These delightful Mini Mushroom and Spinach Quiches are the perfect blend of creamy eggs, tender sautéed mushrooms, and vibrant spinach, all tucked into a buttery, golden crust. Each bite offers a savory medley of textures and earthy flavors that feel both comforting and gourmet. Whether you’re preparing a brunch spread, a make-ahead breakfast, or an elegant appetizer, these quiches deliver on flavor and presentation.

Their compact size makes them easy to serve at gatherings or to pack for work lunches. The mushrooms bring a deep umami taste, while the spinach adds freshness and color. Together, with a rich egg custard and flaky crust, these mini quiches are an irresistible treat that feels indulgent without being heavy.

Why You’ll Love This Mini Mushroom and Spinach Quiche

Perfect for Meal Prep: Bake ahead and reheat throughout the week.
Elegant and Easy: Sophisticated enough for entertaining, simple enough for everyday meals.
Flavorful: The mushrooms provide depth, spinach brightens the taste, and the custard ties it all together.
Customizable: Add your favorite cheese or other veggies to make it your own.

Preparation Phase & Tools to Use for Mini Mushroom and Spinach Quiche

Creating these mini quiches is simple with the right setup. Here’s what you’ll need and why each tool matters:

Muffin or Tart Pan: The essential mold to shape and bake your mini quiches. A non-stick pan makes for easy release, while silicone versions offer added convenience.
Rolling Pin: To evenly roll out your pastry dough if making your crust from scratch. Consistency ensures even baking.
Sharp Knife or Mandoline: A sharp knife helps finely slice the mushrooms and chop the spinach. Uniform slices cook evenly.
Mixing Bowls (at least two): You’ll need separate bowls for preparing the egg mixture and tossing the vegetables.
Skillet or Sauté Pan: To cook the mushrooms and spinach before adding them to the quiche, which prevents sogginess.
Whisk: For blending eggs, milk, and seasoning into a smooth custard base.
Pastry Cutter or Glass: If using a sheet of dough, this helps cut uniform circles to fit the muffin tin wells.

Preparation Tips

Pre-cook Vegetables: Always sauté the mushrooms and spinach to reduce moisture and concentrate flavor. Raw vegetables may release water during baking, ruining the crust.
Blind Bake the Crust: If using a homemade or refrigerated dough, partially bake the crust first to prevent sogginess.
Let Veggies Cool Before Mixing: Mixing hot vegetables into the egg mixture can prematurely cook the eggs.
Use Room-Temperature Eggs: They blend more easily and bake more evenly.
Don’t Overfill: Fill each cup about ¾ full to avoid overflow during baking.

Ingredients for Mini Mushroom and Spinach Quiche

Here’s everything you need to make these savory, satisfying mini quiches:

For the Crust:

1 sheet of store-bought pie dough (or homemade if preferred)
A bit of flour, for rolling (if using homemade or raw dough)

For the Filling:

1 tablespoon olive oil or unsalted butter
1 cup mushrooms, thinly sliced (cremini or white button work well)
1 cup fresh spinach, chopped
3 large eggs
½ cup whole milk or half-and-half (for richer texture)
¼ teaspoon salt
¼ teaspoon black pepper
⅛ teaspoon nutmeg (optional, adds subtle warmth)
½ cup shredded cheese (cheddar, Swiss, gruyère, or mozzarella)
Fresh thyme or parsley (optional garnish)

These ingredients are enough for about 8–10 mini quiches, depending on the size of your muffin tin or tart molds.

Step 1: Prepare the Crust

If you’re using store-bought pie dough, let it come to room temperature for easier handling. Lightly flour your work surface and roll out the dough to about ⅛-inch thickness. Use a round cutter or glass to cut circles large enough to fit your muffin or tart tin wells, with a slight overhang. Press each dough circle gently into the greased pan and chill in the refrigerator while you prep the filling.

Step 2: Sauté the Vegetables

Heat olive oil or butter in a skillet over medium heat. Add sliced mushrooms and cook for 5–6 minutes until browned and their moisture evaporates. Toss in the chopped spinach and cook for an additional 1–2 minutes, just until wilted. Remove from heat and let the mixture cool slightly.

Step 3: Mix the Custard Base

In a mixing bowl, whisk together the eggs, milk or half-and-half, salt, pepper, and a pinch of nutmeg (if using). Stir in the shredded cheese. Set aside.

Step 4: Assemble the Mini Quiches

Preheat your oven to 375°F (190°C). Remove the chilled crusts from the fridge. Divide the mushroom-spinach mixture evenly among the crusts. Pour the egg mixture gently over the filling, leaving about ¼ inch of space from the top. Avoid overfilling to prevent spillage.

Step 5: Bake to Perfection

Place the muffin or tart pan in the oven and bake for 22–28 minutes, or until the tops are puffed and lightly golden, and a toothpick inserted in the center comes out clean. Let the quiches rest for 5–10 minutes before removing from the pan.

Notes

Cheese Variations: Swap the cheese to suit your preference—sharp cheddar for bite, gruyère for a nutty profile, or mozzarella for a milder flavor.
Make It Crustless: Skip the crust entirely for a low-carb version. Just grease the muffin tin well and follow the same steps.
Frozen Spinach Option: If using frozen spinach, thaw and squeeze it thoroughly to remove excess moisture before sautéing with mushrooms.
Mini or Full-Size: This recipe is for mini quiches, but you can use a standard pie pan or tart pan for a larger quiche—just increase the bake time by 10–15 minutes.
Dairy-Free Alternative: Use unsweetened almond milk or oat milk and a dairy-free cheese for a lactose-free version.

Watch Out for These Mistakes While Cooking

Skipping the Pre-Cook on Veggies: Raw mushrooms and spinach can release too much water during baking, leading to a soggy crust and diluted flavor.
Over-whisking the Eggs: This can introduce too much air, resulting in a bubbly, uneven texture after baking.
Underseasoning the Custard: Don’t forget to season the egg mixture—bland custard makes the entire quiche fall flat.
Overfilling the Crusts: Leave space at the top to prevent spillovers as the quiches puff up in the oven.
Using Cold Ingredients: Room-temperature eggs and milk incorporate more smoothly and bake more evenly.

What to Serve With Mini Mushroom and Spinach Quiche?

Mini quiches are incredibly versatile and pair beautifully with a variety of dishes, whether you’re planning a brunch buffet or a simple weekday meal.

8 Recommendations

Fresh Green Salad: A crisp arugula or mixed greens salad with a light vinaigrette balances the richness of the quiche.
Roasted Potatoes: Seasoned with herbs or paprika, they offer a satisfying, hearty complement.
Tomato Basil Soup: The acidity of the tomatoes contrasts nicely with the creamy quiche filling.
Fruit Salad or Citrus Segments: Adds brightness and a refreshing touch, especially for brunch settings.
Croissants or Rustic Bread: Perfect for dipping into any leftover eggy goodness or soup served on the side.
Yogurt Parfaits: With granola and berries for a healthy, creamy contrast to the savory quiche.
Steamed Asparagus or Green Beans: Lightly buttered vegetables work well as a clean, simple side.
Sparkling Water or Mimosas: For entertaining, bubbly beverages elevate the whole experience.

Storage Instructions

Mini Mushroom and Spinach Quiches store exceptionally well, making them ideal for meal prep or leftovers.

Refrigeration: Once cooled completely, store quiches in an airtight container in the fridge for up to 4 days. Layer parchment paper between them if stacking.
Freezing: Wrap each mini quiche in plastic wrap and place in a freezer-safe bag or container. They’ll keep for up to 2 months. For best results, thaw in the fridge overnight before reheating.
Reheating: Reheat in a 350°F (175°C) oven for 8–10 minutes, or until warmed through. You can also microwave for 30–60 seconds, though the crust will be softer.

Estimated Nutrition

Per 1 mini quiche (based on a batch of 10, with regular crust and whole milk):

Calories: 135 kcal
Protein: 6 g
Carbohydrates: 9 g
Fat: 9 g
Fiber: 1 g
Sugar: 1 g
Calcium: ~80 mg
Iron: ~1 mg

Note: Nutrition will vary slightly based on the cheese used and crust thickness.

Frequently Asked Questions

Can I make Mini Mushroom and Spinach Quiche without a crust?

Absolutely! For a crustless version, simply grease the muffin tin well and follow the same filling and baking steps. They’ll hold their shape once cooled slightly.

Can I use frozen vegetables?

Yes, but make sure to fully thaw and drain them—especially spinach—to prevent watery quiches. Sautéing even frozen veggies briefly helps intensify flavor.

Can I make them ahead of time?

Definitely. You can bake them a day or two ahead, refrigerate, and reheat before serving. They also freeze well for longer storage.

What’s the best cheese for this quiche?

Gruyère, Swiss, cheddar, or mozzarella all work great. Choose based on your flavor preference: sharp, nutty, or mild.

Can I use egg whites only?

Yes, substitute 3 whole eggs with ½ cup of liquid egg whites or 4 egg whites. The texture will be slightly lighter and less rich.

How do I prevent the crust from getting soggy?

Pre-cook the mushrooms and spinach to remove excess moisture, and optionally blind bake the crust for a few minutes before adding filling.

Can I double this recipe?

Absolutely. You can double all ingredients and bake in two muffin tins or bake a larger version in a standard 9-inch pie dish.

Are these gluten-free?

Not by default, but you can make them gluten-free by using a gluten-free crust or omitting the crust altogether.

Conclusion

Mini Mushroom and Spinach Quiches are a beautiful blend of simplicity and sophistication. With a crisp crust, creamy egg filling, and flavorful vegetables, they make an ideal bite-sized dish for any time of day. Whether served fresh out of the oven, packed for lunch, or shared at a gathering, these mini quiches deliver satisfaction in every mouthful. Make them once, and they’ll likely become a staple in your kitchen rotation.