If you’re searching for a delightful morning treat that combines nutrition, convenience, and irresistible flavor, this Spinach Quiche Muffins Recipe is exactly what you need. Imagine fluffy, savory little bites packed with tender spinach, earthy mushrooms, and just the right touch of cheese, all baked perfectly in muffin form. These muffins are not only a joy to eat but also incredibly versatile for breakfast, brunch, or a quick snack, making them a true kitchen hero that’s sure to impress friends and family alike.
Ingredients You’ll Need
The beauty of the Spinach Quiche Muffins Recipe lies in its simplicity and the way each ingredient adds a unique layer to the final dish. You don’t need a long shopping list — just wholesome, fresh components that bring vibrant color, rich texture, and a burst of flavor to your muffins.
- Coconut oil: Provides a subtle richness and helps sauté the veggies to perfection without sticking.
- Fresh baby spinach (2 cups): Offers a tender, nutrient-packed green that wilts down deliciously and adds a lovely pop of color.
- Eggs (7): The essential binding agent that creates the fluffy quiche base; alternatively, use egg whites or a substitute for a lighter option.
- Baby bella or white mushrooms (8 oz): Adds a subtle earthiness and meaty texture that complements the spinach beautifully.
- Red bell pepper (¼ cup, optional): Brings a hint of sweetness and a vibrant contrast in both flavor and appearance.
- Salt and pepper: Basic seasonings that elevate all the other ingredients without overpowering.
- Shredded cheese (½ cup, optional): Melts into creamy pockets inside each muffin, adding that irresistible cheesy goodness.
How to Make Spinach Quiche Muffins Recipe
Step 1: Prepare Your Oven and Muffin Tin
Start by preheating your oven to 350°F (175°C). Greasing your muffin tin or lining it with muffin cups prevents sticking and ensures your quiche muffins come out perfectly shaped and easy to remove.
Step 2: Sauté Your Mushrooms
Warm the coconut oil in a skillet over medium heat, then toss in the sliced mushrooms. Let them cook for about 5 to 7 minutes until they soften and develop a lovely golden hue. This step intensifies their flavor, adding depth to the muffins.
Step 3: Wilt the Spinach
Add your fresh spinach to the skillet with the mushrooms and cook for another 2 to 3 minutes until it’s just wilted. The spinach wilts down beautifully, blending its delicate texture with the savory mushrooms. Allow this mixture to cool slightly before moving on.
Step 4: Whisk the Eggs
In a large bowl, whisk together the eggs with salt and pepper. If you’re a cheese fan, now’s the time to stir in your shredded cheese, which will add a deliciously melty surprise in each muffin.
Step 5: Combine Ingredients
Fold the slightly cooled spinach and mushroom mix into your egg mixture. If you’re using red bell pepper, stir it in now for that extra burst of color and sweetness.
Step 6: Fill the Muffin Tin
Divide the mixture evenly among the muffin cups, filling each about three-quarters full to allow room for the muffins to puff up without overflowing.
Step 7: Bake to Perfection
Pop the muffin tin into your preheated oven and let the quiche muffins bake for 20 to 25 minutes. You’re looking for a set, lightly golden top that signals these savory bites are ready to enjoy. Let them cool just a bit before serving.
How to Serve Spinach Quiche Muffins Recipe
Garnishes
These muffins shine with a sprinkle of freshly cracked black pepper or a pinch of flaky sea salt right before serving. For a fresh finish, add a small dollop of sour cream or a thin slice of ripe avocado on top to create a creamier texture and added richness.
Side Dishes
Pair your Spinach Quiche Muffins Recipe with a crisp green salad tossed in light vinaigrette, or some fresh fruit like berries or orange slices. These sides provide a refreshing balance to the savory muffins, making your meal feel complete and nutritious.
Creative Ways to Present
Get playful by serving these quiche muffins inside small ramekins with a drizzle of hot sauce, or alongside a robust cup of tomato soup for a cozy twist. You can also stack them with layers of smoked salmon or prosciutto for a fancy brunch presentation guaranteed to wow your guests.
Make Ahead and Storage
Storing Leftovers
Got extras? No problem! Keep any leftover Spinach Quiche Muffins in an airtight container in the refrigerator for up to 4 days. They maintain their flavor and texture well, making for easy grab-and-go meals throughout the week.
Freezing
For longer storage, freeze the muffins individually on a baking sheet until firm, then transfer them to a freezer bag. They will keep well for up to 3 months, allowing you to enjoy this recipe anytime you need a quick, savory snack.
Reheating
When ready to eat, simply reheat frozen or refrigerated muffins in a microwave for about 30-60 seconds, or pop them in a 350°F oven for 10 minutes to regain that freshly baked charm with a slightly crisp edge.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just make sure to thaw and squeeze out any excess moisture before using to prevent soggy muffins. Frozen spinach works well and is a convenient alternative.
Is it necessary to add cheese?
Not at all! The Spinach Quiche Muffins Recipe tastes great even without cheese. If you’re avoiding dairy or prefer a lighter option, simply leave it out or substitute with a dairy-free cheese.
Can I make this recipe vegan?
This recipe relies on eggs for structure, so for a vegan version you’d want to experiment with chickpea flour or tofu-based quiches, but it won’t yield the same texture as these egg-based muffins.
What can I use instead of coconut oil?
Feel free to use olive oil or another neutral oil you have on hand. Coconut oil adds a slight subtle flavor but is not essential to the recipe’s success.
How long do these muffins keep at room temperature?
It’s best to keep them refrigerated, but if you leave them out, limit it to 2 hours to ensure freshness and food safety, especially because they contain eggs and cheese.
Final Thoughts
This Spinach Quiche Muffins Recipe is an absolute game changer for anyone who loves convenient, wholesome, and tasty meals. Once you try these delightful muffins, you’ll find yourself planning your week around them because they are just that good! Whether you’re serving friends, packing lunches, or just pampering yourself, give this recipe a whirl—you won’t regret it!
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Spinach Quiche Muffins Recipe
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: Low Fat
Description
These Spinach Quiche Muffins are a delightful and nutritious breakfast or snack option, combining fresh spinach, sautéed mushrooms, and eggs baked into convenient muffin-sized portions. Perfectly seasoned and optionally enhanced with cheese and red bell pepper, they offer a protein-packed, tasty treat that’s easy to prepare and great for meal prepping.
Ingredients
Vegetables
- 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)
Egg Mixture
- 7 eggs (or 1 ¾ cups egg whites/egg substitute)
- 1/2 cup shredded cheese (optional)
- Salt and pepper, to taste
Other
- 1 tablespoon coconut oil
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a muffin tin with coconut oil or use muffin liners to prevent sticking.
- Sauté Mushrooms: Heat coconut oil in a skillet over medium heat. Add the sliced or diced mushrooms and sauté for 5-7 minutes until they are softened and lightly browned.
- Cook Spinach: Add the fresh baby spinach to the skillet and cook for 2-3 minutes, stirring until the spinach is wilted. Remove from heat and let the mixture cool slightly.
- Prepare Egg Mixture: In a mixing bowl, whisk together the eggs (or egg whites) with salt and pepper to taste. If using, mix in the shredded cheese until well combined.
- Combine Ingredients: Fold the cooled spinach and mushroom mixture into the egg mixture. If using diced red bell pepper, stir it in at this stage to add a subtle crunch and sweetness.
- Fill Muffin Tin: Pour or spoon the combined mixture evenly into the muffin tin, filling each cup about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, until the quiche muffins are set in the center and lightly golden on top.
- Cool and Serve: Allow the quiche muffins to cool slightly in the tin for a few minutes before removing and serving warm or at room temperature.
Notes
- For a milder spinach flavor, reduce the spinach to 1 cup instead of 2 cups.
- Cheese is optional: omit for a dairy-free or lower-fat option, or use your favorite shredded cheese variety.
- Use egg whites or an egg substitute to reduce cholesterol or calories.
- These muffins store well in the refrigerator for up to 4 days and can be frozen for longer storage.
- To reheat, warm in a microwave or oven until heated through.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
