Make these portable, protein-rich mini spinach quiches for your next garden party. They look professional and reduce hosting stress.
Author:cookingbyjade
Prep Time:20 min
Cook Time:20 min
Total Time:40 min
Yield:12 quiches 1x
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 package (14.1 ounces) refrigerated pie crusts
1 tablespoon butter, softened
1 cup fresh spinach, finely chopped
1/2 cup crumbled feta cheese
4 large eggs
1/2 cup heavy cream
1/4 teaspoon salt
1/8 teaspoon black pepper
Instructions
Preheat your oven to 375 degrees Fahrenheit. Lightly grease a standard 12-cup muffin tin.
Unroll the pie crusts onto a lightly floured surface. Use a 3-inch round cookie cutter to cut out circles from the dough. You should get about 12 to 14 circles.
Gently press each dough circle into the cups of the prepared muffin tin, forming a small crust base.
In a small bowl, mix the softened butter with the chopped spinach until the spinach is coated. Distribute this spinach mixture evenly among the crusts in the muffin tin.
Sprinkle the crumbled feta cheese over the spinach in each cup.
In a separate bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined.
Carefully pour the egg mixture over the spinach and feta in each cup, filling them about three-quarters full.
Bake for 18 to 20 minutes, or until the centers are set and the edges are lightly golden brown.
Let the mini quiches cool in the muffin tin for 5 minutes before carefully removing them to a wire rack to cool completely.
Notes
For a crispier crust, you can blind-bake the crusts for 5 minutes before adding the filling.
You can substitute goat cheese for feta if you prefer a tangier flavor.
These are excellent made ahead and served cold or at room temperature for easy brunch ideas.