These Spinach Feta Mini Quiches are a tasty bite-sized treat. With creamy feta and fresh spinach tucked in a flaky crust, they make a perfect snack or party food!
Mornings are so much brighter when I pop one of these warm quiches in my mouth. Plus, they’re super easy to whip up ahead of time—who doesn’t love a quick win in the kitchen?
Key Ingredients & Substitutions
Spinach: Fresh spinach is wonderful here because it wilts and mixes well. You can also use frozen spinach, just be sure to thaw it and squeeze out the water first. If you’re not a fan of spinach, try kale or Swiss chard instead!
Feta Cheese: Feta adds a great tanginess. If you want to switch things up, try goat cheese for a creamier texture or even cheddar for a sharper taste. Vegan cheese is an option too if you’re looking for dairy-free
Pie Crust: A refrigerated pie crust is so easy, but if you’re feeling adventurous, homemade dough is great! Puff pastry also works for a flakier bite. Gluten-free crust can be used for those avoiding gluten.
Eggs: Three large eggs are perfect for binding the filling. If you are avoiding eggs, try using flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) or silken tofu blended until smooth.
How Do You Make Sure Your Mini Quiches Don’t Stick to the Pan?
Sticking can be annoying, but it’s easy to avoid! First, make sure to grease the muffin tin well with cooking spray or a little oil. Also, allow the quiches to cool for a few minutes after baking; this makes them easier to remove. Use a knife to gently loosen the edges before lifting them out with a spoon or spatula.
- Preheat your oven well so the crust cooks properly.
- Don’t overfill the crusts; 3/4 full is perfect.
- Let them cool a bit before removing, which helps keep the structure.
How to Make Spinach Feta Mini Quiches
Ingredients You’ll Need:
For the Crust:
- 1 sheet refrigerated pie crust (or puff pastry), softened
For the Filling:
- 1 tablespoon olive oil
- 2 cups fresh spinach leaves, roughly chopped
- 1/2 cup crumbled feta cheese
- 3 large eggs
- 1/2 cup milk (whole or 2%)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon dried oregano or thyme (optional)
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prep and around 20-25 minutes of baking time, for a total of about 40-45 minutes. Perfect for when you want to whip up something tasty without spending all day in the kitchen!
Step-by-Step Instructions:
1. Prepare Your Oven and Muffin Tin:
Preheat your oven to 375°F (190°C). While that’s heating up, grab a standard 12-cup muffin tin and lightly grease it with some cooking spray or oil to keep the quiches from sticking.
2. Create The Pie Crust Cups:
Roll out your refrigerated pie crust on a lightly floured surface. Use a round cookie cutter or a glass that’s about 3 inches in diameter to cut out 12 circles. Gently press each circle into the bottom and up the sides of the muffin cup, forming little crust shells!
3. Cook the Spinach:
In a skillet, heat up the olive oil over medium heat. Toss in the chopped spinach and sauté it for about 2-3 minutes, just until it’s wilted and most of the moisture has evaporated. Take it off the heat and let it cool slightly.
4. Whisk Together the Filling:
In a medium bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and dried herbs (if you’re using them). This will create a creamy base for your quiches!
5. Combine Spinach and Feta:
Add the cooked spinach and half of the crumbled feta cheese to the egg mixture and stir until well combined.
6. Fill the Muffin Cups:
Carefully pour the egg-spinach mixture evenly into each crust-lined muffin cup, filling them about 3/4 full to allow for rising.
7. Add More Feta:
Sprinkle the remaining feta cheese evenly on top of each mini quiche for that extra cheesy goodness.
8. Bake It Up:
Place the muffin tin in the oven and bake for 20-25 minutes, or until the quiche fillings are set and the edges of the crust are golden brown.
9. Cool and Serve:
Once baked, remove the muffin tin from the oven and allow the mini quiches to cool for about 5 minutes. Carefully remove them from the tin using a spoon or spatula. These quiches are delightful warm or at room temperature, making them perfect for any occasion!
This recipe yields 12 mini quiches. Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days—just gently reheat them before enjoying!
Can I Use Frozen Spinach Instead of Fresh?
Absolutely! Just make sure to thaw the frozen spinach completely and squeeze out any excess moisture before adding it to the egg mixture. This will prevent the quiches from getting soggy.
What Can I Substitute for Feta Cheese?
If you’re looking for a different flavor, goat cheese works wonderfully for a creamy texture. You could also use shredded cheddar or a dairy-free cheese if you’re avoiding dairy altogether!
How Do I Store Leftover Mini Quiches?
Leftover mini quiches can be stored in an airtight container in the refrigerator for up to 3 days. Just reheat them in the oven or microwave gently before serving to maintain their texture.
Can I Make These Quiches Ahead of Time?
Yes, you can prepare the filling and crust the day before and assemble them just before baking. Alternatively, bake them ahead and reheat when you’re ready to serve!
