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Easy Spinach and Mushroom Quiche Muffins

spinach and mushroom quiche muffins - featured image
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These easy spinach and mushroom quiche muffins are a quick, wholesome snack or meal option packed with veggies, eggs, and cheese. Perfect for busy mornings or anytime you want a savory, portable bite.

Ingredients

Scale
  • 2 cups fresh spinach, roughly chopped
  • 1 cup mushrooms, sliced (button or cremini)
  • 6 large eggs, room temperature
  • ½ cup (120 ml) milk or cream (whole milk preferred)
  • 1 cup shredded cheese (about 100 g), sharp cheddar recommended
  • ¼ cup finely chopped onion (yellow or sweet)
  • 1 clove garlic, minced (optional)
  • 1 tablespoon olive oil or butter
  • Salt and freshly cracked black pepper, to taste
  • Pinch of nutmeg
  • 1 tablespoon fresh herbs (parsley or chives, optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil or butter in a non-stick skillet over medium heat. Add chopped onion and cook until translucent, about 3 minutes.
  3. Add sliced mushrooms and cook until they release moisture and start to brown, about 5 minutes.
  4. Add minced garlic in the last minute of cooking to avoid burning.
  5. Stir in chopped spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
  6. In a medium bowl, whisk together eggs and milk or cream. Add salt, pepper, and a pinch of nutmeg. Whisk until combined and slightly frothy, about 1 minute.
  7. Stir the cooled veggie mixture into the egg mixture, then fold in shredded cheese and optional fresh herbs. Mix gently to combine.
  8. Lightly grease a 12-cup muffin tin or line with silicone liners. Pour the mixture evenly into each cup, filling about 3/4 full.
  9. Bake on the middle rack for 20-25 minutes. Check at 20 minutes by inserting a toothpick; it should come out clean or with a few crumbs.
  10. Let muffins cool in the pan for 5 minutes before removing. Serve warm or at room temperature.

Notes

Dry spinach thoroughly to avoid soggy muffins. Let mushrooms brown without overcrowding the pan for best flavor. Tent with foil if muffins brown too quickly. Can prep veggie mixture ahead and refrigerate. For dairy-free, use plant-based milk and cheese alternatives. For vegan, substitute eggs and cheese with chickpea flour batter or silken tofu blend.

Nutrition

Keywords: spinach, mushroom, quiche muffins, easy recipe, vegetarian, gluten-free, breakfast, snack, savory muffins

Find it online: https://bouncybowl.com/easy-spinach-and-mushroom-quiche-muffins-recipe-for-veggie-power/