These Spinach Feta Mini Quiches are tiny, yummy bites packed with fresh spinach and creamy feta. They’re perfect for brunch or snacking anytime!
Honestly, who can resist these cute little quiches? They’re easy to make, and I love how I can pop them in my mouth without any guilt. Plus, they make great leftovers! 😊
Key Ingredients & Substitutions
Eggs: Large eggs are essential for structure and fluffiness. If you’re looking for a lower cholesterol option, use egg whites or a substitute like egg beater products.
Milk: I use whole or 2% milk for creaminess. You can swap in unsweetened almond milk or oat milk for a dairy-free version with similar results.
Spinach: Fresh spinach is great, but you can use frozen chopped spinach—just remember to thaw and drain it well to remove excess moisture.
Feta Cheese: Feta adds tanginess. If you want a different flavor, goat cheese or ricotta are nice alternatives.
Onion and Garlic: These add depth of flavor. Shallots are an excellent substitute, or you can omit them entirely for a quicker version.
How Do I Ensure My Mini Quiches Cook Evenly?
To get perfect mini quiches, make sure to mix all your ingredients well. Here’s a step-by-step guide:
- When whisking the eggs and milk, mix until fully combined for a smooth texture.
- Fill each muffin cup only 3/4 full. This helps them puff up without overflowing.
- Watch the baking time! Every oven is different, so check them a minute or two earlier to avoid overcooking.
Cooling them briefly in the pan helps them set without sticking. Enjoy your mini quiches—they’re a fun, easy dish that impresses everyone!
Spinach Feta Mini Quiches
Ingredients You’ll Need:
- 6 large eggs
- 1/2 cup milk (whole or 2%)
- 1 cup fresh spinach, chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup shredded mozzarella cheese (optional, for extra creaminess)
- 1/4 cup finely chopped onion (optional)
- 1 garlic clove, minced
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/4 tsp crushed red pepper flakes (optional, for a little heat)
- 2 tbsp olive oil or butter (if using onions and garlic)
- Cooking spray or butter for greasing the muffin pan
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 18-22 minutes to bake. In total, you’ll need around 30-35 minutes from start to finish before you can enjoy these delightful mini quiches!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 375°F (190°C). Grease a 12-cup mini muffin pan with cooking spray or a little butter to prevent sticking.
2. Sauté If You Like:
If you’re using onion and garlic for added flavor, heat the olive oil or butter in a small skillet over medium heat. Sauté the chopped onion until it’s translucent, which will take about 3-4 minutes. Then, add the minced garlic and sauté for another 30 seconds. Remove from heat and let it cool slightly.
3. Mix the Egg Base:
In a large bowl, whisk together the eggs and milk until they’re nice and smooth. Season the mixture with a pinch of salt and freshly ground black pepper to taste.
4. Combine the Filling Ingredients:
Add the chopped spinach, sautéed onion and garlic (if you used them), crumbled feta cheese, shredded mozzarella (if you want a creamier texture), and crushed red pepper flakes to the egg mixture. Stir everything together until well combined.
5. Pour into Muffin Cups:
Carefully pour the egg mixture into the prepared muffin cups, filling each one about 3/4 full—this will give them room to puff up while baking.
6. Bake Until Set:
Place your muffin pan in the preheated oven and bake for 18-22 minutes. Keep an eye on them; they should be puffed up and lightly golden on the top when done.
7. Cool and Remove:
Let the mini quiches cool in the pan for about 5 minutes. This makes them easier to remove. Use a small spatula or knife to carefully lift them out.
8. Serve and Store:
Enjoy your Spinach Feta Mini Quiches warm or at room temperature. They can be stored in an airtight container in the refrigerator for up to 3 days, and you can reheat them in the microwave or oven before serving again.
Happy cooking, and enjoy your delicious Spinach Feta Mini Quiches!
Can I Use Frozen Spinach Instead of Fresh?
Yes, you can definitely use frozen spinach! Just make sure to thaw it completely and squeeze out any excess moisture before adding it to the mixture to prevent the quiches from becoming watery.
Can I Make These Mini Quiches Dairy-Free?
Absolutely! Substitute the milk with a non-dairy alternative like almond milk or oat milk, and use a dairy-free cheese for the feta and mozzarella. This will ensure a delicious, dairy-free version of the quiches!
How Do I Store Leftovers?
Store any leftover mini quiches in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the microwave for about 30-60 seconds or warm in the oven at 350°F (175°C) until heated through.
Can I Customize the Fillings?
Definitely! Feel free to add other vegetables like bell peppers, mushrooms, or zucchini, or even swap out the feta for a different cheese. Get creative with your favorite flavors!
