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4 from 12 votes

Mini Spinach and Cheese Quiche Recipe

This Mini Spinach and Cheese Quiche recipe is perfect for parties, as a snack and also for the kids lunch boxes. These quiches contain tasty, parmesan and feta cheese and they are also freezer friendly.
Prep Time20 mins
Cook Time18 mins
Total Time38 mins
Servings: 18
Calories: 0kcal


  • 4 sheets of frozen puff pastry sheets - thawed
  • 100 g of baby spinach leaves
  • 1 cup 90g tasty cheese - grated
  • ½ cup 50g parmesan cheese - grated
  • 100 g feta - crumbed
  • 8 eggs
  • ½ cup of milk
  • 1 tablespoon onion flakes
  • pinch of salt and pepper - optional


  • Preheat your oven to 200 degrees
  • Remove the pastry from the freezer and allow it to thaw slightly.
  • In a large jug, whisk together the milk and the eggs, onion flakes and add a sprinkle of salt and pepper.
  • Lightly grease 2 x muffins tins, and using a 12cm round cookie cutter, cut circles of pastry and gently mould them into the muffin tins - you will make approximately 18 quiches.
  • Equally divide the baby spinach leaves, feta, tasty and parmesan cheese between the pastry cases and gently pour over the egg and milk mixture.
  • Place the two oven trays into your pre-heated oven and bake for 18 minutes, or until the filling is golden.
  • Leave the mini quiches in the trays for 5 minutes to cool slightly and then transfer to a wire rack to cool completely.


These Spinach and Cheese Quiches are freezer friendly.
You can use different sized muffins tins to cook these quiches in, however the cooking time will vary.


Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg