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
Gosh these look awesome!!
Thanks Kristen!
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!
Hope your hubby likes this, Diane! Thanks!
They look fantastic!!!
Thank you Del. Glad you stopped by!
These look like the perfect little bites!
Yes, they are and thanks Justine!
A great brunch recipe for the upcoming holidays.
So true, especially after we have overindulged for Thanksgiving or Christmas…..lol. 🙂
This is a very simple idea for quiche but absolutely delicious.
I cannot agree more! Thanks!
Little bites like these are perfect for my children's lunch boxes.
A great and healthy option for kiddies' lunch for sure! Thanks Bintu!
I love quiche and I love the idea of having individual little quiche bites! They look so inviting!
Thanks, Katerina!
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!
These are perfectly divine looking, great recipe!!
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.
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!
Wow, that's amazing Lynners! Hope you enjoy these!!!
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 🙂
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!
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 🙂
What is the name of your friend who sells the pans? I would like to buy one.
Hi Jodi! She doesn't do it anymore. Perhaps you can look up another Demarle Distributor. I don't know anyone right now. Sorry.
I make these for a morning meeting at work, only I use smoked gouda cheese. They are a hit!
spinach quiche cups in a muffin pan? I love this!
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!
How yummy!
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 😉
WOW !!!!! excited -your recipes are AWESOME !!!!!! one question—I was confused –I have a red flexible silicone muffin pan—does it work well ??????
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!
I m French and I love it. Merci
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!
wow.. its a healthy package to have as breakfast or for tea time…
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.
Perfect for my low carb high fat diet ~~!