Muffin-Tin Spinach & Mushroom Mini Quiches Recipe

In our home, weekend brunches are sacred. They’re a time for slow mornings, relaxed conversations, and, most importantly, delicious food. For years, I’ve been on the hunt for that perfect dish – something that’s both impressive enough for guests and simple enough for a casual Sunday. That’s when I stumbled upon the magic of Muffin-Tin Spinach & Mushroom Mini Quiches. Let me tell you, these little wonders have completely transformed our brunch game, and honestly, even our weekday snack routine! What started as a simple experiment has become a household staple, requested time and time again. The kids adore them – even sneaking them cold from the fridge – and my husband loves them warmed up with a side salad for a light lunch. They are incredibly versatile, easily customizable, and surprisingly healthy. The flaky, buttery crust (or even crustless for a lighter option!) cradles a savory, flavorful filling of earthy mushrooms, vibrant spinach, and creamy eggs. Each bite is a burst of comforting goodness that leaves you wanting more. If you’re looking for a recipe that’s guaranteed to impress, is incredibly easy to make, and can be adapted for any meal, look no further. These Muffin-Tin Spinach & Mushroom Mini Quiches are about to become your new kitchen obsession, just like they are in mine. Get ready to fall in love with these adorable and utterly delicious mini delights!

Ingredients

This recipe is all about fresh, flavorful ingredients that come together beautifully in each mini quiche. Here’s what you’ll need to create these delightful bites:

• For the Crust (Optional, but Highly Recommended):
  • 1 ½ cups All-Purpose Flour: The foundation of our flaky crust. For a slightly healthier twist, you can substitute ½ cup of whole wheat flour, but all-purpose yields the most tender result.
  • ½ teaspoon Salt: Enhances the flavors of the crust and filling.
  • ½ cup (1 stick) Unsalted Butter, Cold and Cubed: Cold butter is crucial for creating those beautiful, flaky layers in your crust. Make sure it’s straight from the fridge!
  • ¼ cup Ice Water: Just enough to bring the dough together without making it too wet. Ice water keeps the butter cold, which is key for flakiness.
  (Alternatively, for a quicker option, you can use 1 box (14.1 oz) refrigerated pie crust.)
• For the Filling:
  • 1 tablespoon Olive Oil: For sautéing our vegetables and adding a touch of healthy fat. Extra virgin olive oil is preferred for its richer flavor.
  • 1 medium Onion, Finely Chopped: Adds a foundational savory flavor to the filling. Yellow or white onions work best.
  • 8 oz Mushrooms, Sliced: Earthy and hearty, mushrooms are a star player. Cremini (baby bella), white button, or even a mix of wild mushrooms would be delicious.
  • 5 oz Fresh Spinach, Roughly Chopped: Provides a vibrant green color and a boost of nutrients. Baby spinach is tender and requires minimal chopping. Frozen spinach (thawed and squeezed dry) can also be used, about 10 oz.
  • 4 large Eggs: The binding agent for our filling, providing richness and structure.
  • ½ cup Milk (or Cream for extra richness): Adds moisture and creaminess to the filling. Whole milk or heavy cream will result in a richer, more decadent quiche. For a lighter option, use skim milk or even unsweetened almond milk.
  • ½ cup Shredded Cheese: Choose your favorite! Gruyere, cheddar, mozzarella, Swiss, or a blend would all work wonderfully. For a sharper flavor, opt for cheddar or Gruyere. For a milder option, mozzarella or Swiss are great choices.
  • ¼ teaspoon Salt: To season the filling.
  • ¼ teaspoon Black Pepper: Freshly ground black pepper adds a nice bite.
  • Pinch of Nutmeg (Optional, but Recommended): A secret ingredient that adds a warm, subtle spice that complements spinach and mushrooms beautifully.
  • Pinch of Red Pepper Flakes (Optional, for a touch of heat): If you like a little kick, a pinch of red pepper flakes will add a subtle warmth to the filling.

Ingredient Notes & Variations:

• Crustless Option: For a gluten-free or lower-carb version, simply skip the crust and spray your muffin tin generously with cooking spray. The quiches will still be delicious and hold their shape well.
• Cheese Variations: Feel free to experiment with different cheeses! Goat cheese crumbles, feta cheese, Parmesan cheese, or even a smoked Gouda would add unique flavors.
• Vegetable Swaps: Not a fan of mushrooms? Try adding sautéed bell peppers, zucchini, asparagus, or broccoli florets. Roasted red peppers would also add a lovely sweetness.
• Protein Boost: For a heartier quiche, add cooked and crumbled bacon, sausage, ham, or shredded chicken to the filling. About ½ cup of cooked protein would be a good addition.
• Herb Infusion: Fresh herbs can elevate the flavor profile. Try adding chopped fresh thyme, chives, parsley, or dill to the filling.

Instructions

Making these Muffin-Tin Spinach & Mushroom Mini Quiches is easier than you might think! Follow these step-by-step instructions for perfect mini quiches every time:

Step 1: Prepare the Crust (If Making Homemade)

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. The goal is to keep the butter cold and create small pockets that will result in flaky layers.
3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Mix until the dough just comes together. Be careful not to overmix, as this can develop the gluten and make the crust tough.
4. Form a Disc and Chill: Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This chilling time is essential as it allows the gluten to relax and the butter to solidify, making the dough easier to roll out and preventing shrinkage during baking.

Step 2: Prepare the Filling

1. Sauté Onions and Mushrooms: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
2. Add Mushrooms: Add the sliced mushrooms to the skillet and cook until they release their moisture and become tender and slightly browned, about 8-10 minutes. Don’t overcrowd the pan; if necessary, sauté the mushrooms in batches to ensure they brown properly.
3. Add Spinach: Add the chopped spinach to the skillet and cook until it wilts and reduces in volume, about 2-3 minutes. If using frozen spinach, make sure it’s thawed and squeezed dry before adding it to the skillet.
4. Season and Set Aside: Season the vegetable mixture with salt, pepper, and nutmeg (if using). Remove from heat and set aside to cool slightly.

Step 3: Assemble the Mini Quiches

1. Preheat Oven and Prepare Muffin Tin: Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin generously with cooking spray.
2. Roll Out Dough (If Using Homemade Crust): On a lightly floured surface, roll out the chilled dough to about ⅛-inch thickness. Using a cookie cutter or a knife, cut out 12 circles that are slightly larger than the muffin cups. Alternatively, if using store-bought pie crust, simply unroll it and cut out circles.
3. Press Crust into Muffin Tin: Gently press each dough circle into the muffin cups, shaping it to fit the bottom and sides. If you are skipping the crust, ensure the muffin tin is very well greased.
4. Combine Eggs, Milk, and Cheese: In a medium bowl, whisk together the eggs, milk (or cream), and shredded cheese. Season with salt and pepper.
5. Fill the Crusts: Divide the spinach and mushroom mixture evenly among the prepared muffin cups. Pour the egg mixture over the vegetables, filling each cup about ¾ full. Don’t overfill, as the filling will puff up during baking.

Step 4: Bake the Mini Quiches

1. Bake: Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown (if using crust) and the filling is set and lightly golden on top. A toothpick inserted into the center of a quiche should come out clean when they are done.
2. Cool Slightly: Let the mini quiches cool in the muffin tin for a few minutes before carefully removing them to a wire rack to cool slightly further. This allows them to set up a bit more and makes them easier to remove from the tin.

Step 5: Serve and Enjoy!

These Muffin-Tin Spinach & Mushroom Mini Quiches are delicious served warm, at room temperature, or even cold. They are perfect for brunch, lunch, snacks, or appetizers. See the “How to Serve” section for serving suggestions.

Nutrition Facts (per serving)

(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes. This is based on using homemade crust and whole milk.)

Servings: 12 Mini Quiches

Approximate Calories per serving (1 mini quiche): 200-250 calories

• Protein: 8-10g
• Fat: 14-18g
• Carbohydrates: 10-15g

Key Nutrients (approximate):

• Vitamin K: Spinach is an excellent source of Vitamin K.
• Vitamin A: Spinach and eggs provide Vitamin A.
• Vitamin B12: Eggs are a good source of Vitamin B12.
• Iron: Spinach and mushrooms contribute iron.
• Calcium: Milk and cheese are good sources of calcium.
• Fiber: Mushrooms and spinach provide fiber.

Health Benefits:

These mini quiches offer a good balance of protein, healthy fats, and carbohydrates. They are a good source of vitamins and minerals from the spinach, mushrooms, and eggs. They are also a relatively portion-controlled way to enjoy a savory and satisfying dish. Choosing whole wheat flour for the crust and skim milk can further enhance the nutritional profile by increasing fiber and reducing fat content.

Preparation Time

• Prep Time: 30-40 minutes (includes making homemade crust, vegetable prep, and filling preparation)
  • If using store-bought crust, prep time reduces to approximately 20-25 minutes.
• Cook Time: 20-25 minutes
• Total Time: 50-65 minutes (or 40-50 minutes with store-bought crust)

Make-Ahead Tip:

The crust dough can be made ahead of time and stored in the refrigerator for up to 2 days or frozen for up to 1 month. The vegetable filling can also be prepared a day in advance and stored in the refrigerator. Assemble and bake the quiches just before serving for the best results.

How to Serve

These Muffin-Tin Spinach & Mushroom Mini Quiches are incredibly versatile and can be served for various occasions. Here are some serving ideas:

• Breakfast or Brunch:
  • Serve warm alongside a fresh fruit salad or a side of yogurt.
  • Pair with a green salad with a light vinaigrette for a more substantial brunch.
  • Offer a variety of toppings like hot sauce, sour cream, or chopped chives.
  • Serve with coffee, tea, or mimosas for a celebratory brunch.
• Lunch:
  • Enjoy a couple of mini quiches with a hearty salad for a light and satisfying lunch.
  • Pack them in lunchboxes for a healthy and portable midday meal.
  • Serve with a cup of soup for a comforting lunch combo, like tomato soup or a creamy vegetable soup.
• Snacks or Appetizers:
  • Serve them at room temperature or slightly warmed as a party appetizer.
  • Arrange them beautifully on a platter for gatherings and potlucks.
  • They are perfect for picnics and outdoor events as they are easy to transport and eat.
  • Offer a dipping sauce like ranch dressing or a creamy herb dip for appetizers.
• Dinner (Light Dinner):
  • Pair them with a large green salad and crusty bread for a light and satisfying dinner.
  • Serve alongside roasted vegetables like asparagus or broccoli for a balanced meal.

Serving Temperature:

• Warm: Best served warm straight from the oven or reheated gently.
• Room Temperature: Delicious at room temperature, making them perfect for picnics and parties.
• Cold: Can be enjoyed cold as a snack, especially on a hot day.

Additional Tips for Perfect Mini Quiches

1. Don’t Overmix the Crust Dough: Overmixing develops the gluten in the flour, resulting in a tough crust. Mix just until the dough comes together.
2. Keep Butter and Water Cold: Cold butter is crucial for flaky crust. Use ice water and work quickly to keep the butter cold throughout the dough-making process.
3. Blind Bake the Crust (Optional but Recommended for extra crispy crust): For an extra crispy crust, you can blind bake the crusts before adding the filling. Line the crust-filled muffin cups with parchment paper or foil, fill with pie weights or dried beans, and bake for 10 minutes before removing the weights and baking for another 5 minutes. Then, fill and bake as directed.
4. Don’t Overfill the Muffin Cups: Fill the muffin cups about ¾ full with the filling. Overfilling can cause the filling to spill over during baking and make the quiches difficult to remove.
5. Let Them Cool Slightly Before Removing: Allow the mini quiches to cool in the muffin tin for a few minutes after baking before attempting to remove them. This allows the filling to set slightly and makes them easier to handle without breaking.

Frequently Asked Questions (FAQ)

Q1: Can I make these mini quiches ahead of time?

A: Absolutely! These mini quiches are perfect for making ahead. You can prepare them completely and store them in the refrigerator for up to 3 days. Reheat them gently in the oven or microwave before serving. They are also freezer-friendly. See the next question for freezing instructions.

Q2: Can I freeze these mini quiches?

A: Yes, they freeze beautifully! Allow the baked mini quiches to cool completely. Then, wrap each quiche individually in plastic wrap, and place them in a freezer-safe bag or container. Freeze for up to 2 months. To reheat from frozen, bake them directly from frozen in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also thaw them overnight in the refrigerator and then reheat in the oven or microwave.

Q3: I don’t have muffin tins, can I use something else?

A: While muffin tins are ideal for their individual portions, you could use a mini tart pan or even a regular-sized pie dish for a larger quiche. For a tart pan, simply press the crust into the pan and adjust baking time accordingly. For a pie dish, you’ll need to increase the filling amounts and baking time significantly. Muffin tins are recommended for the best results and portion control.

Q4: Can I make these quiches vegetarian or vegan?

A: Yes, these are easily adaptable for vegetarians. As the recipe is already vegetarian, it’s perfect as is! For a vegan version, you would need to replace the eggs and dairy. Vegan egg substitutes like tofu scramble or commercially available egg replacers can be used, though the texture and flavor will be different. Use plant-based milk like almond milk or soy milk and vegan cheese shreds. For a crustless vegan option, ensure the muffin tin is well-greased, and the vegan egg substitute is thick enough to hold the vegetables together.

Q5: What are some other filling variations I can try?

A: The possibilities are endless! Get creative with your fillings. Some delicious variations include:

• Broccoli and Cheddar: Substitute broccoli florets for spinach and use cheddar cheese.
• Ham and Swiss: Add diced ham and use Swiss cheese.
• Mediterranean: Add sun-dried tomatoes, feta cheese, and Kalamata olives.
• Asparagus and Gruyere: Use asparagus spears and Gruyere cheese.
• Roasted Red Pepper and Goat Cheese: Add roasted red peppers and goat cheese crumbles.

Experiment and find your favorite combinations! These mini quiches are a fantastic base for countless flavor adventures. Enjoy baking and creating your own signature mini quiche!

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