Mushroom and Spinach Quiche Muffins

Name: Mushroom and Spinach Quiche Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 1 cup fresh spinach, chopped; 1 cup mushrooms, diced; 6 large eggs; 1/2 cup milk; 1 cup shredded cheese (cheddar or your favorite); 1/2 cup all-purpose flour; 1 tsp baking powder; Salt and pepper to taste; Olive oil for sautéing

Highlighted under: Deluxe Baking Inspirations

I love making Mushroom and Spinach Quiche Muffins for a quick breakfast or brunch option. These delightful muffins are packed with savory goodness and are perfect for meal prep. The combination of earthy mushrooms and fresh spinach creates an irresistible flavor, while the fluffy egg base makes them satisfying yet light. They're easy to grab on the go and can be enjoyed warm or at room temperature, making them versatile. Plus, they can be customized with my favorite cheeses or herbs!

Created by

Andrea

Last updated on 2026-02-01T15:54:28.407Z

When I first experimented with quiche muffins, I was amazed by how straightforward they were to make and how delicious they turned out. I tried making them with different fillings, but the classic mushroom and spinach combo became an instant favorite. The method works brilliantly because the muffins bake evenly, and the flavor of the veggies mingles beautifully with the eggs. A tip I learned is to sauté the mushrooms before adding them to the mix, enhancing their texture and flavor.

Furthermore, these muffins are a fantastic way to use up leftover vegetables from the fridge. I often throw in some cheese scraps or add spicy herbs for an extra kick. They freeze well too, making them a great make-ahead option for busy weekdays, and I love that they can be enjoyed at any time of day!

Why You'll Love These Muffins
Savory flavor that satisfies any craving
Perfectly portioned for a quick and easy meal
Great for using up leftover vegetables

Perfecting the Base

The foundation of these Mushroom and Spinach Quiche Muffins lies in the egg and milk mixture. Whisking these two together creates a fluffy texture that puffs up beautifully when baked. Ensure the eggs are at room temperature before whisking, as this can help achieve a smoother batter that results in a light, airy muffin. Also, thoroughly mix until the eggs and milk are well combined, but avoid over-mixing after adding the flour to keep the muffins tender.

When incorporating the flour, baking powder, salt, and pepper, be sure to add them gradually to prevent clumping. The baking powder is crucial for raising the muffins, so look for a fresh batch that hasn't expired. Using a fine-mesh sieve for the flour can help eliminate lumps and ensure a more even distribution throughout the batter, promoting consistent baking.

Sautéing Technique

Sautéing the mushrooms and spinach is a key step in enhancing their flavors and removing excess moisture. Be sure to use medium heat to avoid burning the vegetables; they should be tender and slightly golden, which usually takes about 5-7 minutes for the mushrooms. The spinach will wilt quickly, usually within 2-3 minutes, so add it after the mushrooms have started to soften. This method concentrates their flavors, making them a better addition to the muffins.

If you're looking for a substitution, try using other vegetables such as bell peppers or zucchini, but remember to sauté them until the moisture evaporates. If substituting spinach, consider frozen spinach for convenience, but ensure you thaw and squeeze it dry to prevent a soggy muffin. A slight char on the mushrooms can add a smoky depth to your muffins.

Ingredients

Muffin Ingredients

1 cup fresh spinach, chopped
1 cup mushrooms, diced
6 large eggs
1/2 cup milk
1 cup shredded cheese (cheddar or your favorite)
1/2 cup all-purpose flour
1 tsp baking powder
Salt and pepper to taste
Olive oil for sautéing

Instructions

Steps

Sauté the Vegetables

In a skillet, heat a splash of olive oil over medium heat. Add the diced mushrooms and cook for about 5 minutes until they are softened. Add the chopped spinach and continue cooking until wilted, then set aside to cool slightly.

Prepare the Batter

In a large bowl, whisk together the eggs and milk. Stir in the flour, baking powder, salt, and pepper until just combined. Then fold in the sautéed vegetables and shredded cheese.

Bake the Muffins

Preheat the oven to 375°F (190°C). Grease a muffin tin or use muffin liners. Spoon the batter into the prepared muffin cups, filling each about 2/3 full. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature. Enjoy!

Pro Tips

For a twist, try adding crumbled feta cheese or sun-dried tomatoes to the mixture. You can also experiment with different greens like kale or arugula for variation.

Make-Ahead and Storage

These muffins are excellent for meal prep and can be stored in an airtight container for up to 5 days in the fridge. To reheat, simply microwave for 20-30 seconds, or you can pop them in the oven at 350°F (175°C) for about 10 minutes to refresh their texture. This makes them ideal for busy mornings when you need a quick breakfast that's still homemade.

For longer storage, consider freezing the muffins. Allow them to cool completely before placing them in a freezer-safe bag. They can last up to 3 months in the freezer. To enjoy, thaw them overnight in the refrigerator or microwave them directly from frozen for a quick snack.

Flavor Variations

One of the best aspects of these muffins is their versatility. You can easily customize them by incorporating different cheeses, such as feta for a tangy twist or mozzarella for a milder flavor. Herbs like thyme or dill can enhance the earthiness of the mushrooms, while adding spices like smoked paprika can introduce a hint of warmth and complexity.

If you want to add a touch of heat, finely diced jalapeños or red pepper flakes can be mixed into the batter. You can also experiment with different greens; kale, for instance, would work beautifully but requires slightly longer cooking time to soften. Don't hesitate to get creative with your ingredients based on what's in your fridge!

Questions About Recipes

→ Can I freeze these muffins?

Yes, these muffins freeze well! Just wrap them in plastic wrap and store in an airtight container. They can be reheated in the microwave or oven.

→ How long do these muffins last in the fridge?

They can be stored in the refrigerator for up to 5 days in an airtight container.

→ Can I use other vegetables?

Absolutely! Feel free to use any vegetables you have on hand, such as bell peppers, zucchini, or broccoli.

→ What can I serve with these muffins?

These muffins pair well with a fresh salad or can be served alongside some yogurt and fruit for a balanced meal.