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A macro shot of a crustless spinach and mushroom quiche muffin with a bite taken out, revealing the fluffy and cheesy interior texture.

Spinach and Mushroom Quiche Muffins (The Ultimate Savory Breakfast)

These crustless Spinach and Mushroom Quiche Muffins are the ultimate savory breakfast. Perfectly fluffy, cheesy, and packed with savory vegetables, these golden-brown egg bites are ideal for a healthy, protein-packed meal prep solution.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: American, French
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Olive Oil (15ml)
  • 8 oz Cremini Mushrooms (225g), finely chopped
  • 1 large Shallot finely minced
  • 2 cloves Garlic minced
  • 5 oz Fresh Spinach (140g)
  • 10 Large Eggs
  • 1/2 cup Heavy Cream (120ml)
  • 1 cup Gruyère Cheese (115g), shredded
  • 1/4 cup Parmesan Cheese (25g), grated
  • 1/2 tsp Baking Powder (2g)
  • 1/2 tsp Kosher Salt (3g)
  • 1/4 tsp Black Pepper (1g), freshly cracked
  • 1 tbsp Fresh Thyme (4g), chopped, plus more for garnish

Equipment

  • 1 12-cup muffin tin
  • 1 Large 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 large skillet over medium-high heat. Add mushrooms and cook until golden brown, about 5-7 minutes. Add the minced shallot and garlic and cook for 2 minutes until fragrant. Add the spinach and cook until wilted. Squeeze out all excess moisture from the spinach mixture.
  3. In a large bowl, whisk together the eggs, heavy cream, baking powder, salt, and pepper until light and frothy. Fold in the shredded Gruyère, grated Parmesan, and chopped fresh thyme.
  4. Divide the cooked vegetable mixture evenly among the 12 muffin cups. Pour the egg custard over the vegetables, filling each cup about three-quarters full.
  5. Top with a sprinkle of extra cheese and thyme. Bake for 20-25 minutes, or until the muffins are puffed, golden-brown, and a toothpick inserted into the center comes out clean.
  6. Let the muffins cool in the tin for 5-10 minutes before removing. Garnish with additional fresh thyme and serve warm.

Notes

Don't Skip Squeezing the Spinach: Squeezing the spinach dry after wilting is the number one secret to avoiding a soggy, watery quiche.
Shred Your Own Cheese: For the best cheesy texture, buy a block of Gruyère and shred it yourself.
Avoid Overbaking: Remove the muffins from the oven as soon as the center is just set to ensure a tender, custardy interior.
Room Temperature Ingredients: For the fluffiest result, let your eggs and heavy cream sit out for about 30 minutes before mixing.