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Easy Fluffy Crustless Spinach Quiche Muffins

crustless spinach quiche muffins - featured image
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These crustless spinach quiche muffins are a quick, nutritious, and delicious breakfast option with a light, fluffy texture and savory spinach flavor. Perfect for busy mornings or meal prep.

Ingredients

Scale
  • 6 large eggs, room temperature
  • 3 cups fresh baby spinach, packed
  • ½ cup (120 ml) milk (whole or 2%)
  • 1 cup (100 g) shredded cheese (cheddar, mozzarella, or blend)
  • ½ small onion, finely chopped
  • 1 clove garlic, minced (optional)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil
  • ½ teaspoon baking powder
  • Pinch of nutmeg (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease your muffin tin or line with paper liners to prevent sticking.
  2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the finely chopped onion and cook for about 3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Add the fresh spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly. Press out any excess liquid to avoid soggy muffins.
  4. In a large bowl, crack 6 large eggs and pour in ½ cup (120 ml) milk. Whisk vigorously for 1-2 minutes until the mixture is pale and slightly frothy.
  5. Add ½ teaspoon baking powder, ½ teaspoon salt, ¼ teaspoon black pepper, and a pinch of nutmeg if using. Stir to combine.
  6. Fold in 1 cup (100 g) shredded cheese and the sautéed spinach and onion mixture.
  7. Spoon the mixture evenly into the 12 muffin cups, filling each about ¾ full.
  8. Bake for 20-25 minutes. Start checking at 20 minutes by inserting a toothpick; it should come out clean or with a few moist crumbs.
  9. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to set and cool completely.

Notes

Whisk eggs thoroughly to trap air for fluffiness. Drain spinach well after sautéing to avoid soggy muffins. Use room temperature eggs and milk for even cooking. Tent with foil if muffins brown too quickly. Muffins can be stored in the fridge for up to 4 days or frozen for up to 2 months.

Nutrition

Keywords: spinach quiche muffins, crustless quiche, breakfast muffins, easy breakfast, healthy breakfast, gluten-free breakfast, low carb muffins

Find it online: https://hungermind.com/easy-fluffy-crustless-spinach-quiche-muffins-recipe-for-perfect-breakfast/