  2. Pour the egg mixture into the prepared muffin cups, filling each about three-quarters full.
  3. Bake for 20-25 minutes, or until the centers are set and the tops are golden brown.
  4. Let the quiche muffins cool in the tin for 5-10 minutes before removing. Serve warm.

Notes

Moisture is the Enemy: Ensure you thoroughly cook down the mushrooms and squeeze every last drop of water from the spinach for the best texture.
Customize Your Cheese: Feel free to substitute Gruyère with sharp cheddar, Swiss, or even a sprinkle of Parmesan for a different flavor profile.
Crust Option: For a crust, press circles of store-bought pie dough into the bottom of each muffin cup before adding the filling.