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Mini Spinach Feta Quiches

These Mini Spinach Feta Quiches are creamy, cheesy, and perfect for brunch, snacks, or appetizers, easy to make and great for all ages!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Appetizer, Brunch
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon olive oil For sautéing
  • 1 small onion, chopped Adds flavor
  • 2 cups fresh spinach, chopped Fresh spinach recommended
  • 4 large eggs For the base mixture
  • 1 cup milk Whole milk preferred
  • 1 cup feta cheese, crumbled Can substitute with goat cheese
  • to taste Salt and pepper For seasoning
  • 1 package pre-made pie crust or phyllo dough For the crust

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a skillet, heat the olive oil over medium heat.
  3. Add the chopped onion and sauté until translucent, about 5 minutes.
  4. Toss in the chopped spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
  5. In a mixing bowl, whisk together eggs, milk, salt, and pepper.
  6. Stir in the cooled spinach and onion mixture, along with the crumbled feta cheese.
  7. Roll out your pie crust or phyllo dough and cut circles to fit into your muffin tins, pressing them into the bottom.
Baking
  1. Pour the egg mixture into each crust, filling them about 3/4 full.
  2. Bake for 20-25 minutes or until the egg is set and the tops are lightly golden.
  3. Let cool for a few minutes before removing from the muffin tin. Serve warm.

Notes

These quiches can be stored in the fridge for up to 4 days or frozen for up to 3 months. Reheat in the oven or microwave. Consider adding herbs for extra flavor.