These Spinach Feta Quiche Muffins make low carb breakfast and snacking easy. They are perfect for any ketogenic diet and taste amazing!
I’m still visiting at my parents house in Texas and having such a great time. My son has been playing catch and soccer with his cousin and my daughter has been interacting with “Princess Kristen” who just turned two last Thursday. Let me tell you, this is what it’s all about… watching your children play with your siblings children and then the grandparents doing what they do; loving, supporting, laughing, comforting. Although I miss my husband during this yearly Spring trip, I left him in good hands with a double batch of these tasty low carb spinach feta quiche muffins.
It’s no secret that I love a good low carb quiche. I’ve published at least 6 low carb quiche recipes on the blog in the last year and a half, with the most popular being a low carb, crustless bacon and spinach quiche. It’s my favorite for everyday eating. In fact, I ate it almost every day for over a year because it’s easy to make and oh, so delicious. I’m like that, I can eat the same thing over-and-over, if it’s good, and not get tired of it.
But sometimes I have to change it up!
I decided it was time for the spinach bacon quiche to meet my all time favorite spinach artichoke dip and have a love child. These feta spinach quiche muffins are the best of both worlds. They are easy to prepare, convenient for snacking and great for freezing. Although they are small they pack a mighty wallop of flavor. Were talking sweet from the ham, salty and tangy from feta cheese, and an overall great seasoned flavor from onion, garlic, dry sherry and a hint of red wine vinegar. All of these tastes combine to make these spinach feta quiche muffins the perfect little ketogenic breakfast package for your low carb diet.
The quiches are cooked in a muffin tin using ham as the crust. It doesn’t actually become crispy, but it helps keep the muffin tin mess free and contributes a lot of flavor. I didn’t use any special ham, just a very thinly sliced prepackaged sandwich ham I found in the refrigerated grocery aisle. I replaced the heavy cream with cream cheese and seasoned the quiche similarly as I did the spinach artichoke dip.
If you aren’t into super cute muffin quiches then give these great recipes a try:
- Spinach Bacon Onion Crustless Quiche
- Ham Quiche Lorraine with Caramelized Onions (perfect for brunch)
- Ham and Arugula Quiche with Creamy Havarti & Smoked Gouda
These Spinach Feta Quiche Muffins are 2 net carbs each!
- 1 tablespoon olive oil butter, ghee or bacon grease
- 1/2 cup onion, small dice (2 oz)
- 1 clove garlic, minced
- 4 ounces cream cheese softened until "melty" in the microwave
- 3 tablespoons dry sherry
- 1 teaspoon red wine vinegar
- 10 ounces frozen spinach thawed and squeezed dry
- 6 large eggs
- 4 ounces feta cheese cumbles
- 1 cup mozzarella cheese, shredded (4 oz)
- 2 teaspoons Dijon mustard
- 1/2 teaspoon garlic salt
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 6 ounces thin deli ham, (12 thin slices)
- Preheat oven to 350 and place the rack in the middle position. Spray a 12 hole muffin pan with baking spray and line with 1 piece of ham per each muffin well.
- In a medium frying pan, saute the onions and garlic until translucent. Then add the sherry, cooking until the alcohol smell burns off. Add the vinegar and then the melty cream cheese. Stir until the cream cheese has fully melted and the ingredients are thoroughly mixed.
- While the onions are sauteeing, add the remaining ingredients to the medium bowl and mix thoroughly. When the onion-cream cheese mixture is ready, add it to the bowl and mix with a hand mixer until blended.
- Divide the spinach feta quiche mixture evenly between the 12 cups, spooning it right into the ham lined muffin wells. I find that a 1/3 cup measure works perfectly.
- Bake for 30 minutes or until cooked through.
Hi Kim! Can you please tell me the grams or ounces for the cream cheese? I’m not sure the standard package sizes are the same in my part of the world! (Australia). Thanks!
Hi Andrea. I added the info you requested. Let me know if I missed anything. I’m so excited that you will be trying this recipe. It is truly one of my favorites. I hope you enjoy it. Have a great week! -Kim
Can you substitute the cream cheese with feta or goats cheese? Sounds delicious.
Lyn, the texture and taste of the feta are different than cream cheese, but you could try it. It might be good, just lacking that salty-tangy flavor. I’ll be interested to know how you like it. Have a nice weekend. -Kim
This are FABULOUS. Really. I have been making other breakfast muffins/ crustless quiches but these beat them all out. Wasn’t sure I wanted so much spinach first thing in the morning, but boy was I wrong. Loved these.
I did a tiny tweak and added a 1/4 tsp of dill per the feta thing, and a pinch of nutmeg (again, pretty standard in savory quiches). So fabulous and so filling. Took your suggestion and greased the muffin cups with bacon fat as well. And lining the cups with ham….wow. What a perfect little package.
Have seen comments about freezing….how do they freeze and reheat….would love to know.
Can’t recommend these enough.
Hi Deborah. I’m so glad you liked these, we did too! I love putting nutmeg with spinach – a classic, and I bet the dill with the cheese was a nice compliment in flavor. These freeze and reheat great! I’ve made double batches before and frozen the other. Thanks so much for leaving a comment! Enjoy your week! -Kim
Hi, I was wondering what I could use in place of the dry sherry, as I don’t have any and was planning to make this today?
Hi Cindy. You can try dry white wine or dry vermouth if you have them. Can I convince you to purchase some if alcohol is something you aren’t against? It gives such a wonderful flavor to foods and only a little is needed. It really makes a difference. If you don’t or can’t have it, it’s no biggie – it just gives it a little more flavor. Thanks for your question. Enjoy the muffins, my husband loves these. Enjoy your day. -Kim
These are delicious. Making them for the third time and everyone who has tasted them loved them including my husband who has an aversion to all things healthy! Even doubled the batch and froze some the second time I made them. Thanks for this recipe. Love your website.
Beth, I’m so glad you guys are liking them – even the hubby! Lol. I’m glad to hear that the recipes doubles nicely. Thanks so much to taking the time to leave a comment. Have a wonderful week. -Kim
All my favs in one little muffin! I absolutely adore spinach, feta, and ham and could probably eat them every day. Loving your healthy and easy recipe. Will try it very soon! 🙂
Thanks Karrie, nice to meet you! I hope you enjoy the muffins! 🙂 – Kim
Well, these are ADORABLE and the perfect thing to make when you don’t feel like sharing your quiche! (I never feel like sharing my quiche!) Pinned!
Kate, thank you. For me, quiche is the perfect breakfast and little quiches make it fun. Thanks for the comment and for pinning! -Kim
So glad to hear you’re having a good time in Texas, Kim! 🙂 “Loving, supporting, laughing, comforting:” I wholeheartedly agree. Don’t you just love those moments in life when everything is so calm, peaceful and just right? Everything just seems to fall in place. Meanwhile, your husband sure is lucky that you cooked up a batch of these amazing quiche muffins for him before you left. Love how you created such an awesome, low-carb goodie. Living up to your blog name! Nice. 🙂
Thank you Demeter for the compliment. We had the best time together. My husband didn’t leave me any of the quiches! I look forward to making them again this weekend. Thanks for commenting. Have a wonderful day. -Kim
Yum! These look delicious! These would be great to pop in my lunch for a mid-morning snack at work!
Thanks so much Kathy! -Kim
You might want to add ham to the ingredients for people who use the ingredients to plan their shopping list. I’ll have to give this recipe a try when I have some ham slices.
Oops! Did I leave it out? Thanks April for letting me know! Have a nice day! -Kim