Mini Spinach and Mushroom Quiche

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  • Level: Easy
  • Total: 1 hr
  • Prep: 15 min
  • Inactive: 5 min
  • Cook: 40 min
  • Yield: 6 servings
  • Nutrition Info

Quiche is a quintessential breakfast and brunch menu item. But unlike other iconic egg dishes such as omelets and frittatas it's easier to order than it is to make from scratch. It’s not that quiche is necessarily difficult to cook at home — but it’s often more time-consuming than other egg-based recipes (thanks to the crust, which needs to be par-cooked and cooled before the quiche can be filled and baked). Good news, though. There’s a quicker (and slightly easier) way to make this brunch and breakfast favorite. Say hello to this crustless quiche, which has all the eggy goodness of your favorite version — without the extra step of making and baking a crust. Plus, this mini quiche recipe uses a muffin tin to make a dozen perfect, handheld quiche that you can bake, freeze, thaw and reheat. Go ahead and make a big batch; They're ideal for busy mornings (grab-and-go breakfast, anyone?) or packed into a lunchbox (adults love them too). We use turkey bacon, fresh spinach and mushrooms in this lighter version but don’t stop there — the beauty of quiche is its versatility. It’s an excellent way to use up your leftovers or whatever you happen to have on-hand. Make a vegetable quiche with the roasted veggies from last night's dinner. Or upgrade a simple spinach quiche with some leftover rotisserie chicken and Cheddar. Other easy quiche ideas: ham and peas (think green eggs and ham), blue cheese and bacon, tomato and basil, turkey and pesto, roasted potato and peppers, mushroom and brie, sausage and kale, roast beef and Swiss or herb and Parmesan. And have fun with cheese, too. We use creamy and pungent fontina, but the possibilities are endless. You can add your favorite shredded cheese or cut large blocks and wedges into small chunks for pockets of baked-in, gooey goodness. When it comes time to assemble your mini quiche, make sure that each one has equal amounts of egg and add-ins: Use a liquid measuring cup to pour the eggs into the muffin tin then top each cup you’re your choice of ingredients. Want to make a meal out of your mini quiche? It’s easy! Finish them with a heaping dollop of ricotta cheese and serve with a green salad tossed with a simple vinaigrette. You can also use these quiche bites to make an easy egg sandwich: put them inside a toasted English muffin or sandwich them between a cut roll or bagel. Then, add cheese and a cooked sausage patty. Ham or bacon will work wonderfully, too. One last idea? Wrap the quiche up in a fajita-size flour tortilla with salsa, sour cream and guacamole — and you’ve got an instant breakfast burrito!

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Cooking spray

6 strips (3 ounces) turkey bacon

1 tablespoon olive oil

10 ounces white mushrooms, coarsely chopped

1 small shallot, thinly sliced

Kosher salt and freshly ground black pepper

2 cups baby spinach

Pinch freshly grated nutmeg

4 large eggs

4 large egg whites

1/4 cup skim milk

1/3 cup (1 1/2 ounces) grated Fontina cheese

Mixed greens for serving


  1. Preheat the oven to 375 degrees F. Lightly coat a 12-cup nonstick muffin pan with nonstick cooking spray.
  2. Mist a large nonstick skillet with more nonstick cooking spray and put over medium heat. Add the turkey bacon and cook turning frequently until crisp, about 8 minutes. Transfer to a cutting board and coarsely chop.
  3. In the same skillet, heat the oil. Add the mushrooms, shallot, and season to taste with salt and pepper. Cook until shallots are soft and the mushrooms are dry and lightly browned, about 10 minutes. Remove from the heat and stir in the baby spinach and nutmeg until the spinach is just wilted, but still bright green, 2 minutes. Set aside to cool slightly.
  4. Meanwhile, whisk the eggs, egg whites, milk, and salt and pepper until well combined. Stir in the cheese. Divide the egg mixture evenly between the muffin tins, filling them about halfway. Top evenly with the mushroom and spinach mixture and then the chopped bacon.
  5. Bake until the quiches are well risen, golden brown and set, 20 to 25 minutes. Cool in the pan 5 minutes and then transfer to a wire rack. Serve warm or at room temperature with greens.

Cook’s Note

These mini quiches are individually sized without a crust for great portion control. In addition, the combination of half egg whites and half whole eggs beaten with some skim milk and topped with a sprinkle of crumbled turkey bacon makes for a tasty breakfast that's light on calories.