Ok so aside from being really cute, these quiche tarts are to die for. Who doesn’t love a savoury breakfast tart, am I right??

What is Quiche?

Quiche is a French egg tart, made in a pie plate with a pastry lining and filled with beaten egg and savoury additions, such as cheese, bacon or vegetables. It makes a beautiful breakfast or lunch food, and can be served hot, warm, or cold; much like frittata.

What’s the difference between Frittata and Quiche?

When it comes right down to it, frittata is just a crustless quiche; that’s pretty much the main difference! If you are trying to go gluten free, or just avoid the carbs – this recipe can be followed without the crust to make simple frittata cups as well.

Why quiche tarts instead of the large version?

Two reasons: First, I had a picnic to go to, and these were my contribution! I figured it would be easier to make them smaller, finger food style. Second, who doesn’t love miniature everything? These are a clean, easy to eat, and delicious way to serve breakfast or brunch.

What kind of pastry do you use?

To keep it simple (and to make it fun), I’m using filo pastry for this recipe. Any basic pastry recipe can be used in its place, however!

Do I need any special supplies to make these?

Not at all. I’ll list what I’ve used below, but if you have a basic, outfitted kitchen you should be all set and ready to go!

Used in this recipe:

Note: You’ll notice that these pictures feature two different flavour variations for quiche tarts – I will be posting the other one in a future post. So stay tuned! For now, here’s this little bit of gold for you.

Miniature Spinach, Tomato & Feta Quiche

This recipe is perfect for a brunchtime picnic or a morning breakfast buffet! Simple, delicious, and beautiful.

Course Breakfast, Brunch, Snack

Cuisine American, Canadian, French

Keyword feta, homemade tomato soup, miniature quiche, quiche, spinach, vegetarian

Servings 12 mini quiches

Author Naomi

Ingredients

6 sheets pre-made phyllo pastry
6 Tbsp butter melted +more, for greasing the muffin tin
8 large eggs
6 Tbsp cream
1/2 tsp salt
1/8 tsp pepper
2 oz spinach 2oz = 2 large handfuls
2 Tbsp minced onion optional
6 small grape or cherry tomatoes halved
1/4 cup crumbled feta cheese
parsley to garnish (optional)

Instructions

Preheat the oven to 375 degrees F.
Using a pastry brush, generously brush the inside of a muffin tin with melted butter or line with parchment paper baking cups.*
Lay the phyllo dough out in front of you width wise. Lightly brush 1/2 of one sheet of phyllo dough with butter; fold it in half left to right (like a book). Lightly brush the top half of your folded piece of dough with butter, and fold that down, like a notepad. Your sheet of pastry should now be in quarters with butter between the layers.
Cut the folded piece of dough into quarters with a sharp knife. Brush a little butter onto two of the quarters, and then lay the other quarters on top of each of these in the opposite direction. This will give you 2 stacks of buttered pastry. Gently press both of these layered pieces of dough into 2 muffin cups. Repeat with 5 more sheets of dough, to make 12 pastry lined cups.
Using the remaining butter, saute the spinach with minced onion until soft. Arrange bits of the spinach mixture into the base of each pastry-lined muffin cup.
Beat the eggs in a measuring pitcher, and then add the cream, salt, and pepper. Pour the egg mixture over the spinach, bacon and cheddar, making sure not to let the egg fill the cup higher than the pastry lining.
Set the tomato halves cut side up onto the top of each quiche. Sprinkle feta around the tomato, and garnish with dried or fresh parsley if desired.
Bake the miniature quiches for 20-25 minutes or until the egg is quite puffy and the pastry is golden brown. Cool on wire racks. Serve warm.

Recipe Notes

These quiches can be served warm or cold and are best served on the the day they are made.
This recipe can be prepared ahead of time by arranging the pastry, spinach mixture, bacon, and cheese into the muffins cups the night before. Cover the prepared cups with plastic, and then remove from the fridge and fill with the egg mixture right before baking the next morning.

*Note: For easy cleanup, try making these inside Tulip Parchment Liners!