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Spinach quiche muffins offer a clever twist on traditional quiche. These light and flavorful bites make an excellent choice for brunches, appetizers, or quick meals - combining classic quiche ingredients in a convenient portable form.
A Smart and Satisfying Recipe
These savory muffins provide the perfect solution for a quick, healthy meal that can be customized to any taste. The tender spinach pairs beautifully with creamy eggs and cheese for an irresistible result.
Ingredients Needed
- 4 eggs: Fresh, brought to room temperature
- 100 ml milk: Whole milk preferred for richness
- 100g grated cheese: Any melting cheese works well
- 150g fresh spinach: Baby spinach recommended
- 1 onion: Finely diced
- 1 tablespoon olive oil: Extra virgin
- Salt and pepper: Freshly ground
- 1 pinch nutmeg: Freshly grated if possible
- 12 muffin molds: Silicone or non-stick metal
Method
- Prepare the spinach
- Heat olive oil in a pan and sauté onion until translucent. Add spinach and cook until wilted and liquid has evaporated. Season to taste.
- Mix the custard
- In a large bowl, whisk eggs with milk. Stir in grated cheese, nutmeg, salt and pepper.
- Assemble
- Divide spinach mixture between muffin cups. Pour egg mixture over spinach, leaving room for rising.
- Bake
- Place in preheated 180°C oven for 20-25 minutes until golden brown and set.
- Serve
- Let cool slightly before removing from molds. Enjoy warm or at room temperature alongside a fresh salad.
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Tips for Success
These versatile muffins can be customized with diced ham, sautéed mushrooms, or grated zucchini instead of spinach. They freeze beautifully and reheat quickly for an easy weekday meal solution.
Frequently Asked Questions
- → Can frozen spinach work here?
Definitely! Thaw it first and squeeze to remove extra moisture. Use roughly 75g of frozen spinach for the recipe.
- → What’s the best way to store these muffins?
Keep them in the fridge in a sealed container for up to 3 days. A short heat-up in the microwave works great before serving!
- → Can they be frozen for later?
Yup, they freeze wonderfully for up to 2 months. Let them cool completely before putting them into the freezer.
- → What kind of cheese should I use?
Cheddar, mozzarella, or even Emmental are great picks. Go for whichever you like best!
- → How do I stop them from sticking to the pan?
Make sure to grease your muffin tin well, even the non-stick ones. Silicone molds work very well too.