Spinach Quiche Cups

One of my biggest regrets in life is that I don’t like eggs. I used to hate anything that was “eggy”– it’s sort of a texture and a smell thing. Another of my regrets is that I LOVE cheese.

Every so often, I get tired of my toast variations (all two- peanut butter and avocado) for breakfast and crave something warm and fancier than oatmeal, my other go to for breakfast. The last few years I have been making a broccoli cheddar quiche from Weight Watchers that has enough cheese in it that I don’t mind or notice the egg. I often make that recipe with no crust and freeze the pieces individually. It’s a quick, warm meal that makes me feel fancy first thing in the morning. And feeling fancy is never a bad way to start your day.

I’ve also made several “breakfast muffin” recipes that are tolerable, but tend to either be too “eggy” or … dare I say it… slimy. Just not my thing.  Which brings us to this recipe: a modified version of the quiche recipe I adore, except in individual cups with some different flavors. 20161218_133303

This is fancy enough that if you had a brunch gathering, you could take these and people would be impressed, yet portable enough to make them a filling first meal for a long day ahead. I used a six-muffin jumbo size pan.

Spinach Quiche Cups

Serves 6



1 10 oz. package of frozen spinach
1 9-inch pie crust (refrigerated)
1 tsp olive oil
1/2 medium red onion, chopped
3 slices of turkey bacon (fully cooked) OR 3 slices of Canadian bacon, chopped
2 egg whites
1 egg
1 1/4 cup part skim ricotta cheese
1 cup shredded reduced fat cheddar cheese, extra sharp if available
1 T Dijon mustard
1/2 tsp salt
1/4 tsp pepper, or to taste
1 tsp dried oregano
1 TBSP grated Parmesan or Italian cheese

Nutrition Information

Total Calories 295 Calories
Added Sugars 2 Calories
Protein 18 g
Carbohydrate 18 g
Dietary Fiber 2 g
Total Sugars 2 g
Added Sugars 1 g
Total Fat 17 g
Saturated Fat 8 g


  1. Preheat oven to 375 degrees Fahrenheit.
  2. Microwave spinach in a microwave safe bowl for about 5 minutes. Push all moisture out through a strainer. This is important to the texture of the quiche. The less water in the spinach, the better.
  3. Roll out the pie crust and cut into thirds. Then cut down the middle the other way so 20161218_123506that there are 6 pieces. Trim the ends so all of the pieces are about uniform size. Place into muffin tins as shown. You will have a small amount of leftover pie-crust.
  4. Heat olive oil over medium heat in a small skillet. Saute onion and turkey bacon until the onion starts to become transparent, about 5 minutes.
  5. In a large bowl, mix ricotta cheese, egg, egg whites, salt, pepper, oregano and mustard. Then add onion/bacon mixture, spinach and shredded cheddar cheese. Stir well.
  6. Use a 1/4 cup measuring spoon to fill each muffin cup. Use the bottom of the spoon to press mixture down in evenly. Sprinkle grated cheese onto each quiche cup. 20161218_125120
  7. Bake for 30-35 minutes, until a knife inserted in the center of a cup comes out clean. Let stand for 10 minutes before serving.
  8. If freezing, cool to room temperature and then wrap individually. Store in an airtight container or plastic bag.

    *I forgot to add the Parmesan cheese before putting my quiche cups in the oven, so just know that they actually come out with a  beautiful brown color if you do it right.

Hope you’re making it through the chaotic month of December well!

Health and joy,




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