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.
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.
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
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
Nutrition
Last updated on January 10th, 2026 at 04:57 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?
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.
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 🙂
So glad you enjoyed this recipe. Thanks for letting us know! 🙂
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.
Thanks, Leslie! So happy that all of you enjoyed it! That's wonderful! 🙂
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?
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.
I'm always looking for low-carb options, so I appreciate this recipe. I'm about to make them right now!
Hope you enjoyed them.
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?
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!
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.
That sounds so yummy, Greg! Perhaps I should try it, too. Thanks for letting us know. 🙂
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
So happy you enjoyed it. It is such an easy but flavorful recipe.
I am looking forward to giving this a try! Thanks for sharing
You're welcome, hope you enjoy these. 🙂
I loved the idea! I will be making this for dinner 🙂 Yummy! Thanks for sharing!
Hope you enjoy these Sofia and thanks for stopping by.
I love, love, love quiche! These look delish and I love how they're individual serving sizes. Pinned for later! Thanks for sharing!
I just made these and I must tell you they are wonderful. Can't wait to try different variations. Thank you.
Thanks for the feedback. This recipe is so versatile that the possibilities are endless.
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!
Thanks for stopping by and sharing your feedback with us Carla. Appreciate it and please enjoy this always.
so going to add bacon to this yum, yum
Bacon makes everything better! Please enjoy!
I added ground beef cooked in minced garlic. Very yummy!
That sounds delicious! Thanks for the tip!
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
Thank you for you kind prayers and so glad you enjoyed the recipe.
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!
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. 😀
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)?
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.
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.
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.
I just made this quiche cups they are delicious and healthy thank you for sharing.
Katherine:)
So glad you enjoyed them Katherine! Hope you can try some other recipes, too.
This look so good 🙂
i make a variation by wrapping the cup in ham, but i want to try this,,,yum!
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
Oh, I hope you enjoyed it! 🙂
This so perfect for Brunch!!! Thank you for this recipe:)
You're most welcome!
baking now!!!! Hopefully they taste as good as they smell
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!