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Quiches on a platter.

Mini Spinach Feta Quiche Bites

  • Author: Caitlin Rule
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 32 quiches 1x
  • Category: Appetizer
  • Method: Bake
  • Cuisine: Mediterranean


These crustless mini spinach and feta quiche are gluten-free, grain free and baked in a muffin tin. They are great for breakfast, brunch or adding to lunchboxes!


  • 14 oz/ 400g frozen spinach
  • 2 spring onions, (green and white parts), sliced
  • 2 cloves minced garlic
  • ½ cup parsley, chopped
  • 1/4 teaspoon sea salt
  • freshly ground black pepper to taste
  • 1 teaspoon lemon zest, finely grated
  • 6 large eggs, lightly beaten
  • 1/2 cup feta cheese, crumbled
  • ¼ cup grated parmesan cheese


    1. Heat a little olive oil in a large pan over a medium heat. Gently sauté the spring onion and minced garlic until tender.
    2. Add the spinach and parsley, cook for 8 to 10 minutes on low, until the spinach is wilted (and almost dry).
    3. Add the lemon zest and season with salt and pepper. Set the spinach aside to cool.
    4. Preheat oven to 160C/ 350F and grease a mini muffin tray with olive oil spray.
    5. In a large mixing bowl, whisk eggs. 
    6. Add the feta, parmesan and cooled spinach mixture to the eggs and mix until combined.
    7. Fill muffin cups until about 90% full and bake for 20-30 minutes, or until eggs are set.
    8. Let the muffins cool slightly, then run a knife along the outer edge and remove each quiche. Enjoy immediately or store in the fridge or freezer.