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Spinach Quiche Cups

Byabigail Updated:

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!

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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.

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.

FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.

WHAT ARE THE INGREDIENTS FOR SPINACH QUICHE CUPS?

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.

HOW DO YOU MAKE SPINACH QUICHE CUPS?

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
Print Recipe Save
Prep Time 5 minutes
Cook Time 20 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 cups
Calories 84 kcal

Ingredients
 

  • 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

Instructions
 

  • 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!

Notes

*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.

Nutrition

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 September 7th, 2024 at 02:38 pm

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309 Comments

        1. 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.

          Reply

    2. 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

      Reply

    4. 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

      Reply

  2. 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!

    Reply

    2. 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.

      Reply

      1. 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.

        Reply

  4. 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!

    Reply

    1. 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.

      Reply

    2. 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

      Reply

    3. 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

      Reply

    4. 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.

      Reply

    5. 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!

      Reply

    7. 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.

      Reply

    1. 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!

      Reply

  9. 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.

    Reply

  10. 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!

    Reply

    1. 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.

      Reply

  11. 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!

    Reply

    1. 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!

      Reply

    2. 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 😛

      Reply

  15. 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.

    Reply

    2. 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.

      Reply

    1. 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!

      Reply

  18. 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 🙂

    Reply

  20. 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!

    Reply

  21. 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 🙂

    Reply

    1. 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.

      Reply

    2. 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.

      Reply

  27. 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!

    Reply

    1. 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.

      Reply

  29. 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.

    Reply

  33. 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.

    Reply

    1. 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!

      Reply

  34. 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!

    Reply

  35. 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

    Reply

  37. 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!

    Reply

    1. 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.

      Reply

  40. 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!

    Reply

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

    Reply

  47. Hello,
    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,
    Brenda

    Reply

  49. WOW I'M GOING TO REALLY BAKE THIS WONDERFUL HEALTHY DISH…ISN'T THE EGG YOLK FATTNEN..IF SO CAN I USE LESS THEN 5 EGGS…I'M SO TRYING TO LIVE A HEALTHY LIFE…I'M A DIABETIC AND I WANT TO DO RIGHT…THANKS FOR SHARING I WILL BE BACK HERE MORE OFTEN FOR SUCH GREAT HEALTHY MEALS

    Reply

    1. 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.

      Reply

    1. 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. 🙂

      Reply

    1. 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.

      Reply

  52. 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 🙂

    Reply

  53. 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.

    Reply

  54. 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?

    Reply

    1. 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.

      Reply

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

    Reply

  56. 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?

    Reply

    1. 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!

      Reply

  57. 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.

    Reply

  58. 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

    Reply

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

    Reply

  66. 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

    Reply

  67. 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!

    Reply

    1. 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. 😀

      Reply

  68. 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)?

    Reply

  69. 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.

    Reply

  72. 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

    Reply

  75. 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!

    Reply

  76. 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!

    Reply

  78. 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 🙂

    Reply

  81. 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

    Reply

  85. 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!)

    Reply

    1. 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.

      Reply

  88. 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 🙂

    Reply

  89. 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!

    Reply

  91. 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

    Reply

    1. 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.

      Reply

  109. 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!

    Reply

  112. 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!

    Reply

  113. 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 🙂

    Reply

    1. 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!

      Reply

    2. 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 🙂

      Reply

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

    Reply

    1. 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!

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  122. 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!

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  126. 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!

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  127. 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.

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  128. 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!

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  130. 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!!

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  131. 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!!

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

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    1. 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.

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  137. 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!

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  139. 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?
    Vi

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  140. 5 stars
    These turned out beautiful and delicious! Making them again this weekend for Mother’s Day brunch!

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  141. 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.

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  142. 5 stars
    The mushroom on top makes these spinach quiche cups really stand out. These will make a healthy breakfast for all to enjoy.

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  144. 5 stars
    Quiche Cups sound like the perfect Breakfast or Brunch treats for the entire family! Definitely making these!

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  145. 5 stars
    I love how convenient this recipe is. Making quiche in a muffin tin makes this so efficient.

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  146. 5 stars
    Just printed this out so I can make for Mother’s Day! I think I have all of the ingredients, yay!

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  147. 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!

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  148. 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!

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  149. 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.

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  150. 5 stars
    These quiche cups look amazing! Such an easy snack or breakfast! Can’t wait to try these!

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  151. 5 stars
    These spinach quiche cups are so delicious! I like to make a bunch and freeze them for easy breakfasts!

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  152. 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!

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  153. 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!

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  154. 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!

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  155. 5 stars
    This definitely looks like the perfect breakfast for me – really uncomplicated and so delicious! Recipe saved 😉

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  156. 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.

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  157. 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.

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  158. 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

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  159. 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.

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    1. 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.

      Reply

    1. 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.

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  161. 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…

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  162. 5 stars
    These spinach quiche cups are just so adorable. Perfect party fare, I think. I’ll definitely be trying them out this Sunday!

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  163. 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!

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  164. 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!!

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  165. 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.

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  166. 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.

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  167. 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!

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  169. 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.

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  173. 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.

    Reply
4.28 from 73 votes (43 ratings without comment)

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