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These egg white ham & spinach quiches are amazing! The recipe is SUPER quick & easy to make. Only 6 ingredients! They’re baked in muffin cups to make individual portions. PERFECT for a healthy breakfast or light lunch! High protein, low carb, low calorie & great for meal prep too! ♡ egg white quiche recipe healthy. egg white quiche muffins. high protein quiche low carb. egg white quiche recipe crustless. high protein quiche cups. ham and spinach egg muffins. ham spinach cheese quiche crustless.

Egg White, Ham & Spinach Quiches

© Amy's Healthy Baking
Yields: 6 quiches
These quiches are a healthy and delicious way to start the day! They’re incredibly flavorful, full of protein, and really easy to make. Great for breakfast, lunch, and meal prepping too! Leftovers will keep for at least four days if stored in an airtight container in the refrigerator.
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Ingredients 

  • 2 cups (85g) fresh baby spinach
  • 12 large egg whites
  • 1 tsp dried basil
  • ⅛ tsp black pepper
  • 6 tbsp (42g) shredded 2% mozzarella cheese (reduced fat)
  • ¾ cup (140g) diced ham

Instructions

  • Preheat the oven to 350°F, and generously coat 6 jumbo muffin cups with nonstick cooking spray.
  • Cook the spinach in a large pan coated with nonstick cooking spray over medium-low heat for 2-3 minutes, or until wilted and dark green. Remove from the heat.
  • In a large bowl, whisk the egg whites until light and frothy, about 1-2 minutes. Whisk in the basil and pepper. Stir in the spinach, cheese, and ham. Divide the egg mixture between the prepared muffin cups, and bake at 350°F for 25-30 minutes, or until set. Cool in the muffin cups for at least 8 minutes before removing.

Notes

SPINACH NOTE: I haven't tried substituting frozen and thawed, so I'm not personally sure how that would turn out.
 
EGG WHITES ALTERNATIVES: If you'd rather use liquid egg whites from a carton, substitute 1 ½ cups (360mL) instead. If you prefer to use whole eggs, then use 10 well-beaten large eggs instead.
 
SEASONING NOTE: You're welcome to modify the amounts of basil and pepper to suit your tastes — or even substitute other herbs and/or seasoning blends! (My family also enjoys this herbs de Provence blend.)
 
CHEESE NOTE + ALTERNATIVES: I highly recommend freshly grating your own cheese! It has a better taste and texture.
 
Regular mozzarella (not reduced fat) will also work. Other cheeses that melt well, such as cheddar, provolone, Monterey Jack, and others, may also be substituted for the cheddar (either the reduced fat or regular version).
 
HAM NOTE: I like little cubes of ham in my quiches, so I generally use cooked boneless ham or ham steaks and dice them myself. (I find sliced deli-style ham used for sandwiches is too thin and doesn’t yield quite as good of a flavor or texture.)
 
HOW TO STORE: Store leftover quiches in an airtight container in the refrigerator. They should keep for at least four days, if not longer. If you'd like to enjoy leftover quiches warm, try reheating in the microwave for 10-20 seconds, depending on the wattage of your microwave.
 
{gluten-free, clean eating, low fat, low calorie, sugar-free, low carb, high protein}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.