Trust me, once you try this mini mushroom and spinach quiche, you’ll be hooked. It’s surprisingly easy, incredibly delicious, and versatile enough to adapt to your own preferences. You’ll find yourself making it again and again!

Ingredients for Mini Mushroom and Spinach Quiche

Here’s what you’ll need to create these delectable mini quiches. High-quality ingredients make a big difference, so choose fresh produce and good cheese!

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1 tablespoon olive oil
8 ounces cremini mushrooms, sliced
5 ounces fresh spinach, roughly chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
4 large eggs
1/2 cup heavy cream
1/4 cup milk
1/4 cup grated Parmesan cheese
1/4 cup shredded Gruyere cheese (optional, but highly recommended!)
1 package (14.1 oz) refrigerated pie crusts, or homemade

When making mini mushroom and spinach quiche, I always use cremini mushrooms because they have a deeper, earthier flavor than white button mushrooms. But honestly, any kind of mushroom will work in a pinch! And I like to use fresh spinach; you can find fresh spinach at almost any grocery store. I find that frozen spinach tends to release too much water, even after squeezing it dry, and that affects the texture.

Tips and Tricks for Ingredients

Here’s a mini mushroom and spinach quiche trick I learned from my mom: she always adds a pinch of nutmeg to her quiche filling. It sounds weird, I know, but it adds this subtle warmth and complexity that’s just amazing. I also often add a clove of garlic to the mushrooms when they saute, really gives it a nice flavor.

For a mini mushroom and spinach quiche ingredient prep shortcut, you can buy pre-sliced mushrooms. It saves a few minutes, and every minute counts, right? For saving money, I like to buy blocks of parmesan cheese instead of pre-shredded cheese. It is a lot cheaper that way. I always use a micro planer to grate it when I am preparing my mini mushroom and spinach quiche.

For storage, store your leftover mushroom and spinach quiche ingredients in the crisper drawer of your refrigerator. That way, your fresh ingredients stay fresh.

How to Make Mini Mushroom and Spinach Quiche – Step-by-Step

Follow these simple steps to create perfect mini quiches every time. The key is to take your time and pay attention to the details. Don’t rush the process – the results are worth it!

Preparing Mini Mushroom and Spinach Quiche

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Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin. This step is super important – you don’t want your mini mushroom and spinach quiche sticking! I sometimes even use muffin liners, just for extra insurance.
Heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they are softened and lightly browned, about 5-7 minutes. We’re looking for them to release their moisture and then reabsorb it. Remember that tip about pre-cooking the mushrooms? This is where the magic happens!
Add the spinach to the skillet and cook until wilted, about 2-3 minutes. Season with salt and pepper. Don’t worry if your mini mushroom and spinach quiche mixture looks like a lot at first, the spinach will shrink down considerably. This is why I prefer fresh spinach because frozen spinach releases too much water during this process, ruining your mini mushroom and spinach quiche.
Remove the skillet from the heat and let the mushroom and spinach mixture cool slightly. In my kitchen, mini mushroom and spinach quiche usually takes about 10 minutes to cool down to avoid cooking the eggs.
While the mushroom and spinach mixture is cooling, prepare the pie crust. Unroll the pie crust on a lightly floured surface and use a 3-inch cookie cutter or a sharp knife to cut out circles. Gently press each circle into the prepared muffin tin cups. I learned the hard way with mini mushroom and spinach quiche that you need to make sure the crust is snug in the cups, or they’ll shrink and slide down during baking.
In a medium bowl, whisk together the eggs, heavy cream, and milk. Season with salt and pepper. This is the base of our delicious quiche filling. I usually let the mixture sit for a little bit, maybe 5-10 minutes, to let the flavors meld.
Stir in the cooled mushroom and spinach mixture, Parmesan cheese, and Gruyere cheese (if using). Now, pour the mixture evenly into the prepared pie crust cups. Don’t overfill them, or you’ll have a mess on your hands!
Bake for 20-25 minutes, or until the crust is golden brown and the filling is set. Your mini mushroom and spinach quiche should smell like warm, savory goodness. You’ll know they’re done when a toothpick inserted into the center comes out clean.
Let the mini mushroom and spinach quiche cool in the muffin tin for a few minutes before carefully removing them to a wire rack to cool completely. While the mini mushroom and spinach quiche are cooling, I usually start cleaning up the kitchen. Gotta love a clean kitchen!
Enjoy! These are best served warm or at room temperature.

Serving Your Mini Mushroom and Spinach Quiche

These mini quiches are incredibly versatile. Here are some ideas for serving them:

The kids love our mini mushroom and spinach quiche when I pack them in their lunchboxes. They’re also fantastic for weekend brunch, potlucks, or even a light dinner. This mini mushroom and spinach quiche is perfect for a holiday brunch. They look so festive on a platter!

Side Dish Suggestions

My go-to side dishes that pair with mini mushroom and spinach quiche are a simple green salad with a light vinaigrette, or a bowl of fresh fruit. The salad provides a refreshing contrast to the richness of the quiche, and the fruit adds a touch of sweetness.

Presentation Tips

For presentation tips, I like to sprinkle a little extra Parmesan cheese on top of the mini mushroom and spinach quiche before serving. It adds a nice visual appeal. You could also garnish with a sprig of fresh parsley or thyme.

Leftover Ideas

If you have extra mini mushroom and spinach quiche, they’re great reheated in the microwave or oven. You can also crumble them over a salad for a protein boost.

Seasonal Variations

I’ve tried a few seasonal variations. In the fall, I add roasted butternut squash to the filling. In the spring, I use asparagus instead of spinach. They’re both delicious! I have also made these with ham or bacon for meat-eaters in the family.

My friends always ask for this mini mushroom and spinach quiche recipe when I bring them to parties. They’re always a hit!

Mini Mushroom and Spinach Quiche FAQs

Here are some frequently asked questions to help you perfect your quiche-making skills:

Q: Can I make these ahead of time?

A: Absolutely! In fact, I often do. You can bake the mini mushroom and spinach quiche a day or two in advance and store them in the refrigerator. Just reheat them in the oven or microwave before serving. They actually taste even better the next day, after the flavors have had a chance to meld.

Q: Can I freeze these mini quiche cups?

A: You sure can! Freeze them after they’ve cooled completely. Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep for up to 2 months. When you’re ready to eat them, thaw them in the refrigerator overnight and then reheat them in the oven.

Q: What if my crust gets soggy?

A: Ah, the dreaded soggy crust! This is a common problem with quiche. A good way to prevent it is to pre-bake the crust for a few minutes before adding the filling. This helps to create a barrier between the filling and the crust. You can also brush the crust with a thin layer of egg wash before adding the filling. This will help to seal it and prevent it from getting soggy. But the main thing is to sautee your mushrooms and spinach to remove excess moisture!

Q: Can I use a different kind of cheese?

A: Definitely! Feel free to experiment with different cheeses. Gruyere and Parmesan are my favorites, but you could also use cheddar, mozzarella, or even goat cheese. You know what I do when my mini mushroom and spinach quiche is feeling a little bland? I add a dash of hot sauce to the filling. It gives it a nice little kick!

Q: I don’t have heavy cream. Can I use something else?

A: You can substitute half-and-half or even whole milk for the heavy cream, but the texture won’t be quite as rich and creamy. For an extra layer of flavor, add a small amount of cream cheese to your cream or half-and-half.

Q: Can I add other vegetables?

A: Of course! Get creative with your fillings. Roasted red peppers, chopped onions, or even sun-dried tomatoes would be delicious in this mini mushroom and spinach quiche.

Q: My filling puffed up too much! What did I do wrong?

A: Sometimes the filling can puff up too much during baking. This is usually caused by overcooking. Try reducing the baking time by a few minutes, or lowering the oven temperature slightly. You can also prick the crust with a fork a few times before baking to release some of the steam. We get feedback about our mini mushroom and spinach quiche from dinner guests.

My Final Thoughts on Mini Mushroom and Spinach Quiche

Finished Mini Mushroom and Spinach Quiche on Display

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This mini mushroom and spinach quiche recipe holds a special place in my heart because it represents my journey in the kitchen. It reminds me that even the biggest cooking disasters can be turned into triumphs with a little patience and perseverance. And that a mushroom spinach quiche recipe doesn’t have to be complicated!

Pro Tips

Don’t skip pre-cooking the mushrooms and spinach! This is key to preventing a soggy quiche.
Use good quality cheese. It makes a big difference in the flavor.
Don’t be afraid to experiment with different fillings.

Variations

Here are a few variations I’ve tried with my family:

Broccoli and Cheddar: Substitute broccoli florets for the spinach and use cheddar cheese instead of Gruyere.
Sun-Dried Tomato and Goat Cheese: Add sun-dried tomatoes and goat cheese to the filling.

My son, Ben, loves the ham and cheese version, while my daughter, Lily, is a big fan of the broccoli and cheddar. As for me, I’m a purist – I love the classic mini mushroom and spinach quiche!

I hope you’ll make this vegetarian quiche recipe your own and enjoy it!I hope that when you try this recipe, you find that it is as simple as I have made it out to be.

Go ahead and give this mini mushroom and spinach quiche recipe a try. You might just surprise yourself with how delicious and easy it is!