Short Description

Mini quiche-style muffins loaded with spinach and melted cheese—perfect for a nutritious grab-and-go breakfast, snack, or light meal.

Why You’ll Love This Recipe

Compact, portable, and portion-controlled
Packed with protein and greens
Choose your favorite cheese—cheddar, feta, or more
Flexible and customizable—great for using fresh or frozen spinach

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 large eggs
½ cup milk or cream
2–3 cups fresh spinach (or 1 cup frozen spinach, thawed and drained)
1 cup shredded cheese (cheddar, feta, or your choice)
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper, to taste
Optional: diced bell peppers

Directions

Preheat the Oven
Preheat oven to 375 °F (190 °C). Grease a standard muffin tin to prevent sticking.
Sauté the Spinach
If using fresh spinach, sauté it in a skillet over medium heat until wilted. Drain any excess moisture thoroughly. (If using frozen, ensure it is fully thawed and well-drained.)
Mix Wet Ingredients
In a mixing bowl, whisk together eggs, milk or cream, garlic powder, onion powder, salt, and pepper.
Combine Ingredients
Fold in the sautéed (or thawed) spinach and shredded cheese. Add optional diced bell peppers if using.
Fill the Muffin Tin
Divide the mixture among the muffin cups, filling each about three-quarters full.
Bake
Bake at 375 °F (190 °C) for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve
Let the muffins cool for a few minutes before removing from the tin. Serve warm or at room temperature.

Servings And Timing

Makes: 6 standard-size muffins
Prep Time: ~5–10 minutes
Cook Time: 18–22 minutes
Total Time: ~25–30 minutes

Variations

Stir in cooked bacon bits, diced ham, or sausage for a meaty version
Use different cheeses like Swiss, Gruyère, or goat cheese for varied flavor
Replace spinach with kale or Swiss chard, finely chopped and sautéed
Add chopped sun-dried tomatoes or green onions for extra zing
Mix in a pinch of nutmeg or smoked paprika for subtle spice

Storage/Reheating

To Store: Refrigerate in an airtight container for up to 3 days.
To Reheat: Warm in a preheated 325 °F oven for about 5–7 minutes, or microwave for 20–30 seconds until warmed through.
To Freeze: Freeze cooled muffins in a sealed container or bag for up to 2 months. Thaw overnight in the fridge and reheat as above.

FAQs

What size muffin tin should I use?

Use a standard-size muffin tin (about 1/2‑cup capacity per cup). Mini muffin tins will shorten the bake time by a few minutes.

Can I use frozen spinach?

Yes—use 1 cup of frozen spinach that’s fully thawed and squeezed dry before mixing.

Can I make these dairy‑free?

Absolutely. Use a plant-based milk and dairy-free cheese to keep it dairy-free.

Can I prepare ahead of time?

Yes. Bake the muffins and store in the fridge. Reheat as needed throughout the week.

How do I avoid soggy centers?

Ensure the greens are very well drained and don’t overfill the muffin cups.

Can I substitute eggs?

You can use an egg replacer or extra silken tofu blended with a little flour—but texture may differ slightly.

Are these muffins gluten‑free?

Yes, as long as all ingredients are gluten-free (e.g., labels checked).

How much cheese should I add?

One cup shredded cheese works well. Adjust more or less to taste.

Can I make larger servings in a mini‑quiche format?

Yes—use jumbo muffin tins or a small ramekin and increase bake time by 3–5 minutes.

How long do leftovers last?

Store in the refrigerator for up to 3 days or in the freezer for up to 2 months.

Conclusion

Spinach Quiche Muffins are a deliciously simple and nutritious snack or meal option. With a rich egg base, leafy greens, and creamy melted cheese, they’re satisfying and adaptable. Whether you’re meal-prepping, serving for brunch, or needing a quick breakfast, these muffins deliver flavor and convenience—all in a handy handheld form.