Veggie Quiche Cups

by Katie on January 12, 2012

Several years ago I did the South Beach Diet. It’s a healthy diet. And I really lost weight. But I had to commit to the daunting task of eating eggs for breakfast everyday-for two whole weeks!

After several days of eating eggs I was seriously ready to quit.  I just couldn’t stomach them any longer.  I wouldn’t say that I harbor hatred towards eggs; they are just one of those foods where a little goes a long way with me.

I found myself in desperate need to find a new way to serve up the incredible edible egg.

That’s when I discovered these delicious quiche cups! Not only are they quite tasty, but freeze wonderfully, and are low in calories.  It’s so nice to have a healthy breakfast on the go!  Just warm them up and top with a little green tobasco sauce!!

Veggie Quiche Cups

Yield: 15-18 quiches cups


  • 8 eggs
  • 1 frozen package of spinach, cooked and drained
  • 1 onion, diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 of a green pepper, diced
  • splash of milk
  • hot sauce-I use 1 teaspoon Tobasco green pepper sauce
  • 1 1/2 cup cheddar cheese


  1. Preheat oven to 350 degrees.
  2. In a large bowl, whisk the eggs along with a splash of milk.
  3. Add in the rest of the ingredients and stir until combined.
  4. Spray muffin tins with cooking spray and pour the egg mixture into the muffin cups. Bake for 20-25 minutes. Until set.


To freeze: Place quiche cups in a freezer bag. To serve defrost in refrigerator overnight or in microwave.


Linked To: Ultimate Recipe Swap

{ 6 comments… read them below or add one }

Misty January 12, 2012 at 10:48 am

Okay, I am not a quiche lover, I think the big ones are too much, so I can’t wait to try these out. I will be picking up the ingredients this weekend and making them. They look delicious.


Misty January 12, 2012 at 10:54 am

Quick question for you. I just checked out your freezer timeline… Would you say these would keep about 2 months?? Just curious. This will be my first time freezing egg products. :)


Katie January 12, 2012 at 3:28 pm

Well, they don’t last very long here, but I would say they would keep in the freezer for about 2 months!! Enjoy :)


mjskit February 16, 2012 at 2:41 pm

What a great idea! I love quiche but always feel guilty because of the crust. These are perfect, no crust, but you get that wonderful veggie/egg filling. Thanks for sharing!


Katie February 16, 2012 at 4:44 pm

I feel the same way…Enjoy!


Debra March 29, 2012 at 8:39 pm

These look great. And I love that you can freeze them. Thanks for sharing!


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