These Spinach Feta Mini Quiches are bite-sized delights packed with fresh spinach and salty feta cheese. They’re perfect for brunch or a tasty snack!
Making these little quiches is as easy as pie! Just mix, pour, and bake. I love popping them in the oven and munching on them warm—so good and just the right size for sharing!
Key Ingredients & Substitutions
Puff Pastry or Pie Crust: Puff pastry gives you a light and flaky base. If you’re looking to save time, store-bought works great! You can also substitute with shortcrust pastry. For a gluten-free option, try a gluten-free pie crust.
Fresh Spinach: Fresh spinach is best for its taste and texture. If you have frozen spinach, that can work too, just be sure to thaw and drain it well to avoid excess water in your quiches.
Feta Cheese: Feta adds a tangy kick. If you’re not a fan, goat cheese or ricotta could be nice alternatives. You could also use a cream cheese spread for a milder flavor.
Eggs: The eggs are crucial for the structure. If you need an egg substitute, consider using flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) or silken tofu for a vegan option.
How Do You Achieve Perfectly Cooked Mini Quiches?
Getting your mini quiches just right can be tricky. It’s important to follow a few key steps
- Start by preheating the oven to 375°F (190°C). A hot oven is key for cooking the egg mixture evenly.
- When mixing the egg and milk, ensure it’s well blended for a smooth filling. This helps prevent any eggy chunks in your quiche.
- Fill each cup about 3/4 full to allow for rising without overflowing.
- Check for doneness by inserting a toothpick in the center—if it comes out clean, you’re good to go!
Let them cool for a few minutes before removing, to help them hold their shape. Enjoy these quiches warm or at room temperature—they’re delicious either way!
Spinach Feta Mini Quiches
Ingredients You’ll Need:
For the Crust:
- 1 sheet frozen puff pastry or pie crust, thawed
For the Filling:
- 4 large eggs
- 1/2 cup milk (whole or 2%)
- 1 cup fresh spinach, chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup shredded mozzarella or cheddar cheese (optional)
- 1/4 cup finely chopped onion or shallots (optional)
- 1 tablespoon olive oil or butter (for sautéing spinach and onion)
- Salt and pepper, to taste
- Pinch of nutmeg (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and around 20 minutes to bake. With a total time of about 35-40 minutes, you’ll have deliciously mini quiches ready for your snack or brunch gathering!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 375°F (190°C). While that’s warming up, you can prepare everything else. This temperature is perfect for baking your mini quiches to a golden brown.
2. Prepare the Crust:
Take your thawed puff pastry or pie crust and roll it out on a lightly floured surface. Use a round cutter or a glass to cut out circles that are slightly larger than your muffin cups—about 3-4 inches in diameter will do. Then, gently press each circle into the muffin tins to form mini crusts. You’ll want them to fit snugly.
3. Sauté the Vegetables:
In a skillet over medium heat, warm up some olive oil or butter. Add in the chopped onions (if you’re using them) and sauté until they become translucent, which should take about 3 minutes. Toss in the chopped spinach and cook until it’s wilted down, around 2 minutes. Once done, remove the skillet from the heat and set it aside.
4. Mix the Egg Filling:
In a mixing bowl, crack the eggs and whisk them together with the milk, salt, pepper, and a pinch of nutmeg if you like that flavor. Mix well until it’s nice and frothy.
5. Assemble the Quiches:
Now it’s time to assemble! Start by dividing the sautéed spinach and onion mixture evenly among the pastry-lined muffin cups. Then sprinkle a bit of crumbled feta (and shredded cheese if you want) into each cup. Finally, pour the egg mixture over the top, filling each cup about 3/4 of the way full.
6. Bake:
Pop your muffin tin into the preheated oven and bake for about 18-22 minutes. The quiches will be set and golden on top. You can poke a toothpick in the center—it should come out clean if they’re done.
7. Cool and Serve:
Once baked, let the quiches cool in the tin for a few minutes before gently removing them. Serve these delightful mini quiches warm, or at room temperature, and enjoy them as a tasty snack or part of a lovely brunch spread!
Can I Use Different Vegetables in These Mini Quiches?
Absolutely! You can customize the filling with other vegetables like bell peppers, mushrooms, or zucchini. Just make sure to sauté them until any moisture has evaporated before adding them to the quiches.
Can I Make These Quiches Dairy-Free?
Yes! Substitute the milk with a plant-based milk like almond or oat milk. For the cheese, you can use a dairy-free cheese alternative or simply omit it for a lighter quiche.
How to Store Leftover Mini Quiches?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them gently in the oven or microwave until heated through. They also freeze well—just make sure they’re cooled completely before freezing.
Can I Prepare the Mixture Ahead of Time?
Yes, you can prepare the spinach and onion mixture the day before and store it in the fridge. Just remember to assemble the quiches right before baking to get that fresh, crispy crust!