Mini Chicken, Spinach and Feta Tortilla Quiches: A Deliciously Easy Twist on Classic Quiche
Who says you need pastry to make a delicious homemade quiche? These Mini Chicken, Spinach and Feta Tortilla Quiches take a clever shortcut by using soft flour tortillas to create little edible shells filled with tender chicken, fresh spinach, tangy feta and juicy cherry tomatoes. A simple egg and milk mixture brings everything together, baking into a beautifully set, savoury filling surrounded by golden tortilla edges. They’re easy to prepare, wonderfully versatile and ideal for those days when you want something homemade without spending hours in the kitchen. Whether you’re looking for a satisfying breakfast, a weekend brunch idea or an easy lunch to prepare ahead, these mini quiches fit the bill. If you enjoy this style of cooking, you’ll also love my Salmon and Spinach Tortilla Quiches and High-Protein Tortilla Chicken Quiche for more creative ways to turn everyday tortillas into delicious meals.
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Simple Ingredients, Big Flavours
The secret to these little quiches is choosing ingredients that complement one another without making the filling overly complicated. The chicken provides a satisfying savoury base, while spinach brings freshness and feta adds its distinctive salty, tangy flavour. Using tortillas instead of traditional shortcrust pastry also means there’s no dough to prepare, chill or roll out. It’s the same practical approach I love using in my Tortilla Quiche Cups (Protein-Rich) and Tex-Mex Chicken Tortilla Cups. Here’s what you’ll need and why each ingredient works so well:
Flour tortillas
The foundation of these mini quiches. I use eight soft tortillas measuring approximately 14 cm (5½ inches) in diameter. Choose thin, flexible tortillas that can be pressed into muffin cups without cracking. Their edges become lightly crisp and golden during cooking, while the bottoms stay softer beneath the filling.
Chicken breast
Cut into small, bite-sized pieces so it cooks quickly and distributes evenly throughout the quiches. Browning the chicken in olive oil before assembling adds extra savoury flavour and ensures it’s fully cooked before baking.
Fresh spinach
Just 50 g is enough to bring colour and a delicate earthy flavour. Wilt it briefly in the pan with the chicken to reduce its volume and remove some of its moisture.
Feta cheese
Crumbled feta gives the filling little pockets of creamy, salty goodness. Its tanginess balances the mild chicken and eggs beautifully. Because feta is already quite salty, be careful not to over-season the mixture.
Cherry tomatoes
Their natural sweetness and slight acidity brighten the filling. Halving the tomatoes allows them to soften during cooking while keeping their lovely colour and shape.
Eggs and milk
These form the delicate, savoury custard that holds all the ingredients together. As the quiches cook, the mixture gently sets around the chicken, vegetables and cheese, creating a tender centre.
Olive oil, salt and black pepper
A little olive oil helps brown the chicken and prevents the tortilla shells from sticking to the muffin tin. Simple seasoning is all that’s needed, especially with the feta providing plenty of flavour.
Parmesan
A final sprinkle of freshly grated Parmesan over the hot quiches adds an extra layer of savoury flavour and a lovely finishing touch.
How to Make Mini Chicken, Spinach and Feta Tortilla Quiches
Preparing the Chicken, Spinach and Feta Filling
Start by heating olive oil in a frying pan over a medium heat. Add the chicken breast, cut into bite-sized pieces, and season lightly with salt and freshly ground black pepper. Cook, stirring occasionally, until the chicken is beautifully golden and completely cooked through. Next, add the chopped fresh spinach and stir gently until it wilts and combines with the chicken. Remove the pan from the heat, then fold in the crumbled feta, making sure it’s evenly distributed throughout the filling. Set aside while you prepare the tortilla cups.
Preparing the Tortilla Cups
Preheat your oven to 190°C fan (375°F) and lightly grease the cups of a muffin tin or individual oven-safe muffin cases with olive oil, making sure the bottoms and sides are coated. Working with one tortilla at a time, gently press it into a muffin cup, allowing it to cover the bottom and rise up the sides to create a little shell. The tortillas should sit comfortably inside the cups without tearing or folding too tightly. Depending on the size and depth of your muffin tin, you may need to trim them slightly to achieve the right fit. Simply use kitchen scissors to cut away any excess tortilla around the edges. Don’t throw away those offcuts! You can turn them into homemade tortilla chips. If your tortillas feel a little stiff, warming them briefly in the microwave will make them softer and easier to shape.
Adding the Filling and Egg Mixture
Once the tortilla cups are ready, divide the prepared chicken, spinach and feta mixture evenly between them, making sure each cup gets a good balance of ingredients. Arrange the halved cherry tomatoes on top, nestling them gently into the filling so they remain visible after baking. In a separate bowl, whisk together the eggs and milk with freshly ground black pepper and just a small pinch of salt until everything is well combined. Be particularly careful with the salt here, as the feta in the filling is already quite salty, and adding too much could overpower the other flavours. Carefully pour the egg mixture into the tortilla cups, dividing it as evenly as possible. Leave a little room at the top because the filling will puff up slightly during cooking.
Baking the Mini Tortilla Quiches in the Oven
Transfer the prepared muffin tin to the preheated oven and bake at 190°C fan (375°F) for approximately 20–25 minutes, or until the egg filling is completely set in the centre and the tortilla edges have turned lightly golden. The exact baking time may vary depending on the depth of your muffin cups and your oven, so check towards the end of cooking. The centres should feel set rather than liquid when the quiches are ready.
Once baked, carefully remove the muffin tin from the oven and sprinkle the quiches with freshly grated Parmesan while they’re still hot. Allow them to cool slightly before removing them from their cases, then serve warm and enjoy.
Making Mini Tortilla Quiches in the Air Fryer
If you prefer using an air fryer, you can prepare these mini quiches using exactly the same filling and assembly method. Lightly grease individual air fryer-safe muffin cases or a suitable muffin tin, then press the tortillas inside and divide the chicken, spinach, feta and cherry tomatoes between them. Depending on the size of your air fryer, you may need to cook the quiches in batches. The important thing is to add the egg and milk mixture only just before placing each batch in the air fryer, rather than filling all the tortilla cups in advance. This prevents the tortillas from absorbing too much liquid and becoming soggy while waiting to cook. Air fry at 160°C (320°F) for approximately 15 minutes, or until the egg filling is fully set and the tortilla edges are lightly golden. Once ready, sprinkle with grated Parmesan while still hot and serve.
Scroll down for the full printable recipe card with precise measurements and instructions.
Why We Love These Mini Tortilla Quiches
These Mini Chicken, Spinach and Feta Tortilla Quiches are easy to prepare, full of flavour and incredibly versatile. Using tortillas instead of traditional pastry saves time while creating lovely golden edges around a tender, cheesy filling. They’re also a great way to use leftover chicken or vegetables, and you can easily customise the filling to suit your taste. Whether baked in the oven or cooked in the air fryer, they make a satisfying meal with minimal effort. If you enjoy creative tortilla recipes, try my Avocado Egg Tortilla Cups or Courgette Tortilla Quiches.
Perfect for Any Occasion
These easy mini tortilla quiches are perfect for breakfast, brunch, lunch or a quick snack. Their individual size makes them ideal for lunchboxes, picnics, family gatherings and entertaining. They’re also great for meal prep, as you can make them ahead and refrigerate for up to 3–4 days. Serve warm with a fresh salad or enjoy cold when you’re short on time. For a delicious brunch spread, pair them with my Cheeseburger Tortilla Rolls with Avocado Yoghurt Dip or Tortilla Cups with Hummus Pesto.
Instagram Tutorial & More
Want to see how these Mini Chicken, Spinach and Feta Tortilla Quiches come together? Watch our quick video on Instagram and don’t miss our other easy and delicious recipes:
- Cheesy Beef Tortilla Parcels
- 20-Minute Cheesy Chicken Tortilla Rolls
- Crispy Chicken Tortilla Twists
- Air Fryer Pesto Parmesan Tortilla Rings
- Cheesy Chicken Tortilla Pockets
- Baked Tortilla Parcels
- Tortilla Cups with Avocado and Tomato Feta Topping
- Easy Baked Tortilla Rolls
Happy cooking,
Izabella
Description
These Mini Chicken, Spinach and Feta Tortilla Quiches are a delicious twist on traditional quiches, using flour tortillas instead of pastry for a quick and easy alternative. Each little tortilla cup is packed with tender chicken, wilted spinach, creamy feta and juicy cherry tomatoes, all held together with a soft, savoury egg filling. The tortilla edges turn beautifully golden while the centre stays tender and cheesy. They're perfect for breakfast, brunch, lunch or meal prep, and just as delicious served warm or cold. You can bake them in the oven or make smaller batches in the air fryer. Simple ingredients, minimal preparation and plenty of flavour make these little quiches a recipe you'll want to make again and again.
Ingredients
Instructions
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Heat 1 tablespoon of olive oil in a frying pan over a medium heat. Add the chicken, season with a little salt and pepper, and cook, stirring occasionally, until golden and cooked through. Add the chopped spinach and stir until wilted and well combined with the chicken. Remove from the heat, stir in the crumbled feta and set aside.
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Preheat the oven to 190°C fan (375°F). Lightly grease 8 cups of a muffin tin or individual oven-safe muffin cases with olive oil. Gently press a tortilla into each cup, making sure it covers the bottom and sides to form a little shell. Depending on the size of your muffin tin, you may need to trim the tortillas slightly to fit. Don't throw away the offcuts! You can turn them into tortilla chips or save them for another recipe.
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Divide the chicken, spinach and feta filling evenly between the tortilla cups, then add two cherry tomato halves to each. In a bowl, whisk together the eggs, milk, pepper and just a pinch of salt until well combined. Be careful not to add too much salt, as the feta in the filling is already quite salty. Carefully pour the egg mixture into the tortilla cups, dividing it evenly between them without overfilling. Bake for 20–25 minutes, or until the egg filling is completely set and the tops are lightly golden.
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For the air fryer: Prepare the tortilla cups and filling in the same way, using air fryer-safe muffin cases or a suitable muffin tin. Cook in batches if necessary, adding the egg mixture only just before placing each batch in the air fryer to prevent the tortillas from becoming soggy. Air fry at 160°C (320°F) for approximately 15 minutes, or until the egg filling is fully set.
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Once cooked, sprinkle the quiches with freshly grated Parmesan while they're still hot. Serve warm and enjoy!
Nutrition Facts
Servings: 8 ServingCalories:259.7kcalTotal Fat:10.21gCholesterol:93.18mgSodium:502.27mgPotassium:298.03mgTotal Carbohydrate:26.49gDietary Fiber: 1.49gSugars: 2.95gProtein:15.14gVitamin A: 84.87IUVitamin C: 3.81mgCalcium: 161.57mgIron: 2.3mgVitamin D: 0.66IUVitamin E: 1.25IUVitamin K: 34.7mcgVitamin B6: 0.35mgVitamin B12: 0.44mcgPhosphorus: 255.03mgMagnesium: 31.35mgZinc: 1.06mg
Note
- Choosing the right tortillas: I used soft flour tortillas measuring 14 cm (5½ inches) in diameter. Choose thin, flexible tortillas that are easy to fold and press into muffin cups without tearing. Avoid thick or stiff tortillas, as they can be difficult to shape and may crack around the edges.
- Adjusting the tortilla size: Muffin tins vary in size, so you may need to adjust the tortillas to fit yours. They should cover the bottom and sides of each muffin cup, creating a little shell to hold the filling. If your tortillas are too large, simply trim the edges with kitchen scissors. You can use a small plate or bowl as a guide to cut them into even circles. Save the offcuts to make homemade tortilla chips or use them in another recipe.
- Make the tortillas easier to shape: If your tortillas feel a little stiff, warm them briefly in the microwave for 5–10 seconds to make them softer and more flexible. This will help prevent tearing when pressing them into the muffin cups.
- Don't overfill the cups: Leave a little space at the top of each tortilla cup, as the egg mixture will puff up slightly during cooking. The amount of filling each cup can hold will depend on the size and depth of your muffin tin.
- Be careful with the salt: Feta is naturally salty, so season the chicken lightly and add only a small pinch of salt to the egg mixture. You can always add more seasoning when serving, but you can't take it away!
- Try different fillings: These mini tortilla quiches are incredibly versatile. Swap the chicken for cooked turkey, leftover roast chicken or sautéed mushrooms for a vegetarian version. You can also add finely chopped bell peppers, spring onions, broccoli or sun-dried tomatoes. Replace the feta with cheddar, mozzarella or goat's cheese for a different flavour. Just make sure any vegetables are cooked and excess moisture is removed before adding them to the tortilla cups.
- Using leftover chicken: This recipe is a great way to use up leftover cooked chicken. Simply shred or chop it into small pieces and combine it with the wilted spinach and feta before assembling the quiches.
- Oven and air fryer cooking: Both methods work beautifully, but cooking times may vary depending on your appliance and the size of your muffin cups. The quiches are ready when the egg filling is completely set in the centre and the tortilla edges are golden. If using an air fryer, cook in batches if necessary and add the egg mixture just before cooking each batch to prevent the tortillas from becoming soggy.
- Make ahead: You can prepare the chicken, spinach and feta filling a day in advance and store it in an airtight container in the fridge. When ready to cook, simply assemble the tortilla cups, add the tomatoes and freshly whisked egg mixture, and bake or air fry as directed.
- Storage: Allow the cooked quiches to cool before transferring them to an airtight container. Refrigerate within 2 hours of cooking and store in the fridge for up to 3–4 days. The tortillas may soften slightly during storage, but the quiches will still taste delicious.
- Freezing: These mini quiches can also be frozen for up to 2 months. Allow them to cool completely, then wrap individually and place in a freezer-safe container or bag. Thaw overnight in the fridge before reheating. Keep in mind that the egg filling and tortillas may become slightly softer after freezing.
- Reheating: For the best texture, reheat the quiches in an air fryer at 150°C (300°F) for approximately 5–7 minutes, or in a preheated oven at 160°C fan (320°F) for 8–10 minutes, until piping hot throughout. You can also use the microwave, although the tortilla edges will be softer.
- Serving suggestions: These little quiches are delicious served warm or cold, making them ideal for breakfast, brunch, lunchboxes, picnics or meal prep. Pair them with a fresh green salad, sliced avocado or a spoonful of Greek yoghurt for a satisfying meal.
