Golden, savory, and irresistibly fluffy — these Mini Mushroom and Spinach Quiches redefine what a perfect breakfast bite can be.
Crisp buttery crust, velvety egg custard, earthy mushrooms, and vibrant spinach — every mouthful is an elegant balance of texture and flavor. Whether you’re planning a weekend brunch, a holiday appetizer spread, or prepping weekday breakfasts, these mini quiches are the versatile, make-ahead heroes you’ll fall in love with.
🌿 Why You’ll Love This Recipe
- Quick & Easy: Ready in under 30 minutes from start to finish.
- Perfectly Portable: Ideal for lunchboxes, picnics, or on-the-go snacks.
- Customizable: Swap fillings to suit your taste or dietary needs.
- Balanced Nutrition: Packed with protein, vitamins, and iron from spinach and eggs.
- Elegant Presentation: Perfectly portioned for parties or brunch buffets.
🧂 Ingredients (Makes 12 Mini Quiches)
| Ingredient | Amount | Purpose |
|---|---|---|
| Olive oil | 1 tbsp | Sautéing vegetables |
| Mushrooms (Cremini or Button), finely chopped | 1 cup | Adds umami flavor and meaty texture |
| Fresh spinach, chopped | 1 cup | Adds color, nutrients, and freshness |
| Eggs | 4 large | Base for custard |
| Milk or cream | ½ cup | Adds creaminess (use cream for richer texture) |
| Cheese (Gruyère, Cheddar, or Feta), grated | ½ cup | Melts for richness and flavor |
| Salt | ½ tsp | Enhances taste |
| Black pepper | ¼ tsp | Balances flavor |
| Ground nutmeg | pinch | Adds subtle warmth (classic French touch) |
| Mini pastry shells or puff pastry rounds | 12 | Holds the filling and gives crisp texture |
👩🍳 Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 375°F (190°C) and lightly grease a 12-cup mini muffin tin if not using pre-made pastry shells.
2. Prepare the Filling
- Heat olive oil in a skillet over medium heat.
- Add mushrooms and sauté for 5–6 minutes, until they release moisture and turn golden brown. 💡 Chef’s Tip: Avoid overcrowding the pan to ensure mushrooms brown evenly.
- Stir in chopped spinach and cook for another 1–2 minutes, until wilted. Remove from heat and let cool slightly.
3. Whisk the Custard Base
In a medium bowl, whisk together eggs, milk (or cream), salt, pepper, and nutmeg until smooth and frothy. This aerates the mixture for a lighter texture.
4. Assemble the Mini Quiches
- Place pastry shells on a baking tray or line muffin tin with mini pastry rounds.
- Divide the mushroom-spinach mixture evenly among them.
- Sprinkle cheese on top.
- Pour the egg mixture over the filling, leaving a small space at the top for expansion.
5. Bake to Perfection
Bake for 15–18 minutes, or until quiches are puffed, golden, and set in the center.
Let cool for 5 minutes before removing from tins. Serve warm or at room temperature.
🧠 Chef’s Notes & Pro Tips
- Dry the mushrooms well. Extra moisture can make the crust soggy.
- Room-temperature eggs blend more smoothly and create a uniform texture.
- Experiment with cheeses. Gruyère adds nutty depth, feta offers tanginess, and sharp cheddar delivers classic richness.
- For crispier crusts, pre-bake shells for 5 minutes before adding filling.
- Add a pinch of nutmeg. It enhances the creaminess of eggs and greens — a French secret.
🧺 Storage, Reheating & Meal Prep
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Arrange cooled quiches on a tray, freeze, then store in freezer bags for up to 2 months.
- Reheat: Bake at 350°F (175°C) for 8–10 minutes — they’ll taste freshly made.
- Meal Prep Tip: Use silicone molds for easy release and perfect portioning.
🥗 Serving Suggestions
- Serve warm with a simple arugula or tomato salad.
- Pair with fresh fruit and coffee for brunch.
- Ideal for holiday parties or afternoon teas — elegant and easy to handle.
- Add to a breakfast board with croissants, smoked salmon, and fruit.
🧬 Nutritional Information (Per Mini Quiche)
| Nutrient | Amount |
|---|---|
| Calories | ~120 kcal |
| Protein | 6 g |
| Fat | 8 g |
| Carbohydrates | 6 g |
| Fiber | 1 g |
| Calcium | 12% DV |
| Iron | 8% DV |
(Values are approximate and vary by ingredients used.)
🍽️ Variations to Try
1. Keto-Friendly Mini Quiches
Skip the pastry and bake the filling directly in greased muffin tins. Use heavy cream instead of milk.
2. Dairy-Free Version
Replace milk with oat or coconut milk and use nutritional yeast instead of cheese.
3. Protein Boost
Add diced turkey bacon, smoked salmon, or tofu crumbles to the filling.
4. Gourmet Upgrade
Stir in caramelized onions, sun-dried tomatoes, or a drizzle of truffle oil for an elevated flavor profile.
❓ Frequently Asked Questions (FAQs)
Can I make these quiches crustless?
Yes! Just grease the muffin tin well and skip the pastry. The result is a lighter, low-carb version.
How can I prevent my quiches from getting watery?
Always cook mushrooms until their liquid evaporates and cool the filling slightly before mixing with eggs.
Can I prepare them ahead of time?
Absolutely. Prepare and refrigerate overnight before baking, or bake and freeze for up to two months.
What’s the best cheese to use?
Gruyère and Cheddar give richness, while feta adds a tangy bite — choose based on your flavor preference.
💬 Final Thoughts
These Mini Mushroom and Spinach Quiches prove that gourmet doesn’t have to mean complicated. Simple ingredients come together in perfect harmony — creamy eggs, savory mushrooms, and fresh spinach encased in a buttery crust. They’re beautiful on a brunch table, convenient for busy mornings, and sure to impress at any gathering.
🌟 Try them once, and they’ll become your go-to recipe for every occasion.
If you loved this recipe, share it, leave a comment, and inspire someone’s next delicious morning!
