Q: Can I make these Spinach & Mushroom Mini Quiches muffins ahead of time?

A: Absolutely! These quiches are perfect for meal prep. You can make them up to 3 days ahead and store them in an airtight container in the refrigerator. Reheat in the microwave for 30-45 seconds or in a 325°F oven for 10 minutes.

Q: Can I freeze these mini quiches?

A: Yes! Allow the quiches to cool completely, then wrap each one individually in plastic wrap and place in a freezer-safe container. They'll keep for up to 2 months. Thaw overnight in the refrigerator and reheat as directed above.

Q: How do I prevent my quiches from sticking to the muffin tin?

A: Proper greasing is key. Use cooking spray generously, making sure to coat the bottom and sides of each cup. You can also use silicone muffin liners for easy removal and cleanup.

Spinach & Mushroom Mini Quiches muffins: Quick busy weeknights recipe

Name: Spinach & Mushroom Mini Quiches muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American / French-Inspired
Ingredients: — The Veggies —; 1 tablespoon olive oil; 8 oz (225g) cremini or white button mushrooms, washed and sliced; 1 small yellow onion, finely diced; 2 cups fresh spinach, chopped (or ½ cup frozen spinach, thawed and squeezed very dry); 1 clove garlic, minced; Salt and black pepper to taste; — The Egg Base —; 6 large eggs; ½ cup milk (dairy or almond milk) or heavy cream for richness; ½ cup shredded Swiss cheese, Gruyère, or Cheddar; ¼ cup crumbled Feta cheese (optional); Non-stick cooking spray (for the muffin tin)

Ingredients

— The Veggies —

1 tablespoon olive oil

8 oz (225g) cremini or white button mushrooms, washed and sliced

1 small yellow onion, finely diced

2 cups fresh spinach, chopped (or ½ cup frozen spinach, thawed and squeezed very dry)

1 clove garlic, minced

Salt and black pepper to taste

— The Egg Base —

6 large eggs

½ cup milk (dairy or almond milk) or heavy cream for richness

½ cup shredded Swiss cheese, Gruyère, or Cheddar

¼ cup crumbled Feta cheese (optional)

Non-stick cooking spray (for the muffin tin)

Instructions

1. **Preheat:** Preheat your oven to 350°F (175°C). Generously grease a standard 12-cup muffin tin with non-stick cooking spray (or use silicone muffin liners for easy removal).

2. **Sauté Veggies (Crucial Step):** Heat the olive oil in a skillet over medium-high heat. Add the sliced mushrooms and diced onion. Sauté for 5–7 minutes until the mushrooms have released their moisture and are browned. *Note: If you skip this, your quiches will be watery.*

3. **Add Spinach:** Stir in the minced garlic and fresh spinach. Cook for 1–2 minutes until the spinach is wilted. Season with a pinch of salt and pepper. Remove from heat and let cool slightly.

4. **Whisk Eggs:** In a large bowl, whisk together the eggs, milk, and a pinch of salt and pepper until frothy and well combined.

5. **Assemble:** Divide the cooked vegetable mixture evenly among the 12 muffin cups. Sprinkle the shredded cheese (and feta, if using) over the veggies.

6. **Pour:** Carefully pour the egg mixture into each cup, filling them about ¾ of the way full. Do not overfill, as they puff up while baking.

7. **Bake:** Bake for 20–25 minutes, or until the centers are set and the tops are slightly golden.

8. **Cool:** Let the quiches cool in the pan for 5–10 minutes before running a butter knife around the edges to loosen and remove them.

Notes

Avoid Soggy Quiches: The most important step is sautéing the mushrooms first. Mushrooms hold a lot of water, and if you put them in raw, that water will release during baking and make your eggs soggy.

Storage: These store perfectly in the fridge for up to 4 days. Reheat in the microwave for 30 seconds.

Freezing: To freeze, wrap cooled quiches individually in plastic wrap and store in a freezer bag for up to 3 months.

Variations: Feel free to add cooked bacon, sausage crumbles, or bell peppers to the mix.

Author: Anna Lovae
Prep Time: 15
Cook Time: 25
Category: Breakfast
Method: Bake
Cuisine: American / French-Inspired