Looking for a great spinach quiche recipes? Well, we’ll take it one step further. These mini spinach and feta quiches pack a whole lot of flavor into one bite-size serving! Try this gluten-free recipe and keep them refrigerated for an easy snack during the week. Mix it up with other ingredients like ham, cheese and parsley.
1/4 cup whole milk
1/3 cup crumbled feta cheese
1 1/2 teaspoons minced rosemary
1/2 cup chopped spinach (about 1 handful)
1/8 teaspoon salt
1/4 teaspoon black pepper
4 grape tomatoes, chopped
- Preheat oven to 375 degrees. Spray a mini-muffin baking pan with cooking spray and set aside.
- In a large bowl, whisk together eggs and milk. Add feta, rosemary, spinach, salt, and pepper. Mix well.
- Pour a heaping tablespoon of the egg batter into each sprayed mini muffin cup. Then, place 2 chopped tomato pieces on the top of the egg mixture in each mini muffin cup.
- Bake for 12-13 minutes. Allow to cool for 2 minutes (they will shrink). Then place on a cooling rack. Serve warm.
Makes 24 quiches
Photo by Angela Sackett.