Spinach Quiche Cups
with Feta & Grape Tomatoes
A highlight for your brunch table!
Nut Free Vegetarian
Ingredients
1 pkg. Puff Pastry
1 cup raw spinach, roughly chopped
1/4 cup Feta cheese
1/2 Tbsp. chives, finely chopped
6 eggs
3/4 cup heavy cream
1/3 cup grape tomatoes, halved
1/2 tsp. salt
1/2 tsp. pepper
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Steps
- Preheat oven to 375°F. Unroll refrigerated Puff Pastry and cut into 8 squares (one cut along long side, 3 vertical cuts)
- Place each square in a greased or non-stick regular sized muffin pan, pressing gently onto bottoms and up sides, allowing corners to point up. Add 1 Tbsp. of chopped spinach to cup then cover with a 1/2 Tbsp. of Feta and a sprinkle of chives.
- In a bowl, whisk eggs, cream and seasonings until combined. Pour 1/4 cup of egg mixture over each tin filled with cheese mixture. Add several tomato halves to each cup. Fold edges of pastry toward the center, pressing the corners together, then place in oven.
- Bake 25-30 minutes or until golden brown. To ensure an even bake, pan can be turned in the oven midway through.
I made some changes to the ingredients a bit. In different cups. I believe it would have worked better if I’d cooked the puff pastry a bit before putting in all the ingredients. The cups that I did without the spinach on the bottom as this recipe calls for worked and cooked a bit better than those that didn’t have it in the bottom. The ones with spinach in the bottom didn’t cook through thoroughly. I cooked them for the full amount of time as well. They are tasty. Of course I used some onion powder and a little paprika as well. Also a little organic mushrooms and organic pork sausage chopped quiet finely with Monterey jack cheese instead of feta. Because that’s what I had. Again tasty though cooking instructions are a bit off.