Paleo prosciutto and spinach mini quiches

Paleo prosciutto and spinach mini quiches

Paleo, Gluten-Free

12 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.

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



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.