Mini Feta, Cranberry & Spinach Quiches

These crustless mini quiches are packed with seasonal flavours, small and satisfying. They're a great finger food for your Christmas party or a light and tasty breakfast alternative on the big day that can be made ahead of time!

School Of Nutrition Posted Dec 14, 2016 Future Fit Training

Using half whole eggs & half egg whites helps to limit the fat & calories. Gluten free and suitable for vegetarians.
Makes 12


  • 200g feta cheese
  • 1 teaspoon rapeseed oil
  • 120g spinach
  • 100g frozen cranberries
  • 50ml orange juice & 2 tbsp agave
  • 1 teaspoon freshly ground pepper
  • Dried chives & sage to taste
  • 4 eggs
  • 4 egg whites
  • 100ml semi skimmed milk 


1)  Defrost the cranberries & simmer with the orange juice & agave for around 20 minutes until reduced, drain and set aside.

2)  Preheat a muffin tin at 200C and spray with low calorie cooking spray.

3)  Heat a large non-stick pan over medium-high heat. Use the rapeseed oil to sauté the spinach until wilted, add the crumbled feta, herbs and drained cranberries.

4)  Whisk the eggs, egg whites and milk in a medium bowl. Divide the egg mixture evenly among the prepared muffin cups. Spoon a heaped tablespoon of the spinach, feta and cranberry mixture into each cup.

5)  Bake until the tops are just beginning to brown, (around 20 minutes)

6)  Cool on a wire rack for 5 minutes still in the tin.. Place a rack on top of the pan, flip it over and turn the quiches out onto the rack. Turn upright and let cool completely.


Nutritional information:

Per mini quiche: 104 calories, 7 g fat, 6 g carbohydrates (5g of natural sugar), 6g protein

Allergy Information: contains milk, egg