Mini Mushroom & Spinach Quiche: 12 Egg Bites at 350°F

A standard 12-cup muffin tin turns this into twelve small quiche. You need 10 eggs, ⅔ cup of milk, and 1 ½ cups of Gruyère to fill it, and the oven runs at 350°F the whole time.

The step that decides whether these work is the skillet. Mushrooms hold a lot of water, and if you add the spinach before that water cooks off, the cups bake up wet and sink in the middle. Cook the mushrooms until they stop steaming and start to brown at the edges, then keep going.

Everything else is a bowl and a ladle. Whisk, stir, fill, bake. The full bake runs 30 to 40 minutes, so give it the longer end if your tin is dark or your fridge was cold.

Tips & Tricks

• Spray the muffin cups well, including up the sides. Egg sticks, and a stuck cup tears when you lift it out.
• Cook the mushrooms until the pan is dry before the spinach goes in. Wet vegetables are the main reason these come out soggy.
• A toothpick inserted in the center should come out clean. That's your doneness test, not the clock.
• Let the cups sit in the tin for 5 minutes before you run a knife around the edge. They firm up and release cleaner.

Step-by-Step Instructions

1. Heat the oven and spray

Set the oven to 350°F. Spray a 12-cup muffin tin with cooking spray, getting the sides as well as the bottoms.

2. Cook the mushrooms

Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the mushrooms and stir until they soften and the pan looks dry.

3. Add onion and garlic

Stir in ¾ cup chopped onion and 1 tablespoon minced garlic. Cook until the onion turns translucent, about 3 to 4 minutes.

4. Wilt the spinach

Add ¾ cup chopped spinach and cook for another 3 minutes, until it collapses. Take the pan off the heat and set it aside.

5. Whisk the egg base

In a large bowl, whisk 10 eggs with ⅔ cup milk, 2 teaspoons Dijon, ½ teaspoon salt and ½ teaspoon pepper until no streaks of white remain.

6. Fold in cheese and vegetables

Stir 1 ½ cups shredded Gruyère into the eggs, then the cooled vegetable mixture. Scrape the pan so every bit of the mushrooms goes in.

7. Fill the cups

Ladle the mixture into the sprayed cups, filling each about three-quarters full. Leave room for the egg to rise.

8. Bake until set

Bake for 30 to 40 minutes. They're done when the centers are set and a toothpick comes out clean. Start checking at 30.

Variations

• Add 1 teaspoon of fresh thyme with the spinach. It holds up well against the Gruyère.
• Swap the Gruyère for sharp cheddar or Swiss. Both melt well, though cheddar brings more salt, so cut the added salt slightly.
• For a meat version, brown ½ cup of diced cooked bacon or ham with the onion and skip the extra salt.

How to Store Mini Mushroom & Spinach Quiche

Frequently Asked Questions

Mini Mushroom & Spinach Quiche: 12 Egg Bites at 350°F

Bake a dozen mini mushroom and spinach quiche in a muffin tin at 350°F. Eggs, Gruyère, Dijon and sautéed veg, ready in about 45 minutes.

15 minPrep time30 minCook time45 minTotal12Servings

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Ingredients

• 10 large eggs
• 2 tablespoons oil
• 1 ½ cups fresh mushroom
• ¾ cup spinach (chopped)
• ¾ cup white onion (chopped)
• 1 tablespoon garlic (minced)
• ⅔ cup milk (or cream)
• 2 teaspoons dijon mustard
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 ½ cups shredded gruyère cheese

Instructions

1. 1Heat the oven and spray — Set the oven to 350°F. Spray a 12-cup muffin tin with cooking spray, getting the sides as well as the bottoms.
2. 2Cook the mushrooms — Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the mushrooms and stir until they soften and the pan looks dry.
3. 3Add onion and garlic — Stir in ¾ cup chopped onion and 1 tablespoon minced garlic. Cook until the onion turns translucent, about 3 to 4 minutes.
4. 4Wilt the spinach — Add ¾ cup chopped spinach and cook for another 3 minutes, until it collapses. Take the pan off the heat and set it aside.
5. 5Whisk the egg base — In a large bowl, whisk 10 eggs with ⅔ cup milk, 2 teaspoons Dijon, ½ teaspoon salt and ½ teaspoon pepper until no streaks of white remain.
6. 6Fold in cheese and vegetables — Stir 1 ½ cups shredded Gruyère into the eggs, then the cooled vegetable mixture. Scrape the pan so every bit of the mushrooms goes in.
7. 7Fill the cups — Ladle the mixture into the sprayed cups, filling each about three-quarters full. Leave room for the egg to rise.
8. 8Bake until set — Bake for 30 to 40 minutes. They're done when the centers are set and a toothpick comes out clean. Start checking at 30.

Cook's note: Serve them warm or at room temperature. If you're making them for a crowd, bake in two batches rather than crowding one tin, since a full tin bakes unevenly.

Servings: 12

Cuisine: French

Course: Breakfast

RecipesCooker15 minutes30 minutes45 minutes

Written by Darnell
Darnell covers air fryer recipes and slow cook meals, with a steady side of eggs and breakfast casseroles for people cooking on a tight schedule. He writes in a blunt, test-it-again voice and flags the mistakes that ruin texture, from soggy fries to rubbery eggs. Every post gives timings, temperatures, and a fallback if your machine runs hot.