Quiche Cupcakes

These easy Quiche Cupcakes with a ham crust are filled with spinach and mozzarella cheese ad couldn't be more delicious. Packed with protein and low carb.


Quiche Cupcakes are a great way to take a hot breakfast on the road and perfect for meal planning too. This version packed with spinach and cheese all packed in a delicious, crispy ham crust couldn't be tastier. 

These mini quick cupcakes are a fun twist on your traditional quiche that makes it easier to transport and easier for little hands to get into. They’re great for meal prepping if you want to save yourself the hassle of making breakfast every morning, plus their versatility means that you can easily customize them to have different flavors that fit your desires!

Spinach and ham quiche cupcakes with mozzarella cheese piled in a stack with cherry tomatoes on top.

What Goes in Quiche Cupcakes?

If you’ve ever made a quiche before then you already know what goes into quiche cupcakes, but if you haven’t then here is a breakdown of everything that goes into these quiche cupcakes. You'll need eggs (obviously), spinach, garlic and onion powder, nonfat milk, deli ham, mozzarella cheese, and salt and pepper to taste.

Below I have some other quiche recipes if you’re looking for different flavors. This is one of those recipes that you can easily customize to use all different combination of veggies, cheese, and other yummy quiche fillings. 

Can These Be Crustless?

For most quiches, you would make a pastry crust, but in this recipe I have substituted the crust with ham. This is a great low calorie (and easy!) option that also makes this recipe low carb. Though if you don’t want any crust at all, that works too! You can leave out the meat entirely if you like or cut the ham up into small pieces and include it in the quiche – it is entirely up to you how you make it!

Yes, you can even make a pastry crust for your quiche cupcakes if you want, though I do find the pastry doesn’t hold up as well if I plan on including them in my meal prep for the week. I’m also not a huge fan of the pastry to quiche ratio that you end up with, which means that using ham or another thin slice of meat works perfectly, in my opinion.

Mini Quiche Recipe Ideas

If you’re looking for some fun ways to change up your quiche cupcakes here are a few ideas to help you get started.

  • Sundried Tomatoes and Black Olive
  • Caramalized Onion and Bacon
  • Italian Sausage and Mozzarella
  • Corn, Red Bell Pepper, and Monterey Jack Cheese
  • Kale, Quinoa, and Swiss Cheese
  • Chorizo and Cheddar Cheese
  • Green Onion, Chicken, and Cheddar
  • Roasted Broccoli, Roasted Garlic, and Goat Cheese
  • Asparagus, Provolone, and Roasted Yellow Peppers

Can You Freeze These?

While it is absolutely possible to freeze quiche cupcakes and reheat them later, there is something lost in the process – the texture. After being frozen and reheated, the egg’s texture can become a bit chewy. It won't be quite the same fluffy texture you started with. 

So I would say no, don’t freeze these. They’re so quick and easy to make there’s no reason not to have them fresh or close to it.

However, quiche does do work well in the fridge, so if you want to make a big batch and eat them over a period of three to four days, absolutely go for it!

Reheat them in a toaster oven or the regular oven and they are just as delicious as the day you made them.

Quiche Cupcakes vs Egg Muffins

You might find yourself asking what the difference is between quiche cupcakes and egg muffins – a question I certainly had when I was first introduced to them.

The truth is, there isn’t a whole lot of difference between the two; the only real difference is that a quiche normally has some kind of crust where as the egg muffins normally are crustless. But that’s really the only difference there is!

Can This Recipe Be a Full Sized Quiche?

Yes! You absolutely can use this recipe to make a full sized quiche. You will want to make a small adjustment however, since the ham just won’t work well as a crust for a larger quiche. I recommend tearing up the ham and mixing it inside the quiche.

If you want to have a crust go ahead and use a savory pie crust, but you can always go without a crust just as easily if you don’t have any dough on hand.

Ham quiche cupcakes with eggs, egg whites, ham, and spinach in a muffin tray and on a plate.

Why Make Cupcakes Instead of a Full Sized Quiche?

You might be wondering why you would want to make cupcakes instead of a full sized quiche, and that’s entirely fair!

We’ve been making them big for so long that it just seems like the natural way to have them, but there are some huge benefits to making them small, with perhaps the biggest being that they are easier to take with you – just pop a few of them into a Ziploc bag and away you go!

They’re also easier to store in the fridge if they’re small, since you can put them in a tall container and stack them on top of one another, something you simply couldn’t do with a big quiche.

Other Quiche and Egg Muffin Recipes

The Recipe
Quiche cupcakes with a ham crust and a cheese and spinach filling on a wire rack with cracked eggs on the side.

Quiche Cupcakes

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  • 4 eggs
  • 4 egg whites
  • 5 oz frozen spinach
  • 1/4 cup nonfat milk
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 12 slices deli ham (about 6 oz.)
  • 1/2 cup shredded part skim mozzarella cheese

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Preheat the oven to 375 degrees and spray a standard muffin tin with cooking spray.


Defrost the spinach in the microwave and drain the excess water. Make sure to squeeze out all the excess water to ensure the quiche cupcakes arent watery.


In a large mixing bowl, whisk together the whole eggs and egg whites until combined. Stir in spinach, milk, onion powder, garlic powder, salt, and pepper until well combined.


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 far over the edge or it will burn during cooking.


Pour about 2-3 tbsp of the egg mixture into each muffin hole. Dividing the mozzarella cheese between the 12 cups, sprinkle a little on top of each one. Cook for 17-20 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.

Nutritional Facts
Serving Size: 2 quiche cupcakes
Amount Per Serving
Calories 139
Calories from Fat 57
% Daily Value *
Total Fat 6g
Saturated Fat 2g
Monounsaturated Fat 1g
Polyunsaturated Fat 0g
Cholesterol 147mg
Sodium 842mg
Total Carbohydrate 3g
Dietary Fiber 1g
Sugars 1g
Protein 17g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

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About the author Meet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
On Quiche Cupcakes
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June 23, 2023 - 09:38
How do I make this as a quiche instead of cupcakes?
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September 19, 2023 - 09:48
Although I haven't tried making it as a quiche, I would imagine you can layer the ham around a pie tin (like a crust) and then add the egg mixture. Sprinkle the cheese on top and bake until the eggs are set.
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March 24, 2023 - 13:28
Can you use fresh spinach?
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March 28, 2023 - 16:24
If you are using fresh spinach, I would saute or microwave it to soften it before adding it ot the eggs.
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