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Mini Spinach and Feta Quiches

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Appetizers
Cuisine French
Servings 12 servings
Calories 300 kcal

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)

Instructions
 

  • 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.