Description
These Spinach Quiche Muffins are individual-sized savory treats combining tender spinach, sautéed onions and garlic, rich cheeses, and a creamy egg mixture, all enveloped in crisp, buttery filo pastry. Perfect for breakfast, brunch, or a light snack, they offer a delightful blend of textures and flavors with minimal effort.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 5 ounces fresh spinach, washed and roughly chopped
Egg Mixture
- 4 large eggs
- 1/2 cup milk
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
Cheeses
- 1 cup grated cheddar cheese
- 1/4 cup grated parmesan cheese
Filo Pastry
- 6 sheets filo pastry
- 2 tablespoons butter, melted
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C) and lightly grease a muffin tin to prevent sticking and ensure easy removal of muffins.
- Sauté Onions and Garlic: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 3 minutes. Then add the minced garlic and cook for an additional minute until fragrant.
- Cook Spinach: Add the roughly chopped fresh spinach to the skillet. Cook, stirring occasionally, until the spinach wilts and reduces in volume, approximately 2-3 minutes. Remove from heat and allow the mixture to cool slightly.
- Prepare Egg Mixture: In a large mixing bowl, whisk together the eggs, milk, heavy cream, salt, black pepper, and nutmeg until the mixture is smooth and well combined.
- Combine Cheese and Spinach: Fold the grated cheddar and parmesan cheeses into the egg mixture, then stir in the sautéed spinach and onion mixture until evenly distributed.
- Prepare Filo Pastry Cups: Take one sheet of filo pastry and brush it lightly with melted butter. Fold the sheet in half and brush with melted butter again. Cut the folded filo into four equal squares.
- Line Muffin Tin: Place each filo square into the muffin tin cups, gently pressing to form small filo pastry cups. Repeat this process using all the filo sheets and squares to create crisp, layered shells.
- Fill Pastry Cups: Divide the spinach and egg mixture evenly among the filo pastry cups, filling each nearly to the top.
- Bake the Quiche Muffins: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the egg filling is set and the tops are golden brown.
- Cool and Serve: Allow the muffins to cool slightly in the tin before carefully removing. Serve warm or at room temperature for best flavor and texture.
Notes
- Handle filo pastry gently and keep it covered with a damp cloth to prevent drying out while assembling.
- For a lower-fat version, use milk instead of heavy cream and reduce or omit the butter brushing on filo sheets, though this may affect crispness.
- These muffins can be prepared ahead and reheated gently in the oven before serving.
- Feel free to add other vegetables like mushrooms or bell peppers for additional flavor variety.
