• Emily Tyler

Ham and Spinach Quiches


These fabulous little quiches are gluten free and low carb - but I hope you would try them because they are just really delicious! I wrote the recipe so it can be easily divided to make either 6,12 or 18 individual quiches.



Makes 18 individual quiches

6 eggs well beaten

1 cup half and half (or whole milk)

1 ½ cups shredded cheese - Gruyere, Cheddar or Monterey Jack

12 ounce package of fresh spinach (1 tablespoon butter for sauteeing)

¼ cup chopped fresh chives

¼ teaspoon each salt and pepper

18 slices deli ham


1. Preheat the oven to 350 degrees

2. Butter 18 muffin cups and line each cup with a piece of ham, it is ok if the ham comes above the rim

3. In a saucepan melt the butter and saute the spinach until just wilted and remove from the heat, tilt the pan and press the moisture out of the spinach, then roughly chop

4. Combine the eggs and half and half and season with salt and pepper

5. Divide the sauteed spinach, chives and cheese evenly among the muffin cups

6. Spoon the egg mixture evenly into the muffin cups (about 3 tablespoons each)

7. Bake for about 25 minutes or until a toothpick inserted comes out clean

8. Cool for about 10 minutes and then remove from the muffin cups

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