Mini Mushroom and Spinach Quiche

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I can still remember the first time I pulled these Mini Mushroom and Spinach Quiches out of the oven. The aroma alone was enough to make the kitchen feel like a cozy café on a lazy Sunday morning. They were golden on top, with a luscious savory filling that promised something delicious in every bite. I’d whipped them up for a brunch with close friends, hoping for something easy yet special. They were gone in minutes.

What I love about these quiches is how effortlessly they come together. You don’t need to be a pastry chef or have hours to spare. The filling is packed with hearty mushrooms and fresh spinach, made creamy with a touch of cheese and egg custard. Baking them in muffin tins makes them the perfect size for serving at a party or tucking into a lunchbox.

I often make a double batch because they store beautifully and reheat like a dream. They’ve become one of my go-to make-ahead recipes, whether I’m prepping for guests or planning quick meals for the week. They’re especially handy when I want something hearty yet packed with veggies. For more savory veggie-packed ideas, check out my White Sauce Zucchini Spinach Lasagna or this comforting Rich Creamy Mushroom Stroganoff.

Why You’ll Love This Mini Mushroom and Spinach Quiche

These mini quiches are more than just cute individual servings. They offer the perfect blend of textures: a tender, flaky base with a rich and velvety filling. The earthiness of mushrooms pairs wonderfully with the freshness of spinach, making each bite feel balanced and flavorful. Plus, they’re incredibly versatile. You can serve them warm or cold, as an appetizer, breakfast, or light lunch. Whether you’re hosting brunch or meal prepping for the week, these quiches fit right in.

Ingredients

Mushrooms bring a deep, earthy flavor that grounds the whole filling. I prefer cremini or baby bella mushrooms for their richer taste.

Fresh spinach adds a vibrant color and lightness, balancing out the richness of the other ingredients.

Eggs act as the binder, creating that classic custard texture essential to quiche.

Milk or cream gives the filling its creamy, luscious base. For a richer quiche, go with heavy cream.

Cheese like Swiss, Gruyère, or even cheddar melts beautifully and adds a salty depth to the quiche.

Pie crust or puff pastry serves as the base, adding structure and that satisfying crunch. Store-bought works just fine for convenience.

Salt, pepper, and nutmeg enhance all the other flavors, especially nutmeg, which pairs subtly but perfectly with the spinach.

How to Make Mini Mushroom and Spinach Quiche

Step 1: Prepare the Crust

Preheat your oven to 375°F (190°C). Roll out your pie crust or puff pastry and cut into circles large enough to fit into a greased muffin tin. Gently press each round into the cups, making sure the dough reaches the sides.

Step 2: Cook the Vegetables

In a skillet over medium heat, sauté chopped mushrooms in a little olive oil until they release their moisture and turn golden. Add chopped spinach and cook until wilted. Remove from heat and let cool slightly.

Step 3: Make the Filling

In a mixing bowl, whisk together eggs, milk or cream, shredded cheese, a pinch of salt, black pepper, and a dash of nutmeg. Stir in the cooked mushrooms and spinach.

Step 4: Fill and Bake

Spoon the filling into the prepared crusts, filling each just below the top edge. Bake in the preheated oven for 20-25 minutes or until the centers are set and the tops are slightly golden.

Step 5: Cool and Serve

Let the mini quiches cool for a few minutes before removing them from the muffin tin. Serve warm or at room temperature.

Recipe Variations and Possible Substitutions

These mini mushroom and spinach quiches are flexible and forgiving. You can substitute the spinach with kale or even arugula for a slightly peppery twist. Don’t have mushrooms on hand? Try roasted red peppers, caramelized onions, or chopped zucchini. Swap the cream with almond or oat milk for a dairy-free version. As for the cheese, anything from feta to Monterey Jack works well—just be sure it melts nicely.

You can also make these crustless if you’re cutting carbs. Simply spray the muffin tin well and pour the filling directly in. They still puff up beautifully and make a lovely low-carb snack.

Serving and Pairing Suggestions

These quiches shine on a brunch table next to a fresh fruit platter or a simple arugula salad with lemon vinaigrette. They also make a smart choice for lunch when paired with a warm bowl of soup. I especially love serving them alongside my Cheesy Cabbage Casserole for a comforting yet balanced meal.

If you’re hosting, try offering them with a side of Buffalo Roasted Cauliflower for something spicy to contrast the creamy filling.

Storage and Reheating Tips

Store cooled quiches in an airtight container in the fridge for up to 4 days. To reheat, just pop them in a 350°F (175°C) oven for about 10 minutes. They also reheat well in an air fryer. For freezing, wrap each quiche in plastic wrap and then place them in a freezer-safe bag. Thaw overnight in the fridge before reheating.

FAQs

How long can Mini Mushroom and Spinach Quiche stay fresh?

When stored properly in the refrigerator, they stay fresh for up to 4 days. For longer storage, freeze them and reheat when needed.

Can I make Mini Mushroom and Spinach Quiche ahead of time?

Absolutely! These are perfect for meal prep. You can make them a day or two in advance and simply reheat before serving.

Can I freeze Mini Mushroom and Spinach Quiche?

Yes, they freeze wonderfully. Just wrap them individually and store in a freezer bag. They’re perfect for quick breakfasts or snacks.

What’s the best cheese for Mini Mushroom and Spinach Quiche?

Gruyère is a classic choice, but Swiss, cheddar, or even goat cheese can add a unique twist.

Related Recipe You’ll Like

If you’re loving the idea of bite-sized, veggie-packed dishes, you’ll also enjoy my Cottage Cheese Egg Bake. It’s another protein-rich, wholesome recipe that fits beautifully into breakfast or brunch spreads.

Another tasty option to check out is the Tasty English Muffin Breakfast Pizza for a fun, quick morning treat that everyone loves.

Save and Share This Recipe for Later

Mini Mushroom and Spinach Quiche is the kind of recipe you’ll want to have on hand again and again. Make sure to pin this to your favorite Pinterest board so you can always find it when you’re planning a brunch or looking for a satisfying snack. Don’t forget to share it with friends or family who love a good, reliable recipe—whether you text it, email it, or post it on your social feeds, sharing helps spread the love and the flavor!

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