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Overhead view of spinach and feta mini quiche on a white platter with a container of sauce in bottom right corner.
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4 from 13 votes

Spinach and Feta Mini Quiche

This Spinach and Feta Mini 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
Course: Dinner Ideas
Cuisine: Australian
Keyword: Dinner Ideas, Freezer Friendly, Lunchbox Snacks, Mini Quiches, Thermomix
Servings: 18 quiches
Calories: 385kcal

Equipment

  • 2 x 12 hole muffins trays

Ingredients

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

Instructions

  • Preheat your oven to 200 degrees celsius (fan-forced).
  • Remove the pastry from the freezer and allow it to thaw slightly.
  • Grate the tasty and parmesan cheese and set aside until needed.
  • 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.

Thermomix Instructions

  • Preheat your oven to 200 degrees celsius (fan-forced).
  • Remove the pastry from the freezer and allow it to thaw slightly.
  • Place the parmesan and tasty cheese (which have both been cut into 3cm cubes) into your Thermomix bowl and mix for 7 seconds, speed 8 to grate.
  • Add the milk, eggs, onion flakes and salt and pepper and mix for 10 seconds, speed 4 to combine.
  • Scrape down the sides of the bowl and stir through the crumbed feta cheese.
  • 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 between the pastry cases and gently pour over the 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.

Notes

  • Frozen spinach can be used, however you will need to remove the excess fluid once it has defrosted, I do recommend fresh.
  • The amount and type of cheeses used in this recipe can be varied.
  • Either shortcrust of puff pastry can be used to make these quiches.
  • You can use different sized muffins tins to cook these quiches in, however the cooking time will vary.
  • To store, place in an airtight container and store in the fridge. Consume within four days.
  • These Spinach and Cheese Quiches are freezer friendly and can be stored for up to two months in a freezer safe container.

Nutrition

Serving: 0g | Calories: 385kcal | Carbohydrates: 26g | Protein: 10g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 381mg | Potassium: 117mg | Fiber: 1g | Sugar: 1g | Vitamin A: 746IU | Vitamin C: 2mg | Calcium: 136mg | Iron: 2mg