Mushroom, Spinach & Mozzarella Mini Crustless Quiches

With Easter this weekend, as well as the beginning of Passover, it’s prime time for brunch.

For me, brunch is not complete without at least one egg dish gracing your table.

When you’ve got company over, making eggs to order is not the way to go. Who wants to make 15 omelets or eggs over easy? Heck no!

Luckily, there’s make-ahead egg dishes that get the job done, and are kid friendly to boot. Kids seem to like little, individual servings of things. To get the little ones interested, make quiches in muffin tins. They’re all ready to go in single servings, and voila! Watch them disappear off their serving plate.

I happen to love spinach and mushrooms with eggs, but you can add pretty much any cooked vegetable, meat or cheese to these.

More good combos would be asparagus and feta, broccoli and cheddar, caramelized onion and sausage…whatever!

These little quiches are crustless. If you’d like to add a crust and still use the muffin tin, see my previous post on Spinach Feta Pop-in-your-Mouths.

Whatever holiday you celebrate this weekend, if any at all, have a lovely weekend filled with joy!

Mushroom, Spinach &  Mozzarella Mini Crustless Quiches
Makes 12 muffin-size quiches

Cooking spray
2 Tablespoons olive oil
1 small onion, diced
5 ounces fresh baby spinach
6 ounces crimini or button mushrooms, sliced
5 eggs
1 cup grated mozzarella cheese
1/2 cup 2 % milk
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees F.

Generously spray a standard-sized muffin tin with cooking spray, making sure to cover each cup completely. Set aside.

Heat a large saute pan over medium heat. Add olive oil. When the oil begins to shimmer, add onions. Cook until softened, about 5-8 minutes.

Add the mushrooms and cook, stirring, until they shrink in size and begin to brown, about 5 minutes.

Turn the heat to low and mound the spinach on top of the mushrooms and onions. It will look like a lot of spinach, but it will wilt down. Gently stir until spinach wilts, about 2 minutes.

Set aside to cool.

Crack eggs into a medium mixing bowl. Pour in the milk. Whisk until the eggs and milk completely combine and the mixture slightly fluffy, about 1 minute. Stir in the cheese, salt and pepper.

When the spinach and mushroom mixture has cooled slightly, add it to the egg mixture and stir gently to combine.

Fill each muffin cup with 1/4 cup of egg and vegetable mixture (I like to use  1/4 cup measuring cup).

Bake for 25-30 minutes or until the tops of the mini quiches begin to brown.

Remove from oven and let cool for 5 minutes. Run a butter knife around each mini quiche to free it from the muffin tin.

Serve warm or at room temperature.

Author: Adrienne | Categories: Home Cooking + Recipes | Comments: 11


  1. Posted April 7, 2012 at 11:50 PM | Permalink

    These look so good I love spinach, I just stumbled on your blog ob Pinterest and I just added it to my favorites.

  2. Posted April 21, 2012 at 9:32 PM | Permalink

    yum! these look all your photos!

  3. Judy
    Posted February 25, 2013 at 8:59 AM | Permalink

    Made these yesterday (2/24/13) for a Purim Brunch-big hit. Didn’t have regular muffin tins so used disposable aluminum ones and made 16 mini quiches. Thanks for a great recipe.

  4. Serafina
    Posted April 11, 2013 at 11:17 PM | Permalink

    Just made these and tried it with my sister. Must say.. they were pretty darn delicious. 🙂

  5. Tamang
    Posted April 16, 2017 at 8:00 AM | Permalink

    Halved the recipe and made mini quiches – turned out fantastic, our family can’t stop eating them! Thank you for the recipe!

  6. Suzi Q
    Posted February 28, 2018 at 8:29 PM | Permalink

    how long will these last in the fridge?

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