Mini Quiche – Spinach & Feta – Bite-Size, Savory Brunch Favorites
These mini quiches are the kind of snack you make once and then crave every weekend. They’re small enough for a party platter, but filling enough to stand in for breakfast or lunch. The spinach brings freshness, the feta adds a salty tang, and the eggs tie everything together into a creamy, custardy bite.
They’re simple to prep, freeze well, and bake in under 25 minutes. If you love easy, flavorful recipes that feel a little special without much effort, these are for you.
Ingredients
Method
- Prep the oven and pan: Heat the oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin with nonstick spray.
- Prep the crust: On a lightly floured surface, roll the pie dough to about 1/8-inch thick. Use a 3-inch round cutter (or a glass) to cut 12 circles. Press each circle into the muffin cups, letting the dough come slightly up the sides. Prick the bottoms a couple of times with a fork.
- Quick blind bake: Bake the crusts for 7–8 minutes until just set but not browned. This helps prevent soggy bottoms. Set aside to cool slightly.
- Sauté the aromatics: Warm the olive oil or butter in a skillet over medium heat. Add the onion and cook until soft, 3–4 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
- Wilt the spinach: Add the spinach to the pan. Cook, stirring, until just wilted and most moisture evaporates, 2–3 minutes. If using frozen spinach, add it drained and cook until dry. Remove from the heat and let cool for 2 minutes.
- Make the custard: In a bowl, whisk the eggs, milk, and cream until smooth. Season with salt, pepper, and a pinch of nutmeg. Stir in herbs if using.
- Fill the cups: Divide the spinach-onion mixture among the crusts. Sprinkle feta evenly over the spinach. Pour the egg mixture on top, filling each cup about 3/4 full. Give the pan a gentle shake to level.
- Bake: Place the tin on the center rack and bake for 16–20 minutes, until the centers are just set and slightly puffed. A slight jiggle is okay; they’ll finish setting as they cool.
- Cool and release: Let the quiches rest in the pan for 5 minutes. Run a thin knife around the edges and lift them out. Serve warm or at room temperature.
- Finish with freshness: For extra brightness, top with a sprinkle of chopped dill or a squeeze of lemon just before serving.
What Makes This Special
Mini quiche is classic, but this version keeps things bright and balanced thanks to fresh spinach and tangy feta. The mix is savory, but not heavy.
With a store-bought crust, they’re weeknight-friendly and stress-free for hosting. Plus, they work in muffin tins, so you don’t need special pans to get consistent results.
They’re also incredibly flexible. You can swap the crust, add herbs, or make them crustless to keep it lighter.
And because they’re individually portioned, they reheat beautifully without turning rubbery.
Shopping List
- Pie crust: 1 sheet store-bought pie dough (or puff pastry), thawed; or use mini phyllo shells
- Eggs: 5 large
- Dairy: 1/2 cup whole milk and 1/2 cup heavy cream (or 1 cup half-and-half)
- Spinach: 4 cups fresh baby spinach (or 1 packed cup frozen, thawed and well-drained)
- Feta: 3/4 cup crumbled feta cheese
- Onion: 1/2 small yellow onion, finely diced (or 2 green onions, sliced)
- Garlic: 1 clove, minced
- Olive oil or butter: 1 tablespoon
- Salt and pepper: to taste (about 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper)
- Nutmeg: a small pinch (optional, but classic with spinach)
- Fresh herbs (optional): dill or parsley, 1 tablespoon chopped
- Nonstick spray for the muffin tin
Instructions
- Prep the oven and pan: Heat the oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin with nonstick spray.
- Prep the crust: On a lightly floured surface, roll the pie dough to about 1/8-inch thick. Use a 3-inch round cutter (or a glass) to cut 12 circles.
Press each circle into the muffin cups, letting the dough come slightly up the sides. Prick the bottoms a couple of times with a fork.
- Quick blind bake: Bake the crusts for 7–8 minutes until just set but not browned. This helps prevent soggy bottoms.
Set aside to cool slightly.
- Sauté the aromatics: Warm the olive oil or butter in a skillet over medium heat. Add the onion and cook until soft, 3–4 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
- Wilt the spinach: Add the spinach to the pan.
Cook, stirring, until just wilted and most moisture evaporates, 2–3 minutes. If using frozen spinach, add it drained and cook until dry. Remove from the heat and let cool for 2 minutes.
- Make the custard: In a bowl, whisk the eggs, milk, and cream until smooth.
Season with salt, pepper, and a pinch of nutmeg. Stir in herbs if using.
- Fill the cups: Divide the spinach-onion mixture among the crusts. Sprinkle feta evenly over the spinach.
Pour the egg mixture on top, filling each cup about 3/4 full. Give the pan a gentle shake to level.
- Bake: Place the tin on the center rack and bake for 16–20 minutes, until the centers are just set and slightly puffed. A slight jiggle is okay; they’ll finish setting as they cool.
- Cool and release: Let the quiches rest in the pan for 5 minutes.
Run a thin knife around the edges and lift them out. Serve warm or at room temperature.
- Finish with freshness: For extra brightness, top with a sprinkle of chopped dill or a squeeze of lemon just before serving.
Storage Instructions
- Refrigerate: Store in an airtight container for up to 4 days. Reheat in a 325°F (165°C) oven for 8–10 minutes or in a toaster oven until warmed through.
- Freeze: Cool completely, then freeze on a tray until solid.
Transfer to a freezer bag for up to 2 months. Reheat from frozen at 350°F (175°C) for 15–18 minutes.
- Avoid sogginess: Reheat on a rack or directly on the oven rack to keep the crust crisp.
Why This is Good for You
Spinach is rich in iron, folate, and vitamin K, and it adds fiber without weighing things down. Eggs provide high-quality protein and important nutrients like choline.
Feta brings a big flavor punch, so you can use less cheese overall while still getting a satisfying taste. Using milk and a bit of cream keeps the texture silky, and portion control is built in with the mini size.
For a lighter version, use half the cheese, switch to all milk, and go crustless. You’ll still get the same spinach-forward flavor and a delicate, custardy bite.
Pitfalls to Watch Out For
- Watery filling: Spinach releases moisture.
Cook it down thoroughly and press out extra liquid if needed. A wet filling will make the crust soggy and prevent the custard from setting.
- Overbaking: If they bake too long, the eggs can turn rubbery. Pull them when the center is just set and slightly jiggly.
- Salty surprise: Feta is salty.
Taste your spinach mix and custard before adding more salt.
- Thick crust: If the dough is too thick, it won’t bake through. Roll the crust thin and pre-bake briefly.
- Sticking to the pan: Grease the muffin tin well and let the quiches rest a few minutes before releasing.
Recipe Variations
- Crustless: Skip the dough and lightly grease the muffin tin. Add a tablespoon of shredded potato or a few breadcrumbs to each cup if you want a slight base, then bake as directed.
- Puff pastry swap: Use puff pastry instead of pie dough for a flakier edge.
Cut slightly smaller rounds and press gently so they don’t puff too tall.
- Herb boost: Add dill, parsley, or chives. Dill pairs especially well with feta and spinach.
- Protein add-ins: Stir in finely chopped cooked bacon, ham, or smoked salmon. Keep it to 1/2 cup total so the custard still sets.
- Spice it up: Add a pinch of red pepper flakes or a dash of Aleppo pepper for gentle heat.
- Cheese mix: Combine feta with a bit of shredded Gruyère or mozzarella for a creamier melt.
- Gluten-free: Use gluten-free pie crust or go crustless.
Check that your feta is labeled gluten-free if you’re sensitive.
- Make it larger: Bake in a 9-inch pie dish with the same filling. Increase bake time to 30–35 minutes.
FAQ
Can I use frozen spinach?
Yes. Thaw it completely and squeeze out as much water as possible.
Measure a packed cup after draining, then sauté briefly to dry it out before adding to the crusts.
Do I have to blind bake the crust?
It’s strongly recommended. A short blind bake keeps the bottoms crisp, especially with a moist filling like spinach. If you skip it, expect softer crusts.
What milk works best?
A 50/50 mix of whole milk and cream gives the best texture.
Half-and-half is a perfect shortcut. For a lighter version, use all milk and expect a slightly less creamy custard.
How do I prevent the quiches from deflating?
A small collapse is normal as steam escapes. To minimize, don’t overbake and let them rest in the pan for a few minutes before removing.
The texture will stay tender and silky.
Can I make these ahead?
Absolutely. Bake, cool, and refrigerate up to 4 days or freeze up to 2 months. Reheat in the oven to restore the crisp crust and soft center.
What if I don’t have feta?
Use goat cheese for a creamy tang or shredded Gruyère for a nutty flavor.
Adjust salt since these cheeses vary in saltiness.
How do I keep the bottoms from getting soggy?
Dry the spinach well, blind bake the crusts, and avoid overfilling with custard. Baking on the lower-middle rack also helps crisp the bottoms.
Can I make them in mini muffin tins?
Yes. Cut 2-inch rounds, fill lightly, and bake 10–12 minutes.
Keep a close eye since they set fast.
Wrapping Up
Mini Quiche – Spinach & Feta hits that sweet spot between simple and special. With a crisp crust, savory greens, and creamy eggs, each bite feels just right for breakfast, brunch, or a party tray. They store well, reheat easily, and welcome endless twists.
Make a batch this week, and you’ll have a reliable, crowd-pleasing snack ready whenever hunger hits.
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