Mini Feta and Spinach Quiches

Mini Feta and Spinach Quiches

One of things I dislike about making a quiche is the crust! These shells are great for sweet things as well. You can also put some sour cream in them and top with caviar and chives for a very impressive look! Just heat them up for 5 minutes, let cool, and fill!
Preheat oven to 375 degrees


  • 1 cup frozen organic chopped spinach, defrosted and all excess water squeezed out
  • 1/2 cup organic crumbled feta cheese
  • 1/4 cup organic grated Parmesan cheese
  • 4 large eggs
  • 1/2 cup organic grass-fed milk
  • 1/4 teaspoon salt
  •  1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon turmeric
  • 1 package pre-made mini tart shells – I get mine on Amazon (Pidy1.5" Neutral Mini Trendy Round Shells - 16ct Pack)


  • Preheat your oven to 375 degrees and lightly grease a mini muffin tin or tart pan. In a mixing bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and turmeric until well combined. Stir in the crumbled feta cheese and grated Parmesan cheese into the egg mixture.
  • Place the pre-made mini tart shells onto a sheet pan. Place some spinach on the bottom and carefully pour the egg mixture evenly into each tart shell, filling them about 3/4 full. Bake in the preheated oven for about 10-15 minutes, or until the quiches are set and lightly golden on top. Remove from the oven and let them cool for a few minutes before carefully removing them. Place on a pretty platter and serve warm as an appetizer or as part of a brunch spread.