Easy On-The-Go Quiche Cups

Okaaaay… I promised Miss Molly when I took over the SuperWife blog that I would continue to post recipes from time to time. Now please realize it’s difficult for me to actually write out recipes, as I am a hands-on chef… meaning, I don’t ever use recipes. I can glance at a recipe once or twice, just to get a general idea of what the main ingredients are, then I create something of my own. I rarely use measuring cups or spoons, (unless I’m baking, which is more of a chemistry that needs exact measurements) so I promise to try my best to estimate for your re-creation. I’d prefer to just be telling you “a handful of this” and “a few grinds of this” and “however many of this you have left in the fridge” – because that’s how I cook… but I realize not everyone can do that.

I should also note that I am not a vegan… not sure if I mentioned that in my first post, but i thought it would be pertinent for past readers to know. THIS recipe, however, is at least vegetarian. 🙂 So… heeeere we go:

Easy On-The-Go Quiche Cups

I think I first made these when a roommate of mine was on the South Beach diet a few years ago, so the original (base) recipe probably came from that diet plan. I love making these because they’re suuuper quick, and you can freeze them and re-heat for the next few mornings when you’re rushing out the door (to work, to the gym, to play, whatever)!

Prep Time: 5 min / Bake Time: 25 min / Total: 30MIN!

  • 16oz liquid egg whites or egg substitute (I used 1 carton of the Kirkland Real Eggs from Costco)
  • 1 cup shredded cheese (your choice; I used pepper jack today)
  • 1/2 large white onion, diced
  •  2 cups fresh spinach, chopped
  • 1/2 tsp salt
  • 1/2 tsp fresh ground pepper
  • Italian seasoning to taste (this is totally optional, but I add Italian seasoning to everything because I’m Italian!)

Preheat oven to 350. Grease a muffin pan; I used a 12-cup silicone muffin pan (no grease needed), but I’ve also used mini-muffin pans in the past for even smaller quiche-bites.  Combine all ingredients in a medium bowl & mix well with a fork. Spoon mixture evenly into muffin cups. Bake for 25 min (or until a knife comes out clean).   Voila!

*Note: this is only a very basic recipe. I’ve switched it up many times, adding veggies like bell peppers, mushrooms, red onions, chives, etc. Adam prefers me to add a few drops of hotsauce or red pepper occasionally. I’ve also used cheddar and mozzarella cheeses, and obviously this can be made using real eggs. I use the Costco egg whites because they have WAY less calories and I don’t have to separate the eggs. Have fun experimenting! 🙂

3 replies
  1. Jeri
    Jeri says:

    YUMMY! I am so making these! Perfect with the egg whites because I have been eating egg white omeletes for a few weeks now. But quiche..YUMMY! I however am going to buy some lowfat havarti cheese. 🙂 Thanks Jenny!!

  2. jennyfast
    jennyfast says:

    Oh, my gosh Kelly they are SO easy! So easy that you could actually make them before work (I make them like on Sunday nights, though, because I’m totally NOT a morning person)! 🙂

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *