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These mini spinach prosciutto quiche cups are perfect for your next brunch and are even great served alongside a salad for a light lunch.

Spinach Prosciutto Quiche Cups

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These mini spinach prosciutto quiche cups are perfect for your next brunch and are even great served alongside a salad for a light lunch.
Course Breakfast, Brunch
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 quiche cups
Calories 121
Author Kim

Ingredients

  • 1-1/4 cup flour or pancake mix if crust is desired
  • 1/2 cup water if using flour for a crust
  • ½ tablespoon olive oil
  • 1/2 cup diced onion
  • 1/2 cup diced red bell pepper
  • 2 cups fresh baby spinach or kale leaves, finely chopped
  • 4 large eggs
  • 4 large egg whites 8 tablespoons liquid egg whites
  • 1/4 cup unsweetened vanilla almond milk or other milk
  • 1 teaspoon garlic powder
  • ½ teaspoon pepper
  • 4 ounces cubed prosciutto about 4-6 pieces cooked and chopped turkey bacon or 2-3 cooked chicken sausage links would also work
  • 1/3 cup shredded mozzarella cheese optional

Instructions

  • Combine flour or pancake mix and water in medium bowl. Stir until you have thick, sticky dough. Place in the refrigerator.
  • Heat olive oil in a medium skillet over medium-high heat. Add onion and bell pepper to skillet and cook until onion and pepper are soft, about 5 minutes. Add in the in the spinach, continue to stir and cook until spinach is slightly wilted. Set veggies aside to cool slightly.
  • Preheat oven to 375 degrees F. Spray a 12-cup nonstick muffin pan with cooking spray. Remove dough from refrigerator and divide dough evenly between the 12 muffin cups. Press and flatten each piece of dough against the rim of the cups of the muffin tin (the dough should fill a little less than half the cup) and set aside. It will make it easier if your hands are a little damp.
  • Whisk the eggs, egg whites, milk, and seasonings until well combined. Stir in the prosciutto, cheese (if using) and veggie mixture. Pour the egg mixture evenly between the muffin tins and bake for about 30-35 minutes (until quiches are golden brown on top and set in the middle). Careful not to cook them too long, as the crusts will get hard. Remove from the oven and let quiche cups cool for about 10 minutes. ENJOY!

Notes

*Nutritional information calculated using prosciutto, spinach, cheese and pancake mix as the crust.

Nutrition

Serving: 1egg cup | Calories: 121kcal | Carbohydrates: 12.2g | Protein: 8.7g | Fat: 4g | Saturated Fat: 1.4g | Cholesterol: 71.4mg | Sodium: 532.5mg | Fiber: 0.4g | Sugar: 1g