Name: Mini Mushroom and Spinach Quiches
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 6 large large eggs (The heart of the quiche for a silky custard texture.); 1/2 cup milk (Adds light creaminess; use whole or 2%.); 1/4 cup heavy cream (For extra richness; can be omitted or replaced with more milk for a lighter version.); 1/4 teaspoon garlic powder (A gentle lift in flavor.); Salt and pepper to taste Salt and pepper (Season well; eggs need a good amount of salt.); 1 cup shredded cheddar cheese (Sharp or mild works; sharper gives more punch.); 1/2 cup sautéed mushrooms (Sliced and browned for deep flavor.); 1/2 cup chopped fresh spinach (Wilted or raw will work; chop fine for even distribution.); Fresh parsley for garnish (Optional but adds a nice touch.); Non-stick cooking spray (To grease muffin tins.)

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I still remember the first time I made these mini mushroom and spinach quiches — they vanished before the coffee was cold. Small, handheld, and custardy, they’re perfect for a busy brunch, a packable lunch, or a weekend appetizer platter. If you love a creamy egg filling flecked with earthy mushrooms and bright spinach, this recipe delivers every time. For a quick reference to a similar version and timing notes, check my quick guide to the mini mushroom and spinach quiche.

Why you’ll love this dish

Mini quiches hit a sweet spot: they feel special but are shockingly easy to make. They’re portion-controlled, which makes them great for parties or meal prep, and the combination of cheddar, mushrooms, and spinach is universally appealing — kids and adults both tend to reach for seconds.

“These small quiches are my go-to for brunch — rich but not heavy, and everyone can grab one without a fork.” — home cook review

When to make them:

Brunch with friends — they free up stove space.
Weeknight dinners — pair with a salad and you’re done.
Make-ahead breakfasts — they reheat beautifully.

Step-by-step overview

Before you dive in, here’s the simple flow so you know what to expect:

Prep ingredients: sauté mushrooms and chop spinach, grate cheese, and whisk eggs with creams and seasonings.
Assemble: grease muffin tins, portion fillings, and pour the egg custard.
Bake: short, hot bake until set and lightly golden.
Serve or store: cool briefly, then serve warm or refrigerate for later.

This quick overview helps you plan timing — the hands-on work is mostly prep, and the oven does the rest.

What you’ll need

6 large eggs — the heart of the quiche; they create that silky custard texture.
1/2 cup milk — adds light creaminess and helps the custard puff a bit. (Use whole or 2%.)
1/4 cup heavy cream — for extra richness; you can omit or replace with more milk for a lighter version.
1 cup shredded cheddar cheese — sharp or mild works, but sharper gives more punch.
1/2 cup sautéed mushrooms — sliced and browned for deep flavor.
1/2 cup chopped fresh spinach — wilted or raw will both work; chop fine for even distribution.
1/4 teaspoon garlic powder — a gentle lift so you don’t overpower the eggs.
Salt and pepper to taste — season well; eggs need a good amount of salt.
Fresh parsley for garnish — optional but pretty.
Non-stick cooking spray as needed — or brush muffin tins with oil/butter.

Notes and substitutions:

For a crustless version, simply omit any crust and increase bake time slightly; see a related crustless take on crustless spinach quiches for ideas.
Swap cheddar for Gruyère or Swiss for a more classic flavor.
Use a dairy-free milk and omit cream for a lactose-free version (texture will be slightly less rich).

How to prepare it

Mini mushroom and spinach quiches served on a plate

Preparation

Preheat your oven to 375°F (190°C).
Clean and slice mushrooms. Heat a skillet with a little oil over medium-high heat. Sauté mushrooms until browned and moisture has evaporated, about 6–8 minutes. Season lightly.
Roughly chop spinach. Toss into the skillet for 1–2 minutes until just wilted, or use raw chopped spinach if you prefer a fresher green pop.
Whisk together eggs, milk, heavy cream, garlic powder, salt, and pepper until combined.

Assembly

Grease a standard 12-cup muffin tin with non-stick spray.
Distribute mushrooms and spinach evenly across 6 muffin cups (use two cups per quiche for large minis, or fill all 12 for smaller bites).
Sprinkle shredded cheddar over the veggies in each cup.
Pour the egg mixture over each cup, filling to about 3/4 full so the custard has room to set.

Baking

Place the muffin tin on a middle oven rack.
Bake at 375°F (190°C) until the quiches are set and lightly golden on top — about 20–25 minutes for large minis, or 12–15 minutes for smaller bites. A thin knife inserted near the center should come out mostly clean.
Let cool 5 minutes in the pan, then carefully remove.

Serving

Garnish with chopped fresh parsley.
Serve warm or at room temperature.

Best ways to enjoy it

For brunch: plate with a simple arugula salad tossed in lemon vinaigrette and add fresh fruit on the side.
For a picnic: pack in an insulated box with cold sides like grape tomatoes and cucumber slices.
For appetizers: serve on a platter with toothpicks and a small bowl of mustard dip or herbed yogurt.
For breakfast meal prep: pair two mini quiches with a piece of fruit and a yogurt for grab-and-go mornings.

Storage and reheating tips

Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
Freezer: Place cooled quiches on a baking sheet to freeze individually for 1–2 hours, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm in a 325°F (160°C) oven for 8–12 minutes, or microwave for 45–60 seconds (times vary by microwave). Reheating in the oven keeps edges crisper.
Food safety: Do not leave cooked egg dishes out longer than 2 hours at room temperature. Reheat to an internal temperature of 165°F (74°C) for safety.

Pro chef tips

Dry mushrooms well before sautéing so they brown instead of steam.
Let the egg mixture sit for 5 minutes before pouring — bubbles dissipate and you get a smoother custard.
Don’t overfill muffin cups; quiche puffs while baking and can overflow.
Use a digital thermometer to check doneness if unsure — custard should be about 165°F at the center.
For uniform muffins, spoon the vegetables first, then weigh or measure the egg mixture by eye.
For more mini quiche techniques and style ideas, compare different builds in this round-up of mini quiche variations.

Creative twists

Bacon and caramelized onion: crisp bacon and sweet onions replace the mushrooms for a savory crowd-pleaser.
Feta and sundried tomato: swap cheddar for feta and fold in chopped sundried tomatoes for a Mediterranean spin.
Vegan: use a chickpea flour batter and dairy-free cheese; sauté mushrooms extra long for umami.
Phyllo cups: bake custard into store-bought phyllo shells for a crisp shell without making dough.
Mini tartlets: pour into tartlet pans for a more elegant presentation.

Your questions answered

Q: How long does it take from start to finish?
A: Plan on about 35–45 minutes total: 10–15 minutes prep, 20–25 minutes baking.

Q: Can I make these ahead for a party?
A: Yes. Bake them fully, cool, and refrigerate for up to 4 days. Reheat in a low oven before serving. For a party, reheat at 325°F (160°C) for 8–10 minutes.

Q: Can I use frozen spinach?
A: Yes — thaw and squeeze out excess water before using. Excess moisture will make the custard runny.

Q: Will the quiches be rubbery if overcooked?
A: Overcooked eggs tighten and become rubbery. Remove them from the oven when slightly jiggly in the center; residual heat will finish the set.

Q: Can I make these gluten-free?
A: Absolutely — the filling is naturally gluten-free. If you want a crust, use a gluten-free pastry or bake crustless.

Conclusion

If you want a detailed, step-by-step visual reference for a similar approach, see this version on Real Food by Dad’s mini mushroom and spinach quiches. For a professional-tested take and alternative ingredient ideas, check out Food Network Kitchen’s mini spinach and mushroom quiche. And if you’re curious about creative mini quiche variations and formats, RecipeTin Eats’ mini quiche 4 ways is a great resource.