Starters & appetizers
Mini spinach and feta quiches with puff pastry
Bake 12 mini spinach and feta quiches with golden puff pastry and a creamy egg filling. Eight clear steps for a practical muffin-tin starter.
- Total time
- 60 min
- Servings
- 6
- Difficulty
- Easy
- Cuisine
- French
Ingredients
For the pastry
For the filling
Method
Line the tin
Fit the 12 cold pastry discs into a metal muffin tin, pressing them gently against the bases and sides without stretching.
Wilt the spinach
Cook 300 g spinach with 10 g oil in a frying pan over medium heat for 3–4 minutes. Stir until the leaves collapse and no loose water remains in the pan.
Drain the spinach
Press the cooked spinach in a sieve with the back of a spoon to remove excess liquid.
Mix the filling
Mix 150 g egg with the cream, milk, feta, drained spinach, pepper and nutmeg. Stir only until evenly combined; do not whip the mixture or add salt.
Fill the cases
Divide the filling among the 12 pastry cases, filling each three-quarters full. Distribute the spinach and feta evenly so each quiche has a similar balance.
Bake the quiches
Bake in the lower third of an oven preheated to 190 °C (375 °F), conventional heat, for 25–30 minutes. The pastry should be golden and the filling must reach at least 71 °C (160 °F).
Let them rest
Rest the quiches in their tin on a wire rack for 10 minutes. This lets the filling settle and helps the pastry release without breaking.
Serve the quiches
Serve the mini quiches warm, allowing two per person. The filling should be set but moist, with golden pastry underneath as well as around the edges.
The step photos are illustrative.
Notes
Tips
Use pastry discs weighing about 25 g and keep them cold. Preheat the oven while making the filling. Feta supplies enough salt. For food safety, the egg filling must reach 71 °C (160 °F) in the centre.
Substitutions
You can replace the fresh spinach with 150 g frozen spinach weighed after thawing and squeezing very well. Firm goat cheese can replace feta, though its salt content differs.
Storage
Refrigerate in a closed container within 2 hours at 4 °C (40 °F) or below for 3–4 days. Reheat to 74 °C (165 °F) in the centre; an oven helps crisp the pastry again.
Sources: USDA FSIS; USDA FoodData Central.
Let the drained spinach cool to lukewarm before mixing it with the egg.
Nutrition facts
2 mini quiches (1/6 of the recipe)
- Protein
- 13 g
- Carbohydrates
- 27.2 g
- Fat
- 38.2 g
- Saturated fat
- 15.3 g
- Fiber
- 1.9 g
- Sugars
- 2.2 g
- Sodium
- 498.5 mg
Estimate per two-quiche serving; puff pastry, cream and feta brands affect the values. Side dishes are not included.
Reference source: USDA FoodData Central, SR Legacy, April 2018
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
These mini spinach and feta quiches combine thin puff pastry cases with a creamy filling of eggs, cream and milk. The spinach is wilted and squeezed before mixing so that excess water does not soak the pastry. A metal muffin tin makes 12 evenly sized quiches, enough for 6 servings of two pieces. Allow about 60 minutes from start to finish, including a 10-minute rest in the tin. Serve them warm as a starter or add a salad for an informal meal. Keeping the pastry cold and draining the spinach are the two key details.
Frequently asked questions
Can I use frozen spinach?
Yes. Use 150 g after thawing and squeezing. This is the weight of spinach going into the filling, without the drained liquid.
Do I need to blind-bake the pastry?
Not for these small quiches. Use thin discs, well-drained filling and the lower third of a preheated oven to help cook the bases.
Why are the bases soggy?
Poorly drained spinach, thick pastry or an oven that was not preheated are common causes. Avoid filling the cases to the brim.
