Sunny Spinach and Feta Bites

Q: Help! My quiches turned out tough and rubbery, what went wrong?

That rubbery texture is the tell-tale sign of overcooked eggs. The trick to a silky-smooth custard is to remove the quiches when the centre still has a slight, noticeable "jiggle," even if the edges look set. They will finish cooking perfectly with residual heat once they are out of the oven. Also, avoid over-whisking the custard, as introducing too much air can also affect the final density.

Velvety Sunny Spinach Feta Bites Perfect Petite Crustless Quiche

By Fia MartinezOctober 5, 2025

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4.00 (4 Ratings)

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The Tuesday Morning Miracle: Goodbye Soggy Bottoms!

Seriously, who has time for a gourmet breakfast on a frantic Tuesday? I certainly don’t! But grabbing a sad slice of toast just isn't cutting it anymore, you know? That’s why I got completely obsessed with this fantastic Petite Crust less Quiche recipe .

It’s a total game changer for busy mornings.

Your New Favourite Quiche Recipe

Forget fighting with fiddly pastry. Honestly, the fear of a soggy bottom is real, especially when baking a traditional Quiche Recipe ! This genius Crustless Quiche design cuts out all that faff entirely.

We're focusing on vibrant Spinach Feta Egg Muffins baked perfectly in Muffin Tins .

These beautiful little bites are conceptually related to the classic French quiche sans pâte . It just means "quiche without crust," which sounds fancy, but it is seriously easy.

When I first tried making Individual Crustless Quiches , I thought it would be complicated. But trust me, if you can scramble an egg, you’ve basically got this nailed.

Making Meal Prep a Drizzle

The best part? This is the ultimate make-ahead Breakfast . Prep takes barely 15 minutes, and then the oven does the rest of the work! They are perfect for Breakfast Meal Prep .

Make a batch of twelve on Sunday, and your entire week is basically sorted.

Plus, since we skip the heavy pastry, these are brilliant Low Carb Breakfast Bites . They are surprisingly satisfying and keep you full until lunch.

My husband swears they are better than any cafe brunch item, which is high praise in fact!

The Secret to Velvety Custard

What makes these special isn’t just the salty feta and earthy spinach. It’s that perfectly rich, smooth interior. I’ll share all my best Velvety Quiche Custard Tips when we get to the technique section.

Trust me, the texture is everything.

This whole process is Easy Meal Prep Quiche perfection. These little portions hold up so well, making them ideal for picnics or unexpected guests too.

Ready to skip the pastry stress and see how simple these ingredients are?

Ingredients That Bring the Quiche Magic

Let’s get to the nitty gritty. This whole Quiche Recipe is designed for Breakfast Meal Prep , so we keep the ingredients list tight.

You don't need exotic items. Everything here is simple. This is what makes it an Easy Meal Prep Quiche .

The Vitals for Velvety Quiche Custard Tips

For a truly gorgeous, creamy result in your Petite Crust less Quiche , the custard base is everything. Don't skimp on quality here.

First up: the eggs. Aim for the best free range ones you can find. They really do make a colour and flavour difference.

We need 8 large eggs (that's about 400 g ). Just whisk them gently. We want smooth, not foamy, air bubbles.

Now, for the luxury factor. For that classic, Velvety Quiche Custard Tips texture, you must use heavy cream. I know, I know.

But trust me. Grab 1/2 cup (120 ml) of heavy cream . Combine that with 1/4 cup (60 ml) whole milk .

This ratio is the secret to making these Crustless Quiche bites taste rich, not rubbery.

Seasoning Secrets and Substitutions

You might think salt and pepper are enough. Nope. The secret weapon of any true quiche is nutmeg. I promise! You need a tiny bit 1/4 teaspoon (1 g) of freshly grated nutmeg.

It sounds weird, but it elevates the flavour instantly.

For the gorgeous Spinach Feta Egg Muffins filling, you'll need 5 oz (140 g) of fresh spinach. Honestly, the most important step here is moisture management.

If you don't squeeze the cooked spinach dry, your Individual Crustless Quiches will be soggy puddles. Trust me, I learned that the hard way during my first go! The salty feta ( 80 g ) and bright sun-dried tomatoes make this filling perfect.

This combination keeps these Low Carb Breakfast Bites vibrant and delicious.

Equipment: Keeping It Simple

The beauty of this recipe is the lack of complicated tools. No pastry blenders, no rolling pins.

All you need is a standard 12-cup Muffin Tins . Since we are making these Individual Crustless Quiches , the tin does all the heavy lifting.

This tin is the only piece of equipment that will make or break your breakfast. Why? Sticking!

I cannot stress this enough: grease those tins like you mean it. My first batch of make-ahead Breakfast bites stuck so badly, I had to chip them out with a spoon.

Use baking spray with flour, or butter, then dust lightly with flour. A small non-stick pan to wilt your spinach, a simple whisk, and an oven set to 350° F ( 175° C) is all you need.

That’s it. You are ready for simple Breakfast Meal Prep !

Ditching the Dough: Mastering the Perfect Crustless Quiche

Honestly, who has time for fiddly pastry? I adore a proper Quiche Recipe , but fighting with a soggy bottom used to stress me out.

That’s why discovering the Crustless Quiche changed my life. We're talking about making the most delicious Petite Crust less Quiche that works wonders for Breakfast Meal Prep .

This specific method creates beautiful Individual Crustless Quiches using simple Muffin Tins . They are perfectly portable and feel fancy, even though they are secretly super easy.

Setting Up for Success (No Soggy Spinach!)

Before you even crack an egg, you need a quick mise en place . Chop your little shallot (30g) and mince the garlic (5g).

Get your feta (80g) crumbled. Organisation is key to making this an Easy Meal Prep Quiche .

But listen up: The most important rule for these Spinach Feta Egg Muffins is managing moisture. If your filling is wet, your quiche custard will weep. No thanks!

Sauté the spinach (140g) until it’s totally wilted. Cook it until all that moisture is evaporated. Then, squeeze it dry .

This single tip is non-negotiable for achieving perfect Velvety Quiche Custard Tips .

Baking Brilliant Bites

First things first: Preheat your oven to 350° F ( 175° C) .

Now, grease your muffin tin aggressively. Use non-stick spray or butter. If you skip this, they will stick!

Gently whisk your 8 large, room temperature eggs.
Add the heavy cream (120ml) and milk (60ml). Whisk until just combined, but avoid making it foamy! We want dense custard.
Season with salt, pepper, and that crucial pinch of nutmeg.
Divide your dry filling (spinach, sun-dried tomatoes, feta) evenly among the 12 cups.
Pour the custard over the fillings. Leave a little space at the top, allowing them to puff up.
Bake for 22 to 25 minutes . They are done when the edges look set and the centre has a slight, barely there wobble. Overbaking makes them rubbery.

Pro Tips for Delicious Results

These little Low Carb Breakfast Bites are simple, but a few expert tricks help.

Don't panic when they deflate after coming out of the oven. That’s totally normal! Let them rest in the tin for 5 minutes .

This firming time prevents them from falling apart when you lift them out.

Use a plastic spatula to release the sides before removal. Metal might scratch the tin.

The best part? These are amazing for make-ahead Breakfast planning. Store them airtight in the fridge for up to four days.

Reheat briefly, or honestly, just grab one cold on your dash out the door. It’s a total game changer.

The Secret Sauce: Mastering Your Breakfast Meal Prep

Sunny Spinach and Feta Bites presentation

Honestly, making these little bites is an absolute doddle. Once you’ve nailed the technique, they become your best friend for make-ahead Breakfast .

Seriously, having a batch of these Individual Crustless Quiches ready in the fridge saves my bacon on a hectic Monday morning.

In fact, a study showed that people who meal prep just twice a week save on average 4 hours of cooking time and who doesn't want that time back?

Serving Up the Sunshine Bites

These aren't just for breakfast, you know? They look brilliant served on a rustic wooden board, especially if you scatter a bit of fresh parsley over the top.

Since these are a Petite Crust less Quiche , they hold their shape perfectly.

For a cracking brunch spread, serve them warm with a simple green salad dressed with lemon and black pepper. If you’re like me and need a proper caffeine hit, they are bang on alongside a steaming mug of builder’s tea.

Stashing Your Spinach Feta Egg Muffins

This is where the magic of the Muffin Tins truly shines. Once they've cooled completely (this is crucial!), pop them straight into an airtight container.

They keep beautifully in the fridge for up to 4 days, making for efficient Breakfast Meal Prep . If you want to freeze them, they travel well.

Just arrange them on a baking sheet until solid, then transfer them to a freezer bag. They’re good for about two months.

To reheat, the microwave works in a pinch (about 30 seconds per quiche), but my secret is the oven. Wrap them loosely in foil and reheat at 300° F ( 150° C) for 10 minutes.

They come out tasting just like they were freshly baked.

Customising Your Easy Meal Prep Quiche

The basic Quiche Recipe is flexible. Think of the custard as a blank canvas!

If you need a strictly Low Carb Breakfast Bites option, you can easily ditch the milk and use only heavy cream, which gives you an even richer, thicker custard.

My sister is vegetarian, so she often swaps the feta for crumbled goat cheese and adds roasted red peppers instead of tomatoes.

Honestly, it's just divine.

For seasonal swaps, try asparagus and spring onions in the spring. In the autumn, use roasted squash and sage. Just remember the crucial Velvety Quiche Custard Tips : always sauté and squeeze the wet vegetables dry! I learned the hard way once with mushrooms; they weeped and ruined the batch.

I felt like such a plonker!

The Nutrition Basics

The great thing about these Crustless Quiche muffins is the protein punch. Each bite is packed with quality protein from the eight eggs and calcium from the feta.

They keep you feeling full and stop you reaching for those mid-morning biscuits. Because we skipped the pastry crust, you cut down significantly on saturated fat and refined carbs.

It’s a win-win for flavour and for feeling fantastic all morning long.

Go on, give this a whirl this weekend. Your future self will thank you for the easy grab and-go breakfast!

Stop Buying Dry Egg Muffins My Secret for Velvety Petite Crustless Quiche in Muffin Tins

Frequently Asked Questions

Why did my Petite Crust less Quiche stick to the muffin tray, and how do I prevent it?

Ah, the classic nightmare! Because these beauties lack a pastry case, they need extra TLC on the greasing front. Thoroughly coating the muffin tin is absolutely non-negotiable think beyond a quick spray.

For a guaranteed clean release, use melted butter and a light dusting of flour, or invest in a non-stick baking spray that contains flour.

Help! My quiches turned out tough and rubbery, what went wrong?

That rubbery texture is the tell tale sign of overcooked eggs. The trick to a silky smooth custard is to remove the quiches when the centre still has a slight, noticeable "jiggle," even if the edges look set. They will finish cooking perfectly with residual heat once they are out of the oven.

Also, avoid over whisking the custard, as introducing too much air can also affect the final density.

Are these good for meal prep, and how long do they keep in the fridge?

They are an absolute doddle for meal prep! Once fully cooled, store the quiche bites in an airtight container for up to 3 to 4 days in the refrigerator. To reheat, a quick blast (30-60 seconds) in the microwave works fine, but they are far better warmed gently in a 300°F (150°C) oven for about 8 minutes.

They also freeze brilliantly for up to two months.

I want to lighten these up a bit can I swap the heavy cream for something else?

You can certainly substitute the heavy cream (double cream) to reduce the fat content, but be prepared for a slightly less rich and velvety texture. Single cream or half and-half are good alternatives, as they still provide some fat to keep the custard tender.

If you use skim milk, you may want to increase the egg count slightly to ensure the custard sets properly.

I'm not keen on spinach and feta. What other fillings work well in this recipe?

The beauty of this recipe is its versatility! The key rule is ensuring your additions are fully cooked and, crucially, dried before adding them to the tins. You could try swapping the Mediterranean filling for crispy bacon bits and mature cheddar (a nod to a classic Quiche Lorraine), or sautéed mushrooms and fresh thyme paired with Swiss cheese.

Just remember to squeeze out any water!

Sunny Spinach And Feta Bites

Velvety Sunny Spinach Feta Bites Perfect Petite Crustless Quiche Recipe Card

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Preparation time:15 Mins

Cooking time:25 Mins

Servings:12 petite quiche bites (4-6 servings)

Instructions:

Preheat oven to 350°F (175°C). Heat olive oil in the frying pan over medium heat. Sauté the diced shallot until translucent (3 4 minutes).
Add the minced garlic and cook for 1 minute until fragrant. Add the spinach and cook until all moisture has evaporated. Crucially, squeeze the spinach mixture dry before use to prevent a watery filling. Stir in the chopped sun-dried tomatoes. Set aside to cool slightly.
Make the Custard: In a large mixing bowl, gently whisk the 8 eggs until just combined. Pour in the heavy cream and whole milk. Whisk thoroughly until smooth. Season generously with salt, pepper, and the grated nutmeg.
Prepare the Tins: Thoroughly grease the 12-cup muffin tin cups with non-stick spray or butter, paying special attention to the bottom edges.
Divide the sautéed vegetable mixture evenly among the 12 muffin cups. Sprinkle the crumbled feta cheese on top of the vegetables in each cup.
Carefully pour the custard mixture over the filling, leaving about 1/4 inch of space at the top of each cup to allow for rising. Optional: Sprinkle a light pinch of paprika on the top of each quiche for colour.
Bake for 22 25 minutes, or until the edges are set and a toothpick inserted into the centre comes out mostly clean. The quiches should be puffed and golden brown.
Remove the tin from the oven and let the quiches rest for 5 minutes. Run a thin plastic spatula or knife around the edges of each quiche before attempting to remove them from the tin. Serve warm or at room temperature.