Mini Spinach Feta Quiche Recipe

Alyssa

Dive into the deliciousness of Mini Spinach Feta Quiche – a savory treat packed with flavor and nutrition. Perfect for breakfast or brunch!

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Prep Time 15

Servings: 12 mini quiches

Course: Appetizer, Breakfast, Brunch

Cuisine: American

1 ½ cups of frozen spinach thawed and well-drained.
Spinach adds a vibrant green color and a healthy dose of vitamins and minerals to the quiche.
1 cup of crumbled feta cheese.
Feta cheese provides a tangy and creamy contrast to the earthy spinach.
4 large eggs beaten.
Eggs serve as the binding agent that holds the quiche together and gives it a fluffy texture.
1/4 cup of heavy cream.
Heavy cream adds richness and creaminess to the quiche.
1/4 teaspoon of salt.
Salt enhances the overall flavor of the dish.
1/4 teaspoon of black pepper.
Black pepper provides a subtle heat and a bit of depth to the quiche.
1/4 teaspoon of ground nutmeg.
Nutmeg offers a warm and aromatic flavor that complements the spinach and feta beautifully.

Optional ingredients for customization:

Diced onions bell peppers, or mushrooms can be added for extra flavor and texture.

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and prepare your muffin tin by greasing it or using silicone muffin cups.
2. Prepare the Spinach: Thaw the frozen spinach and make sure to squeeze out any excess moisture. Chop it finely to prevent clumps.
3. Sauté the Spinach: In a skillet or frying pan, heat a small amount of oil over medium heat. Add the chopped spinach and sauté for a few minutes until it's wilted and any remaining moisture has evaporated. Remove it from the heat and allow it to cool.
4. Combine Ingredients: In a mixing bowl, beat the eggs thoroughly. Add the crumbled feta cheese, heavy cream, salt, black pepper, and ground nutmeg. Mix everything together until well combined.
5. Add Spinach: Gently fold the sautéed spinach into the egg mixture. Ensure an even distribution of spinach throughout the mixture.
6. Fill the Muffin Tin: Using a ladle or a measuring cup, carefully pour the quiche mixture into the prepared muffin tin, dividing it equally among the cups.
7. Bake: Place the muffin tin in the preheated oven and bake for approximately 20-25 minutes or until the quiches are set and slightly golden on top.
8. Cool and Serve: Once done, remove the Mini Spinach Feta Quiches from the oven and allow them to cool in the tin for a few minutes. Use a knife or a small spatula to gently lift them out of the cups. Serve them warm and enjoy!

Refrigeration: Once baked, store leftover quiches in an airtight container in the refrigerator. They can be kept for up to 3-4 days.
Freezing: These quiches freeze well. Wrap each quiche individually in plastic wrap and place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months.