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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


  1. Preheat oven to 375°F. Unroll refrigerated Puff Pastry and cut into 8 squares (one cut along long side, 3 vertical cuts)

  2. 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.

  3. 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.

  4. Bake 25-30 minutes or until golden brown. To ensure an even bake, pan can be turned in the oven midway through.

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