Ham & Cheese Quiche Cups | Crust-less!
Delicious mini ham and cheese quiche cups, even better than Starbucks egg bites! Top with bacon bits and extra cheddar. YUM!
- 5 large eggs
- ⅔ cup nonfat milk
- ¾ teaspoon salt
- ¾ teaspoon ground pepper
- ¼ cup gluten free flour *see note below
- 1 teaspoon baking powder
- 1 tablespoon extra virgin olive oil
- 4 cups spinach *roughly chopped
- ¼ cup red onion *dice into small pieces
- 1 teaspoon minced garlic *see note below
- 1 & ½ cups shredded sharp white cheddar *divided - reserve ½ cup to sprinkle on top of cups before baking
- 1 cup goat cheese crumbles
- 1 cup ham *cut into bit size pieces
- ¼ cup bacon bits
Gluten free flour: use a cup for cup gluten free flour (can typically be found near the regular wheat flour at the grocery store). I like the Bob's Red Mill brand a lot! Regular flour will also work fine if you aren't gluten intolerant.
Minced garlic: I like to keep a jar of chopped or minced garlic on hand! I highly recommend it, such a huge time saver! You can also mince two large cloves by hand or use a little bit of garlic powder (about 1/4 teaspoon).
Preheat oven to 350°F.
Crack eggs into a large mixing bowl. Add salt, pepper, baking powder & gluten free flour. Whisk vigorously until smooth. Add milk and whisk again.
Measure olive oil into a large skillet on the stove top and turn heat to medium low. Dice onion into small pieces while oil heats and then add to the skillet, sauté for 3-5 minutes.
Add spinach and stir until it cooks down completely (this will only take 2-3 minutes). Add garlic and sauté for 30 more seconds. Remove from heat and set aside.
Shred cheddar cheese and reserve ½ cup to sprinkle on top of your cups before baking. Add the remainder to the egg mixture along with crumbed goat cheese, ham, and sautéed spinach. Mix everything together gently.
Line a 12 count muffin pan and lightly grease with non-stick cooking spray. I prefer to use these silicone muffin pan liners (they are AMAZING) or you can use disposable liners. You can also just grease your pan and elect not to use liners (sometimes this makes the pan difficult to clean).
Portion egg mixture into muffin pan and bake for 20-25 minutes. Remove from the oven and allow your cups to cool down a bit.
Storage: Store in an air tight food storage container or Ziploc bag. Refrigerate for 2-3 days or freeze for 2-3 months.
How to reheat: To reheat your quiche cups, simply microwave for 60-90 seconds!
Serving: 1quiche cup | Calories: 180kcal | Carbohydrates: 6g | Protein: 12.5g | Fat: 12g | Fiber: 0.5g | Sugar: 1.5g