These mini spinach and sun dried tomatoes quiche are creamy with a flaky homemade crust. The feta gives these some zing! Try these for a quick snack or perfect as party appetizers.
For all of us that are cooking for one, sometimes you don’t want to spend the time to make just one serving, and that’s when mini quiche come in handy. Bake up a standard recipe and freeze the extra for later!
You may also enjoy my single serving mediterranean quiche recipe or maybe a simple vegetable frittata for one.
Ingredients to Make Spinach Quiche
- Cheese: Feta cheese has a tangy and slightly salty flavor. Texture-wise, feta is crumbly and creamy, but firm enough to hold its shape. Feta melts in your mouth, and pairs well with spinach. You can also substitute a little milder cheese like a Gruyere or Swiss Cheese.
- Spinach: The spinach should be sauteed before adding the quiche, this wilts and releases the moisture from the spinach. If using a frozen spinach you need to thaw first and press out the excess water to get the spinach as dry as possible.
Learn more about making the perfect quiche by checking out these 20 easy tips for making the perfect quiche.
Recipe Notes
You can use this recipe for 12 mini quiches, 4 individual serving quiches in 4-inch tart pans, or one larger quiche in a 9-inch quiche pan.
Recipe Instructions
The full ingredient list and amounts can be found in the recipe card at the end of this post.
- Start by making the crust or you can use a refrigerated pie crust. All the instructions for making a homemade crust are in the recipe card below. Place the crust in the muffin tin or other baking dish and bake in a preheated 375 degree oven for about 8 minutes or use the packaging instructions. When the crust is baked remove from oven and let cool while you prepare the quiche filling.
- Sauté the spinach until wilted and add in the tomatoes, feta cheese, remove from heat and set aside.
- Prepare the egg custard, Whisk together the egg, milk, salt and pepper until well mixed.
- Divide the spinach filling evenly between the muffin tins or other baking dish you may be using.
- Pour the custard filling into the muffin tins and bake between 20-25 minutes. If making in a larger baking dish you may need to add extra time. The filling should be set with just a little bit of a jiggle in the middle.
- Let cool for 5 minutes before serving.
Step by Step Photos
Yes, but the quiche will have a higher fat content. Using a 1:1 ratio will result in a richer quiche compared to using only milk. I make most of my quiche with half and half or milk because most people have this in the fridge.
Over-whisking the eggs can introduce too much air, causing the quiche to puff up and then deflate. Mix the filling just until combined.
Mini Spinach and Bacon Quiche
Ingredients
Method
- In a large mixing bowl, combine the flour and salt. Add the diced butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.1 ¼ cups all-purpose flour (155 grams), ½ teaspoon kosher salt, ½ cup unsalted butter (115 grams)
- Gradually add ice water, 1 tablespoon at a time, mixing until the dough comes together.3-4 tablespoons ice water
- Shape the dough into a ball, wrap in plastic wrap, and allow to chill in the refrigerator for 15 minutes, while you preheat the oven and work on the filling to save time.
- Preheat the oven to 375°F (190°C).
- Roll out the chilled dough on a floured surface to about 1/8-inch thickness.
- Use a round cutter or a glass (about 3-4 inches in diameter) to cut circles from the dough. Press each circle into the cavities of a standard muffin tin, trimming any excess dough. Prick the bottoms with a fork.
- Bake the crusts for 8 minutes, then set aside.
- Heat the olive oil in a skillet over medium heat. Sauté the spinach for 2-3 minutes, until wilted. Add the sun-dried tomatoes, olives and feta cheese and remove from the heat.1 tablespoon extra virgin olive oil, 2 cups fresh spinach, ½ cup sun-dried tomatoes, ½ cup Kalamata olives, 1 cup feta cheese
- In a large bowl, whisk together the eggs, half and half or milk.4 medium eggs, 1 cup half and half, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper
- Evenly divide the spinach filling among the pre-baked crusts in the muffin tin.
- Follow with the egg mixture into each crust, filling just to the top but not overflowing.
- Bake in the preheated oven for 20-25 minutes, or until the filling is set and the tops are lightly golden.
- Let the mini quiches cool for 5 minutes in the tin before carefully removing them with a small knife or spatula.
