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mini spinach and feta quiches with golden flaky crusts, arranged in a wide horizontal row on a white platter, fresh from the oven, soft natural light, shallow depth of field, landscape orientation

Mini Quiches with Spinach and Feta

Mini quiches with a spinach, feta, and egg custard filling in a flaky pastry.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 mini quiches
Ingredients Method Notes

Ingredients
  

  • 12 mini tart shells unbaked
  • 3 large eggs
  • 1/2 cup milk
  • 1 cup spinach chopped
  • 1/2 cup feta cheese crumbled
  • 1 pinch salt and pepper

Method
 

  1. Preheat the oven to 375°F and place the tart shells in a muffin tin.
  2. Whisk the eggs with the milk, salt, and pepper.
  3. Divide the chopped spinach and crumbled feta among the shells.
  4. Pour the egg mixture over the filling, leaving a little room at the top.
  5. Bake for 18 to 20 minutes, until the centers are set and the tops are lightly golden.

Notes

Squeeze excess water from the spinach so the quiches don't get soggy.