These individual mini quiches are a fun take on a traditional quiche. Leftovers can be refrigerated or frozen for an easy breakfast later in the week.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Read the full recipe after the video.

Recipe Summary

25 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Coat twelve 2 1/2-inch muffin cups with cooking spray.

  • Line prepared muffin cups with ham. Divide tomatoes, green onions, basil and pepper among cups. Top with cheese. Pour eggs over tomato mixture.

  • Bake 20 to 25 minutes or until puffed and a knife comes out clean. Cool in cups 5 minutes. Remove from cups. If desired, top with additional green onions and/or fresh basil. Serve warm.


Tip: Look for a lower-sodium ham that has 450 mg sodium or less per 2 ounce serving.

Nutrition Facts

159 calories; protein 15g; carbohydrates 5g; dietary fiber 1g; sugars 3g; fat 8g; saturated fat 4g; cholesterol 207mg; sodium 450mg.

Reviews (4)

Read More Reviews
5 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Tasty and a great presentation. I agree with the other poster should have used a lower sodium ham. The clean up in the muffin pan was a little intensive (even with a non stick pan) so if I make them again I'd probably use cupcake papers to line it. Read More
Rating: 5 stars
Followed the recipe but I cooked it for 25 minutes and I ll shorten thee time to 18 minutes next time. I have a new to me oven and I m still getting used to it. I used my 12 muffin tin non stick and they slid right out! No mess. Read More
Rating: 4 stars
Will make it again. Used thin sliced deli ham(low sodium). Read More
Rating: 4 stars
must use lower salt ham and thin sliced I didn't and they are too salty. I added sausage. Read More