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Quiche Cupcakes

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.

Quiche Cupcakes
Servings: 12
Serving Size: 1 cupcake
Nutritional Information: 40.2 calories,  2.1g of fat, 2g of carbohydrates, .5g of fiber, 4.4g of protein
Weight Watchers® PointsPlus®: 1 *



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.
  6. 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.

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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I’m Kristen and I couldn’t be happier you are here. You will find a variety of healthy and delicious recipes that will not only taste great, but help you fit in your favorite jeans.

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41 Response to Quiche Cupcakes

  1. Genay on January 18, 2011

    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.

    Reply
  2. Genay on January 18, 2011

    meant “COOKING” only for me.

    Reply
    • admin on January 18, 2011

      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.

      Reply
  3. Lindsay on January 18, 2011

    Yum – I am so excited to try these and think I will use zucchini instead of spinach since I have that on hand.

    Reply
    • admin on January 18, 2011

      Zucchini would be great. I think for my next version I am going to try green chiles and cheddar cheese for a Mexican twist.

      Reply
  4. MPM 04: Point to Point « My Little Big Life on January 23, 2011

    [...] oatmeal, yogurt and fruit, or quiche “cupcakes” (adapted from this recipe and 1 point+ [...]

    Reply
  5. Emily S on January 25, 2011

    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!

    Reply
    • admin on January 25, 2011

      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.

      Reply
  6. brit on January 30, 2011

    these were freaking awesome! great for a singleton, i can nuke a few at a time, and they’re delicious. thanks!

    Reply
    • admin on January 30, 2011

      Thanks! I am so glad you enjoyed them.

      Reply
  7. Sunico on January 30, 2011

    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?

    Reply
    • admin on January 30, 2011

      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.

      Reply
      • Sue on August 5, 2013

        Please send point value. I have them in the oven right now!

        Reply
  8. JFOR on April 3, 2011

    Just made these last night. They came out great! Any tips for getting the ham a little crunchier and crust like?

    Reply
    • admin on April 4, 2011

      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!

      Reply
  9. keykey1975 on April 8, 2011

    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!

    Reply
    • admin on April 8, 2011

      Thanks! I think they would be delicious with Canadian bacon – going to have to try it myself

      Reply
  10. Valerie on January 16, 2012

    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.

    Reply
  11. Gonnie on February 24, 2012

    Oh my! I LOVE these. I just made them, and they are yummmmmmmy!

    Reply
  12. Rati on March 2, 2012

    this is just soooo yummy!. i’ve made it twice already! thank u!

    Reply
  13. Lynn on March 5, 2012

    Can’t wait to try these – they look simply deeeeeliscious!

    Reply
  14. Jen on March 20, 2012

    any ideas for a veggie alternative which could be used instead of ham?

    Reply
    • Kristen on March 20, 2012

      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!

      Reply
      • Jen on March 28, 2012

        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!!

        Reply
      • Crystal on January 18, 2013

        Does leaving out the ham effect the WWP+?

        Reply
        • Kristen on January 18, 2013

          It doesn’t affect the points unless you want to have 3. Without the ham you can have 3 for only 2 points plus.

          Reply
  15. Donna on April 4, 2012

    Do these freeze well?

    Reply
    • Kristen on April 6, 2012

      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.

      Reply
      • Mairee on May 14, 2012

        Someone I work with told me she freezes them. I don’t know if it affects texture, but she seemed to like the tast.

        Reply
        • Donna on May 16, 2012

          Thanks for the input. I would like to make a double batch and freeze some. : )

          Reply
  16. Arlene on May 26, 2012

    It would be helpful if you state in your recipe what kind of ham you used. Was this canadian bacon, deli ham, something you got in the lunchmeat section? I am guessing that points may vary depending on what kind of ham used?

    Reply
    • Kristen on May 28, 2012

      I just used deli ham that was 99% fat free. Hope that helps.

      Reply
  17. Arlene on May 28, 2012

    Thanks, that does help!! Can’t wait to try these!

    Reply
  18. Eleanor on May 29, 2012

    These are wonderful! Thanks so much for the great idea!

    Reply
  19. Jenny on June 6, 2012

    Are you using the traditional 12 cup muffing pan or the mini muffin pan? Love this site!

    Reply
    • Kristen on June 6, 2012

      Thanks so much! I used a traditional 12 cup muffin tin. This would work for mini muffins as well and you would get 2 for 1 point Hope you enjoy them!

      Reply
  20. Amanda on July 29, 2012

    Just made these but used some substitutes because I’m not a point counter. I used 99% FF ham, half a slice per a muffin tin. I used mushrooms, onions, green peppers, and zucchini. No cheese, no garlic, just salt and pepper. But I have a MEAT eater in my home so we added turkey sausage to the egg/veggie mixture. To the entire recipe we only added about 1/4 cup of sausage. VERY YUMMY!!

    Reply
  21. Paula Barnes on December 29, 2012

    Just made these and they were perfect! I baked the ham in the muffin cup for about 5 minutes so it would be crisp before adding the egg mixture. I thought that I didn’t have enough egg mixture for 6 cupcakes but they puffed up beautifully. Only wish that I had doubled the recipe so I would have extras for snacks.

    Reply
  22. Kelly on February 12, 2013

    I made these last night, they were even better this morning! I tried the wonton wrappers with six of them, they were even better with that as the “crust” and I cut up the ham and mixed it with the egg and spinach. Thank you!

    Reply
  23. Tina M Jachetta on June 27, 2013

    I have made a couple of the egg muffins such as in week 26 however, I have a hard time getting them out of the pan. I am using a wilton, non-stick pan that I have sprayed. Does anyone have a trick or secret to make this easier? What about using silicone, do they release easier? Thanks :)

    Reply
  24. Jenilee on April 21, 2014

    I’ve made a lot of variations on quiche cupcakes, but these are BY FAR the best ones. I begged my six year old to take a little bite, then she proceeded to ask me for an entire muffin. Awesome!

    Reply

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