Mini herb, spinach, feta & tomato quiches

Herb and feta quiche

Quiche (and frittata) can be such a delicious, nourishing and very nutritious meal, not to mention super easy.. when made with good quality ingredients (fresh herbs and some nice feta certainly helps) you can’t really go wrong.

This recipe is a variation of a puff pastry based quiche that I make quite often (I just really love quiche, plus it’s easy and a great way to use up eggs, fresh herbs and veggies).

I recently made these little ‘pastry free’ quiches, only as I didn’t have any pastry – and my they were scrumptious. Light yet satisfying and very very nice with warm crusty bread (buttered or dipped in Extra Virgin Olive oil) and salad. (Andrew has actually requested them a few times so much that I’ve made them twice in the last week). We’ve had them with warm crusty olive bread or toasted sourdough and a mixed leafy green salad (in which I’ve included avocado, toasted pinenuts and cherry tomatoes). I used little pie dishes but you could easily use a muffin tin instead.

One last thing, these are great cold for lunch the next day (I recommend you make double or more).


Prep time: ~5-10mins

Cooking time: ~15mins

This recipe makes 2 mini quiches (mini pie dish size) 0r 4-5 smaller quiches (using a muffin tin)



3 eggs

1/3 cup milk

40-50g feta, crumbled into bits (I love using Yarra Valley dairy feta because it’s so incredibly good.. but any feta would be nice!)

~ 1 heaped Tbsp fresh parsley, finely chopped

~ 5 large fresh basil leaves, torn up into bits

A handful of baby spinach leaves (or rocket, or a mix of both), washed and chopped roughly

Cherry tomatoes or a few small tomatoes, sliced

Salt and pepper



1. Preheat oven to 180 degrees celcius.

2. In a medium bowl, combine eggs, milk and herbs. Add a little salt and pepper too.

3. Grease and line your mini quiche tins with pieces of baking paper, and place the baking paper in each tin so that it sticks to the tin (this makes it easy when pouring egg mixture in).

4. Before pouring egg mixture in, evenly distribute chopped greens (baby spinach and/or rocket) and feta amongst lined tins – just crumble feta into bits. Then add egg mixture.

5. Add cherry tomatoes on top, and a little extra cracked pepper.

6. Bake for about 15mins or just until quiches are cooked in the centre.

7. Allow to cool a little before removing from tin.

Mini herb and feta quiche


Lara x

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1 Comment

  • Reply Emily December 7, 2016 at 5:50 am

    My mouth is watering just thinking about these! I’m going to give them a go for me and lach. I’m trying to assemble some easy ideas for over the Christmas period because it’s so busy!

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