Overhead of spinach and feta mini quiche on a platter garnished with a fresh parsley sprig.

These mini quiche are always the star of holiday potlucks and pitch-ins—there are never any leftovers and folks beg for the recipe! They are rich, flavorful, and totally adaptable—switch out the cheeses, leave out the spinach, add some ham. Whatever you want!

But quite possibly the best part of these quiche is that they can be made ahead and frozen—making your holiday season so much easier. Make a big batch during a quiet weekend and stash them in a freezer bag, and then pop out a dozen or so at a time for holiday parties all season long. Let’s make some quiche!
A hand holds up a mini quiche appetizer.

What do I need to make mini quiche?

First up, you’ll need to have two pie crusts ready to go. We highly recommend making your own pie crust, but in a pinch, store-bought pie crust (the one that comes in rolls in the refrigerated dough section) will do the trick.

For the mini quiche filling:

  • Butter—This butter does not need to be frozen!
  • Red pepper flakes—For a hint of heat
  • Minced garlic
  • Onion—Caramelized onion takes this recipe to the next level of tastiness
  • Honey—Honey adds a hint of sweetness to balance out the red pepper flakes
  • Chopped frozen spinach
  • Sliced mushrooms
  • Feta and cheddar cheeses—These are the cheeses I recommend, but you can substitute for any of your favorite cheeses.
  • Eggs and milk—To make the classic quiche filling, you’ll need eggs and milk.

Do I need to use homemade pie crust?

You don’t, but I would highly recommend it! I used to be nervous about making homemade crust, but then I tried it and haven’t looked back. Trust me, homemade pie crust (or gluten-free crust) is super simple, and you can really taste the difference!

Christmas appetizers stacked on a plate with a parsley sprig.

Can I use fresh mushrooms to make my mini quiche?

Yes! Fresh mushrooms are a great option in this mini quiche recipe. To substitute fresh mushrooms for canned mushrooms in this recipe, you would use 16 ounces of fresh in place of the 16-ounce can.

Wholefully Protip

While you have your fresh mushrooms out, you should also try my stuffed mushrooms recipe. It’s loaded with sausage and cheese, making it the perfect poppable appetizer to pair with these mini quiches.

Can I use powdered garlic in place of minced garlic?

Freshly minced garlic has the full garlic flavor you need in this mini quiche recipe. But if garlic powder is all you have kicking around, you can sub in 1 tablespoon of garlic powder in place of the 4 garlic cloves.

Wholefully Protip

To mince whole garlic, begin by pressing on your clove with the side of a knife or a spoon. This should free the peel from the clove and make it easy to peel off. If you’re looking for uniform slices, chop your garlic using a sharp knife. To get more juice, crush the clove beneath your knife. Either way will work for these mini quiches.

Can I use fresh spinach to make my mini quiche?

Frozen spinach is easy and convenient (and has just as many nutrients as the fresh stuff from the grocery store!), but yes, you can use fresh spinach instead.

You’ll need roughly 10 cups of fresh spinach to substitute for the 16 ounces of frozen spinach listed in this recipe. When you get your fresh spinach, wash it thoroughly. Remove the leaves from the stems, and chop them into pieces. Then, cook the spinach down in a saucepan over medium heat. Drain the spinach well and allow it to cool before using it to make mini quiche.
Christmas quiche appetizers on a tray ready to serve.

Can I add anything else to this mini quiche recipe?

Absolutely! Its adaptability is one of my favorite things about this mini quiche recipe. It’s incredibly customizable. You can add or subtract ingredients depending on the individual tastes of the people you’re serving it to. If you’re feeling adventurous, try some combination of these add-ins:

  • Diced, cooked ham
  • Chopped, cooked bacon
  • Different types of cheese
  • Broccoli
  • Diced potatoes
  • Bell peppers
  • Hot peppers
  • Zucchini or winter squash
  • You could even try shrimp or crab!

How do I make spinach and feta mini quiche?

To make this quiche filling:

  1. Cook garlic, pepper flakes, and onion until soft and fragrant
  2. Add honey and simmer for 15 minutes to caramelize the onions.
  3. Mix in feta, mushrooms, spinach, and a cup of cheddar cheese. Remove from the heat.
  4. In a separate bowl, whisk the eggs, milk, salt, and pepper together.

Then it is time to assemble! Roll out the crust into small circles and press them into the cups of the muffin pan. Spoon in some of the spinach mixture, and then pour a little of the whisked eggs on top. Sprinkle with cheddar, and bake.

These are delicious! Can I use this recipe to make a full-size quiche?

You sure can! This mini quiche doesn’t have to be served as an appetizer. It makes a great weeknight dinner, lunch, or even breakfast.

To convert this recipe into a full-size quiche, simply cut your pie crust recipe in half. A larger quiche doesn’t need as much crust as the small ones do. Yum!

Cook your quiche in the oven at 350°F for roughly 35 to 45 minutes. The inside of your quiche should be set, and the internal temperature should read at least 165°F.
Close up of mini spinach and feta appetizers on a platter.

Can these mini quiches be made ahead of time?

Absolutely! Spinach feta mini quiche is perfect for making ahead and freezing. They are great to have on hand for nights you need a quick no-cook dinner or a tasty appetizer for a surprise holiday party.

After cooking, allow them cool, then place them on a baking sheet. Flash freeze the quiche until frozen solid—about 4 hours. Then toss them in a zip-top bag or a freezer-safe container. Once frozen, they should last several months—but they’re so tasty, they’ll probably be gone in a few weeks.

How do you store mini quiche?

You can store mini quiche in either the fridge or the freezer. If you’re storing it in the refrigerator, choose an airtight container or a zip-top bag. Your quiche can be safely eaten for up to four days.

If you want your quiche to last longer, you can freeze it. Use an airtight container or zip-top bag to store your quiche, and it will still be tasty up to three months after freezing.

When you’re ready to serve the quiche, the best way to reheat is in the conventional oven or toaster oven. Reheat at 400°F until warmed through. In a pinch, you can also use the microwave—but it tends to make the crust a bit soggy, so it’s not our favorite method.

Overhead of spinach and feta mini quiche on a platter garnished with a fresh parsley sprig.

Spinach and Feta Mini Quiche Recipe

Yield: About 60 mini quiche
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes

These mini quiche are a holiday appetizer favorite, because they never disappoint and can be prepped ahead. They are rich, flavorful, and adorable!


  • 2 pie crusts
  • 1/2 stick of butter
  • Pinch of red pepper flakes
  • 4 cloves garlic, minced
  • 1 large onion, diced
  • 1 tablespoon honey
  • 16 ounces chopped frozen spinach, defrosted and squeezed dry
  • 1 16-ounce can of sliced mushrooms
  • 6 ounces herbed feta cheese, crumbled
  • 3 cups shredded cheddar cheese, divided
  • 4 eggs
  • 1 cup milk
  • Salt and pepper, to taste


  1. Preheat oven to 375°F. Spray each of the cups of a mini muffin tin with cooking spray and set aside.
  2. In a heavy-bottomed Dutch oven or skillet, melt butter over medium high heat. Add in red pepper flakes and garlic and cook until garlic is tender and fragrant, about 2 minutes. Add in onion and cook until garlic is translucent, about 4 minutes. Reduce heat to low, add in honey, and simmer onions until they turn brown and very soft—about 15 minutes.
  3. Add the spinach, mushrooms, feta, and 1 cup of the cheddar cheese, and stir until well-mixed. Remove from heat and set aside.
  4. In a mixing bowl, whisk together the eggs, milk, salt and pepper until pale and bubbly. Set aside.
  5. Remove one of the pie crusts from the fridge and roll out on a well-floured surface until about 1/8" thick. Using a biscuit cutter or drinking glass rim, cut out small pie crust circles. Place one circle in each of the cups of the prepared muffin tin—pressing in to form around cup.
  6. To fill each up, put about 1 teaspoon of the spinach mixture in each of the cups, then carefully spoon about 1 tablespoon of the egg mixture over top. Top each mini quiche with a little bit of the remaining cheddar cheese. Repeat until all cups are full.
  7. Bake in preheated oven for 15-20 minutes, or until the pie crust is browned and the egg is set. Repeat process with remaining crust and filling.


For a gluten-free appetizer, use a gluten-free pie crust instead.

Nutrition Information:
Yield: 60 mini quiche Serving Size: 1 mini quiche
Amount Per Serving: Calories: 71Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 90mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 3g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

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  1. Hi there
    I am prepping for a party and would like to make and freeze a batch of these.
    Do I completely cook them before freezing?
    Thanks very much

    1. Yes, completely cook them. And then just pop them on a cookie sheet (frozen) in 350° oven for 15-20 minutes, or until they are hot and crispy again. I do this every year for my family Christmas celebration!

  2. Thank you Cassie for reading my mind 😉 My husband and I are hosting my in-laws on boxing days and we thought of serving this for dinner (we’re doing a ‘tapas’ style). I had wanted to try this before the day of, so this came in perfect time!!!

  3. Am in Australia, and our butter just comes in blocks by weight (250g or 500g). The internet seems to vary in terms of how much a stick of butter is in grams – these look excellent, but I know pastry needs just the right amount of butter, how much do the sticks of butter you use weigh please?
    Thanks in advance 🙂

  4. I love quiches! They’re a perfect breakfast, bake them once and you have food for a week.

    But mostly, thanks for updating the post: It’s so inspirational to see the improvement in the photographs and writing. Practice really does make perfect!