Ham & Spinach Crustless Quiche

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Melt-in-your-mouth light and savory, these amazing quiche are a savory breakfast that you can dress up or down.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Keyword: crustless quiche recipe, keto breakfast custard, keto egg bake, keto ham and spinach crustless quiche, low-carb quiche cups

Servings: servings

Calories: 409kcal

Preheat oven to 375-F, and butter the insides of six ramekins or small oven-safe dishes that'll hold at least 1/2 cup. Put the ramekins on a cookie sheet to catch any spillover and to make moving them easier.
Put the softened cream cheese, eggs, and heavy cream into a blender or food processor. Pulse until well combined. Add the Parmesan and Swiss cheeses, and pulse one or two times more to blend. Set aside for a few minutes while you prepare the rest.
In a large skillet over medium heat, heat the oil and then wilt the spinach. When wilted, add the ham, 2 tbsp of heavy cream, dried onion flakes, and ground pepper.
Add 1/2 cup of the egg mixture to each well-buttered dish. Top with 1/6 of the spinach mixture. Bake in a 375-F oven for about 20 minutes or until they've poofed up and are set in the middle. Serve with toasted FatHead bagels, your favorite Keto bread, or for brunch, a lovely salad.

Saute the spinach and let excess liquid cook off before it goes into the ramekin. Raw or wet spinach is the main cause of a watery center.
Check for doneness a few minutes before the timer ends. Ramekins vary in size and material, so bake time can shift a bit from batch to batch.
Serve straight from the ramekin instead of trying to unmold. These are soft enough that unmolding risks tearing them apart.