Egg White Veggie Mini Quiche

Egg White Veggie Mini Quiche

I love to keep these on hand. Perfect for a quick grab and go breakfast or a super light but satisfying snack any time! High in protein and nothing else. Which is pretty much always a win.



  1. Preheat oven to 350 and spray muffin pan (or place THIS SILICONE ONE on top of a baking sheet– I’m obsessed with it, they pop right out.)
  2. Whisk first seven ingredients together thru the salt and pepper.
  3. Chop veggies and divide them evenly between muffins, do the same with the ham.*
  4. Pour egg white mixture over each pile of veggies and ham.
  5. Sprinkle with feta
  6. Bake for 30-35 minutes. (I always do 35. All the veggies make these want to stay wet.  If that bothers you, maybe skip the tomatoes and/or saute the veggies before to shed some water. I kind of like ’em like that.)
  7. Eat warm and store the rest in a container in your fridge for easy breakfast/snacks all week.


  1. If you don’t love egg whites, feel free to sub out 3 tbs increments of whites for a whole egg.  This is one of those things I just like to be as light as possible so I can splurge more elsewhere!
  2. I also like them for a quick meal broken up in a pita for an extra tasty version of these egg white pitas.
  3. *I’m obsessed with these frozen dorot garlic and basil cubes. I usually pick mine up at Trader Joes and I always stay stocked on the garlic. I ONLY use these for garlic now… the basil works for some things, certainly not the same as fresh basil but I love it mixed into things like these quiche or ESPECIALLY in the garlic basil aioli on this chicken sandwich.