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miniature quiche with spinach, tomato and feta cheese with filo pastry

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

  1. Preheat the oven to 375 degrees F.

  2. Using a pastry brush, generously brush the inside of a muffin tin with melted butter or line with parchment paper baking cups.*

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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

  1. These quiches can be served warm or cold and are best served on the the day they are made.
  2. 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!