Golden, bite-sized quiches filled with sautéed spinach, creamy cheese, and a tender egg custard—ideal for brunch, parties, or meal prepping.

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Preheat oven to 375°F (190°C). Lightly grease a mini muffin tin.
Heat olive oil in a pan over medium heat. Sauté garlic for 1 minute, then add chopped spinach. Cook until wilted. Remove from heat and let cool.
In a bowl, whisk together eggs, milk, cream, mozzarella, feta, salt, pepper, and red pepper flakes if using.
Fold in the cooled spinach mixture.
Pour the mixture into the prepared mini muffin tin, filling each cup about 3/4 full.
Bake for 18–20 minutes, or until the tops are golden and the centers are set.
Let cool for 5 minutes before removing from the tin. Serve warm or at room temperature.