EAT | Feta, Ham and Spinach Mini Quiche

Everybody has fall back dishes they keep tucked up their sleeve for times when you just can’t really be bothered to cook a full meal. For me, quiche would be in my top 3 under the category of ‘ugh. What can I cook that’s super easy?” Mix together some eggs, milk and whatever you have in the fridge, pour in on a pastry base and bake. BAM! You’re done! No muss, no fuss, AND depending on what you put in it, you’re still bound to impress any guests you may have!

Today I have a slightly less lazy version to share with you. With a full sized quiche, I rarely make the effort to blind bake the crust (meaning you bake the crust first and then add the filling and bake a second time). A full quiche is fine with a flaky puff pastry crust because it has its own weight to sustain its shape. But today we’re going to make mini versions, which are so deliciously light that you are going to want a crisp, crumbly shortcrust base to hold it all in.

Danish feta is really the star of this dish. I say ‘add to taste’, but what really makes the difference, is when you add in lots of feta. When I make these for myself, I basically fill any gaps with feta and then add in a little more for good measure. The soft texture and silky flavour overpowers that overly ‘eggy’ flavour that puts some people off of quiche. Combined with ham, spinach and tomato, these little quiches are perfect for breakfast, lunch or dinner (or all three if you’re really feeling it!)