These mini spinach quiches have flaky homemade crusts filled with tender spinach, tangy feta cheese, sun-dried tomatoes, and olives. They’re perfect for meal prep, party appetizers, or an easy grab-and-go breakfast. This recipe makes 12 mini quiches that freeze beautifully.
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Sautéing the spinach first removes excess moisture so your quiche sets properly without getting watery. The homemade crust is easier than you think—it takes just 15 minutes to chill while you prep the filling. If you’re short on time, store-bought pie crust works great too.
Want to experiment with your own quiche recipes then read this informative post on making the perfect small batch quiche custard.
More Quiche Recipes You’ll Love
For more quiche tips and techniques, check out 20 Easy Tips for Making the Perfect Quiche at HowToMakeQuiche.com.
Ingredient to Make Spinach and Feta 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.
How to Make Mini Spinach Quiche
The full ingredient list and amounts can be found in the recipe card at the end of this post.
Yields: 12 mini quiches
Time: 15 minutes prep + 30 minutes baking
For the Crust:
- 1¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold butter, diced
- 3-4 tablespoons ice water
Or use 1 refrigerated pie crust for convenience
For the Filling:
- 2 cups fresh spinach (or 1 cup frozen, thawed and squeezed dry)
- 1 tablespoon olive oil
- ½ cup crumbled feta cheese
- ¼ cup sun-dried tomatoes, chopped
- ¼ cup olives, sliced
- 3 large eggs
- ¾ cup whole milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Mix the dough-In a large bowl, combine flour and salt. Add diced cold butter and use a pastry cutter or your fingers to work it in until the mixture looks like coarse crumbs.
- Add water and chill-Add ice water 1 tablespoon at a time, mixing until the dough comes together. Shape into a ball, wrap in plastic, and refrigerate for 15 minutes.
- Roll and cut-Preheat your oven to 375°F. Roll the chilled dough on a floured surface to about ⅛-inch thickness. Use a 3-4 inch round cutter to cut circles and press them into a standard muffin tin. Prick the bottoms with a fork.
- Blind bake– Bake the crusts for 8 minutes, then remove and set aside. (Using store-bought crust? Follow package directions for blind baking.)
- Cook the spinach-Heat olive oil in a skillet over medium heat. Add spinach and sauté for 2-3 minutes until wilted. Stir in sun-dried tomatoes, olives, and feta cheese. Remove from heat.
- Mix the custard-In a bowl, whisk together eggs, milk, salt, and pepper until well combined.
- Assemble-Divide the spinach mixture evenly among the pre-baked crusts. Pour the egg custard over the filling, filling just to the top without overflowing.
- Bake-Bake for 20-25 minutes until the filling is set with just a slight jiggle in the center. The tops should be lightly golden.
- Cool and serve-Let cool for 5 minutes in the tin before removing with a small knife or spatula.
Tips for Perfect Mini Quiche
- Remove excess moisture from spinach. Whether using fresh or frozen, make sure your spinach is as dry as possible. Frozen spinach should be thawed and squeezed in a clean kitchen towel. Fresh spinach should be sautéed to wilt and release moisture.
- Don’t overfill the crusts. Leave just a tiny bit of room at the top—the custard will puff slightly as it bakes.
- Don’t over-whisk the eggs. Mix just until combined. Over-whisking introduces too much air, causing the quiche to puff up and then deflate.
- Use cold butter for the crust. Cold butter creates those flaky layers. If your kitchen is warm, chill the butter in the freezer for 10 minutes before starting.
- Blind bake the crust. Those 8 minutes prevent a soggy bottom and ensure your crust stays crisp.
Storage & Freezing
- Refrigerator: Store cooled quiches in an airtight container for up to 4 days. Reheat in the microwave for 30-45 seconds or in a 350°F oven for 10 minutes.
- Freezer: Freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat from frozen in a 350°F oven for 15-20 minutes.
Recipe Variations
- Different cheeses: Swap feta for Gruyere, Swiss, or goat cheese for a milder flavor.
- Add protein: Stir in cooked bacon, ham, or crumbled sausage with the spinach mixture.
- Different sizes: This recipe works for 4 individual quiches in 4-inch tart pans (bake 25-30 minutes) or one 9-inch quiche (bake 35-40 minutes).
- Other veggies: Try sautéed mushrooms, roasted red peppers, or caramelized onions instead of sun-dried tomatoes.
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.
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 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 Quiche
Ingredients
Recipe Directions
- 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.
- Gradually add ice water, 1 tablespoon at a time, mixing until the dough comes together.
- 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.
- 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.
- In a large bowl, whisk together the eggs, milk, salt, and 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.
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Nutrition
Notes
- If using a refrigerated pie crust, then please use the package directions to blind bake the crust.
- You can substitute another cheese for the feta. Swiss or Gruyere go well with the spinach mix.
- If using a frozen spinach, make sure to thaw and press out the excess water, otherwise it will be too runny and the quiche may not set properly.