Mini Greek Quiches [vegetarian]

Name: Mini Greek Quiches [vegetarian]
Prep time: 35 min
Total time: 25 min
Yield: 12
Ingredients: 1 medium onion; olive oil; 260g spinach leaves [9.2 oz]; 2 garlic cloves; 110g filo pastry [4oz]; 1 large roasted red pepper (from a jar); 200g feta; 75g cheddar; 125ml double cream; 2 organic eggs; 15 pitted Kalamata olives; 3 Tbsp pine nuts

Published on December 8, 2019 | In Greek | By theflexitarian |

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- Prep Time
- 35 Minutes
- Cook Time
- 25 Minutes
- Yield
- 12
- Difficulty Level

Filled with a creamy spinach filling, these super tasty mini Greek quiches are truly delicious and versatile.

You can serve them as appetiser but they also make great lunch or lunchbox options. Cute and colourful, they also stand out as buffet food when entertaining.

To help them keep their shape while cooking, I have used a non-stick muffin tin. To make the filo quiche casings, all you have to do is cut strips of filo pastry and line each muffin hole with 3 strips folded in halves (see instructions below). Remember to rotate each strip slightly so that to cover the whole circumference of the muffin hole. Once cooked, it is best to leave these mini Greek quiches to rest for 5 minutes before taking them out of the mould.

If you do not have any fresh spinach, you can use frozen. Just make sure to thaw it first and remove as much water as possible before cooking. Otherwise the filling will be too thin and watery.

These mini Greek quiches are best eaten on the day, as the filo pastry might get soggy after a day or so.

I like to serve them hot or warm with a green salad on the side.

Soya-Free

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Ingredients

1 medium onion
olive oil
260g spinach leaves [9.2 oz]
2 garlic cloves
110g filo pastry [4oz]
1 large roasted red pepper (from a jar)
200g feta
75g cheddar
125ml double cream
2 organic eggs
15 pitted Kalamata olives
3 Tbsp pine nuts

Instructions

Pre-heat the oven to 180C/Fan 160C/350F/Gas 4. Oil a muffin tin.
Heat up some olive oil in a large frying pan. Add finely diced onion and fry gently until soft.
Add finely chopped spinach leaves and fry gently for 10mins until soft. Add grated garlic.
Cut filo pastry into strips of 27 x 6.5cm [10.6 x 2.55 inches].
Brush the first strip with oil and fold in half to 13.5 x 6.5cm [5.3 x 2.55 inches]. Place into muffin hole. Oil and fold another filo pastry strip. Place in same muffin hole to overlay previous strip at 45°. Oil and fold another filo pastry strip. Place in same muffin hole to overlay previous strip at 45° so that to cover the whole muffin hole.
Repeat previous step so that to fill each muffin hole with a filo casing.
Crumble feta with a fork and mix in with finely sliced roasted red pepper, grated cheddar, double cream, beaten eggs. finely sliced Kalamata olives and pine nuts. Add the spinach mixture, season to taste with salt and pepper.
Share the creamy spinach mix evenly between each filo casing.

Bake in the oven for around 20-25mins until golden and set.
When done, leave to rest for 5 mins before carefully removing each mini quiche from the muffin tin. Serve hot or warm with a side salad.