Mini Mushroom and Spinach Quiche

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Golden, flaky crust meets a savory custard center in these Mini Mushroom and Spinach Quiches. With tender baby spinach, caramelized mushrooms, and a rich egg and cheese base, each bite is a handheld delight. These mini quiches are ideal for brunches, holiday breakfasts, or as elegant appetizers for any gathering.

Perfectly portioned and easy to customize, they bring a gourmet touch without the hassle of a full-sized quiche. Whether served warm or at room temperature, they hold their flavor and texture beautifully, making them a practical and tasty addition to any spread.

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What Kind of Puff Pastry Should I Use?

For these mini quiches, opt for a high-quality all-butter puff pastry if available. All-butter varieties yield a richer flavor and a more tender, flaky texture. If you can’t find puff pastry, a shortcrust or pie dough also works well and holds up nicely with the creamy filling. Be sure to thaw your pastry according to package directions before using.

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Ingredients for the Mini Mushroom and Spinach Quiche

Puff Pastry or Pie Crust
This forms the base of each mini quiche, offering a crisp, buttery contrast to the soft filling.

Mushrooms
Sautéed until golden brown, mushrooms add earthy depth and a meaty texture to the mix.

Fresh Spinach
Wilted and drained spinach contributes color, nutrition, and a fresh, slightly bitter edge that balances the richness of the egg filling.

Eggs
The essential binding agent. Eggs provide structure and that signature custardy texture.

Heavy Cream
Blends with the eggs to create a silky, luxurious filling.

Cheese (Gruyère, Swiss, or Cheddar)
Adds gooey meltiness and sharp flavor. Gruyère or Swiss bring nuttiness, while cheddar offers boldness.

Salt, Pepper, and Nutmeg
Seasoning is key. A touch of nutmeg enhances the custard and complements the spinach and cheese beautifully.

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How To Make the Mini Mushroom and Spinach Quiche

Step 1: Prepare the Crust

Preheat your oven to 375°F (190°C). Roll out your puff pastry or pie crust on a lightly floured surface. Cut into circles that fit snugly into your muffin or tart tin. Press gently into the wells, then prick the bottoms with a fork. Pre-bake for 8 minutes to prevent sogginess.

Step 2: Sauté the Vegetables

In a skillet over medium heat, sauté sliced mushrooms in olive oil or butter until browned and moisture has evaporated, about 6-8 minutes. Add fresh spinach and cook until wilted. Transfer the mixture to a paper towel-lined plate to drain excess moisture.

Step 3: Mix the Custard

In a bowl, whisk together eggs, heavy cream, a pinch of salt, black pepper, and a dash of nutmeg. Stir in shredded cheese of your choice.

Step 4: Assemble the Quiches

Divide the mushroom-spinach mixture evenly among the pre-baked crusts. Pour the egg and cheese custard on top, filling each nearly to the brim. Optionally, add a few extra mushroom slices on top for presentation.

Step 5: Bake Until Golden

Place the tray in the oven and bake for 20-25 minutes, or until the quiches are puffed, golden, and just set in the center. Let them cool slightly before removing from the tin.

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How to Serve and Store Mini Mushroom and Spinach Quiche

These mini quiches are incredibly versatile. Serve them warm straight from the oven for breakfast or brunch, paired with fresh fruit or a light salad. They’re also ideal for lunchboxes, party platters, or quick snacks. Room temperature is perfectly fine too, especially when entertaining.

To store, let the quiches cool completely, then refrigerate in an airtight container for up to 4 days. Reheat in a 300°F oven for 8-10 minutes or until warmed through. They also freeze well for up to 2 months—wrap individually in plastic wrap and store in a zip-top bag.

Frequently Asked Questions

Can I make these mini quiches ahead of time?

Yes! They can be fully baked, cooled, and refrigerated or frozen. Reheat as needed before serving.

What other vegetables can I use?

Bell peppers, caramelized onions, zucchini, or sun-dried tomatoes all make excellent additions or substitutions.

Do I have to use heavy cream?

You can substitute half-and-half or whole milk for a lighter option, though the texture will be slightly less rich.

Can I make this in a large pie dish instead?

Definitely. Just extend the baking time to 35-40 minutes and check for doneness in the center.

What kind of cheese works best?

Gruyère and Swiss offer a nutty, melty texture, but cheddar, mozzarella, or even feta can add delicious twists.

How do I prevent the crust from getting soggy?

Pre-baking the crust and draining cooked vegetables helps keep the bottom crisp.

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Want More Appetizer Ideas?

You might also like the Loaded Tater Tot Appetizers, perfect for game nights or gatherings. If you love creamy fillings, try the Cheesecake Deviled Strawberries for a sweet twist.

Looking for something warm and comforting? The Mississippi Sin Quiche is another rich, satisfying bake. Or go for the Pillsbury Biscuit Garlic Butter Cheesebombs for a gooey, garlicky treat.

For a unique finger food, Air Fryer Stuffed Pickles offer a crunchy, tangy bite that’s hard to resist.

Pin and Tell Me How Yours Turned Out

You can save this to your appetizer or brunch boards for next time. Just click the Pin button.

If you make it, I’d love to hear how it turned out. Did you try a different cheese? Did you go crustless or use phyllo? Leave a comment below. I’m always curious how others customize it.

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