Spinach and Feta Mini Quiche Recipe

4.44 from 16 votes

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

Prep Time30

Cook Time40

Total Time1 10

Course: Appetizers

Cuisine: American

Servings: mini quiche

Calories: 69kcal

Preheat oven to 375°F. Spray each of the cups of a mini muffin tin with cooking spray and set aside.
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.
Add the spinach, mushrooms, feta, and 1 cup of the cheddar cheese, and stir until well-mixed. Remove from heat and set aside.
In a mixing bowl, whisk together the eggs, milk, salt and pepper until pale and bubbly. Set aside.
Remove one of the pie crusts from the fridge and roll out on a well-floured surface until about ⅛" 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.
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.
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.