Mini Crustless Spinach and Mushroom Quiches

Mini Crustless Spinach and Mushroom Quiches
Diana Rattray
Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Servings: 12 servings
Nutrition Facts (per serving)
120 Calories
9g Fat
3g Carbs
8g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 120
% Daily Value*
Total Fat 9g 11%
Saturated Fat 5g 23%
Cholesterol 68mg 23%
Sodium 217mg 9%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 8g
Vitamin C 3mg 14%
Calcium 170mg 13%
Iron 1mg 7%
Potassium 198mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

 These mini crustless quiches make a delicious breakfast or lunch, and if you're on a low-carb diet, they're ideal.

Serve them with fresh tomatoes or a spoonful of salsa, or serve as a party appetizer. It's a great make-ahead recipe as well. Just freeze and reheat one at a time or as many as you need.


  • 1 tablespoon unsalted butter

  • 1 medium onion, coarsely chopped

  • 1 cup coarsely chopped mushrooms

  • 6 to 8 ounces baby spinach, coarsely chopped

  • 3 large eggs

  • 4 large egg whites

  • 2 cups shredded cheese, such as cheddar or mozzarella

  • 1/4 teaspoon freshly ground black pepper

  • 1/4 teaspoon salt

  • 1 dash freshly grated nutmeg

Steps to Make It

  1. Gather the ingredients.

  2.  Preheat the oven to 350 F. Grease a 12 cup muffin tin or spray with baking spray.

  3. In a large skillet or saute pan over medium heat, melt the butter. Add the chopped onions and mushrooms and cook, stirring, until the onions are softened and mushrooms are tender. Add the spinach, about 1/3 at a time, and cook, stirring, until the greens are all wilted. Set aside to cool slightly.

  4. In a large bowl, whisk the eggs and egg whites until blended. Stir in the shredded cheese, pepper, salt, and nutmeg. Stir in the cooled spinach mixture.

  5. Spoon the mixture into muffin cups, filling each about half full. 

  6. Bake for about 25 minutes, until a knife inserted into the center comes out clean. The quiches will puff up but will deflate soon after removing them from the oven. 

  7. Let them cool for a few minutes, then use a spatula to lift them out onto a tray or plate. 

  8. Enjoy.


  • Enjoy right away with ketchup, tomatoes, or salsa, or freeze them on a baking sheet and put in freezer bags. 
  • To reheat from frozen, bake in a preheated 400 F oven for about 10 minutes.