I’ve always had a soft spot for recipes that combine elegance with simplicity, and these Mini Mushroom and Spinach Quiches check every box. Whether I’m planning a brunch gathering or just want something warm and savory to go with a late-morning coffee, this quiche recipe never fails. The balance between creamy custard, umami mushrooms, and fresh spinach tucked into a buttery crust feels satisfying without being overly heavy.

I love how adaptable these little quiches are—perfectly portable, great served warm or at room temperature, and always crowd-pleasers. Making them in mini form gives them that “special touch” appearance, making them ideal for entertaining or personal indulgence. Plus, there’s something about a mini quiche that feels like a bite-sized promise of comfort.

Why You’ll Love This Mini Mushroom and Spinach Quiche

Elegant and approachable: It feels fancy without requiring hours in the kitchen.
Great make-ahead option: Bake them in advance and reheat or enjoy at room temp.
Perfect for any meal: Breakfast, brunch, lunch, or even a light dinner with a salad.
Customizable: The base recipe invites experimentation with cheeses, herbs, or vegetables.
Freezer-friendly: Make a big batch and freeze for quick weekday breakfasts.

What Kind of Crust Should I Use for Mini Mushroom and Spinach Quiche?

When it comes to the crust for these mini quiches, I always go for a classic shortcrust pastry. It’s buttery, sturdy enough to hold the creamy filling, and crisps up beautifully in the oven. You can make your own from scratch (which I highly recommend if you have the time), or use store-bought pie dough for convenience—both work well. For an extra flaky texture, a puff pastry base is also a fun alternative, especially if you’re after more crunch and less density.

Mini tart pans or muffin tins can both be used—just make sure you grease them lightly. Pre-baking the crust (also known as blind baking) helps prevent sogginess, especially when using juicy mushrooms in the filling.

Options for Substitutions

Whether you’re out of a few ingredients or catering to dietary needs, these mini quiches are incredibly flexible. Here’s how you can make them your own:

Cheese Swap: Instead of classic Gruyère or cheddar, try feta for tang, goat cheese for creaminess, or even a smoky gouda for extra depth.
Mushrooms: Any variety works—button, cremini, shiitake, or even a wild blend if you’re feeling fancy.
Leafy Greens: No spinach? Kale (finely chopped), Swiss chard, or arugula make excellent stand-ins.
Dairy-Free: Use a plant-based milk (like oat or almond) and swap the cheese for a vegan version.
Egg-Free Option: While more challenging, you can use a tofu-based filling blended with nutritional yeast and seasonings for a vegan take.
Crustless Version: Pour the filling directly into greased muffin cups if you’re skipping the carbs.

Ingredients for This Mini Mushroom and Spinach Quiche

Each ingredient plays a unique role in bringing together the savory, creamy, and comforting profile of these little quiches. Here’s what I always reach for:

Shortcrust pastry or pie dough – This forms the crisp and buttery base that holds everything together.
Mushrooms – They bring a rich, earthy flavor that anchors the entire quiche.
Fresh spinach – Lightly wilted, it adds freshness, color, and a nutritional boost.
Eggs – The essential binder; they create the creamy custard texture when baked.
Milk and cream – A mix of both gives the filling a silky, luscious consistency.
Cheese (Gruyère or cheddar) – Adds a salty, melty richness that ties the vegetables and custard together.
Garlic – Just a clove or two infuses the filling with savory depth.
Salt and pepper – To enhance and balance all the flavors.
Fresh herbs (optional, like thyme or parsley) – Brightens the quiche and adds a touch of herbal aroma.

Step 1: Prepare the Pastry

Roll out your shortcrust pastry on a lightly floured surface to about ⅛ inch thick. Cut out circles to fit your mini tart pans or muffin tin cups, pressing the dough gently into each. Chill in the fridge for 10–15 minutes while you prep the filling. Then, prick the bottoms with a fork and blind bake at 375°F (190°C) for 8–10 minutes until just lightly golden.

Step 2: Cook the Vegetables

In a skillet over medium heat, add a touch of olive oil or butter and sauté sliced mushrooms for 5–7 minutes until browned and tender. Add minced garlic and cook for another minute. Toss in the spinach and stir just until wilted. Remove from heat and let the mixture cool slightly.

Step 3: Make the Egg Custard

In a mixing bowl, whisk together the eggs, milk, and cream until smooth. Stir in salt, pepper, and a handful of grated cheese. If using herbs like chopped thyme or parsley, mix them in now.

Step 4: Assemble the Quiches

Spoon the mushroom and spinach mixture into the pre-baked tart shells. Pour the egg mixture over the top, leaving a slight gap from the rim to avoid overflow. Add a sprinkle of cheese on top if you like a bubbly, golden finish.

Step 5: Bake

Bake the filled quiches at 375°F (190°C) for 18–22 minutes, or until the centers are set and the tops are lightly golden. Let them rest for a few minutes before removing from the molds and serving.

How Long to Cook the Mini Mushroom and Spinach Quiche

These mini quiches typically need 18 to 22 minutes in a preheated oven at 375°F (190°C). You’ll know they’re done when the centers are just set—gently puffed but not jiggly—and the tops are turning a light golden brown. Letting them rest for 5–10 minutes out of the oven helps the filling firm up and makes unmolding easier.

Tips for Perfect Mini Mushroom and Spinach Quiche

Blind bake the crust: This step keeps the base crisp and prevents soggy bottoms.
Drain excess moisture: Mushrooms and spinach release a lot of liquid—cook them thoroughly and let them cool slightly before adding to the crusts.
Don’t overfill: Leave a little space between the filling and the top of the pastry shell to avoid spills while baking.
Use a measuring cup with a spout: It makes pouring the custard mixture into small tart shells much easier and cleaner.
Let them cool slightly: This helps set the custard completely and enhances the flavor.
Add cheese on top: A small sprinkle just before baking creates a golden, cheesy crown.

Watch Out for These Mistakes While Cooking

Even with a simple recipe like mini quiches, a few missteps can throw things off. Keep these in mind to make sure yours turn out just right:

Skipping the blind bake: Without pre-baking, the crust can turn out soggy, especially with juicy fillings like mushrooms.
Overloading with filling: Too much spinach or mushroom can crowd the custard and lead to uneven baking or runny centers.
Not sautéing veggies long enough: Undercooked mushrooms and watery spinach will leak moisture into the quiche, affecting both flavor and texture.
Pouring hot filling into the pastry: Always let the sautéed vegetables cool a bit to prevent premature cooking of the eggs.
Baking at too high a temperature: This can brown the tops too quickly while the centers remain undercooked—steady heat works best.
Removing from pans too soon: Allow a few minutes of resting before taking them out, or they may break apart.

What to Serve With Mini Mushroom and Spinach Quiche?

Fresh Mixed Greens Salad

A lightly dressed salad with arugula, spinach, and cherry tomatoes adds a bright, crisp contrast to the creamy quiche.

Roasted Potatoes

Seasoned with rosemary and garlic, roasted baby potatoes offer a hearty, comforting side.

Fruit Salad

A refreshing bowl of berries, citrus, and melon helps balance the richness with natural sweetness.

Tomato Basil Soup

Perfect for dipping or sipping alongside—warm, herby, and full of comfort.

Grilled Asparagus

Simple, seasonal, and slightly charred asparagus adds a fresh and elegant touch.

Croissants or Bread Rolls

Soft, buttery carbs always make a quiche feel like part of a brunch feast.

Pickled Vegetables

Tangy pickled onions or carrots bring sharpness that cuts through the custard’s richness.

Herbed Yogurt Dip

A cool, creamy dip made with Greek yogurt, dill, and lemon pairs beautifully on the side.

Storage Instructions

Mini Mushroom and Spinach Quiches store wonderfully, making them ideal for meal prep or leftover-friendly brunches.

Refrigerator: Once cooled, store quiches in an airtight container for up to 4 days. They’re best reheated in the oven at 350°F (175°C) for 8–10 minutes to keep the crust crisp.
Freezer: Wrap each quiche tightly in plastic wrap, then place in a freezer-safe bag or container. They’ll keep well for up to 2 months. Reheat directly from frozen at 375°F (190°C) for 18–20 minutes.
Avoid microwave reheating if possible—it tends to make the crust rubbery. Use a toaster oven or conventional oven for the best results.

Estimated Nutrition

Per 1 mini quiche (based on a recipe yielding 12 mini quiches):

Calories: ~180
Protein: 7g
Fat: 13g
Carbohydrates: 9g
Fiber: 1g
Sugar: 1g
Sodium: 220mg
Cholesterol: 90mg

Note: These values are estimates and can vary depending on exact ingredient choices (especially the type of cheese or crust used).

Frequently Asked Questions

Can I make these quiches ahead of time?

Absolutely! You can bake them the day before and reheat them before serving. They also freeze well, making them great for meal prep.

Do I have to use a crust?

No—these can easily be made crustless. Just grease your muffin tin well and pour the filling directly into each cup. They’ll be lighter and gluten-free, too.

Can I use frozen spinach instead of fresh?

Yes, just make sure to thaw it completely and squeeze out all excess moisture before adding it to the filling to avoid a watery texture.

What’s the best cheese for this recipe?

Gruyère is my top choice for its nutty flavor and perfect melt, but sharp cheddar, goat cheese, or feta all work wonderfully depending on your taste.

How do I know when the quiches are done?

They’re ready when the tops are puffed slightly and the center is set—not jiggly. A toothpick inserted should come out mostly clean.

Can I add meat to this recipe?

Definitely. Cooked bacon bits, crumbled sausage, or diced ham make great additions—just be sure to reduce the salt slightly if your meat is salty.

What size pan should I use?

A standard muffin tin works great for 12 mini quiches. If you have mini tart pans, they’ll give a more refined look, though baking time might vary slightly.

How can I make this dairy-free?

Use plant-based milk and cheese alternatives, and make sure your crust doesn’t contain butter or dairy-based shortening.

Conclusion

Mini Mushroom and Spinach Quiches are the kind of recipe that feels both comforting and refined. Whether you’re hosting brunch, need a grab-and-go breakfast, or simply want to treat yourself with something homemade and savory, these little quiches deliver. They’re endlessly customizable, easy to store, and even easier to love. I always find myself going back to them—they’re that reliable and delicious.

Next up: let’s put everything into a neat, printable format you can save or share.