Mini Spinach Feta Quiche

On Monday’s I try to make a meatless meal. Just once a week. So I call it “Meatless Monday”. It does not always work into the schedule but I am trying to make it happen.

Due to restrictive dietary needs on my part, we were eating a lot of chicken and turkey. To add some variety, we are trying “meatless Monday”, “Taco Tuesday” and “Fish Friday” and to incorporate other meat varieties during the week. It is taking some planning but we are doing pretty good. “Taco Tuesday” and “Fish Friday” really translate into Mexican Tuesday and seafood/fish Friday.

This weeks “Meatless Monday” recipe comes from Divalicious Recipes. This is not my original recipe nor do I take any credit in its creation. We tried this and really enjoyed it so we thought we would share. Photo credit also goes to Divalicious Recipes.

I did not add onion to this recipe or cook the spinach prior to the oven. I don’t like really wilted spinach so I just cut it up and put it in my silicone cupcake pan and layered the feta cheese and spices on top. Next time, I may add the spices to the egg mixture instead. I found these to be a little salty. I may have sprinkled too much salt on them. I will try it with no added salt and see if it makes a difference.

spinach feta quiche

Mini Spinach Feta Quiche

Servings9 Quiches
AuthorAngela Coleby
  • 300g Spinach
  • 50g Feta Cheese crumbled
  • 2 Spring onions, finely chopped
  • 7 Eggs
  • 1/4 Cup Cream
  • 1/4 teaspoon Ground Nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  1. Heat the olive oil in a saucepan or frying pan on a medium heat and gently cook the spinach and spring onion until wilted and soft.
  2. Remove from the pan.

  3. Preheat the oven to 190C/375F degrees.

  4. Beat the eggs with the cream.

  5. Grease a muffin tin thoroughly with butter.

  6. In a bowl, add the spinach mixture and the Feta cheese. Mix well, and season with the nutmeg, salt and pepper.

  7. Spoon equal amounts of the filling in the greased muffin tin.

  8. Pour the egg mixture over the filling.
  9. Bake for 20-23 minutes until firm.

  10. Eat and enjoy!
Recipe Notes

Makes 9 mini quiches
Nutritional Info per serving – 98 Calories, 7g Fat, 6g Protein, 2.1g Total Carbs, 0.8g Fibre, 1.2g Net Carbs


Since we were having these as our meal, I made each serving to contain 3 quiches. This is a nice amount to fill you up without being overly full.

Let me know if you try these. I love to read your opinions.

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