Spinach Quiche Muffins

joann boyer


You can add to, change up or remove any ingredients to your taste. I recommend trying it as is because even though I do not care for feta cheese, it is awesome in this recipe.

★★★★★ 1 vote
20 Min
40 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
These yummy spinach quiches will be a hit at breakfast or brunch. The cheddar and feta cheeses are a great combination. Mixed with the spinach, the filling is delicious. You can make these in a snap to which is great if last minute guests drop by.

Note: I put a sheet pan under the muffin tins to catch any spillage. Made clean up a breeze!


1/2 c
3 clove
garlic, chopped
1 small
onion, chopped
10 oz pkg
fresh spinich
eggs, beaten
4.5 oz can(s)
mushrooms, drained
4 oz pkg
feta cheese, crumbled
8 oz pkg
shredded cheddar cheese
1 c
salt and pepper
1 can(s)
Pillsbury crescent dough


1Open package of crescents and roll the rolling pin over it lightly at the seems. Cut dough into 6 even squares.
2Spray a 6 cup jumbo muffin pan with Pam and press each dough square into the bottom and sides of each muffin cup.
3In a medium skillet, melt butter and saute garlic and onion until lightly browned.
4When done put into a bowl and mix together with the milk, spinach, mushrooms, feta cheese, 1/2 cup cheddar cheese, eggs, salt and pepper.
5Pour mixture into each prepared muffin tin (put any leftover mixture in fridge). Bake in preheated 375 degree oven for 15 minutes.
6Sprinkle tops with remaining cheddar cheese and bake an additional 30 to 40 minutes until set in center. Allow to stand for 10 minutes before serving.

About Spinach Quiche Muffins

Course/Dish: Other Main Dishes
Main Ingredient: Eggs
Regional Style: American