This post may contain affiliate links, which means I may receive a small commission should you decide to click that link and make a purchase. For more information please refer to the Terms & Conditions.
I’ve always loved finding ways to make entertaining easier. I believe a host should enjoy the party as much as the guests. That’s why I can’t get enough of these Mini Quiches with Spinach and Feta. They are the definition of bite-sized perfection.
The flaky crust with the creamy egg filling is just divine. And the spinach and tangy feta? A universal favorite, trust me. I wanted to share this because it takes all the stress out of holiday brunch. No cutting needed, and you can prep them days ahead!
I’m going to show you how to get that perfect, creamy filling every time. Let’s get into it!
Ingredients
For the Mini Quiches
- Pie Crusts (refrigerated, store-bought): 2 crusts
- Large Eggs: 6
- Heavy Cream or Half-and-Half: 1/2 cup (120 ml)
- Milk (whole or 2%): 1/2 cup (120 ml)
- Frozen Chopped Spinach (thawed and squeezed very dry): 1 cup (150 g)
- Feta Cheese (crumbled): 1/2 cup (60 g)
- Salt: 1/2 teaspoon (2.5 ml)
- Black Pepper: 1/4 teaspoon (1.25 ml)
- Nutmeg (freshly grated, optional): Pinch
Instructions
1. Prep the Crusts and Filling
- Preheat your oven to 375°F (190°C). Lightly spray two standard 12-cup muffin tins with cooking spray.
- Unroll the two refrigerated pie crusts. Use a 3-inch (7.5 cm) round cookie cutter or a glass rim to cut out 12 to 14 circles from each crust. You will need to re-roll the scraps to get all 24 circles.
- Gently press each circle into the prepared muffin cups, ensuring the dough presses up the sides. Prick the bottom of each crust lightly with a fork.
2. Make the Egg Custard
- In a medium bowl, whisk together the 6 large eggs, 1/2 cup (120 ml) of heavy cream, 1/2 cup (120 ml) of milk, 1/2 teaspoon (2.5 ml) of salt, 1/4 teaspoon (1.25 ml) of pepper, and the pinch of nutmeg (if using). Whisk until the mixture is light and frothy.
- Important: Ensure the thawed spinach is squeezed as dry as possible using a clean kitchen towel. Excess moisture from the spinach is the number one cause of soggy quiche bottoms.
- Stir the dry, squeezed spinach and the 1/2 cup (60 g) of crumbled feta cheese into the egg mixture.
3. Assemble and Bake
- Carefully pour the egg and spinach mixture into the prepared crusts, filling each one about three-quarters of the way full.
- Bake for 18 to 22 minutes, or until the edges of the crust are golden brown and the centers of the quiches are set (they should not jiggle when gently shaken).
- Let the quiches cool in the muffin tins for 5 minutes before carefully removing them. Serve warm or at room temperature.
Pro Tips for Perfect Mini Quiches with Spinach and Feta
- Pre-Bake the Crust (Blind Baking): For guaranteed flaky, non-soggy bottoms, blind-bake the empty crusts for 8 minutes before adding the filling. This is the most effective technique for sealing the crust.
- Keep Fillings Dry: Any high-moisture ingredients (onions, mushrooms, peppers) should be sautéed first to cook out the excess water before being added to the egg mixture. This prevents a watery custard.
- Use Room Temperature Eggs: Using eggs closer to room temperature helps them blend more smoothly with the cream and results in a lighter, creamier final texture.
- Don’t Overfill: Fill the crusts only three-quarters full. The egg custard will puff up during baking and can spill over if filled too high, making removal difficult.
Frequently Asked Questions (FAQs)
- Can I use pre-made tart shells? Yes, you can skip the dough prep entirely and use pre-made frozen mini tart shells. Just be sure to reduce the baking time to about 12 to 15 minutes, as the shells are thinner.
- How far in advance can I make these? You have two great options: 1) Assemble the unbaked quiches (steps 1 through 3), cover them, and refrigerate them overnight. Bake them in the morning. 2) Bake them completely, let them cool, cover them, and refrigerate for up to 2 days. Reheat before serving.
- Why did my quiches shrink and deflate? This is normal! The air incorporated into the eggs and the steam from the moisture make the quiches puff up dramatically in the oven. They will inevitably deflate slightly as they cool, settling into a dense, creamy texture.
Variations to Make It Your Own
- Bacon and Cheddar: Replace the spinach and feta with 1/2 cup (75 g) of crumbled, cooked bacon and 1/2 cup (50 g) of shredded sharp Cheddar cheese.
- Mushroom and Swiss: Sauté 1 cup (150 g) of sliced mushrooms until all their liquid has evaporated. Add them with 1/2 cup (50 g) of shredded Swiss cheese to the custard.
- Roasted Red Pepper: Add 1/4 cup (40 g) of chopped, drained jarred roasted red peppers and use smoked Gouda cheese instead of feta for a warmer, sweeter flavor profile.
- All-Veggie Option: Use 1/4 cup (40 g) of chopped sun-dried tomatoes and 1/4 cup (40 g) of chopped sautéed onion, along with the spinach and feta.
Storage and Reheating
- To Store: Allow the baked quiches to cool completely. Store them in an airtight container in the refrigerator for up to 3 days.
- To Freeze: Baked mini quiches freeze wonderfully. Place cooled quiches on a baking sheet and freeze until solid, then transfer to a freezer bag. Freeze for up to 2 months.
- To Reheat: Reheat frozen quiches directly from the freezer in a preheated oven at 350°F (175°C) for 15 to 20 minutes, or until heated through. Reheat refrigerated quiches for about 8 to 10 minutes.
Final Thoughts on Christmas Morning Magic
I’m so glad I shared this make-ahead magic with you. I truly love how effortless and elegant these quiches are. I love having a dish ready that looks this impressive. It makes hosting feel joyful instead of demanding. I hope this helps you feel inspired to try a little easy elegance yourself.
