Spinach Quiche Cups

Completely gluten-free and low-carb is this healthy and delicious SPINACH QUICHE CUPS that everyone raves about. You can tweak the recipe to add your favorite vegetables!

A friend of mine is a distributor of Demarle products (Silpat, Flexipan, and Silform non-stick bakeware made of fiberglass and food-grade silicone from France). This week she kindly lent me some of her wares so I could try them at home and learn how to use them, or sort of put them to the test.

One of the products I borrowed was her flexi-muffin tray. Since it is supposed to be non-stick, I thought the perfect dish to try would be my crustless spinach quiche cups (inspired by South Beach Diet’s Vegetable Quiche Cups), my favorite breakfast treat when I am in the mood for a low-carb and gluten-free diet.

I love these mini-quiches but when I bake them without using liners, it can be painful to clean up the pan afterward. That’s despite the claim that they are non-stick and that I even used some oil spray on them.

So, I am really looking for a product that I can use for this recipe – one that will truly work and would also provide hassle-free cleaning.

Wow, I am amazed at the result! One look at the photo above and you can already see that it was an astounding success.

Look at these beautiful quiches, how they stand up so well, perfectly shaped, didn’t look like half of them were left in the muffin pan (that usually happens before I used this wonderful product). 

I also tried baking raspberry muffins in the flexi-tray and they came out beautiful as well.

Spinach Quiche Cups

And, because it’s truly non-stick I did not use any muffin liners nor did I ever need to grease the pan.

How’s that for convenience? However, if you don’t have this pan, don’t fret, either just use muffin liners or grease your muffin pan.



Here are the step-by-step instruction on how to make these easy and healthy spinach quiche cups! The FULL RECIPE follows below, too.

  • a little olive oil (for cooking the mushrooms)
  • fresh spinach or frozen spinach (drained well)
  • eggs
  • shredded cheese of your choice (I use mozzarella or the Italian Blend)
  • mini-bella mushrooms, sliced
  • a little heavy cream, half-and-half or milk 
  • salt and pepper, to taste

*Variation – If you don’t fancy mushrooms, try asparagus or bell peppers with spinach. Also, add some onions to the mix. I add some when I do not use mushrooms.


Saute the mushrooms first until they are soft.

Cook the spinach just until wilted then drain well.

Whisk the eggs then add the cooked mushrooms, spinach, cheeses, and cream (if using).

Divide evenly among the 12 muffin cups. The flexi-muffin tray I had was slightly bigger than usual so I only filled about 10 cups.

Bake until done.

Leave in the pan for a few minutes or just until it’s cool enough to handle. It was so easy to remove them from the flexi-pan! They practically popped-out!

Sprinkle with a little more cheese on top, if desired. Hubby enjoys them with rice on the side!

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Spinach Quiche Cups

Completely gluten-free and low-carb is this healthy and delicious SPINACH QUICHE CUPS that everyone raves about. You can tweak the recipe to add your favorite vegetables!
4.28 from 73 votes
Prep Time 5 minutes
Cook Time 20 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 cups
Calories 84 kcal


  • 1 tbsp or a little olive oil, (for cooking the mushrooms)
  • 8 oz package mini-bella mushrooms, chopped
  • ¼ cup water
  • 10 oz package fresh spinach, (about 284 grams)
  • 4 eggs, (if the yolks are quite small I use 5 eggs)
  • 1 cup shredded cheese of your choice, (I use mozzarella or the Italian Blend)
  • 1 tbsp (up to 2 tbsp) heavy cream or half-and-half (optional)
  • salt and pepper, to taste


  • Preheat the oven to 375F or 190C. Heat a little oil in a large skillet. Saute the mushrooms until they are soft, about 5-6 minutes. Set Aside.
  • Place the spinach in a deep pan or in the skillet that you used for the mushrooms. Pour in the water. Using medium heat, cook the spinach just until wilted, about 3-4 mins. Use either your hand or a spatula to pack in the spinach. Drain the excess water really well (especially if you decide to use frozen spinach instead).
  • In a large mixing bowl, whisk the eggs until combined. Add the cooked mushrooms, spinach, cheeses and cream (if using) to the eggs. Mix well. Season with salt and pepper to taste.
  • Divide evenly among the 12 muffin cups. The muffin tray was slightly bigger than usual so I only filled about 10 cups. Bake for about 20-23 minutes, or until it’s well set and a tester/toothpick inserted in the center comes out clean.
  • Leave in the pan for a few minutes or just until it’s cool enough to handle. It was so easy to remove them from the pan! They practically pop-out!
    Sprinkle with a little more cheese on top, if desired. Hubby enjoys them with rice on the side!


*Variation – If you don’t fancy mushrooms, try asparagus or bell peppers with the spinach. Also, add some onions to the mix. I add some when I do not use mushrooms.
To prevent the quiche cups from sticking to the muffin tin, either use a liner or a reliable non-stick muffin pan or grease the pan well.


Serving: 12gCalories: 84kcalCarbohydrates: 2gProtein: 5gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 65mgSodium: 103mgPotassium: 221mgFiber: 1gSugar: 1gVitamin A: 2407IUVitamin C: 7mgCalcium: 100mgIron: 1mg
Keyword breakfast egg muffin cups, crustless quiche cups, gluten free spinach quiche, keto quiche cups, low carb spinach quiche, spinach quiche cups
Tried this recipe?Let us know how it was!
Spinach Quiche Cups

Last updated on August 15th, 2023 at 12:34 pm



  1. August 8, 2012 / 4:17 pm

    Thanks for the recipe! I am going to try it soon because it sure looks delicious!

    • August 9, 2012 / 1:47 am

      Thanks for dropping by! Hope you enjoy it!

      • July 12, 2022 / 10:50 pm

        Does “4 eggs 4 eggs” mean TWO CUPS?

        Does “1 cup 1 cup” shredded mean TWO CUPS?

        • abigail
          July 27, 2022 / 12:27 pm

          Sorry, that’s a typing or cut and paste mistake. I updated the recipe. It’s all good now – just 4 eggs and 1 cup cheese. Enjoy and thanks for catching that and letting us know.

    • Anonymous
      August 25, 2017 / 12:18 am

      I've made something much like it for years and it never gets old. There's so many variations..you can substitute ham or sausage for the base, add broccoli, fresh tomatoes with the seeds taken out, asparagus, and just any combinations. I add Hidden Valley Ranch seasoning for a difference and don't forget jalapeños or other peppers

    • JaniceRose
      November 8, 2017 / 10:00 am

      Easy to make and tasted great.

      • abigail
        November 8, 2017 / 2:59 pm

        Thanks and glad you enjoyed this! It’s a big favorite!

    • Vicki
      May 11, 2023 / 8:17 pm

      4 stars
      I am on Weight Watchers & decided to make these. I tweeked the recipe a bite to make it WW friendly.
      I did not use olive oil to cook the mushrooms. I used Pam to spray the skillet. That worked great. I used 1 cup Fat Free Mozzarella cheese which = 3 points. I used 2 TBSP 1/2 & 1/2 which = 2 points,
      I used 6 eggs which is zero points., the mushrooms & spinach are zero points. The total points for 12 Quiche Cups is 5 points which equals less than 1 point each. Round up & they equal 1 point each. A WIN, WIN FOR A WEIGHT WATCHER BREAKFAST.
      My only complaint was they stuck to the muffin pan even though I sprayed the muffin pan with PAM just to be safe. So I gave it 4 ☆’s.
      I ate one & it was delish

  2. August 14, 2012 / 10:09 pm

    This looks delicious and I'm anxious to make them for my family. Do you have a link to click to be able to print the recipe without the photos? Perhaps its right in front of me but I can't seem to locate one.
    Thank you!

    • October 7, 2012 / 11:30 pm

      There is a print-friendly button at the end of the post. I finally managed to put one there. 🙂

    • Anonymous
      August 11, 2015 / 8:29 am

      I found the print friendly button on the colored icons/tabs floating on the left hand side but I am using firefox and they may not appear there for everyone. if it starts with blue twitter button and then facebook, google etc then print friendly is the second last from the bottom.
      Hope that helps.

    • August 28, 2015 / 11:40 pm

      Thank you !! Looked all over for that print button — now I can get cooking

  3. September 9, 2012 / 4:03 pm

    Do you know if these could be frozen? And if so, for how long?

    • September 2, 2013 / 10:39 pm

      Yes you can freeze it. Probably for a month.

    • January 29, 2014 / 2:51 am

      At what temperature and for how long would you reheat them in the oven?

    • February 3, 2014 / 2:00 pm

      I just reheat it at 350F. Since it's not big I think about 10 minutes should do it.

      • Annonymous
        July 18, 2022 / 4:48 pm

        Arg. Word of advice, do Not fill the muffin pan. I added some extra egg to each muffin because the muffins were only, maybe, half full. I thought that was not right. Well, it overflowed when cooking. Lol don’t be me.

  4. September 9, 2012 / 8:31 pm

    Hi Jeannie, thanks for dropping by! I haven't frozen them 'cause we always end up eating them all in 2-3 days. 🙂 But I think it can be frozen but am not exactly sure how long, I'd say it should be ok for 2 months since it's already cooked. I read that if it's uncooked then you can freeze it up to a month and that's how I came to it. Let me know please, thanks again!

  5. September 11, 2012 / 11:18 pm

    Abby, this looks delicious! Will definitely try it, thanks for the recipe!

  6. September 11, 2012 / 11:59 pm

    Hi Gigi, thanks for dropping by! Hope you like it! Let me know!

    • Shelia Evans
      November 1, 2017 / 7:30 am

      I have made quche before ever thought of the minis great idea

  7. Anonymous
    October 3, 2012 / 3:50 am

    This looks delicious- any ideas for cutting out the cheese if you're watching calories?

    • October 3, 2012 / 11:44 am

      The only idea I know for now is to use a low-fat cheese. I don't know if cheese can be substituted with another ingredient, I haven't tried it. Sorry. But each muffin is single serve and quite filling, so even one muffin is sometimes enough for me. I use this when I go on a low-carb diet and the proteins and veggies help me not to get hungry for awhile. Hope this helps.

    • January 7, 2013 / 1:21 pm

      Nutritional Yeast tastes like cheese, its flakey and used as a garnish often. It can be found at health food stores. Probably healthier than adding real cheese

    • Anonymous
      January 10, 2013 / 12:39 pm

      Opt for egg whites and just 1-2 eggs and use amellegro cheese; it's extremely low fat and when it's low fat it becomes stringy better. I would try half of that and use old cheddar cheese; the stronger the cheese the less that you need. I would try approx 6-8 egg whites (about 3/4- 1 cup)and 1-2 whole eggs

    • February 6, 2013 / 11:40 pm

      Low-fat cheese is a great option and really, 1 cup divided over 12 servings isn't terrible from a caloric standpoint. I'm sure you could omit the cheese too – it just wouldn't be quite as tasty. You could also add the cheese at the end, rather than mixing it in and sprinkle just a tiny bit on top of each – you'll get the flavor with less fat and less overall calories. If you use feta or good quality parmesan, it doesn't take much to get the flavor payoff.

    • February 15, 2013 / 12:25 am

      I have used this basic recipe in most of my Demarle cooking classes and I have found that milk, instead of cream or half and half works well. It's just not quite as rich. I have also used lowfat and part skim cheeses. They work equally as well. For one of the "fitness" classes I taught, I also used just whites…and chopped tomato and peppers. They were a hit! And, like you discovered, the Demarle pan releases every bit of the quiche!

    • February 15, 2013 / 3:05 am

      Thanks for the feedback and suggestion, Jane!

    • Anonymous
      August 31, 2013 / 12:34 am

      You can also use a mini-muffin pan instead, and cut the cooking time. By making the substitutions Jane listed above and making them mini, they should be around 35 – 40 calories a mini.

      • Pat
        June 25, 2019 / 2:06 pm

        How long did you cook them in the mini muffin pan and at what temp? Thank you

  8. Anonymous
    October 6, 2012 / 5:38 pm

    Made these this morning and added some basil, yummy!!

    • October 6, 2012 / 7:36 pm

      Am glad you loved it! Basil sounds good for this. Will attempt that next time. Thanks for the tip and for coming by to give me a feedback. Truly, appreciate it. Have a great weekend!

  9. Anonymous
    October 12, 2012 / 8:48 pm

    I know you were going for gluten free, but I wonder how these would be with a Ritz cracker on the bottom. I think I'll have to try it.

    • October 13, 2012 / 2:26 pm

      That sounds good! The added texture and flavor from the crackers would probably work well with it. Please let me know and thank you so much for stopping by!

  10. October 15, 2012 / 10:03 pm

    I'm planning on bringing these to work tomorrow for Boss' Day but was wondeing if I could make them tonight or If I need to wake up early tomorrow and make them. Is it Easy to reheat in the microwave and them not dry out? Thanks so much!

    • October 16, 2012 / 4:52 am

      Hi Vanessa, I usually make them in the morning but I am not really pressed for time when I make them but if you set aside about an hour or so, I think it's possible to do it. The only thing that takes some time is the pre-cooking of the mushrooms but while doing so you can pre-heat the oven and prep the other ingredients so when the oven is ready, you're all set. Sometimes I pre-cook the mushrooms at night so it's easier the next day. Thanks for stopping by.

  11. Anonymous
    October 19, 2012 / 4:44 pm

    I was thinking of prepping and mixing the ingredients the night before and then pouring and cooking the cups in the morning. Any risks you can think of in doing that? I'm making these for Sunday brunch and would prefer to do most of the work the day before if possible. Great recipe – can't wait to taste these – the images are so appealing. Thanks!

    • October 19, 2012 / 7:27 pm

      Hi there! I would worry about the raw eggs especially if mixed with the other ingredients and then left overnight. Even if they are placed in the fridge, it might still be risky. Perhaps you can try to just make it the day before – it will deflate a bit – but the taste won't change or perhaps be even better. In fact, I reheat them all the time using the oven 'cause we don't have a microwave and I never noticed much difference. With this, at least you can avoid the health risks. Thanks for stopping by and hope you enjoy the quiches!

    • Anonymous
      May 15, 2014 / 2:26 am

      I regularly mix crustless quiches the night before and pop in the oven the next morning. Never had any problem. Eggs from ethically raised (I.e. cage free with an appropriate diet), healthy chickens are rarely dangerous raw as long as the shell is intact. Not to mention you are baking them in a hot oven where they reach temperatures sufficient to kill any bacteria that may have grown in the relatively short period of time they were refrigerated open. Just my opinion and my experience. I usually make the big ones that take an hour to bake, and I'm not getting up 2 hours early for a quiche 😛

  12. Anonymous
    October 19, 2012 / 9:23 pm

    I'm looking for to trying this.

    • October 19, 2012 / 9:26 pm

      Wonderful! I hope you like it. Thanks for stopping by!

  13. October 22, 2012 / 12:35 pm

    These mini quiche look so good. I will to give them a try. I think it would be great to have some of these in the freezer. I am pinning this for sure!

    • October 22, 2012 / 4:53 pm

      Thanks, Cynthia! We often have these mini-quiches for breakfast and they are great even after a re-heat. Thanks for stopping by!

  14. October 22, 2012 / 12:57 pm

    My kind of food! These look wonderful!

    • October 22, 2012 / 4:54 pm

      Thanks, Rachel! Glad you stopped by!

  15. November 4, 2012 / 7:20 pm

    I have done mini Quiche like these for years. I would freeze them and take them in the early morning hours for our breakfast at work. My family loved them.
    Some of my favorite mixture:
    Asparagus,onion, red peppers, Swiss cheese.
    Ham, cheddar cheese, fresh chives.
    Greek: Artichoke, feta cheese, finely chopped leeks or chives, and Gyro meat.
    Bacon, spinach, Swiss cheese.
    Broccoli, Italian cheese, onions, red pepper.
    My grand daughter use to love to make 36 mini Quiche and make their own favorites. I would have all the items chopped or cut up small and dishes of all different kind of ingredients that they could add into making mini quiches. They would bag each one in a freezer bag and take home for their freezer to be used for breakfast or lunch. When I am in MN, I make 24 and put in my son Freezer for his breakfast in the morning after I am gone. This is such a fun project with Grand children and also a great way to get them to enjoy a healthy breakfast in the morning. All you need to add is a slice of toast and glass of juice or coffee.

    • November 5, 2012 / 2:37 am

      Thanks Betty! Am sure our readers will find this very helpful and informative. Appreciate it! Thanks for stopping by. 🙂

    • November 21, 2016 / 6:03 am

      I also enjoy making crustless quiche. One of my favorite combos is diced yellow squash, onion, and bell pepper with sliced roma or half of cherry tomato on top, depending on muffin size or regular sized quiche. May add diced ham if desired. I use only skim milk and low fat Mozzarella or reduced fat cheddar.

  16. November 11, 2012 / 11:45 pm

    I'm going to try out this recipe tonight. How many servings does it make? Since there are only 4 eggs, I'm guessing you would eat 3-4 at a time?

    • November 12, 2012 / 1:48 am

      Hi Pamela, I sometimes use 5 eggs and it works well too. You can opt to fill the entire 12 cups in a muffin pan but the quiches would be smaller or fill only about 8-10 to make bigger quiches. Even if I opt to fill-up all 12 cups, for me 2 is more than enough for a serving 'cause it's quite filling. But it's entirely up to you. Hope that helps. Thanks for stopping by!

  17. November 14, 2012 / 10:00 pm

    Thanks to Passione Per Cucina for sharing your photograph on my Facebook page. That's how I found you.

    • November 14, 2012 / 11:11 pm

      Thanks for stopping by here! Glad to meet you! 🙂

  18. November 21, 2012 / 2:17 pm

    Hello there Abby, Bumped into ur beautiful site and wat a delightful place this is! I jus love these quiches… the mushroom on top is super cute! Am surely trying this out 🙂 glad to find u 🙂

    • November 22, 2012 / 5:03 am

      Hi Nandita! So glad you came here! Hope you enjoy the site! Thanks.

  19. November 24, 2012 / 12:57 am

    Great Recipe! Ive never made quiche before & this has inspired me 🙂

    • November 24, 2012 / 1:04 am

      Thanks, Melody for stopping by! Glad that this recipe has inspired you. Hope you like it, it's pretty easy but yields a wonderful result.

  20. November 27, 2012 / 1:58 am

    Hi! I just wanted to let you know I am including this in a 35 Christmas party appetizers and drinks collection over at Mommy's Sweet Confessions. Thank you!

    • November 28, 2012 / 12:06 am

      Hi Lindsay! Wow, thank you! So kind of you to include me in that list. Will check it out!

    • Anonymous
      February 4, 2013 / 9:34 am

      Hello from London! I would also like to make these as appetizers. How long do I cook them for please?

    • February 6, 2013 / 4:51 pm

      The recipe above tells you how long to cook them for so depending on your oven temp/heating capacity – it's between 20-23 minutes.

    • Anonymous
      February 15, 2017 / 1:52 am

      Can you use frozen spinach

    • February 15, 2017 / 4:08 pm

      Yes, for as long as you defrost and drain them well first! Thanks!

  21. December 10, 2012 / 11:27 am

    Hello just came across your lovely site. I have a recipe that is similar to this one using spinach and feta cheese, I have been using for years as our Christmas morning breakfast. Your little quiche are beautiful and I bet are just as delicious. Gonna have to try these. I noticed you said you tried the silicon baking trays. I have just the cups and they are awesome and not to expensive. I bought them a while ago, but I see them everywhere now. Very budget friendly and I put them in my regular muffin pan just as you would paper liners. They clean up very easy. Thank you so much for the wonderful recipe and have a great day 🙂

    • December 10, 2012 / 10:10 pm

      Thanks, Deana! Glad to meet you and thanks for stopping by here at Manila Spoon.

  22. December 19, 2012 / 1:26 pm

    I love this recipe, I must try them soon. Thank you.

    • December 20, 2012 / 12:00 am

      Thanks, Cazzy! Welcome to Manila Spoon and thank you for joining our site. Hope you love this spinach quiche as much as we do!

  23. Anonymous
    December 30, 2012 / 6:00 pm

    These were just perfect. I used a 30 year old muffin tin and just buttered it. Thank you!

    • December 31, 2012 / 2:58 pm

      How wonderful! Thanks for the feedback!

  24. January 11, 2013 / 9:33 pm

    … makin for breakfast tmrw morning. .thnk you. .these look beautiful and so yummy.

    • January 14, 2013 / 1:50 am

      Thanks, Angela! Hope you like it. Do let us know. 🙂

  25. January 12, 2013 / 1:17 am

    I made these…soooo yummy. Had the with a tossed salad for main meal 🙂

    • January 14, 2013 / 1:52 am

      Thanks, Gail! I always appreciate a feedback and thanks for stopping by. A salad sounds great with it!

  26. January 12, 2013 / 5:12 am

    Can kale be used in place of spinach. .or should I make the trip to store. .curious n wanna try ASAP

    • January 14, 2013 / 1:54 am

      I can't see why not? I have seen other recipes substitute Kale for spinach and vice-versa. Perhaps when you try Kale you can let me know, I have only used Spinach 'cause I buy it every week so it's always available to me.

    • March 10, 2013 / 2:21 am

      Yes you can but make sure you only use the leaves as the stems are kind of hard. I made this recipe with both Kale and spinach but instead of cooking them, I steamed them in the microwave (vegetables come out less watery). Hope yours come out as yummy as mine do.

    • September 2, 2013 / 10:40 pm

      Great suggestion and tip, Ines. Thank you so much.

  27. Anonymous
    January 12, 2013 / 9:42 pm

    I'm not sure if any one asked if egg beaters would work. I'm assuming it would work the same? I am trying to make this as healthy yet tasty as possible! thanks for the idea!

    • January 14, 2013 / 1:59 am

      I always just use "real" eggs but maybe it will work. I haven't tried egg beaters so I cannot guarantee for sure. I can't imagine why it won't work though. Perhaps you can let me know when you've tried it. Thanks for stopping by.

  28. Anonymous
    January 14, 2013 / 1:58 pm

    Any idea of the calorie count or nutrition content?

    • January 17, 2013 / 3:34 am

      Terribly sorry, I don't know exactly. 🙁

    • Anonymous
      November 22, 2013 / 6:53 pm

      I figured them out to be about 131 calories for a serving size of 2.

  29. January 17, 2013 / 3:59 pm

    I changed it up a little. I made pie pastry cups for liners, I used half mozzarella and half sharp cheddar chesse, I didn't have half and half so I used 1/2 TBS each of skim milk and butter. They were absolutely D-LISH. Sorry, but I am sure the calorie count went way off the charts with the substitutions. Wink.

    • January 18, 2013 / 4:28 am

      Wow! Heather, your version sounds so yummy! I should try it. What matters is that you enjoyed it. Who cares about the calories, right? Wink, too. 🙂

  30. January 18, 2013 / 1:24 pm

    This looks beautiful and just perfect for lazy sunday mornings!

    • January 21, 2013 / 5:55 pm

      Thanks, glad you stopped by! We love these mini-quiches and they're super easy to do!

  31. Anonymous
    January 20, 2013 / 2:06 pm

    They're in the oven now! I added some feta and a little salt, pepper and garlic… they smell ah-ma-zing!!

    • January 21, 2013 / 5:56 pm

      Oh….that sounds really yummy! Thanks!

    • January 22, 2013 / 4:19 pm

      Thanks! Hope you like it as much as we do!

  32. Anonymous
    January 24, 2013 / 12:51 pm

    The recipe looks delicious! Just wanted to let you know that someone has stolen your images without crediting you and they are make the rounds on pinterest without a link to your blog 🙁 the web site is excellent-eats(.com) if it is worth it to you to try and get them taken down.

    • January 26, 2013 / 2:43 am

      Thanks! I appreciate the information and thanks to your kind concern I have now put on watermarks on all the photos. I did not do this earlier because I was planning to change all the photos and never in my wildest dream did I imagine that this post would be as popular as it had become – hence prone to stealing. I checked out the site and you are correct. The good thing is at least she does not have the recipe itself. Perhaps I should inform the big sites who promoted this post to start using the watermarked ones. I just leave it with God for now to deal with the thief – that's what she is really 'cause there isn't much I can do right now – her bogus blog does not allow me to send her any message nor does it leave any trace as to who she is. Am not much of a techie. Thanks again for letting me know and hope you enjoy the quiches!

  33. February 12, 2013 / 7:22 pm

    I'm so exited to try these! I just had two babies in a year and am now starting a low carb diet to get rid of all the excess weight, I'm so glad to find recipes to mix up the standard low carb diet!

    • February 15, 2013 / 3:06 am

      Wow! Congrats, Hannah! That's wonderful! I always have this when I do low-carb. Thanks for stopping by!

  34. Anonymous
    February 18, 2013 / 9:59 pm

    Thanks for the post! Was looking for a quick easy recipe, and they are in the oven now! I sauteed a small onion and finely diced red pepper and added, hopefully it doesn't make them too watery? I strained excess liquid, We will see! Thanks again!
    -Melissa <3

    • February 19, 2013 / 1:43 am

      Thanks, Melissa! I really hope that you enjoy this! It's a favorite breakfast here at Manila Spoon!

  35. Anonymous
    March 3, 2013 / 10:18 pm

    Do you think these would freeze well?

    • March 4, 2013 / 1:19 am

      I would think so. You can re-heat it in the oven or sometimes if you have a big toaster, you can use that, too.

  36. March 5, 2013 / 9:50 pm

    This looks awesome! I'm not crazy about crusts so this is right up my alley. 🙂 I'm going to make it in the morning for my prayer group. I think I'm going to add a few scallions just for a little kick. I wonder if adding diced tomatoes would be too much… hmmm. Maybe next time. 🙂 Thanks for the recipe!

    • March 6, 2013 / 2:16 am

      Thanks for stopping by! I hope you like this and it's so versatile you can tweak it to your fancy! 🙂

  37. March 15, 2013 / 9:11 pm

    Sadly, it looks like another site is stealing your content, maybe related to the first site: http://www. recipes quickneasy.com/spinach -egg-cups/

    • March 16, 2013 / 2:45 pm

      Thank you Jennifer for letting me know. Truly appreciate it. I have actually contacted the administrator for this blog and the post on their site links back to us now. This has been a big source of frustration for me but thanks to my readers like you who have been very sweet to let me know when they see my photos being passed around by other sites.

  38. March 16, 2013 / 10:07 am

    This is my best found recipe for the month!!!

    I can eat this everyday!

    Can I add malunggay?

    • March 16, 2013 / 2:42 pm

      Thanks Jules. You can possibly replace the spinach with malunggay or perhaps combine both. Please let me know, I miss malunggay!

  39. March 16, 2013 / 11:41 pm

    I love it, the cheese (I used keso de bola BTW) and the cream masked the mild bitter taste of malunggay.

    Next time I will use younger leaves instead and smother it with more cheese.

    Thanks again!

    • March 20, 2013 / 3:05 am

      That sounds good! Glad that the malunggay worked so well!

  40. Anonymous
    March 18, 2013 / 8:43 pm

    I am making them right now their in the oven as I type. They look awesome can't wait to try them 🙂

    • March 20, 2013 / 3:06 am

      Thanks for stopping by! Hope you enjoyed it!

  41. Anonymous
    March 18, 2013 / 9:24 pm

    Hi, Wondering if you could mix basil in there too and omit some spinach? Would it go together?

    • March 20, 2013 / 3:07 am

      I cannot see any reason why you can't do so. Please let us know once you've tried it Thanks!

  42. March 19, 2013 / 5:11 am

    I so love this recipe. Sometimes I make these twice a week…They are great for a late night snack…Every time I make them they are different but always great!

    • March 20, 2013 / 3:09 am

      Awww! Thanks, Larry! You probably eat it more than I do but glad you enjoy them! Wonderful as a healthy snack for sure.

  43. March 22, 2013 / 6:49 pm

    I recently found you through Facebook! Love your recipes and photographs!

  44. Anonymous
    March 24, 2013 / 4:41 pm

    Made these today!! Very good! I added some bacon….and they were excellent!! Thanks!

    • March 27, 2013 / 11:48 pm

      Thanks, glad you enjoyed it and adding bacon sounds fabulous!

  45. March 25, 2013 / 2:02 pm

    Thanks for the recipe. I have made rounds of these with various flavors. Everything works. They are now a staple in my home. 🙂

    • March 27, 2013 / 11:54 pm

      You're welcome, Michelle! I love the fact that it's such a versatile recipe. So glad you enjoyed it!

  46. Anonymous
    March 29, 2013 / 5:42 pm

    I just wanted to say that I found these on Pinterest but they link back to your website for the recipe, so it brought me here to enjoy these. We're having a big Easter family get together and going to try these out.

    Can't wait, thanks for the wonderful recipe and pics.

    Best wishes,

  47. March 31, 2013 / 2:50 am

    Thanks for stopping by Brenda! Glad you found us! Hope your family enjoy this as much as we do!

  48. Anonymous
    April 8, 2013 / 4:36 pm


    • April 10, 2013 / 3:03 am

      Thanks for dropping by. Each quiche cup is a serving so don't worry too much about the eggs. It's quite filling so I often end up just eating 1 or 2 of these. Happy you found us.

    • May 7, 2013 / 9:42 pm

      Thanks for stopping by! That's very kind of you. This has been going around on Pinterest but I appreciate you coming over here and using our blog instead. 🙂

    • Anonymous
      May 22, 2013 / 7:26 am

      that address already have a backlink to the this page, i think there's nothing wrong with.

  49. May 7, 2013 / 8:28 pm

    With the Demarle pans will the muffins stick or would I need to spray nonstick cooking spray? How are these pans different from other bakeware?

    • May 7, 2013 / 9:46 pm

      No, they are non-stick already and does not need any extra grease, oil or non-stick-spray. That's the beauty of Demarle. It's flexible too (hence, called flexi-pans) so you can practically just push out the muffins and pop them out. That's the big difference – no mess and easy clean-up too – just use warm soapy water to clean it…. Thanks for the question.

  50. June 16, 2013 / 7:28 am

    Thank you for sharing this recipe – it was easy, delicious & healthy too (ticked all the boxes!). I made them today for a family gathering and they were a hit. After reading everyone's comments above, I did add in some basil, and made sure I buttered my regular muffin pan well. I'll definitely be making them again, that's for sure! Thanks again 🙂

    • August 8, 2013 / 7:24 am

      So glad you enjoyed this recipe. Thanks for letting us know! 🙂

  51. June 16, 2013 / 6:40 pm

    Made your spinach quiche cups for Father's Day brunch and they were a hit! Everyone asked for the recipe. I'll definitely be making this again.

    • July 9, 2013 / 1:36 am

      Thanks, Leslie! So happy that all of you enjoyed it! That's wonderful! 🙂

  52. Anonymous
    June 22, 2013 / 5:24 pm

    Hi…I can't wait to try these and also try variations. I'm new at cooking and look forward to making these . I have a question…if I add the peppers and onions , do I need to pre cook them or will they cook while in the oven?

    • July 15, 2013 / 6:13 pm

      I would suggest pre-cooking them just like what I did with the mushrooms. I can imagine caramelized onions – that would be so fabulous!!! The peppers – perhaps it may not be necessary to cook them so it's good either way.

  53. Anonymous
    June 26, 2013 / 8:29 pm

    I'm always looking for low-carb options, so I appreciate this recipe. I'm about to make them right now!

  54. Anonymous
    July 8, 2013 / 3:24 am

    I don't have silicone muffin pans. Has anyone made these in regular muffin pans? I would, of course use cooking spray first, but I wonder if they came out the same?

    • July 15, 2013 / 6:16 pm

      Definitely grease the regular muffin tins first. Based on my experience, it won't be as tall as the ones on the photo because regular muffin pans aren't as deep as the silicone ones usually. They will just look slightly smaller but it would be the same fantastic taste!

  55. Greg
    July 10, 2013 / 3:37 am

    ThanX for the great recipe….however one little change for me… was using light Greek Yogurt instead of the Double cream. They turned out YUMMY.

    • July 15, 2013 / 6:17 pm

      That sounds so yummy, Greg! Perhaps I should try it, too. Thanks for letting us know. 🙂

  56. Anonymous
    July 20, 2013 / 10:20 am

    I made it I put in extra veg like Asparagus and I used light mozzarella cheese as I'm on the diet it was great.Thanks

    • August 8, 2013 / 7:00 am

      So happy you enjoyed it. It is such an easy but flavorful recipe.

  57. Anonymous
    August 2, 2013 / 1:12 pm

    I am looking forward to giving this a try! Thanks for sharing

    • August 13, 2013 / 1:24 am

      You're welcome, hope you enjoy these. 🙂

  58. August 11, 2013 / 3:29 pm

    I loved the idea! I will be making this for dinner 🙂 Yummy! Thanks for sharing!

    • August 13, 2013 / 1:25 am

      Hope you enjoy these Sofia and thanks for stopping by.

  59. October 6, 2013 / 2:20 am

    I love, love, love quiche! These look delish and I love how they're individual serving sizes. Pinned for later! Thanks for sharing!

  60. Anonymous
    November 1, 2013 / 2:31 pm

    I just made these and I must tell you they are wonderful. Can't wait to try different variations. Thank you.

    • December 19, 2013 / 9:02 pm

      Thanks for the feedback. This recipe is so versatile that the possibilities are endless.

  61. November 3, 2013 / 5:33 pm

    i made a dozen today and everyone enjoyed them, including our youngest who is not too fond of eggs =) thank you for sharing this recipe!

    • December 19, 2013 / 9:03 pm

      Thanks for stopping by and sharing your feedback with us Carla. Appreciate it and please enjoy this always.

  62. Anonymous
    November 3, 2013 / 5:55 pm

    so going to add bacon to this yum, yum

    • November 7, 2013 / 3:51 pm

      Bacon makes everything better! Please enjoy!

  63. Anonymous
    November 8, 2013 / 3:19 pm

    I added ground beef cooked in minced garlic. Very yummy!

    • December 19, 2013 / 9:01 pm

      That sounds delicious! Thanks for the tip!

  64. Anonymous
    November 11, 2013 / 11:58 pm

    okay the first try was good except they stuck to the muffin liners lol…got better when they were cold and the liners came off easier, microwave to reheat was wonderful, I ordered a silicone sprayed muffin tin made in the good old USA, trying that tonight for my second batch and thanks for the recipe btw bought sausage and ham to try with that of course along with shrooms and spinach, me daughter doesn't care for shrooms so gonna make her some without 🙂 but we love them thanks again and praying for family and friends in the Philippines that have been affected by the typhoon

    • December 19, 2013 / 9:02 pm

      Thank you for you kind prayers and so glad you enjoyed the recipe.

  65. January 12, 2014 / 7:50 pm

    I just made thee today. they are great, but i should have added some milk or cream they are a little dry. what would anyone recommend putting on it, like a sauce wise. i am not sure what would go with this sort of recipe. i tried salsa but it didnt really go with it. any suggestions???? thanks!

    • January 17, 2014 / 6:34 pm

      I do suggest adding some cream or milk in the recipe for those who prefer that. I always have this with some fresh tomatoes and I am Asian so we have this with rice. 😀

  66. Anonymous
    January 30, 2014 / 5:05 pm

    Looks like a great toddler food, too! But I need to make it dairy-free. Anyone tried it with Almond Milk? And/or Daiya (dairy/soy free cheese)?

    • February 3, 2014 / 1:58 pm

      I haven't tried it dairy-free. Worth a try making it with a dairy-free cheese. If you do, please let us know how it works out. Thanks.

  67. Sue in MI
    February 4, 2014 / 9:35 pm

    The quiche cups are very good! Used asparagus and spinach and didn't change the recipe at all. I always use "If You Care" brand large baking cups which are a product of Sweden but can be purchased on Amazon. You will never have anything stick to them, including these crustless quiches. I make SCD muffins, which are sticky, and even they pop right out. They are a great alternative to the flexible mats (silpat, etc) and feel like parchment paper.

    • February 5, 2014 / 1:44 am

      So glad you enjoyed them, Sue. The addition of asparagus is perfect as I love this quiche cups with it, too. Thanks for the suggestion, too.

  68. Anonymous
    March 31, 2014 / 3:44 am

    I just made this quiche cups they are delicious and healthy thank you for sharing.

    • April 2, 2014 / 12:59 am

      So glad you enjoyed them Katherine! Hope you can try some other recipes, too.

  69. April 21, 2014 / 7:16 pm

    This look so good 🙂

    i make a variation by wrapping the cup in ham, but i want to try this,,,yum!

  70. Anonymous
    April 27, 2014 / 3:32 pm

    These as i am typing are in my oven… Ihad leftover spin from din last night and i needed to use my mushrooms they were about to go bad… I have some green onions I had growing so i threw them in…. My neighbor has chickens so I have about 5 dozen eggs to figure out what to do with so this recipe was perfect… I'm drooling over the smell lol. Thanks for the great recipe

  71. July 28, 2014 / 5:11 am

    This so perfect for Brunch!!! Thank you for this recipe:)

  72. Anonymous
    August 5, 2014 / 4:00 pm

    baking now!!!! Hopefully they taste as good as they smell

  73. Robin
    September 21, 2014 / 10:06 pm

    I just made this today, using regular paper muffin liners, and while they stick to the muffin liners, they are delicious! I did immediatly order a silicon pan, because I plan to make this probably weekly for work. I'm doing Weight Watchers Simply Filling Technique, and I only need to count for the cheese – less than a point per muffin!

  74. September 24, 2014 / 3:40 am

    I made this last week and they were delish!! Making a variation tonight using tuna, green onion, mushroom and corn. Can't wait to see how it turns out!

  75. September 24, 2014 / 3:49 am

    Well, quiche is done and I have already gobbled down 3 of them……..soooo good, thank you for this awesome recipe!!

    • October 2, 2014 / 11:25 pm

      You're most welcome and thank you for trying it.

  76. October 1, 2014 / 4:17 am

    I have made these several times now…..they are delicious!! The best quiche recipe I have ever tried! I have also made them using tuna, mushrooms and a couple tbs of corn……they were equally delish! Thx so much for this awesome recipe, it's become my go to recipe when I want something quick and tasty 🙂

    • October 2, 2014 / 11:25 pm

      Wonderful, Sharon! I am so delighted you have enjoyed it! Love that it's such a versatile recipe as you noted. Thanks.

  77. October 19, 2014 / 2:39 pm

    Just made these for breakfast this morning, awesome! A great alternative to a regular breakfast! Thanks!!

  78. November 17, 2014 / 1:06 am

    AAAh, looks delicious! Will definitely try this out!
    Love from the Czech Republic! Lenka

  79. Barbie
    January 7, 2015 / 5:42 am

    My boyfriend lost a lot of weight eating scrambled eggs so I was excited to see this recipe as an alternative to plain scrambled eggs. I used onions, red pepper and mushrooms and no cream and it was delicious. Thanks for a great recipe

  80. Anonymous
    February 1, 2015 / 2:22 pm

    I am trying 21Day Fix, how many is one serving?

    • February 13, 2015 / 5:01 pm

      1 muffin is 1 serving. I don't know the exact calorie count though.

  81. April 22, 2015 / 9:04 pm

    Cool breakfast idea. Visually – they are excellent

  82. Anonymous
    May 25, 2015 / 5:15 pm

    Just made these and they were delicious!! My husband and I love lemon juice on our eggs, so I added a lemony twist to the recipe: I cooked the mushrooms in fresh lemon juice and did the same with the spinach, cooking until all the juice had evaporated. I also added a sprinkle of lemon zest to the egg batter before pouring it into the muffin cups. Other than that, I followed the recipe exactly, using extra sharp cheddar as my cheese of choice. The final product has a lovely lemony flavor and was whole heartedly enjoyed by the hubby! Thank you so much for the recipe! It's a keeper! (Also, I used a regular muffin tin with non stick cooking spray, and the quiches popped right out. I was afraid they would stick, but I had no problems!)

    • June 24, 2015 / 3:17 am

      I love that lemony twist and I should try it next time! Thanks for giving us a feedback.

    • June 24, 2015 / 3:15 am

      You can use milk if you want instead of cream, I personally like it with a little milk or cream to balance the bitterness of the spinach but it's up to you – others left it out and were still happy with it.

  83. July 14, 2015 / 5:32 pm

    Hi,we all love these I have made them as muffins for breakfast and as a starter with a few leaves,I also make it in a quiche dish for main meal with a salad they are so versatile.thanks for sharing this recipe.
    Shelagh 🙂

    • July 14, 2015 / 7:50 pm

      Thank you so much for letting us know! Appreciate the kind feedback! 🙂

  84. July 15, 2015 / 7:59 pm

    I LOVED this recipe! Instead of putting it in a muffin tin I put it in a pre-divided pie tin and it was amazing! Made me feel like I was eating omlette-pizza 🙂 Thank you so much for this recipe!

    • July 15, 2015 / 9:45 pm

      You are most welcome Lindsay and thank you very much for stopping by and giving us a feedback! So glad you loved this! 🙂

  85. July 25, 2015 / 12:35 am

    As one who limits carbs, this is a really good recipe Abby! I love spinach and egg combinations and could go for one of these right now!

  86. September 11, 2015 / 2:27 pm

    Absolutely delicious. I made a cover with the ingredients I have and it was out the roof. Thank you so much for the recipe!

    I'm the first (and only one so far) Colombian Eco-Blogger; I'm learning how to be more ecofriendly and showing it so people (specially from my country) can understand that saving Pachamama starts at home. Also, as a vegetarian, I'm aplying the same strategy to eating with contience. Your recipe is the first one I've tried and I loved it, it will sure appear soon on my blog. It would be an honor for you to check it out and give me your opinion.

    Good vibes <3

    • September 11, 2015 / 3:07 pm

      Hello Diente! I am glad that you enjoyed the recipe. Please give credit to this blog when you make a post and don't copy the recipe word for word or use the pictures as they are not allowed under copyright laws. I hope you understand. And thank you for letting us know.

  87. September 18, 2015 / 9:52 pm

    Thanks for the recipe and beautiful pictures! I'll try this tomorrow morning for our Customer Appreciation Party. All the best to you!

    • September 21, 2015 / 11:47 pm

      Hope you enjoy it! Thanks for stopping by!

  88. September 21, 2015 / 7:08 am

    Hi Abby! I found your blog thanks to Mel! Love this quiches, they looks so good!

    • September 21, 2015 / 11:48 pm

      Hi Eva! I am glad that you stopped by. Isn't Mel so sweet? I hope you enjoy this and thanks for saying hi! 🙂

    • September 22, 2015 / 1:57 pm

      I use whole eggs when I make this Triste. Thanks for asking.

  89. September 25, 2015 / 7:24 pm

    Has anyone tried these using like a mini muffin tins? Will it work the same?

    • September 25, 2015 / 8:19 pm

      It should be fine but you need to adjust the time for baking – perhaps check it after 10 minutes or so depending on how small your tins are. 🙂

  90. October 30, 2015 / 2:37 pm

    Thank you for this idea, it is going to be nice breakfast change instead of having hard boiled eggs 🙂

    • November 6, 2015 / 8:29 pm

      You're most welcome and hope you enjoy it Pavlina!

  91. November 6, 2015 / 10:06 pm

    I love how fancy they look with the mushroom on top

    • November 8, 2015 / 3:56 am

      So glad it came out that way, too. Thanks!

    • November 9, 2015 / 2:43 am

      Even a couple would definitely go a long way! Hope you try it Janette and thanks!!!

  92. November 7, 2015 / 7:31 am

    These would be a superb addition to a picnic, I think! 🙂

    • November 9, 2015 / 2:31 pm

      You are right there Elizabeth! Thanks!

  93. November 7, 2015 / 1:05 pm

    That was one of my favorite South Beach recipes. I'd love to try a silicone muffin pan. I have the individual cups and like them a lot 🙂

    • November 9, 2015 / 2:33 pm

      The flexipans are amazing! Thanks Lydia!

  94. November 8, 2015 / 3:36 am

    Gosh these look awesome!!

  95. November 8, 2015 / 7:24 am

    I love this recipe and your fleximuffin pans. Those cute spinach quiche cups came out so pretty! I've been meaning to make a breakfast like this for my husband. Thanks for the tips too!

    • November 9, 2015 / 2:37 pm

      Hope your hubby likes this, Diane! Thanks!

  96. November 8, 2015 / 11:52 pm

    A great brunch recipe for the upcoming holidays.

    • November 9, 2015 / 2:58 am

      So true, especially after we have overindulged for Thanksgiving or Christmas…..lol. 🙂

  97. November 9, 2015 / 2:02 am

    This is a very simple idea for quiche but absolutely delicious.

  98. November 9, 2015 / 9:11 am

    Little bites like these are perfect for my children's lunch boxes.

    • November 9, 2015 / 2:35 pm

      A great and healthy option for kiddies' lunch for sure! Thanks Bintu!

  99. November 9, 2015 / 10:50 am

    I love quiche and I love the idea of having individual little quiche bites! They look so inviting!

  100. November 9, 2015 / 5:11 pm

    I made these and they were awesome! My muffin tins were really old, and I know that everything sticks to them, so I used cupcake liners. Made them nice and easy to get out of the muffin tin. Now I have a new muffin tin that releases really easily, so I think I'll make these again!

  101. November 9, 2015 / 5:23 pm

    These are perfectly divine looking, great recipe!!

  102. November 23, 2015 / 12:02 pm

    These quiche looks looks so healthy and delicious. I am going to try this for my kids and am sure they are going to love it.

  103. December 5, 2015 / 4:17 pm

    I've got these cooking right now and can't wait to try them BTW I used 5 eggs and with the type of cheese I used they come out to only 62 calories each. Fabulous!

    • December 5, 2015 / 4:25 pm

      Wow, that's amazing Lynners! Hope you enjoy these!!!

  104. January 1, 2016 / 11:52 pm

    I can't wait to try this recipe. I just wanted to know your thoughts: I have a regular muffin tin (non-silicone i.e. not soft) will this work? Should I spray them with cooking oil, or use muffin liners? I have a silicone muffin tray but it only has 6 slots, do you think I would need to cook them longer if I used that? Going to try with broccoli and red peppers too. Thanks 🙂

    • January 2, 2016 / 5:45 pm

      You need to grease it well to ensure it doesn't stick or if you don't like that simply use muffin liners. If using the 6 cups muffin tin you need to adjust the baking time as you're doubling the amount perhaps add another 8-10 minutes. Hope you enjoy these and thanks for asking!

    • January 3, 2016 / 8:39 pm

      Thanks for the input! They turned out DELISH! I omitted mushrooms, and added orange pepper and bacon crumbs. I made 6 instead of 12 and cooked for about 32 minutes, in case anyone is trying to do the same. I would leave them to cool for about 10-15 minutes before trying to remove them from the silicone muffin tray in order to keep from mushing them to oblivion! Again, they are SO GOOD! I can't wait for breakfast tomorrow 🙂

  105. January 3, 2016 / 7:31 pm

    What is the name of your friend who sells the pans? I would like to buy one.

    • January 4, 2016 / 4:08 pm

      Hi Jodi! She doesn't do it anymore. Perhaps you can look up another Demarle Distributor. I don't know anyone right now. Sorry.

  106. March 2, 2016 / 1:42 pm

    spinach quiche cups in a muffin pan? I love this!

  107. March 3, 2016 / 5:40 pm

    Never heard of flexi muffin cups before but sounds like a great product! And these mini quiche cups look fabulous – never made quiche before but need to try these!

  108. March 9, 2016 / 9:48 am

    I made these yesterday using bacon as a lining 🙂 they came out wonderful en so tastefull. Of course if you are a vegetarian you shouldn't use bacon 😉

  109. Joanie
    March 24, 2016 / 7:42 pm

    WOW !!!!! excited -your recipes are AWESOME !!!!!! one question—I was confused –I have a red flexible silicone muffin pan—does it work well ??????

    • March 27, 2016 / 2:06 am

      Not all silicone muffin cups are the same so the only way to find out is to try it. Others are naturally non-stick like mine but some are not. If you want you can always use a muffin liner, too. Thanks for asking!

  110. April 10, 2016 / 8:37 pm

    I m French and I love it. Merci

  111. April 18, 2016 / 2:08 am

    I love these! I have made them three times and I'm in love! I use whole eggs and about a dozen, throw in some green onions, diced cherry tomatoes, asparagus! I do the mushrooms and either all spinach or half spinach half baby kale like the recipe! I put a little garlic powder in with the eggs plus pink Himalayan salt, pepper, and a little whole milk. I have been using parmesan and cheddar cheese. Sometimes I throw in some crumbled turkey bacon too! I make enough mixture to get about 48 'egg muffins'.I throw them in snack size zip lock bags (3 per bag) take them to work put on a paper plate and microwave for about 1 min! Awesome easy breakfast for about 3 weeks! I'm on the low carb keto diet! Thank you for the recipe!

  112. June 5, 2016 / 5:47 am

    wow.. its a healthy package to have as breakfast or for tea time…

  113. June 19, 2016 / 7:15 pm

    I have made these for work several times and they are gobbled up. I use smokey gouda for the cheese. I make them the night before, and they store very well. Just pop them in the microwave for one minute and they are ready.

  114. Anonymous
    June 26, 2016 / 11:17 am

    Perfect for my low carb high fat diet ~~!

  115. July 16, 2016 / 12:33 am

    Super recipe. Simple ingredients, great pics and instructions produced a tasty result. I'd recommend a spray of cooking oil, even in nonstick bakeware but will definitely make this again and again. Really glad I found your site!

  116. Anonymous
    September 4, 2016 / 1:38 pm

    I have made these with Kale, and I also add 1/4 C of coconut flour… helps hold it together a bit better and makes it more like a muffin. They freeze well.

  117. Anonymous
    December 19, 2016 / 6:17 pm

    I can't find the remove images on the print version…I really don't want to print out nine pages even though they are pretty…Love the recipe though and have saved it to pinterest…Would love to have a short version printed recipe, but I just can't find it!

    • December 20, 2016 / 2:38 am

      There is a print-friendly icon on top of the recipe. Feel free to click on that and then click on remove images. Let us know if it goes well. Thanks!

  118. February 15, 2017 / 6:11 pm

    Just made these and they smell delicious! I used some leftover mushrooms and onions from pizza the other night and wilted the spinach in the microwave. Added a touch of milk, mozzarella, and topped with Parmesan. Ended up with 7 muffins, baked for 20 minutes. Unfortunately I greased the pan waaay too lightly (just a bit of canola oil on a paper towel) and they stuck to the sides, so now I have it soaking in the sink. Definitely using paper liners next time!!

  119. February 24, 2017 / 6:14 pm

    These are just wonderful; have tried many options – all delish (and low carb)! I use a silicone muffin pan and they come out so clean, I barely have to wash the pan. Love that silicone!!

  120. May 20, 2017 / 11:22 am

    Such a palatable cups, Abby! Suitable as an alternative to any meal, especially breakfast!

  121. Betty
    October 14, 2017 / 2:26 pm

    Delicious, I added ham and chives. Perfect for my high protein eating plan. Thank you

    • abigail
      October 14, 2017 / 2:57 pm

      I am so delighted to know that you enjoyed this and love the addition of ham and chives!! YUM! Thanks!

  122. Betina
    March 26, 2018 / 11:18 am

    I made them, they’re delicious, I’ll definitely be making them again!!! Do you happen to have the nutritional info?

    • abigail
      April 2, 2018 / 11:29 pm

      Sorry I don’t have that but I believe you can easily google that. I used to be in blogger and there’s no 3rd party recipe plugin we could use in the platform and this is an old recipe.

  123. Tamara
    October 7, 2018 / 12:56 pm

    Delicious! I used the flexi muffin tray and they popped right out, no mess. Any idea on how to keep them from deflating? As they were cooking, they puffed up and looked light and airy. They then deflated and were quite dense, though still very tasty.

    Thanks for the recipe!

  124. abigail
    July 29, 2019 / 10:31 am

    Thanks and glad you enjoyed it.

  125. vi
    April 11, 2020 / 11:25 am

    thanks for the recipe and I will try them his weekend.
    how do I get the recipe of some of your food picture in the blog?

    • abigail
      April 11, 2020 / 11:40 am

      Hello Vi, in the recipe index (with photos), simply click on the photo/image of the recipe you like and that would lead you to the recipe. Thanks! Enjoy the mini-quiche! https://www.manilaspoon.com/indexes/recipe-index

  126. Alison
    May 8, 2020 / 11:49 am

    5 stars
    These turned out beautiful and delicious! Making them again this weekend for Mother’s Day brunch!

  127. Jere Cassidy
    May 8, 2020 / 12:11 pm

    5 stars
    What a perfect egg dish for brunch. With Mother’s Day Sunday I think this is what I will serve. Such a pretty presentation.

  128. Kelly Anthony
    May 8, 2020 / 12:59 pm

    5 stars
    The mushroom on top makes these spinach quiche cups really stand out. These will make a healthy breakfast for all to enjoy.

  129. Mary
    May 8, 2020 / 1:24 pm

    5 stars
    What a great breakfast!

  130. SHANIKA
    May 8, 2020 / 1:55 pm

    5 stars
    Quiche Cups sound like the perfect Breakfast or Brunch treats for the entire family! Definitely making these!

  131. Marta
    May 8, 2020 / 3:45 pm

    5 stars
    I love how convenient this recipe is. Making quiche in a muffin tin makes this so efficient.

  132. Lesli Schwartz
    May 8, 2020 / 6:05 pm

    5 stars
    Just printed this out so I can make for Mother’s Day! I think I have all of the ingredients, yay!

  133. Stine Mari
    May 9, 2020 / 12:33 am

    5 stars
    I love the big slice of mushroom on top, the quiche cups get so decorative! And I absolutely love mushroom with spinach and eggs, yum!

  134. Amy Liu Dong
    May 9, 2020 / 3:14 am

    5 stars
    Oh my goodness, I love this recipe it’s delicious, healthy and look so easy to prepare. I am going to try this, thank you!

  135. Jacqui DeBono
    May 9, 2020 / 4:22 pm

    5 stars
    I used to make breakfast cups quite often, but I have got out of the habit. I must put them back in my rotation. We always have extra eggs and this is such a good way to get veggies in for breakfast.

  136. Sondra Barker
    May 9, 2020 / 11:20 pm

    5 stars
    These quiche cups look amazing! Such an easy snack or breakfast! Can’t wait to try these!

  137. Emily
    May 10, 2020 / 1:38 pm

    5 stars
    These spinach quiche cups are so delicious! I like to make a bunch and freeze them for easy breakfasts!

  138. Alena
    May 10, 2020 / 6:23 pm

    5 stars
    These spinach mushroom cups are such a great prep-ahead dish to make for the week. I’ve been looking for some good meal prep recipes and this one is perfect!

  139. Julie @ Running in a Skirt
    May 12, 2020 / 10:15 am

    5 stars
    These are perfect! I love them for my twin boys because they are such good with eggs and this is a great way to get some extra veggies in them. So tasty!

  140. April
    May 12, 2020 / 11:47 am

    5 stars
    Yummy! You know what? I saw a similar recipe in a magazine. I actually saved it to try it later but I think I want to try yours out because it looks like I wouldn’t have to tweak it lol! Saving for later!

  141. Ramona
    May 12, 2020 / 3:32 pm

    5 stars
    This definitely looks like the perfect breakfast for me – really uncomplicated and so delicious! Recipe saved 😉

  142. Lathiya
    May 23, 2020 / 4:25 pm

    5 stars
    Wow, this is a great idea for grab and go breakfast or snack for kids. The spinach and mushroom quiche looks so delicious and inviting.

  143. Judith Eff
    August 10, 2020 / 1:58 pm

    5 stars
    These are DELICIOUS and so easy to make, especially in a silicone muffin pan. They come out of the pan like magic and there is very little cleanup. I wanted to see if you had nutritional information and what is the serving size??? 1 per serving or 2??? Also, can you freeze these? If so how long to reheat. Thanks so much for this awesome recipe. We loved them and will certainly make them again.

    • abigail
      August 10, 2020 / 6:24 pm

      Hello Edith! So glad you enjoyed these spinach quiche cups – yay! I don’t have yet a calorie counter but you can find all the info you need about that here – https://www.yummly.com/recipe/Spinach-Quiche-Cups-2543258 – hope that helps. Thank you so much for stopping by.

  144. Phoenix Cook
    August 12, 2020 / 10:49 pm

    5 stars
    Great recipe! I made it according to your recipe and the taste is great! Everyone in the family likes it, it makes me happy. Thank you

  145. Elle
    January 13, 2021 / 8:11 am

    What did you use to grease your muffin pan with? I used olive oil and they were all stuck to the pan. They were very hard to remove and cleanup was a pain.

    • abigail
      January 13, 2021 / 3:25 pm

      None. If you read the recipe and the write-up (or perhaps even looked at the photos), you’d have seen that I used a silicone muffin tin and have noted and recommended that because they’re non-stick and don’t require any greasing. Others used muffin liners or butter and had much success. Perhaps you can try that next time. It’s worth it because this recipe is good. But if you don’t have flexi-pans, make sure to grease really well because this doesn’t use any oil at all. Hope that explains it.

  146. hiker
    June 14, 2021 / 9:14 pm

    Can this use some milk and less cream and still come out good?

    • abigail
      June 15, 2021 / 2:29 pm

      There isn’t a lot of cream really and it’s simply a matter of taste for me – I use cream because I think it makes the quiche tastes better but using milk should be ok too if you prefer that.

  147. Claudia
    October 6, 2021 / 9:48 pm

    5 stars
    We love anything with spinach and are so glad we found this recipe. These were super tasty and so easy plus reheat perfectly. Will make again…

  148. Azlin Bloor
    October 7, 2021 / 3:38 am

    5 stars
    These spinach quiche cups are just so adorable. Perfect party fare, I think. I’ll definitely be trying them out this Sunday!

  149. Byron Thomas
    October 7, 2021 / 7:21 am

    5 stars
    I made these for dinner. LOL We love breakfast items for dinner because I don’t have enough time to get up and cook in the morning. So good!

  150. Melanie
    October 7, 2021 / 8:07 am

    5 stars
    This is the perfect breakfast on the go! The kids love this recipe too, they asked for it this week for their lunch so this is a keeper!!

  151. Julie
    October 7, 2021 / 9:35 am

    5 stars
    I was looking for a fun portable breakfast idea for my twins and this is such a yummy option. I love how you can add the greens so I sneak in some veggies for them.

  152. Tatiana
    October 7, 2021 / 10:42 am

    5 stars
    Love making these spinach cups for breakfast. When i pack kids school lunches every morning, i also add couple of the quiche cup for them to take to school! They fit well into the lunch box.

  153. Natalie
    October 7, 2021 / 11:57 am

    5 stars
    I made them this morning for breakfast. Turned out delicious. We ate a whole plate. Super easy recipe. I will make these cups again. Yum!

  154. Mary
    January 27, 2022 / 3:17 pm

    These will be great way to change up breakfast.

  155. Rose
    April 25, 2022 / 10:14 pm

    5 stars
    Love these Spinach Quiche Cups, these seem super delicious and amazing, super excited to try these unique recipe. thanks for sharing with us.

  156. Samantha
    August 29, 2022 / 4:32 am

    5 stars
    Super excited to try these Spinach quiche cup, seems amazing. Thank you for sharing this one.

  157. November 12, 2022 / 1:04 pm

    Does anyone have the nutrition information


    • abigail
      November 12, 2022 / 8:57 pm

      Please refer to the recipe card. The nutritional information is underneath. Thanks!

  158. Kushigalu
    June 18, 2023 / 12:04 am

    5 stars
    This spinach quiche cup looks amazingly delicious. Thanks for the recipe.

  159. Elinor
    November 12, 2023 / 12:44 pm

    5 stars
    I cannot tell you how many times I’ve made these since finding your recipe. Every time I have some extra veggies lying around, I sauté them and make another batch. So happy to have these in my repertoire. Thank you.

4.28 from 73 votes (43 ratings without comment)

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