I think I feel the verge of a “cupcake” addiction coming on. It all started with the lasagna cupcakes I made for a party a couple of weeks ago and now I find myself constantly thinking about what I else I can make into cute little cupcakes – the possibilities are endless and likely you will start seeing lots more cupcake and muffin recipes showing up – they are just so darn cute and a perfect on the go snack or meal with a salad or some veggies. For this recipe, I took an idea that I saw in Sunset magazine awhile back where they made mini quiche in muffin tins using crispy parmesan cheese as the quiche crust. In mine, I replaced the quiche crust with ham, and paired it with spinach, onions, and tomatoes, but you could use your favorite quiche recipe to make lots of different quiche cupcakes.
Weight Watchers Quiche Cupcakes
Points: 1 weight watchers pointsplus
Servings: 12
Serving Size: 1 cupcake
Nutritional Information: 40.2 calories, 2.1 g of fat, 2 g of carbohydrates, .5 of fiber, 4.4g of protein
Ingredients
3 whole eggs
3 egg whites
3 cups baby spinach
1/4 chopped onion
1 minced clove of garlic
1/4 cup non fat milk
12 slices of ham
Salt and pepper to taste
1/3 cup shredded part skim mozzarella cheese
Instructions
1. Preheat the oven to 375 degrees and spray a muffin tin with non fat cooking spray. (Mine has 12 muffin holes)
2. Spray a saute pan with cooking spray and saute the onions until the begin to become translucent. Add the spinach and garlic and continue to saute until wilted. (You could add a pinch of nutmeg here which would be delicious). Remove from heat.
3. In a large mixing bowl, whisk together the whole eggs, egg whites, milk, salt, and pepper until frothy. Stir in the spinach mixture and cheese.
4. Push the ham into each muffin hole by gently pressing it in the bottom so the ham creates the crust for the quiche. Try to make sure the ham isn’t sticking to fat over the edge or it will burn during cooking.
5. Pour the egg mixture into each muffin hole and cook for 20 minutes or until the egg is cooked through and becomes fluffy. These are great warm or cold and will keep well in an airtight container in the refrigerator.
Tip: If you were planning on using these for a quick breakfast or more substantial meal, consider using a 6 cup muffin tin to create larger servings.
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27 Response to Quiche Cupcakes
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Thank you so much! I'll let you know how it tu... June 2, 2011 by Sandy
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I just use regular half and half since it is a... June 2, 2011 by Kristen
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I was wondering if the half and half was the f... June 2, 2011 by Gina
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Thanks for the input. I would like to make a d... June 2, 2011 by Donna
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THANK YOU so much for these. I live alone and usually am coming for me only. So, the grab and go and portion size are perfect for me. I know it sounds selfish but I hope you continue to do more and more of these.
meant “COOKING” only for me.
Thanks Genay! There are only two people in my house so I can completely relate. I will definitely keep this in mind for upcoming recipes.
Yum – I am so excited to try these and think I will use zucchini instead of spinach since I have that on hand.
Zucchini would be great. I think for my next version I am going to try green chiles and cheddar cheese for a Mexican twist.
[...] oatmeal, yogurt and fruit, or quiche “cupcakes” (adapted from this recipe and 1 point+ [...]
Hi there! I joined the points+ program last week, and stumbled across your blog in search of some fun, creative recipes that would be easy to make for a single 23 year-old such as myself. Everything looks delicious! I don’t eat pork, I was wondering if you had any suggestions on what to sub on the bottom of the muffin. Thanks!
Thanks so much for visiting. Although I haven’t tried it, I bet you could use either turkey or chicken deli meat and that would probably work. You could also try wonton wrappers, which are like think pasta sheets, and that would have more of a crust feel. Good luck! I would love to hear how they turn out.
these were freaking awesome! great for a singleton, i can nuke a few at a time, and they’re delicious. thanks!
Thanks! I am so glad you enjoyed them.
What are the points values when you do them in a “Typical” regular cupcake size? I take it these are done in mini-muffin pans? If you do make bigger, what is the point value?
These were made in a standard 12 cup muffin tin, which is the normal size I would use for cupcakes. If you let me know how many “cups” are in your muffin I would be happy to send you the point value.
Just made these last night. They came out great! Any tips for getting the ham a little crunchier and crust like?
I haven’t tried this, but I wonder if put just the ham in the muffin pan in the oven itself for 3-5 minutes to crisp it up and then added the egg that would work. Thanks!
Hello just stumbled across your blog.. these sound fantasic.. I think I am going to make these this weekend but with Canadian bacon instead of ham..
carry on and thanks for posting these!
Thanks! I think they would be delicious with Canadian bacon – going to have to try it myself
Great recipe! I’ve made several different “egg cup” recipes and these were by far the best I’ve tried….very flavorful! Just started WW Points Plus and will be making these again.
Oh my! I LOVE these. I just made them, and they are yummmmmmmy!
this is just soooo yummy!. i’ve made it twice already! thank u!
Can’t wait to try these – they look simply deeeeeliscious!
any ideas for a veggie alternative which could be used instead of ham?
The recipe would still work great if you eliminate the ham altogether and just pour the quiche mixture into the muffin pan and bake. You could also try a veggie deli meat, like the Ham made by St Ives or Tofurky. Hope that helps!
Thanks! I used Lightlife Smart Deli Veggie-Bologna-Style-Slices and it worked well to hold the egg and also tasted good in the mixture. Thanks for your great recipe – I enjoy the new ideas!!
Do these freeze well?
I have never tried to freeze them before so I am not sure. I would maybe test one and try reheating it in the microwave, maybe wrapped in a dampened paper towel. That should help so it doesn’t try out to much.
Someone I work with told me she freezes them. I don’t know if it affects texture, but she seemed to like the tast.
Thanks for the input. I would like to make a double batch and freeze some. : )