Mini Spinach Feta Quiche

Pop quiz: What’s bite-sized, packed with creamy feta, spinach, and surrounded by flaky pastry? These Mini Spinach Feta Quiches are about to become your new entertaining MVP! Perfect for brunches, appetizers, or even packed lunches, these savory little bites deliver big flavor without the fuss of a full-sized quiche.

The magic of these mini quiches is in their versatility. Crisp, golden puff pastry cradles a filling that’s both light and satisfying – with the sharp tang of feta balancing perfectly against earthy spinach and rich, cheesy custard. And the best part? You can make them ahead, serve them warm or room temperature, and watch them disappear faster than you can say “seconds, please!”

Ingredients

• 4 sheets puff pastry, thawed
• 100 grams baby spinach leaves
• 1 cup (90 grams) tasty cheese
• ½ cup (50 grams) parmesan cheese
• 100 grams feta, crumbled
• 8 eggs
• ½ cup (130 grams) milk
• 1 tablespoon onion flakes
• ½ teaspoon salt
• ¼ teaspoon pepper

Steps

1. Preheat your oven to 200°C (390°F) fan-forced. Position racks in the upper and lower thirds of the oven to accommodate both muffin trays.
2. Remove the puff pastry sheets from the freezer and allow them to thaw for about 5-10 minutes. They should be pliable but still cool to the touch – if too warm, the pastry becomes sticky and difficult to work with.
3. While the pastry thaws, grate the tasty and parmesan cheese using the medium holes of a box grater. Set aside in separate bowls until needed. Freshly grated cheese melts more evenly than pre-packaged grated varieties.
4. In a large measuring jug or bowl with a spout, vigorously whisk together the 8 eggs and ½ cup milk until completely combined and slightly frothy. Whisk in the 1 tablespoon onion flakes, ½ teaspoon salt, and ¼ teaspoon pepper until evenly distributed.
5. Lightly grease 2 standard 12-hole muffin tins with cooking spray or butter. Using a 12cm round cookie cutter (or a bowl and knife), cut circles from the pastry sheets. Gently press each circle into a muffin cup, allowing the edges to come slightly up the sides. The pastry should form a neat cup without tearing – if it splits, simply press it back together with your fingers.
6. Divide the baby spinach leaves evenly between the pastry cases (about 3-4 leaves per case). Follow with equal portions of crumbled feta and both grated cheeses. Don’t overfill – leave about ¼ inch space for the egg mixture.
7. Carefully pour the egg mixture over the fillings, distributing it evenly among all cases. Fill each to about ⅛ inch (3mm) below the pastry edge to prevent overflow during baking. The egg mixture will expand slightly as it cooks.
8. Place both muffin trays into your preheated oven and bake for 18 minutes, or until the filling is puffed and golden and the pastry edges are crisp and browned. Rotate the trays halfway through baking for even cooking. The quiches are done when a toothpick inserted in the center comes out clean.
9. Remove from the oven and allow the mini quiches to rest in the trays for 5 minutes – this allows the filling to set and makes removal easier. Then carefully transfer to a wire rack to cool completely, using a small knife to gently loosen any stuck edges.

Smart Swaps

• Replace tasty cheese with gruyere or gouda for a more complex flavor profile
• Swap baby spinach for 2 cups chopped kale (massage with a teaspoon of oil first to tenderize)
• Use almond milk instead of regular milk for a dairy-light version (texture remains the same)
• Try 1 tablespoon fresh chives instead of onion flakes for a brighter flavor

Make It Diabetes-Friendly

• Use whole wheat phyllo dough instead of puff pastry (6 sheets layered with olive oil spray between) to reduce carbs by approximately 12g per serving
• Replace full-fat cheeses with reduced-fat versions to lower saturated fat content while maintaining protein
• Increase the spinach to 150g and reduce cheese quantities by 25% to improve the nutrient density
• Add 2 tablespoons ground flaxseed to the egg mixture to increase fiber, which helps moderate blood glucose response
• Serve with a side of cucumber slices instead of crackers for a low-carb accompaniment

Pro Tips

• For make-ahead convenience, bake these quiches completely, cool, then freeze in a single layer. Reheat from frozen in a 160°C (320°F) oven for 10-12 minutes
• The egg mixture sets better if all ingredients are at room temperature before mixing
• For extra flavor, add ½ teaspoon dried herbs like thyme or oregano to the egg mixture
• To prevent soggy bottoms, blind bake the pastry cases for 5 minutes before adding fillings