Name: Spinach Quiche Muffins Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: Eggs: 6 large eggs Heavy Cream: 1/4 cup Spinach: 1 cup fresh spinach, chopped Cheddar Cheese: 1/2 cup shredded Onion: 1/4 cup diced Red Bell Pepper: 1/4 cup diced Garlic Powder: 1/4 teaspoon Salt: 1/4 teaspoon Black Pepper: 1/8 teaspoon Olive Oil or Butter: 1 tablespoon for sautéing

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If you’re looking for a breakfast or snack that’s equal parts nourishing, portable, and packed with flavor, Spinach Quiche Muffins are about to become your new obsession. Imagine all the beautifully savory pleasures of a classic quiche, but baked into individual muffin-sized bites — packed with vibrant spinach, melty cheddar, and a hint of sweetness from sautéed peppers and onions. Whether you need an easy make-ahead breakfast, a wholesome lunchbox addition, or a way to sneak greens into your day, Spinach Quiche Muffins deliver big on taste, color, and that feel-good factor. Let’s dive into this all-in-one recipe that’s absolutely foolproof and totally delicious!

Spinach Quiche Muffins Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about Spinach Quiche Muffins is how simple and easy-to-find the ingredients are. Each element plays an essential role, from the creamy richness of eggs and cheese to the bright, fresh crunch of spinach and vegetables.

Eggs: Form the rich and fluffy base for the muffins, binding all the flavors together.
Heavy cream: Adds luscious creaminess, giving the quiche an irresistibly tender texture.
Fresh spinach: Brings gorgeous color, freshness, and a gentle earthy note to every bite.
Shredded cheddar cheese: Melts beautifully and infuses the muffins with bold, tangy flavor (swap it out if you want a different twist!).
Diced onion: Offers a subtle sweetness and balances out the richness of the eggs and cheese.
Diced red bell pepper: Pops of color meet a mild sweetness, making each muffin more vibrant and flavorful.
Garlic powder: Just a touch amps up the savory depth without overpowering the delicate quiche flavor.
Salt: Essential for brightening all the other ingredients — don’t skip it!
Black pepper: A little heat goes a long way in sharpening the dish’s overall taste.
Olive oil or butter: Either fat is perfect for sautéing the veggies, boosting flavor and preventing sticking.

How to Make Spinach Quiche Muffins

Step 1: Prep the Muffin Pan and Oven

Start by preheating your oven to 350°F (175°C). This ensures an even bake, with perfectly set muffins every time. Lightly grease a 12-cup muffin tin or insert paper liners, which make cleanup a breeze and help the muffins pop right out when they’re done.

Step 2: Sauté the Veggies

Heat your olive oil or butter in a skillet over medium heat. Add the diced onion and bell pepper, stirring often as they soften and release their sweet aroma — about 3 to 4 minutes. Stir in the fresh chopped spinach and cook for just a minute more, until wilted and deep green. This quick sauté coaxes out the full flavor of the veggies and keeps the spinach bright and tender.

Step 3: Whisk the Egg Mixture

In a large mixing bowl, whisk together the eggs, heavy cream, garlic powder, salt, and black pepper until the mixture is smooth and slightly frothy. This blend is the heart of your Spinach Quiche Muffins, so give it enough air for a light, fluffy texture.

Step 4: Combine and Fill the Muffin Cups

Add the slightly cooled spinach, onion, and pepper mixture to your egg base, tossing in the shredded cheddar as well. Stir everything together so each scoop gets its share of veggies and cheese. Carefully divide this mixture evenly among your muffin cups, filling each about three-quarters full — this gives the muffins room to rise and set beautifully.

Step 5: Bake and Rest

Bake for 18 to 20 minutes, or until the quiches are set with gently golden tops. They’ll puff up slightly in the oven before settling back as they cool. Let the Spinach Quiche Muffins rest for about 5 minutes in the pan, making them easier to remove and even more flavorful as they finish setting.

How to Serve Spinach Quiche Muffins

Garnishes

A sprinkle of fresh chopped chives, a dusting of extra shredded cheese, or a light sprinkle of cracked black pepper can elevate your Spinach Quiche Muffins from simple to stunning. If you want a pop of freshness, a touch of chopped parsley or a few delicate baby spinach leaves on top do the trick.

Side Dishes

These muffins pair perfectly with simple sides like fresh fruit salad, crispy hash browns, or a bright green salad. If you’re serving brunch, bring out some crusty bread and a bowl of seasonal berries to make the meal feel special without any extra fuss.

Creative Ways to Present

For a brunch platter, pile Spinach Quiche Muffins alongside an array of mini bagels, smoked salmon, and cream cheese. They also shine tucked into lunchboxes, on a vibrant picnic tray, or arranged on a cake stand for an eye-catching breakfast centerpiece. Don’t be afraid to get playful with your presentation!

Make Ahead and Storage

Storing Leftovers

After the Spinach Quiche Muffins have cooled, store them in an airtight container in the refrigerator for up to 4 days. They hold their shape and texture beautifully, making them perfect for grab-and-go breakfasts throughout the week.

Freezing

These muffins freeze remarkably well! Wrap each muffin individually in plastic wrap or foil, then place them in a freezer-safe bag or container. You can freeze them for up to 2 months. Just be sure to label your bag so you can always find your stash.

Reheating

To enjoy your Spinach Quiche Muffins again, simply reheat them in the microwave for about 30–45 seconds, or in the oven at 325°F (165°C) for 8–10 minutes. They’ll come out warm, aromatic, and every bit as tasty as when you first baked them.

FAQs

Can I customize the vegetables in Spinach Quiche Muffins?

Absolutely! Feel free to swap out or add veggies based on your preferences or what you have on hand. Mushrooms, zucchini, or chopped tomatoes are all great choices — just be sure to sauté them first to avoid too much moisture in your muffins.

What other cheeses work well in this recipe?

You can swap cheddar for Swiss, mozzarella, or feta for a new twist. Each cheese brings its own unique flavor profile, so choose what you love or experiment with your favorites!

Are Spinach Quiche Muffins gluten-free?

Yes, these muffins are naturally gluten-free since they don’t use any flour or bread products. They’re a great choice for anyone wanting a wholesome, low-carb breakfast or snack.

How can I make Spinach Quiche Muffins dairy-free?

Simply swap the heavy cream for a dairy-free alternative like unsweetened almond or coconut milk, and use your favorite non-dairy cheese or skip the cheese entirely. The muffins will still turn out tender, fluffy, and delicious.

Can I serve Spinach Quiche Muffins at room temperature?

Absolutely! These muffins taste just as great at room temperature as they do warm. Pack them for a picnic, lunchbox, or buffet — they’re wonderfully versatile and hold up well for hours.

Final Thoughts

If you haven’t tried Spinach Quiche Muffins yet, you’re in for a treat that’s as easy as it is impressive. With their vibrant mix of veggies, fluffy egg base, and savory cheese, these muffins are sure to win over any crowd. I can’t wait for you to bake a batch and share this fresh, flavorful favorite with your own friends and family!

Spinach Quiche Muffins Recipe

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4.7 from 16 reviews

Author: admin
Total Time: 30 minutes
Yield: 12 muffins
Diet: Vegetarian

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Description

These Spinach Quiche Muffins are a delightful and convenient way to enjoy a savory breakfast or snack. Packed with spinach, cheese, and flavorful seasonings, these mini quiches are perfect for meal prep and on-the-go eating.

Ingredients

Eggs:

6 large eggs

Heavy Cream:

1/4 cup

Spinach:

1 cup fresh spinach, chopped

Cheddar Cheese:

1/2 cup shredded

Onion:

1/4 cup diced

Red Bell Pepper:

1/4 cup diced

Garlic Powder:

1/4 teaspoon

Salt:

1/4 teaspoon

Black Pepper:

1/8 teaspoon

Olive Oil or Butter:

1 tablespoon for sautéing

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Instructions

Preheat the oven: to 350°F (175°C) and lightly grease a 12-cup muffin pan or line with paper liners.
Sauté vegetables: Heat olive oil or butter in a skillet over medium heat. Sauté onion and bell pepper for 3 to 4 minutes until softened. Add chopped spinach and cook until wilted, about 1 minute. Remove from heat and let cool slightly.
Prepare egg mixture: In a large bowl, whisk together eggs, heavy cream, garlic powder, salt, and black pepper until smooth. Stir in spinach mixture and shredded cheese.
Fill muffin cups: Divide mixture evenly among muffin cups, filling each about 3/4 full.
Bake: Bake for 18 to 20 minutes until quiches are set and golden on top. Cool for 5 minutes before removing from the pan. Serve warm or refrigerate.