Spinach and Artichoke Baby Quiches

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 82.6
  • Total Fat: 5.1 g
  • Cholesterol: 29.4 mg
  • Sodium: 216.1 mg
  • Total Carbs: 3.0 g
  • Dietary Fiber: 0.6 g
  • Protein: 6.1 g

View full nutritional breakdown of Spinach and Artichoke Baby Quiches calories by ingredient
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Yummy crustless baby quiches. Makes 12; plan 1 per person as an appetizer or two per person as a main course. Yummy crustless baby quiches. Makes 12; plan 1 per person as an appetizer or two per person as a main course.
Number of Servings: 12


    1 tbsp. olive oil
    3 cloves garlic, minced
    1/2 large yellow onion, diced
    1/2 package frozen spinach
    3/4 cup canned or frozen artichokes, chopped
    1 cup grated cheddar cheese
    1 cup Egg Beaters
    2 large eggs (or try 4 egg whites or more Egg Beaters)
    1 cup 2% milk
    1/2 tsp salt or to taste
    1/2 tsp pepper or to taste


Makes 12 muffin sized quiches. Preheat oven to 375. Grease a muffin tin with Pam or other spray (not included in nutrition info)

Heat the olive oil in a skillet over low heat. Add the garlic and saute for 3-4 minutes. Add onion and turn heat to medium high. Cook until the onion is translucent and browned but not burned, about 5-7 minutes. Add spinach and artichoke and cook until warm, about 4-5 minutes more. Set aside to cool (take it out of the pan so it cools faster).

Grate cheese. Beat eggs. Mix together cheese, eggs, milk, salt, and pepper. Add the vegetables. Make sure they are not too hot or the eggs could start to cook.

Pour into the muffin tins, filling cups about 3/4 full. Bake for about 25-30 minutes or until a fork in the center comes out clean. They might puff up in the oven but will go back down when they come out.

Number of Servings: 12

Recipe submitted by SparkPeople user BOONZIE.

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