These Spinach Feta Mini Quiches are perfect little bites packed with green goodness! They’re made with fresh spinach, creamy feta, and fluffy eggs all baked in a crispy crust.
They’re great for breakfast or a snack! Plus, you can easily make a big batch and share with friends—or keep them all for yourself. I won’t tell! 😉
Key Ingredients & Substitutions
Spinach: Fresh spinach is fantastic for these quiches. It’s bright and flavorful! If fresh isn’t available, frozen spinach works well too. Just ensure it’s thoroughly drained to avoid a soggy quiche.
Feta Cheese: Feta is key for its tangy flavor. If you’re out of feta, try using goat cheese or even ricotta for a creamier option. Both will still give you a delicious result!
Pie Crust: I love using refrigerated pie crusts for convenience. However, if you’re feeling ambitious, homemade dough can be tailored to your taste. You can also use phyllo pastry for a lighter, flakier texture.
Milk: Whole or 2% milk keeps the quiches creamy. If you’re lactose intolerant, almond milk or unsweetened soy milk can be good alternatives without compromising texture.
How Do You Ensure the Eggs Are Fluffy in Quiches?
Fluffy eggs make for a perfect quiche! Here are some tips:
- Whisk the eggs thoroughly. This incorporates air and helps them fluff up while baking.
- Add milk to your eggs. The liquid lightens the mixture and prevents it from being dense.
- Don’t overbake them! Keep an eye on the quiches; they’re ready when just set in the middle. They will firm up slightly as they cool.
Following these tips will help you achieve that light, airy texture in your Spinach Feta Mini Quiches!
Spinach Feta Mini Quiches
Ingredients You’ll Need:
For the Crust:
- 1 package refrigerated pie crusts (or homemade pie dough), enough for 8 mini quiches
For the Filling:
- 1 tablespoon olive oil or butter
- 4 cups fresh spinach, roughly chopped (or 1 package frozen spinach, thawed and drained)
- 4 large eggs
- 1 cup milk (whole or 2%)
- 1 cup crumbled feta cheese
- 1/2 cup shredded mozzarella or Swiss cheese (optional for extra melty texture)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder or minced garlic (optional)
- Pinch of nutmeg (optional, enhances spinach flavor)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and about 25 minutes to bake, giving you a total time of around 40 minutes. Perfect for making these delightful mini quiches right after you wake up or even as a quick lunch option!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This temperature ensures that your quiches bake evenly and become golden brown.
2. Prepare the Crust:
Take the refrigerated pie crusts and roll them out. Using a round cutter or a glass, cut out circles that are large enough to fit into each cup of your muffin tin. Press the dough gently into the greased muffin cups to create your crust bases.
3. Cook the Spinach:
In a skillet over medium heat, warm up the olive oil or butter. Add the chopped spinach and sauté it for about 3-4 minutes, just until it’s wilted and any excess moisture has evaporated. If you’re using frozen spinach, make sure it’s well-drained before adding it in. Once done, remove it from heat and let it cool slightly.
4. Mix the Egg Filling:
In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and, if you’re using, garlic and nutmeg until everything is fully combined and creamy.
5. Combine Ingredients:
Fold in the sautéed spinach along with 3/4 cup of the crumbled feta cheese and any shredded cheese you’re adding. Mix until everything is well blended together.
6. Fill the Muffin Cups:
Carefully pour the egg and spinach mixture into each pre-lined muffin cup, filling them almost to the top (leave a little space for them to expand). This will ensure a nice rise!
7. Add Feta Topping:
Finish by sprinkling the remaining feta cheese on top of each quiche. This will create a delicious, cheesy crust on top!
8. Bake the Quiches:
Place the muffin tin in the oven and bake for 20-25 minutes or until the quiches are set and the tops are lightly golden brown. Keep an eye on them as baking times can vary slightly based on your oven.
9. Allow to Cool:
Once out of the oven, let the mini quiches cool in the pan for about 5 minutes. This makes it easier to remove them!
10. Serve and Enjoy:
Carefully use a knife or small spatula to remove the mini quiches from the muffin tin. They can be enjoyed warm or at room temperature and are perfect for breakfast, brunch, or a tasty snack anytime!
Enjoy these flavorful, fluffy spinach and feta bites!
Can I Use Different Cheese in This Recipe?
Absolutely! While feta gives a wonderful tang, you can substitute it with goat cheese for a creamier option, or use cheddar for a milder flavor. Feel free to mix and match based on your preferences!
How Can I Make These Mini Quiches Dairy-Free?
You can easily make these dairy-free! Substitute the milk with almond milk or coconut milk and use a dairy-free cheese option instead of feta. Just make sure the other ingredients you’re using align with your dietary needs!
Can I Add Other Vegetables?
Certainly! Feel free to add other veggies like bell peppers, mushrooms, or onions. Just make sure to sauté them along with the spinach to cook off any excess moisture before adding them to the egg mixture.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the microwave for a quick warm-up or place them back in the oven at 350°F (175°C) for a few minutes until heated through!
