Mini Mushroom and Spinach Quiche
235
18
1.30k
I grew up nibbling tiny quiches at weekend brunches, and these mini mushroom and spinach quiches are my shortcut to that cozy, custardy comfort—perfect for busy mornings, make-ahead breakfasts, or a party platter. They bake up quickly, hold their shape, and everyone loves a portable, savory bite. If you want the exact size and timing I use at home, this mini mushroom and spinach quiche resource mirrors the technique and makes scaling a breeze.
Why you’ll love this dish
Mini quiches are one of those deceptively simple dishes that solve many mealtime problems: they’re portable, portion-controlled, and endlessly adaptable. This mushroom and spinach version balances earthy umami with bright greens and melty cheddar, and it’s done in one pan with pantry-friendly dairy and eggs. It’s ideal for:
- Weekend brunches or weekday grab-and-go breakfasts
- Potlucks and kids’ lunchboxes (they’re easy to warm)
- Using up leftover mushrooms, bagged spinach, or odds of cheese
"These little quiches are a brunch staple at my house—rich custard, tender mushrooms, and just enough cheddar to make everyone ask for seconds."
How this recipe comes together
A quick overview so you know what to expect before you start:
- Sauté mushrooms and wilt the spinach to concentrate flavor and remove excess moisture.
- Whisk eggs, milk, and cream into a smooth custard seasoned with garlic powder, salt, and pepper.
- Assemble: spray a mini muffin tin, add sautéed veggies and cheese, then pour custard over.
- Bake until set with lightly golden tops, then cool briefly before unmolding.
- Serve warm, room temperature, or cool and refrigerate for later.
What you’ll need
- 6 large eggs — the custard base; don’t skimp on size for texture.
- 1/2 cup milk — lightens the custard; whole milk gives better richness.
- 1/4 cup heavy cream — optional but recommended for a silkier custard.
- 1 cup shredded cheddar cheese — sharp cheddar works well; mix with Gruyère for a nuttier profile.
- 1/2 cup sautéed mushrooms — button or cremini, finely chopped. Sauté first to remove moisture.
- 1/2 cup chopped fresh spinach — wilted and squeezed of excess liquid to avoid soggy quiches.
- 1/4 teaspoon garlic powder — or 1 small clove minced sautéed with the mushrooms.
- Salt and pepper, to taste — season the custard and mushrooms separately.
- Fresh parsley, for garnish — adds color and freshness.
- Non-stick cooking spray, as needed — or butter to grease the tin.
Substitutions and notes:
- Dairy-free: swap milk and cream for full-fat coconut milk, and use a dairy-free cheese.
- Crust option: if you prefer a crust, press small rounds of store-bought pie dough into the cups before assembling.
- Make it lower-fat: omit the heavy cream and use low-fat milk; texture will be slightly less rich.
You can also compare other mini quiche styles and inspiration from similar recipes like this mini mushroom and spinach quiches guide.
Step-by-step instructions
Preparation
- Preheat oven to 350°F (175°C). Lightly spray a 12-cup mini muffin tin with non-stick cooking spray.
- Clean and slice about 1 cup mushrooms; chop smaller if you like smaller bites.
- Heat a tablespoon of oil or butter in a skillet over medium heat. Sauté mushrooms until golden and most moisture has evaporated, about 6–8 minutes. Season lightly with salt and pepper.
- Add chopped spinach to the pan for the last 1–2 minutes just to wilt. Remove from heat and cool slightly.
Assembly
5. In a bowl, whisk 6 large eggs until blended. Whisk in 1/2 cup milk and 1/4 cup heavy cream until smooth. Stir in 1/4 teaspoon garlic powder and salt and pepper to taste.
6. Place a small spoonful of mushrooms and spinach into each greased muffin cup (about 1–2 teaspoons).
7. Sprinkle about 1 tablespoon of shredded cheddar into each cup over the veggies.
8. Carefully pour the egg mixture into each cup, filling nearly to the top but leaving a little room for expansion.
Baking
9. Bake in the preheated oven for 15–18 minutes, or until the centers are set and tops are lightly golden. A toothpick inserted should come out mostly clean with a few moist crumbs.
10. Let quiches rest in the tin 3–4 minutes, then run a small knife around edges and lift out onto a rack to cool slightly.
Serving
11. Garnish with chopped fresh parsley. Serve warm or at room temperature. If serving later, cool completely first, then refrigerate.
If you want a slightly crisper top, broil for 30 seconds at the end—watch carefully.
Best ways to enjoy it
These mini quiches are versatile on the plate. Try:
- Brunch spread: pair with mixed green salad, sliced tomatoes, and a light fruit salad.
- Picnic or party: arrange on a platter with crackers, charcuterie, and pickles.
- Weekday breakfast: reheat one or two in the microwave for about 30–45 seconds.
For more pairing inspiration and a slightly different spinach-and-cheese take, check this savory spinach and cheese mini quiches post.
Storage and reheating tips
- Refrigerate: Store cooled quiches in an airtight container for up to 4 days.
- Reheat: Microwave individual quiches 30–60 seconds until warm. For better texture, reheat in a 350°F oven for 6–8 minutes.
- Freeze: Flash-freeze on a tray, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 350°F for 12–15 minutes, or thaw overnight in the fridge first.
Food safety note: cool quiches to room temperature no longer than 2 hours before refrigerating, and always reheat to at least 165°F (74°C) if storing leftovers.
Pro chef tips
- Remove excess moisture: Sautéing mushrooms and wilting spinach thoroughly prevents watery quiches.
- Even fill: Use a measuring cup or small ladle to pour the custard into tins for consistent sizes.
- Don’t overbake: Slight jiggle in the center means the custard will finish setting as it cools—overbaking makes it dry.
- Flavor boost: Fold a tablespoon of Dijon mustard or a pinch of nutmeg into the custard for depth.
- Make-ahead: Bake, cool, and refrigerate. Reheat gently for quick entertaining.
Creative twists
- Add bacon or ham for a meaty version (pre-cook until crisp).
- Swap cheddar for feta and add sun-dried tomatoes for Mediterranean flair.
- Make vegetarian with roasted red pepper and goat cheese.
- Gluten-free crust: use a gluten-free pie dough or omit crust entirely (as here).
- Spice variation: add a pinch of smoked paprika or cayenne for a smoky kick.
Your questions answered
Q: Can I use frozen spinach?
A: Yes. Thaw completely and squeeze out as much liquid as possible — excess moisture will make the quiches soggy.
Q: How long do mini quiches take to bake?
A: At 350°F they usually need 15–18 minutes. Oven temps vary, so check for a mostly-clean toothpick or a slight center jiggle.
Q: Can I double the recipe?
A: Absolutely. Use two mini tins or bake in batches. If doubling, whisk eggs and dairy in a larger bowl and distribute evenly.
Q: Are these safe to freeze and reheat?
A: Yes. Freeze cooled quiches in a single layer before bagging; reheat to 165°F for best safety and texture.
Conclusion
If you love small, savory bites that travel well and come together quickly, these mini mushroom and spinach quiches hit the mark every time. For additional ideas and similar recipes to expand your brunch repertoire, see this practical take on Mini Mushroom and Spinach Quiches – Real Food by Dad, a four-way method for mini quiches at Mini Quiche – 4 ways! – RecipeTin Eats, and a feta-forward spinach mushroom version at Spinach Mushroom Feta Quiche – Hooked on Heat. Enjoy experimenting and making this recipe your own.
Mini Mushroom and Spinach Quiches
Ingredients
Method
- Preheat oven to 350°F (175°C). Lightly spray a 12-cup mini muffin tin with non-stick cooking spray.
- Clean and slice about 1 cup mushrooms; chop smaller if you like smaller bites.
- Heat a tablespoon of oil or butter in a skillet over medium heat. Sauté mushrooms until golden and most moisture has evaporated, about 6–8 minutes. Season lightly with salt and pepper.
- Add chopped spinach to the pan for the last 1–2 minutes just to wilt. Remove from heat and cool slightly.
- In a bowl, whisk 6 large eggs until blended. Whisk in 1/2 cup milk and 1/4 cup heavy cream until smooth. Stir in 1/4 teaspoon garlic powder and salt and pepper to taste.
- Place a small spoonful of mushrooms and spinach into each greased muffin cup (about 1–2 teaspoons).
- Sprinkle about 1 tablespoon of shredded cheddar into each cup over the veggies.
- Carefully pour the egg mixture into each cup, filling nearly to the top but leaving a little room for expansion.
- Bake in the preheated oven for 15–18 minutes, or until the centers are set and tops are lightly golden. A toothpick inserted should come out mostly clean with a few moist crumbs.
- Let quiches rest in the tin 3–4 minutes, then run a small knife around edges and lift out onto a rack to cool slightly.
- Garnish with chopped fresh parsley. Serve warm or at room temperature. If serving later, cool completely first, then refrigerate.
- If you want a slightly crisper top, broil for 30 seconds at the end—watch carefully.
