Mini Mushroom and Spinach Quiche Recipe

Golden, savory, and perfectly portioned, these mini quiches make a delightful breakfast, brunch, or appetizer. You can use ready-made pastry shells or a muffin tin—either way, they come out fluffy, cheesy, and irresistible!

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Ingredients (Makes about 8 mini quiches)

For the Filling:

• 1 tablespoon olive oil or unsalted butter

• ½ cup (75g) finely chopped mushrooms (white button or cremini)

• 1 cup (30g) fresh spinach, chopped

• 4 large eggs

• ½ cup (120ml) whole milk or half-and-half

• ½ cup (60g) shredded cheese (cheddar, Swiss, mozzarella, or a mix)

• Salt and pepper to taste

• Optional: ¼ teaspoon garlic powder or onion powder

• Optional: 1 tablespoon fresh parsley or chives, chopped

For the Base (2 options):

1. With crust:

   • 8 mini tart shells (store-bought or homemade), OR

   • 1 sheet of pie dough, cut into 8 rounds to fit muffin tin wells

2. Crustless:

   • Just grease muffin tin wells generously with butter or spray

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Instructions

Step 1: Preheat & Prepare

• Preheat your oven to 375°F (190°C).

• Grease a 12-cup muffin tin (or use silicone cups or mini tart shells).

Step 2: Sauté Vegetables

• In a skillet over medium heat, heat olive oil or butter.

• Add the chopped mushrooms and sauté for about 4–5 minutes, until they release moisture and start to brown.

• Add chopped spinach and stir for 1–2 minutes until wilted.

• Season lightly with salt and pepper. Set aside to cool slightly.

Step 3: Prepare Egg Mixture

• In a medium bowl, whisk together the eggs, milk, salt, pepper, and garlic/onion powder (if using).

• Stir in the shredded cheese and the sautéed mushroom-spinach mixture.

• Add any fresh herbs if desired.

Step 4: Assemble

• If using pastry dough, line the muffin tins or tart pans with dough.

• Spoon the egg mixture into each muffin cup or shell, filling about ¾ full (don’t overfill).

• Optionally, top with a few extra slices of mushrooms or a sprinkle of cheese.

Step 5: Bake

• Bake in preheated oven for 18–22 minutes, or until the tops are puffed, set, and lightly golden.

• A toothpick inserted in the center should come out clean.

Step 6: Cool & Serve

• Let cool in the pan for 5–10 minutes before removing.

• Serve warm, at room temperature, or chilled.

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Variations & Add-ins

• Meaty twist: Add crumbled bacon, sausage, or diced ham.

• More veggies: Add bell peppers, caramelized onions, or grated zucchini (squeeze moisture out first).

• Cheese ideas: Feta, goat cheese, or Gruyère also work beautifully.

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Storage Tips

• Refrigerate: Store in an airtight container for up to 4 days.

• Freeze: Let cool completely, then wrap individually and freeze up to 2 months. Reheat at 350°F (175°C) for 10–12 minutes.

• Reheat: Microwave for 20–30 seconds or bake at 325°F (160°C) for a crisper crust.

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Homemade Mini Crust Option

If you prefer to make your own tart base, here’s a simple dough:

Simple Quiche Dough:

• 1¼ cups all-purpose flour

• ¼ teaspoon salt

• 8 tablespoons cold butter, cubed

• 3–4 tablespoons ice water

Directions:

1. Combine flour and salt. Cut in butter until coarse crumbs form.

2. Add water one spoon at a time until dough forms.

3. Wrap and chill 30 minutes, then roll out and cut to fit muffin tins.

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Serving Suggestions

• Serve with a side salad, fresh fruit, or breakfast potatoes.

• Great for brunch buffets, picnics, or make-ahead meal preps.

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❓ FAQ

Can I make them dairy-free?
Yes! Use plant-based milk and dairy-free cheese alternatives.

Can I use frozen spinach?
Yes, thaw and squeeze out as much moisture as possible before using.

Can I make these in advance?
Absolutely—they reheat well and taste great even cold.