Mini Christmas Quiches with Spinach and Cheese

Mini Christmas Quiches with Spinach and Cheese

These individual quiches have fluted pastry shells, a set spinach-and-cheddar filling, and small crumbles of white cheese on top. Served warm or at room temperature, they make easy-to-portion Christmas appetizers without needing any holiday-shaped decorations.

The key step is to cook and drain the spinach before mixing it with the eggs. Excess water can leave the filling wet and soften the pastry. Keep the filling below the shell rims so it has room to puff, then bake until the centers are set and the pastry is golden.

Ingredients for Mini Christmas Quiches

• 2 refrigerated pie crusts (about 450g)
• 1 tablespoon unsalted butter or olive oil
• 1/2 cup finely chopped yellow onion (75g)
• 5 ounces fresh spinach (140g)
• 4 large eggs
• 1/2 cup milk (120g)
• 1/2 teaspoon kosher salt, or to taste
• 1/4 teaspoon black pepper
• 3/4 cup shredded cheddar cheese (85g)
• 1/3 cup crumbled feta (50g), for topping

Feta provides the small white crumbles on top; another crumbly white cheese also works. Mozzarella can replace the cheddar, though the flavor and color will differ.

How to Make Mini Christmas Quiches

1. Prepare the oven and pans: Preheat the oven fully to 375°F (190°C). Set 12 fluted tartlet pans, about 3 inches wide, on a sturdy rimmed baking sheet. Lightly grease the pans if needed.
2. Line the pans: Roll the pie crusts as needed and cut 12 rounds slightly wider than the pans. Press the dough gently against each base and fluted side without stretching it.
3. Cook the spinach: Melt the butter or warm the oil in a skillet over medium heat. Cook the onion until softened, about 3 to 4 minutes. Add the spinach and cook until wilted, about 2 to 4 minutes more. Transfer to a strainer, press or blot away excess liquid, and let cool briefly.
4. Mix the filling: Whisk the eggs, milk, salt, and pepper. Stir in the cooled spinach and onion, then the cheddar.
5. Fill the shells: Divide the mixture among the pastry shells, filling each about two-thirds to three-quarters full. Leave space below the rims for the eggs to puff. Add a small pinch of feta to each, keeping the spinach visible.
6. Bake: Bake uncovered for about 20 to 25 minutes, starting to check at 18 minutes. The centers should look set rather than wet, the tops should be lightly puffed, and the pastry edges should be golden. A thin knife inserted near the center should come out without wet egg. Continue baking if needed; tartlet-pan depth and oven behavior can affect the timing. Rotate the baking sheet only if the quiches are browning noticeably unevenly.
7. Rest and unmold: Let the quiches stand in their pans for about 5 minutes so the filling firms up. Gently loosen and remove them. Serve warm or let cool further on a rack.

Using Frozen Spinach

Thaw frozen spinach fully and squeeze it very dry before adding it to the filling. Cook off any remaining moisture as needed; water left in the spinach can make the small pastry shells damp.

Serving and Storage

Arrange the quiches warm or at room temperature on an appetizer platter. For another cheesy holiday appetizer, serve them alongside Cheesy Pull-Apart Christmas Tree Bread.

For general food handling, refrigerate cooled leftovers in a covered container within 2 hours and use within 3 to 4 days. Reheat in a 325°F (165°C) oven until warmed through. A microwave is quicker but may soften the pastry. Freezing results have not been established for this recipe.

Nutrition

Approximate nutrition per mini quiche, based on 12 servings: 235 calories, 7g protein, 14g fat, and 17g carbohydrates. Per 100g: approximately 260 calories, 8g protein, 16g fat, and 19g carbohydrates. Values vary with the pie crust and cheese used.