Paleo prosciutto and spinach mini quiches

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Paleo prosciutto and spinach mini quiches

Paleo prosciutto and spinach mini quiches

Gluten-Free Friendly, Paleo

2 Servings, 1 Calories/Serving

35 Minutes

Lining a muffin tin with thinly sliced prosciutto makes it easy to pop these little individual quiches from their baking tin and onto a plate. These can be made the night before and rewarmed for an easy, no-hassle breakfast the next day.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¼ pound thinly sliced prosciutto
  • 2 cups loosely packed fresh spinach
  • ½ cup loosely packed fresh basil leaves
  • ½ cup cherry tomatoes
  • 6 eggs
  • ½ cup almond milk
  • One pinch nutmeg
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper

Nutrition per serving

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the base

Heat the oven to 350°F.
  • Grease 12 muffin cups with olive oil and line each cup with a prosciutto slice.
  • Finely chop the spinach and basil.
  • Halve the cherry tomatoes.
In a mixing, whisk the eggs, milk, nutmeg, salt, and pepper until the eggs are frothy. Stir in the spinach and basil.


Bake the muffins

Spoon the egg mixture into the muffin cups, filling each cup only about two thirds full. Top with the cherry tomatoes. Bake until the eggs are set, 25 to 30 minutes.


Remove the muffin tins from the oven and let cool slightly. Lift out the quiches from the pan and serve warm.