These Spinach Feta Mini Quiches are little bites of joy! They are packed with fresh spinach and creamy feta, all baked in a crispy crust. Perfect for brunch or a snack!
I love making these for gatherings since they’re easy to grab and eat. Plus, who can resist that cheesy goodness? They’re always a hit, and nobody believes how simple they are to make!
Key Ingredients & Substitutions
Phyllo Dough: Using frozen phyllo dough gives a lovely flaky texture. If you can’t find it, mini pie crusts or homemade tart shells work just as well. For a healthier twist, try a whole wheat crust or skip the crust altogether and bake the filling alone.
Spinach: Fresh spinach is the best for flavor. However, frozen spinach is a great time-saver. Just be sure to squeeze out excess water after thawing. If you’re looking to mix it up, kale or Swiss chard can also be good alternatives.
Feta Cheese: Feta adds a creamy tang. If you’re not a fan, you can substitute goat cheese or ricotta for a different taste. For a dairy-free option, try crumbled tofu seasoned with nutritional yeast for creaminess.
Eggs: These help bind everything. For a vegan option, try using flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water equals 1 egg) or chickpea flour as a binding agent to create a similar texture.
How Do You Get the Best Flavor from Your Spinach?
Cooking spinach properly makes a big difference in flavor and texture. Sautéing it with onion and garlic not only brings out a nice sweetness but also reduces moisture. Here’s how:
- Heat olive oil in a skillet over medium heat.
- Add finely chopped onions and sauté until soft.
- Stir in garlic, cooking briefly until fragrant.
- Add spinach and cook until wilted and any liquid has evaporated (3-5 minutes).
Letting the spinach cool slightly before mixing it with the eggs helps prevent them from cooking too quickly while pouring them into the crusts!
Spinach Feta Mini Quiches
Ingredients:
For the Crust:
- 1 package (about 9 sheets) frozen phyllo dough or mini pie crusts (or homemade mini tart shells)
- 1 tbsp olive oil or melted butter (if using phyllo dough)
For the Filling:
- 1 tablespoon olive oil (for sautéing)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups fresh spinach, roughly chopped (or 10 oz frozen spinach, thawed and drained)
- 4 large eggs
- 1 cup milk or half-and-half
- 1/2 cup crumbled feta cheese
- 1/2 cup shredded mozzarella or Swiss cheese (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
- Fresh herbs like dill or parsley, chopped (optional)
Time Needed:
This recipe takes about 15 minutes to prepare and 20-25 minutes to bake, totaling around 40-45 minutes. A great choice for a quick and delightful treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures your mini quiches bake evenly and come out perfectly golden.
2. Prepare the Crust:
If you’re using phyllo dough, lay one sheet flat and brush it lightly with olive oil or melted butter. Stack 3 to 4 sheets together, then cut them into 12 squares to fit your muffin cups. Gently press each square into the muffin tin to create a cup. If you’re using mini pie crusts, just place them directly in the tin.
3. Cook the Vegetables:
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until it’s translucent. Add the minced garlic and cook for an additional minute until fragrant.
4. Add Spinach:
Add the spinach to the skillet and cook until it wilts and any excess liquid evaporates. This should take around 3-5 minutes. Once done, remove from heat and let it cool for a bit.
5. Mix the Filling:
In a mixing bowl, whisk together the eggs, milk (or half-and-half), salt, pepper, and nutmeg. Then, stir in the sautéed spinach mixture. Add most of the crumbled feta and shredded cheese (if using), saving some for topping later.
6. Fill the Crusts:
Pour the delicious filling evenly into each crust or phyllo shell, filling them about 3/4 full to give them room to rise.
7. Top with Cheese:
Sprinkle the remaining feta cheese on top of each mini quiche for that extra cheesy goodness.
8. Bake:
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the filling is set and the tops are lightly golden.
9. Cool and Serve:
Once baked, remove from the oven and allow the mini quiches to cool for a few minutes in the muffin tin. Then carefully take them out. Serve warm or at room temperature and garnish with fresh herbs if desired.
Enjoy these delightful Spinach Feta Mini Quiches as a tasty snack, appetizer, or brunch treat!
Can I Use Frozen Spinach Instead of Fresh?
Absolutely! Frozen spinach is a great time-saver. Just make sure to thaw and drain it well to remove excess moisture before adding it to the mixture. A good squeeze with a clean kitchen towel works wonders!
How Can I Store Leftover Mini Quiches?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave or in a warm oven until heated through. They also freeze well; just wrap them tightly and store for up to 2 months.
Can I Make These Mini Quiches Ahead of Time?
Yes! You can prepare the filling and assemble the mini quiches a day in advance. Just cover and refrigerate them overnight. When you’re ready, bake them fresh right before serving!
What Other Fillings Can I Use?
You can get creative with fillings! Try sautéed mushrooms, bell peppers, or zucchini, or mix in different cheeses like cheddar or pepper jack for a kick. Just ensure your additional fillings are cooked and well-drained before adding them to avoid excess moisture in the quiches.
