20-Minute Mini Spinach and Feta Quiche Appetizers

If there’s one thing I’ve learned from hosting way too many last-minute get-togethers, it’s that mini spinach and feta quiche appetizers are absolute lifesavers. These little bites disappear faster than I can refill the platter—every single time. I first made them for my sister’s baby shower when I realized (an hour before guests arrived) that my fancy canapés had… well, let’s just say they didn’t survive the car ride. Cue panic, a rummage through the fridge, and the birth of my go-to party trick: buttery puff pastry cups stuffed with spinach, salty feta, and the simplest egg custard.

Now they’re requested at every family brunch, book club, and even my neighbor’s poker nights. The best part? They taste like you fussed, but trust me, nobody needs to know they come together in under 20 minutes of active work.

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Why You’ll Love These Mini Spinach and Feta Quiche Appetizers

Once you try these little flavor bombs, you’ll understand why they’re always the first to disappear from my party platters. Here’s what makes them so special:

• Emergency-proof: I can whip these up in 35 minutes flat when surprise guests text “On our way”
• Make-ahead magic: They taste even better the next day – just stash them in the fridge and reheat when needed
• Flavor fireworks: The salty feta and earthy spinach play off the buttery pastry like they were made for each other
• Crowd-pleaser: Vegetarian-friendly but meat-eaters go crazy for them too (my bacon-loving brother inhales a dozen every time)

Ingredients for Mini Spinach and Feta Quiche Appetizers

Gathering these simple ingredients is half the battle won – and trust me, you probably have most of them already. Here’s what you’ll need for those perfect little quiche bites:

• 1 cup fresh spinach, chopped – I like to roll the leaves and slice them thin (no stems) for even distribution
• 1/2 cup feta cheese, crumbled – Buy the block and crumble it yourself for better texture
• 2 eggs – Room temperature blends smoother into the custard
• 1/4 cup milk – Whole milk makes the richest filling, but any works in a pinch
• 1 sheet puff pastry, thawed – That’s one standard 8-oz package, left in the fridge overnight
• 1/4 teaspoon each salt & black pepper – Sounds simple, but it makes all the difference.

See? Nothing fancy – just good ingredients treated right. Now let’s make some magic.

Equipment You’ll Need

Don’t worry – you won’t need any fancy gadgets for these little quiche bites. Just raid your kitchen for these basics:

• Mini muffin tin – The 24-cup size is perfect for this recipe
• Mixing bowl – Any medium-sized bowl will do
• Whisk – For that perfect smooth custard
• Rolling pin – To gently flatten the pastry (a wine bottle works in a pinch)
• 2-inch round cutter – Or use the rim of a glass if you’re improvising

How to Make Mini Spinach and Feta Quiche Appetizers

Alright, let’s get our hands dirty. This is where the magic happens, and I promise it’s way easier than it looks. The key is working quickly so that puff pastry stays cold – that’s what gives us those wonderfully flaky layers. Just follow these steps and you’ll have a platter of golden, puffed-up bites that’ll make you look like a total kitchen rockstar.

Step 1: Prep the Pastry

First things first: crank that oven to 375°F (190°C) – no skipping the preheat, or your pastry won’t puff right. Now grab your thawed (but still cold) puff pastry sheet. Lightly flour your counter and roll it out just enough to smooth any creases. Use a 2-inch round cutter (or a small glass) to punch out as many circles as you can. Gently press each circle into the cups of your mini muffin tin. Don’t stress about perfection here – a few wrinkles just mean more buttery layers.

Step 2: Assemble the Filling

Time to fill those little pastry cups. Take a pinch of your chopped spinach and drop it into each one – you want a small mound, but don’t pack it down. Next, sprinkle about a teaspoon of crumbled feta over the spinach in each cup. Now, in a separate bowl, whisk together your eggs, milk, salt, and pepper until it’s totally smooth and combined. Carefully pour this custard mixture over the spinach and feta, filling each cup about ¾ of the way full. Trust me, leaving a little room prevents any messy overflow in the oven.

Step 3: Bake to Perfection

Pop that muffin tin into your preheated oven and set your timer for 15 minutes. You’ll know they’re done when the pastry is a gorgeous golden brown and puffed up around the edges, and the filling is set with just the slightest jiggle in the center. If they need another minute or two, that’s fine – just keep an eye on them. Let them cool in the tin for about 5 minutes before you carefully transfer them to a wire rack. This brief rest makes them much easier to handle and perfect for serving warm.

Tips for Perfect Mini Quiche Bites

After burning my fair share of pastry and learning from every mistake, here are my hard-won secrets for flawless bites every time:

• Eggs at room temp – Cold eggs make lumpy custard. I leave mine out while prepping other ingredients
• The ¾ fill rule – Overfill and you’ll have quiche volcanoes (ask me how I know)
• Squeeze spinach dry – Roll those leaves in a clean towel to wick away moisture that could make pastry soggy
• Watch like a hawk – At minute 14, I camp by the oven – puff pastry goes from golden to burnt fast.

Follow these, and you’ll avoid all my early disasters (like the Great Quiche Flood of 2018).

Make-Ahead and Storage Instructions

Here’s why these mini quiches are my ultimate make-ahead party food: they actually get better after a night in the fridge. Just let them cool completely, then store in an airtight container with parchment between layers. They’ll keep beautifully for 3 days. When you’re ready to serve, pop them on a baking sheet and warm at 350°F for 5-8 minutes – they’ll taste freshly baked every time. For longer storage, freeze them (unbaked filling works best) and add 2-3 extra minutes when reheating.

Variations for Mini Spinach and Feta Quiche Appetizers

Once you’ve mastered the basic recipe, the fun really begins. I love playing with different combinations depending on what’s in my fridge or who’s coming over. Here are my favorite twists that always get rave reviews:

• Greek-inspired: Swap feta for tangy goat cheese and add a few chopped kalamata olives
• Sun-dried delight: Mix in 2 tablespoons of chopped sun-dried tomatoes with the spinach
• Spring version: Use asparagus tips instead of spinach and gruyère cheese
• Spicy kick: Add a pinch of red pepper flakes or diced jalapeños to the egg mixture

The beauty of these little bites? They’re like edible canvases – don’t be afraid to get creative with whatever ingredients you love.

Serving Suggestions

These mini quiches are the ultimate finger food – they practically beg to be served with fun accompaniments. For brunch, I love pairing them with a bright citrus salad or roasted cherry tomatoes. Cocktail hour? Arrange them around a bowl of lemony garlic aioli for dipping. And that crisp Sauvignon Blanc chilling in your fridge? It cuts through the richness of the feta perfectly. Honestly, they’re so good I’ve been known to eat them straight off the cooling rack.

Nutritional Information

Now, I’m no nutritionist, but here’s the scoop on what’s in these tasty little bites (based on my exact ingredients – yours might vary slightly). Per two mini quiches, you’re looking at:

• 120 calories – Perfect for guilt-free nibbling
• 8g fat – Thank that glorious puff pastry
• 4g protein – Eggs and cheese doing the heavy lifting
• 9g carbs – Mostly from the flaky crust

Remember, nutrition varies by ingredients – using low-fat feta or skim milk will change things up. But let’s be real – we’re here for the flavor, right?

Frequently Asked Questions

Final Thoughts

There you have it – my foolproof recipe for mini spinach and feta quiche appetizers that never fail to impress. I’d love to hear how yours turn out. Tag me on Facebook or leave a comment when you make them. Happy baking, and may your party platters always be empty by the end of the night.

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