Spinach and Feta Mini Quiches

Prep Time: 15min Cooking Time: 25min Makes: 12


  • 2 sheets frozen ready-rolled puff pastry 3 eggs
  • 1/3 cup cream
  • 1/4 cup KaneFibre
  • 1 spring onion, finely chopped
  • 1/2 cup baby spinach, finely chopped 50g feta cheese





  1. Preheat oven to 180°C. Lightly oil a 12-hole muffin tin
  2. Use a scone cutter, cup or glass to cut rounds from pastry. Transfer rounds to muffin tin, gently easing them into the holes
  3. Whisk eggs and cream in a jug until well combined. Add KaneFibre and whisk until smooth
  4. Divide spring onion, baby spinach and feta between muffin holes
  5. Pour over enough of the egg mixture to fill each pastry case to 3⁄4 full
  6. Bake for 12-15 minutes or until golden brown. Leave to cool for a few minutes, then gently transfer to a wire rack to cool