These Spinach Feta Mini Quiches are little bites of yum! Made with fresh spinach, crumbly feta, and eggs, they’re perfect for breakfast or snacks.
They are super easy to whip up, and you can impress your friends with your mini chef skills! I love adding a sprinkle of black pepper for an extra kick!
Key Ingredients & Substitutions
Spinach: Fresh spinach is key for flavor and texture. If you don’t have fresh, you can use frozen spinach, just make sure to thaw and drain it well to remove extra moisture.
Feta Cheese: Feta gives these quiches their tangy flavor. If you’re not a fan, goat cheese or ricotta can work well as alternatives. You can also try a dairy-free cheese if you’re looking for a vegan option.
Eggs: Large eggs are the base of the filling. For a vegan version, you can use a flaxseed meal or chickpea flour mixture as a replacement, but the texture will be different.
Cheese: I love adding mozzarella or cheddar for extra creaminess. If you want to cut back on dairy, you might try nutritional yeast for a cheesy flavor without the dairy.
Pie Crust: Store-bought is so convenient, but if you’re feeling adventurous, homemade crust is a great option. You can also make it with a gluten-free flour blend if needed.
How Do You Get the Perfect Egg Filling for Your Quiches?
The egg mixture is essential for these mini quiches. Here’s how to ensure it turns out just right:
- Whisk the eggs vigorously with the half-and-half (or milk) to incorporate air, making them fluffier.
- Season your egg mixture well with salt, pepper, and a pinch of nutmeg for an extra hint of flavor.
- Don’t overfill the crusts! Leave a little space at the top to allow the eggs to puff up while baking.
Make sure to use a fine mesh strainer to catch any lumps in the egg mixture, ensuring a smooth custard-like filling!
Spinach Feta Mini Quiches
Ingredients You’ll Need:
For the Quiche Crust:
- 1 package refrigerated pie crusts (or homemade pie dough), enough for 12 mini quiches
For the Filling:
- 5 large eggs
- 1 cup half-and-half or whole milk
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/2 cup shredded mozzarella or cheddar cheese (optional, for extra melty texture)
- 1 small onion, finely chopped (optional)
- 1 tablespoon olive oil or butter (if using onion)
- Salt and freshly ground black pepper, to taste
- Pinch of nutmeg (optional)
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prepare and around 20-25 minutes to bake, making it a quick and easy option. In total, you can expect to spend about 40-45 minutes to have these tasty mini quiches ready to serve!
Step-by-Step Instructions:
1. Preheat and Prepare the Muffin Tin:
Start by preheating your oven to 375°F (190°C). While the oven warms up, lightly grease a 12-cup muffin tin to prevent sticking.
2. Make the Pie Crust:
Roll out the refrigerated pie crust and use a round cutter (about 3-4 inches in diameter) to cut circles that are slightly larger than your muffin cups. Place each circle into the greased muffin tin, gently pressing it down to create mini crust shells.
3. Cook the Onion and Spinach:
If you’re using onion, heat olive oil or butter in a skillet over medium heat. Sauté the chopped onion until it becomes translucent (this will take about 3-4 minutes). Next, add the chopped spinach and cook until it’s wilted, which should take another minute or two. Remove from heat and set aside to cool slightly.
4. Prepare the Egg Mixture:
In a medium bowl, whisk together the eggs, half-and-half (or milk), salt, pepper, and a pinch of nutmeg (if using) until everything is well combined. This will be the filling for your quiches!
5. Assemble the Quiches:
Evenly divide the cooked spinach and onion mixture into the prepared pie crusts. After that, sprinkle the crumbled feta cheese and, if you like, the shredded mozzarella or cheddar cheese on top of the spinach mixture.
6. Add the Egg Mixture:
Pour the egg mixture evenly over each mini quiche, being careful not to overfill them—just fill to the top of the crust.
7. Bake:
Place the muffin tin in the oven and bake for 20-25 minutes, or until the egg filling is set and the tops are lightly golden brown.
8. Cool and Serve:
Let the mini quiches cool for a few minutes in the muffin tin before carefully removing them. You can use a small spatula to help lift them out. Serve warm or at room temperature, and enjoy your delicious mini quiches!
These mini quiches are perfect for brunch, parties, or as a quick grab-and-go snack. Enjoy!
Can I Use Frozen Spinach Instead of Fresh?
Yes, you can use frozen spinach! Just make sure to thaw it fully and squeeze out as much moisture as possible before adding it to the quiche, as excess liquid can make the filling soggy.
Can I Make These Mini Quiches Dairy-Free?
Absolutely! To make a dairy-free version, substitute the half-and-half with a plant-based milk like almond or oat milk, and use dairy-free cheese, such as almond-based feta or nutritional yeast for flavor.
How Should I Store Leftovers?
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, but be careful not to overheat as this can make the crust tough.
Can I Add Other Vegetables?
Definitely! Feel free to add other cooked vegetables like bell peppers, mushrooms, or zucchini. Just make sure to sauté them first to reduce moisture and enhance their flavors before adding them to the quiches!
