Go Back
–+ servings

Mini Mushroom and Spinach Quiches

Please rate us
Deliciously custardy mini quiches filled with mushrooms and spinach, perfect for brunch, lunch, or appetizers.
Print it Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Appetizer, Brunch
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Egg Mixture
  • 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.
Vegetables and Cheese
  • 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.
Miscellaneous
  • Fresh parsley for garnish Optional but adds a nice touch.
  • Non-stick cooking spray To grease muffin tins.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Clean and slice mushrooms. Sauté until browned and moisture evaporates, about 6–8 minutes. Season lightly.
  3. Roughly chop spinach and add to the skillet for 1–2 minutes until just wilted.
  4. Whisk together eggs, milk, heavy cream, garlic powder, salt, and pepper.
Assembly
  1. Grease a standard 12-cup muffin tin with non-stick spray.
  2. Distribute mushrooms and spinach evenly across 6 muffin cups.
  3. Sprinkle shredded cheddar over the vegetables in each cup.
  4. Pour the egg mixture over the cups, filling to about 3/4 full.
Baking
  1. Place the muffin tin on a middle oven rack.
  2. Bake at 375°F (190°C) until set and lightly golden, about 20–25 minutes for large minis or 12–15 minutes for smaller bites.
  3. Let cool for 5 minutes in the pan, then carefully remove.
Serving
  1. Garnish with chopped fresh parsley and serve warm or at room temperature.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 2gProtein: 6gFat: 12gSaturated Fat: 6gSodium: 250mgSugar: 1g

Notes

Store in the fridge for up to 4 days or freeze for 2 months. Reheat at 325°F for 8–12 minutes. Do not leave cooked egg dishes out longer than 2 hours.
Tried this recipe?Let us know how it was!