Mini Spinach and Feta Quiches are elegant, bite-sized pastries filled with a savory blend of spinach, creamy feta cheese, eggs, and aromatic herbs. These delightful mini quiches are perfect for breakfast, brunch, or as an appetizer for parties and gatherings.

They’re light, flavorful, and easy to prepare — making them a versatile dish that works for any occasion. The combination of tender spinach and tangy feta cheese, baked into a buttery crust, creates a mouthwatering experience that’s both comforting and sophisticated.

Why I Love This Recipe

I absolutely love this recipe because it combines simplicity with gourmet flavor. The creamy custard filling paired with the saltiness of feta and the earthiness of spinach creates a perfectly balanced bite every time.

What makes it even more special is how effortlessly it can be made ahead — ideal for hosting guests or meal prepping for busy mornings.

Why It’s a Must-Try Dish

This is a must-try recipe for anyone who loves versatile, delicious, and elegant food. Mini Spinach and Feta Quiches are not only beautiful to present but also healthy and satisfying.

They’re packed with protein, calcium, and vitamins from the spinach and eggs while offering a flaky, buttery crust that feels indulgent.

Recipe Details

• Preparation Time: 20 minutes
• Cooking Time: 25 minutes
• Total Time: 45 minutes
• Servings: 12 mini quiches
• Calories: Approximately 120 kcal per quiche
• Course: Appetizer / Breakfast / Brunch
• Cuisine: French-inspired

Ingredients

For the Filling:

• 1 cup fresh spinach (chopped, lightly sautéed or steamed)
• ½ cup crumbled feta cheese
• 3 large eggs
• ½ cup milk (or half-and-half for creamier texture)
• ¼ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• ¼ teaspoon ground nutmeg (optional but adds warmth)
• 1 tablespoon finely chopped onion (optional)

For the Crust:

• 1 sheet refrigerated pie crust (or homemade shortcrust pastry)
• Flour (for dusting, as needed)
• Butter (for greasing muffin tins)

Cooking Directions

Step-by-Step Preparation Method

Step 1: Prepare the Oven and Pan

• Preheat your oven to 375°F (190°C).
• Lightly grease a 12-cup muffin tin with butter or non-stick spray.

Step 2: Prepare the Crust

• Roll out the pie crust on a lightly floured surface.
• Using a round cookie cutter (about 3 inches in diameter), cut out 12 circles.
• Press each circle gently into the muffin tin cups to form a small crust base.

Step 3: Make the Filling

• In a medium bowl, whisk together the eggs, milk, salt, pepper, and nutmeg until smooth.
• Stir in the cooked spinach, crumbled feta, and chopped onion (if using).

Step 4: Assemble the Mini Quiches

• Spoon about 2 tablespoons of filling mixture into each crust cup, filling them about ¾ full.
• Ensure the filling is evenly distributed among all cups.

Step 5: Bake the Quiches

• Place the muffin tin in the preheated oven and bake for 20–25 minutes, or until the tops are golden and the centers are set.
• Remove from the oven and let them cool for 5 minutes before gently lifting them out.

How to Serve

Serve the Mini Spinach and Feta Quiches warm or at room temperature.
They pair beautifully with:

• A light mixed green salad with lemon vinaigrette.
• Fresh fruit for a breakfast platter.
• Champagne or sparkling water for brunch gatherings.

These also make wonderful party appetizers, arranged on a platter with a drizzle of balsamic glaze or a side of yogurt-dill sauce.

Recipe Tips

• Make sure the spinach is well-drained to prevent soggy quiches.
• You can blind bake the crusts for 5 minutes before filling if you want them extra crisp.
• Feta can be swapped for goat cheese or ricotta for a milder flavor.
• Allow the quiches to rest a few minutes before serving so they firm up perfectly.

Variations

1. Mediterranean Style: Add sun-dried tomatoes, olives, and oregano.
2. Cheesy Spinach Delight: Use a blend of mozzarella and feta for a creamier taste.
3. Crustless Version: Skip the crust entirely and pour the filling into greased muffin cups for a low-carb option.
4. Mushroom and Spinach: Add sautéed mushrooms to the filling for extra depth.
5. Mini Quiche Lorraine Twist: Replace spinach with diced ham and feta with Swiss cheese.

Freezing and Storage Time

• Refrigerator: Store leftover quiches in an airtight container for up to 4 days. Reheat in the oven at 350°F (175°C) for 10 minutes.
• Freezer: Freeze cooled quiches in a single layer, then transfer to a sealed freezer bag. Store up to 2 months.
  • Reheat directly from frozen at 350°F (175°C) for 15–18 minutes.

Special Equipment Needed

• 12-cup muffin tin
• Whisk
• Mixing bowls
• Rolling pin and round cutter
• Oven and cooling rack

FAQ

Q1: Can I use frozen spinach?
Yes, thaw and drain it completely to remove excess water before adding it to the mixture.

Q2: Can I make these quiches ahead of time?
Absolutely! Bake them a day ahead and refrigerate. Reheat before serving for best texture.

Q3: Can I skip the crust for a gluten-free version?
Yes, simply pour the filling into greased muffin tins without crust.

Q4: Can I use puff pastry instead of pie crust?
Yes! Puff pastry gives a flakier, more buttery base and works wonderfully in this recipe.

Conclusion

Mini Spinach and Feta Quiches are a timeless, elegant dish that combines classic flavors with convenience and beauty. They’re rich in flavor, simple to make, and perfect for every occasion — from family brunches to fancy parties. Their balance of creamy custard, tangy feta, and earthy spinach makes every bite irresistible.
Whether served warm out of the oven or enjoyed cold the next day, these mini quiches promise comfort and sophistication in every bite.