If you are looking for a delightful, portable, and nutritious snack or breakfast option, then the Spinach Quiche Muffins Recipe is about to become your new best friend in the kitchen. These little muffins burst with the fresh, earthy flavor of spinach combined with savory mushrooms and a hint of red bell pepper that adds a touch of sweetness and color. Lightly cheesy and perfectly fluffy, they’re the ideal bite-sized quiche that will brighten your mornings or keep you energized throughout the day. Plus, they are so easy to whip up that you’ll find yourself making them again and again!
Ingredients You’ll Need
Gathering simple ingredients is the secret to making this Spinach Quiche Muffins Recipe such a wholesome treat. Each component plays a special role in creating the delicious blend of texture, color, and flavor that makes these muffins so irresistible.
- Coconut oil: Adds a subtle, natural richness and helps sauté the veggies without overpowering the flavors.
- Fresh baby spinach: Brings vibrant green color and a mild, tender leafy taste packed with nutrients.
- Eggs or egg whites: The fluffy base that binds everything together and provides protein.
- Baby bella or white mushrooms: Earthy and meaty, they add depth to the flavor and a satisfying bite.
- Red bell pepper (optional): Adds a pop of bright color and a slight sweetness that balances the savory elements.
- Salt and pepper: Essential seasonings to bring out the best flavors in every bite.
- Shredded cheese (optional): For a melted, creamy finish that takes the flavor up a notch.
How to Make Spinach Quiche Muffins Recipe
Step 1: Prepare Your Oven and Muffin Tin
Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). While the oven warms up, grease your muffin tin with coconut oil or use muffin liners to prevent sticking. This simple prep ensures easy cleanup and perfectly shaped muffins.
Step 2: Sauté the Mushrooms
Place your skillet over medium heat and add the coconut oil. Once melted and shimmering, sauté the sliced mushrooms for about 5 to 7 minutes until they soften and release their earthy aroma. This step enhances their flavor and gets rid of any excess moisture.
Step 3: Wilt the Spinach
Add fresh baby spinach to the skillet and cook it together with the mushrooms for another 2 to 3 minutes until the spinach wilts down. This reduces volume and intensifies its flavor. Set the mixture aside to cool slightly—it’s important that it’s not too hot when mixed with eggs.
Step 4: Whisk the Eggs
In a bowl, vigorously whisk your eggs or egg whites along with salt and pepper to taste. If you love that gooey, cheesy touch, now’s the moment to stir in shredded cheese. This forms the custard base that will bake into those perfectly fluffy quiche muffins.
Step 5: Combine Vegetables and Eggs
Gently fold the cooled spinach and mushrooms into the whisked eggs. If you like, mix in the finely diced red bell pepper to add delightful color and flavor notes. This combination ensures every muffin is packed with goodness.
Step 6: Fill the Muffin Cups
Divide the egg and vegetable mixture evenly among the muffin cups, filling each about three-quarters full. Don’t overfill, or the muffins may overflow while baking, but make sure each cup is nicely filled to achieve that perfect texture.
Step 7: Bake Until Set and Golden
Place the muffin tin in your preheated oven and bake for 20 to 25 minutes. You’re looking for a set texture with a slightly golden top. After baking, allow the muffins to cool just a bit to firm up—then they’re ready to be enjoyed!
How to Serve Spinach Quiche Muffins Recipe
Garnishes
Enhancing your Spinach Quiche Muffins Recipe with fresh garnishes elevates both presentation and flavor. A sprinkle of chopped fresh herbs like parsley or chives adds a burst of color and brightness. For an extra touch of indulgence, a dollop of Greek yogurt or a light drizzle of hot sauce brings pleasant creaminess or heat that awakens the palate.
Side Dishes
These muffins make a fantastic light meal when paired with fresh sides. Consider a crisp side salad tossed in lemon vinaigrette for acidity and crunch or some roasted cherry tomatoes to complement their mild, savory essence. For a heartier brunch, serve alongside crispy breakfast potatoes or a bowl of mixed fruit for sweetness.
Creative Ways to Present
Presentation makes all the difference! Serve Spinach Quiche Muffins Recipe on a rustic wooden board with small ramekins of flavorful dipping sauces such as pesto or creamy avocado spread. You could also stack them with layers of roast vegetables or wrap them gently in flaky puff pastry for an elegant twist. The options are endless and fun to experiment with!
Make Ahead and Storage
Storing Leftovers
Once your Spinach Quiche Muffins Recipe has cooled completely, store any leftovers in an airtight container in the refrigerator. They’ll stay fresh for up to 4 days, making them perfect for quick breakfasts or snacks on the go throughout the week.
Freezing
If you want these muffins on demand, freezing is your friend. Place muffins on a baking sheet to freeze individually for a few hours, then transfer them to a freezer-safe bag or container. Stored this way, they’ll keep well for up to 2 months without losing flavor or texture.
Reheating
Reheat your muffins gently in a microwave for about 30 to 45 seconds or warm them in a conventional oven at 300 degrees Fahrenheit for 10 minutes. This method prevents drying out and restores their soft, custardy interior while reviving the aromatic flavors.
FAQs
Can I use frozen spinach instead of fresh for this recipe?
Absolutely! Just make sure to thaw and thoroughly drain the frozen spinach to avoid excess moisture that can make the muffins soggy. Squeezing out as much liquid as possible is key.
Is it possible to make this recipe dairy-free?
Yes! Simply skip the shredded cheese or use a dairy-free cheese alternative. The coconut oil and eggs ensure the muffins still have richness and great texture.
Can I add other vegetables to the Spinach Quiche Muffins Recipe?
You can! Finely diced zucchini, onions, or even sun-dried tomatoes work beautifully. Just keep in mind to sauté or prepare vegetables properly to avoid sogginess.
How do I know when the quiche muffins are fully cooked?
The tops should look set and slightly golden, and a toothpick inserted into the center should come out clean or with just a few moist crumbs. Avoid overbaking to keep them tender.
Are these muffins suitable for meal prepping?
Definitely! Their portability and make-ahead convenience make Spinach Quiche Muffins Recipe perfect for meal prep. Pack them for lunches, breakfasts, or snacks to grab and go.
Final Thoughts
I hope you enjoy making and savoring this Spinach Quiche Muffins Recipe as much as I do. It’s a vibrant, nutritious, and absolutely delicious way to get more greens into your day without compromising on taste or convenience. Whether for a quick breakfast, a picnic treat, or a crowd-pleasing brunch, these muffins bring warmth and joy with every bite. So go ahead and give this recipe a try—you might just find your new favorite kitchen staple!
Print
Spinach Quiche Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
These Spinach Quiche Muffins are a delightful, protein-packed breakfast or snack option featuring nutritious baby spinach, sautéed mushrooms, and optional cheese for added richness. Baked to perfection in a muffin tin, they offer a convenient, grab-and-go way to enjoy a classic quiche flavor without the crust.
Ingredients
Vegetables and Oil
- 1 tablespoon coconut oil
- 2 cups fresh baby spinach (or 1 cup for a milder flavor)
- 8 oz baby bella or white mushrooms, sliced or diced small
- ¼ cup finely diced red bell pepper (optional)
Eggs and Dairy
- 7 eggs (or 1 ¾ cups egg whites/egg substitute)
- ½ cup shredded cheese (optional)
Seasonings
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a muffin tin by greasing it lightly with coconut oil or lining it with muffin liners to prevent sticking.
- Sauté Mushrooms: Heat the coconut oil in a medium skillet over medium heat. Add the sliced or diced mushrooms and cook for 5 to 7 minutes until they are softened and have released their moisture.
- Add and Wilt Spinach: Add the fresh baby spinach to the skillet with the mushrooms. Cook together for 2 to 3 minutes, stirring occasionally, until the spinach is wilted. Remove from heat and allow to cool slightly.
- Prepare Egg Mixture: In a mixing bowl, whisk the 7 eggs (or egg whites/substitute) along with salt and pepper to taste. If using cheese, stir in the shredded cheese at this stage to combine.
- Combine Ingredients: Add the cooled spinach and mushroom mixture into the bowl with the eggs and cheese. Fold in the finely diced red bell pepper if you are using it, ensuring everything is evenly mixed.
- Fill Muffin Tin: Divide the mixture evenly among the muffin cups, filling each about ¾ full to allow room for rising during baking.
- Bake: Place the muffin tin in the preheated oven and bake the quiche muffins for 20 to 25 minutes, until the egg mixture is set and the tops are lightly golden.
- Cool and Serve: Remove the muffins from the oven and let them cool slightly in the tin before serving. Enjoy warm or at room temperature.
Notes
- For a milder spinach flavor, reduce the spinach to 1 cup instead of 2 cups.
- You can substitute cheese with dairy-free alternatives for a vegan option, but be sure to use egg substitute as well.
- Red bell pepper is optional but adds a nice color and sweetness.
- These muffins can be stored in the refrigerator for up to 4 days and reheat well.
- Try adding herbs like thyme or parsley for extra flavor.
