Spinach feta quiches

These spinach feta quiches are on my menu for Easter brunch but they are delicious to make all year round. They have a lovely crispy exterior with a warm, soft filling of feta, spinach and pine nuts. At our house, these are always finished very quickly. You can also make the spinach feta quiches in advance and then reheat them in the oven before serving, which is ideal!

Ingredients to make 15:

– 1 roll of puff pastry
– 300 g frozen creamed spinach
– 120 g feta
– 1 clove of garlic
– 2 tbsp pine nuts
– Italian herbs
– 2 tbsp grated cheese
– 1 egg
– butter
– salt and pepper

Preparation: 

Preheat the oven to 200 °C and grease the muffin tin with butter. Cut the puff pastry into small squares to fit the holes in the muffin tin. Chop the garlic finely and fry it quickly in a pan with some butter. Add the spinach to the same pan, straight from the freezer, and allow it to defrost slowly. Add salt, pepper and Italian herbs. Crumble the feta over the top and fold in the pine nuts.

Line each muffin case with puff pastry, then fill with the spinach mixture. Fold the points into the centre over the filling. Brush the top of the quiches with beaten egg and sprinkle with a little cheese. Bake the mini quiches in the oven for around half an hour, until golden brown.

Discover more brunch recipes? Try these tasty egg muffins with cherry tomatoes, peppers and onions. Or these 5 different kinds of toasties.