Quiche Cupcakes - Slender Kitchen

Quiche Cupcakes

Freestyle™ SmartPoints™ New!
(1 Old SmartPoints™) (1 PointsPlus®)

Recipes Content


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.

Prep Time

Quiche Cupcakes

Prep Time: 
Cook Time: 
Total Time: 


  • 3 U eggs
  • 3 U egg whites
  • 3 cups spinach
  • 1/4 cup onion, chopped
  • 1 U garlic clove, minced
  • 1/4 cup nonfat milk
  • 12 U slices deli ham (6 oz.)
  • salt and pepper to taste
  • 1/3 cup shredded part skim mozzarella cheese

Nutritional Facts

Serving Size: 
1 cupcake (45g)
Amount Per Serving
Calories 57
Calories from Fat 22
% Daily Value *
Total Fat 2g
Saturated Fat 1g
Monounsaturated Fat 1g
Polyunsaturated Fat 0g
Cholesterol 57mg
Sodium 351mg
Total Carbohydrate 1g
Dietary Fiber 0g
Sugars 1g
Protein 7g


  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.
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