Pea Feta Mini Quiches
Perfect for brunches, appetizers, or on-the-go snacks, these Pea Feta Mini Quiches are a delightful blend of creamy, savory, and fresh flavors baked into golden puff pastry shells. Featuring tender blanched peas, tangy crumbled feta cheese, and a vibrant sprinkling of fresh dill, each bite bursts with Mediterranean-inspired goodness. The rich egg custard—whisked with heavy cream and milk—ensures a luxuriously smooth texture, while the convenient pre-made puff pastry keeps preparation quick and easy. Ready in just 45 minutes, these bite-sized quiches are ideal for entertaining or meal prepping, offering a satisfying mix of flavor and elegance. Best of all, they can be served warm or at room temperature, making them as versatile as they are delicious!
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Recipe Information
Ingredients
- 150 grams Frozen peas
- 100 grams Feta cheese
- 4 large Eggs
- 120 milliliters Heavy cream
- 60 milliliters Milk
- 2 tablespoons Fresh dill (chopped)
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 1 pack Pre-made puff pastry sheets
- 1 teaspoon Butter (for greasing)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with butter or a non-stick spray.
On a floured surface, roll out the puff pastry sheet slightly and cut it into 12 squares (large enough to line each muffin cup). Gently press each square into a muffin cup, allowing the edges to slightly overhang.
Blanch the frozen peas in boiling water for 1 minute, then drain and rinse with cold water to stop the cooking process. Set aside.
In a medium-sized mixing bowl, whisk together the eggs, heavy cream, milk, salt, and black pepper until fully combined.
Crumble the feta cheese into small pieces and evenly distribute it into the puff pastry-lined muffin cups. Add a small handful of the blanched peas on top of the feta, filling each cup about halfway.
Pour the egg mixture into each muffin cup, filling just below the pastry edge. Be careful not to overfill to prevent spillage during baking.
Sprinkle the chopped fresh dill evenly on top of each quiche for flavor and a pop of color.
Bake the mini quiches in the preheated oven for 20-25 minutes or until the tops are golden brown and the filling is set. You can test by inserting a toothpick into the center of one—it should come out clean.
Allow the quiches to cool for 5 minutes in the muffin tin, then carefully remove them and transfer to a wire rack to cool slightly before serving.
Serve warm or at room temperature. Enjoy them fresh or store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 371 mg | 16% | |
| Total Carbohydrate | 25.2 g | 9% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 1.8 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 66 mg | 5% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 103 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
