Mini mushroom and spinach quiches are the ultimate combination of flavor, nutrition, and convenience. These bite-sized delights take the elegance of a traditional French quiche and transform it into a versatile dish perfect for breakfast, brunch, parties, or meal prep. Packed with the earthy richness of mushrooms, the nutrient boost of spinach, and the creaminess of eggs and cheese, these mini quiches are satisfying yet portion-controlled. Whether you’re hosting a gathering or looking for a make-ahead healthy snack, this recipe delivers both taste and practicality.
Why You’ll Love This Recipe
- ✅ Nutritious & Balanced – A great source of protein, vitamins, and minerals.
- ✅ Customizable – Adaptable with different veggies, cheeses, or even meats.
- ✅ Make-Ahead Friendly – Can be refrigerated or frozen for later use.
- ✅ Crowd-Pleasing – Elegant enough for brunch parties, yet simple enough for weekday breakfasts.
Ingredients (Makes 12 Mini Quiches)
- 1 cup fresh spinach, chopped
- 1 cup mushrooms (cremini or button), finely diced
- 1 small onion, finely chopped (optional)
- 4 large eggs
- ½ cup milk (whole milk or half-and-half for creamier texture)
- ½ cup shredded cheese (cheddar, Swiss, or mozzarella)
- 1 tsp olive oil or butter (for sautéing)
- Salt and pepper to taste
- 1 sheet ready-made pie crust or phyllo dough (optional, for crusted version)
Step-by-Step Instructions
1. Prep the Ingredients
- Preheat oven to 375°F (190°C).
- Lightly grease a 12-cup muffin tin or line with parchment cups.
- If using pie crust, cut circles to fit muffin cups and press them in.
2. Cook the Filling
- Heat oil/butter in a pan over medium heat.
- Sauté mushrooms and onions until softened and moisture evaporates.
- Add spinach, cook until wilted, then set aside to cool slightly.
3. Make the Egg Mixture
- In a mixing bowl, whisk eggs, milk, salt, and pepper until smooth.
- Stir in cheese and the sautéed mushroom-spinach mixture.
4. Assemble the Quiches
- Spoon mixture evenly into muffin cups.
- Fill each cup about ¾ full to allow room for puffing.
5. Bake to Perfection
- Bake for 18–22 minutes, or until tops are golden and centers set.
- Cool slightly before removing from the pan.
Nutritional Value (Per Mini Quiche, Approximate)
- Calories: 80–100
- Protein: 6g
- Carbs: 3g
- Fat: 6g
- Fiber: 1g
- Key Nutrients: Vitamin D, Vitamin K, Iron, Selenium, Antioxidants
💡 Tip: Using low-fat milk and skipping the crust reduces calories while keeping flavor intact.
Recipe Variations & Substitutions
- Cheese Swaps: Try feta for tang, goat cheese for creaminess, or Swiss for nutty flavor.
- Veggie Add-Ins: Bell peppers, zucchini, broccoli, or asparagus.
- Meat Lovers’ Twist: Add diced ham, bacon, or chicken.
- Crustless Version: Pour mixture directly into greased muffin cups for a gluten-free, low-carb option.
- Dairy-Free Option: Use plant-based milk and dairy-free cheese alternatives.
Expert Cooking Tips
- Always sauté mushrooms first to prevent excess water from making quiches soggy.
- For extra fluffiness, maintain a 2:1 egg-to-dairy ratio.
- Blind bake crust (5 minutes) for a crisp base.
- Use an ice cream scoop for even filling distribution.
Serving Suggestions
- Pair with a fresh green salad for a light meal.
- Serve with roasted potatoes or a grain bowl for a hearty brunch.
- Drinks: Herbal tea, coffee, sparkling water, or even a brunch mimosa.
Storage & Meal Prep
- Refrigerate in an airtight container for up to 4 days.
- Freeze for up to 2 months. Reheat in oven at 350°F (175°C) for 8–10 minutes.
- Great for meal prepping breakfast for the week.
Frequently Asked Questions (FAQ)
Q1: Can I freeze mini quiches?
Yes! Let them cool completely, then freeze in an airtight container.
Q2: How do I reheat frozen quiches?
Bake at 350°F (175°C) for 10–12 minutes, or microwave for a quick option.
Q3: Can I make them without a crust?
Absolutely! The crustless version is lighter, keto-friendly, and just as delicious.
Q4: Can I prepare them ahead of time for parties?
Yes—bake a day ahead and reheat just before serving.
Q5: What’s the best mushroom for flavor?
Cremini and shiitake bring more depth than button mushrooms.
A Bite of Culinary History
Quiche originated in France’s Lorraine region, traditionally made with cream, eggs, and bacon. Over time, countless variations emerged worldwide, including vegetarian-friendly options like spinach and mushroom. The mini version modernizes this classic, making it convenient for today’s fast-paced lifestyle.
Final Thoughts
Mini mushroom and spinach quiches are more than just a recipe—they’re a versatile dish that fits any occasion, from weekday breakfasts to elegant brunch parties. With customizable flavors, make-ahead convenience, and wholesome nutrition, they’re a must-have in your cooking repertoire.
✨ Try them once, and they’ll become a regular in your kitchen.
