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.
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