Mini Spinach and Feta Quiches
eatoplan
November 27, 2024
These Mini Spinach and Feta Quiches are bite-sized, savory delights that are perfect for brunches, party platters, or healthy meal prep. A flavorful mixture of sautéed spinach, onion, garlic, and herbs is tucked into a creamy egg custard with tangy feta and melty cheddar cheese.
Baked in mini muffin tins until golden and fluffy, these quiches offer a balanced combination of texture and flavor in every bite. Whether served warm or at room temperature, they’re a wholesome, crowd-pleasing option that’s easy to make and even easier to love!
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Ingredients:
Adjust Servings
| 4 eggs beaten | |
| 2tablespoons half-and-half | |
| 1tablespoon garlic minced | |
| 1package spinach frozen, thawed, drained, well, (Note: I use a large hand towel to absorb all of the excess moisture) | |
| 1small onion chopped | |
| 1cup basil chopped | |
| 1cup cheddar cheese shredded, low fat | |
| 0.75cup feta cheese crumbled | |
| 24servings salt and pepper to taste |
Directions
1.
Preheat the Oven
Preheat your oven to 375°F (190°C).
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2.
Sauté the Vegetables
1. Heat a large skillet over medium heat and spray with a generous amount of olive oil. | 2. Once the oil is hot, add the garlic and sauté for about 30 seconds, until fragrant. | 3. Add the chopped onion, season with salt and pepper, and increase the heat to medium-high. Stir frequently, cooking until the onion is lightly browned. | 4. Add the spinach, chopped basil, and a pinch more salt and pepper. Lower the heat to medium and cook for 10-15 minutes, stirring occasionally. Taste and adjust the seasoning as needed.
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3.
Prepare the Egg Mixture
In a bowl, whisk together the eggs, half-and-half, cheese (reserving some shredded cheddar for topping), salt, and pepper until well combined.
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4.
Prepare the Muffin Pan
Lightly spray a 24-mini muffin cup pan (or two 12-cup muffin pans) with olive oil.
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5.
Assemble the Quiches
1. Evenly divide the spinach mixture into the muffin cups, using about 1 tablespoon per cup. | 2. Spoon the egg mixture on top of the spinach, filling each cup about 3/4 full.
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6.
Bake the Quiches
1. Bake for 15 minutes. Then, remove the muffin pan(s) from the oven. | 2. Sprinkle the top of each quiche with some of the reserved shredded cheddar cheese. | 3. Return the pan to the oven and bake for an additional 5 minutes, or until the cheese has melted and is golden brown.
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7.
Cool and Serve
1. Allow the quiches to cool slightly before serving. They can be served warm or at room temperature. | 2. Store leftovers in the fridge.
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