Savory, light, and easy to make ahead, these Dairy-Free Mini Quiche cups are a simple brunch option. Made with an almond flour crust and filled with fluffy eggs, veggies, and sun-dried tomatoes, these mini quiches are perfect for meal prep, quick breakfasts, or even a bite-sized party appetizer.
"This recipe is exactly what I needed! I am finding myself sensitve to oatmeal and need a grain free breakfast alternative. I love this can be made ahead and thanks for the excellent reheating tips. 🙂." -Sharon
A Quick Look At The Recipe
- ⏲️Ready In: 1 hr 10 mins
- 👪Serves: 6
- 🍽 Calories and Protein: 339 kcals and 11 grams of protein
- 📋Main Ingredients: Almond flour, spinach, eggs, mushrooms and coconut oil.
- 📖 Dietary Notes: Dairy-free, gluten-free, whole 30, low carb, paleo.
- ⭐ Why You'll Love It: These mini quiche cups are a savory, dairy-free breakfast that’s easy to make ahead and perfect for busy mornings.
SUMMARIZE & SAVE THIS CONTENT ON
Stock your freezer with an easy, make-ahead breakfast that actually fuels your morning. As a busy mom, recipes like these dairy-free mini quiche cups are something I enjoy having on hand for quick breakfasts. just like gluten-free egg muffin cups, because they reheat easily kids actually like them.
These gluten-free mini quiches are also incredibly versatile. Serve them as a quick reheated breakfast, a game-day snack (along with bacon wrapped steak), or even bring them to a new mom who needs easy meals. And if breakfast is the meal you struggle with most, check out the Rise and Chill Breakfast E-Book, it includes 26 high-protein meal prep breakfasts plus a 5-day quick start guide to make busy mornings much easier.
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💭Why You'll Love This Recipe
Easy: Though there are a few steps, overall, these gluten-free mini quiche cups are easy to throw together for breakfast or brunch.
Fueling: With 11 grams of protein if you grab two of these cups for breakfast, you're off to a good start.
Meal prep: Just as delicious as freshly made, this quiche can be made in advance and reheated to save time in the kitchen.
Ingredients and Substitutions
- Almond flour: Not to be confused with almond meal (learn the difference between almond flour and ground almonds), almond meal will leave your crust a bit gritty in texture.
- Coconut oil: Used in the almond flour crust, it must be coconut oil as it firms up once cooled, which helps hold the mini quiches together.
- Egg whites: A great way to bump up protein, you can actually use just one white from one of the eggs in the quiches, no need for a carton.
- Salsa: I add salsa to all my dairy-free egg casserole because it gives them such a pop of flavor.
See the recipe card for full information on ingredients and quantities.
Flavor Variations
- Cheesy: If you tolerate cheese, add some in or use a dairy-free cheese to melt on the top of the quiches. You only need about ¼ cup.
- Spice: If you want a spicier version, add some chopped jalapenos or red pepper flakes to the egg mixture.
- Protein: Mixing in some gluten-free chopped sauces, bacon, or crock pot ground beef is an easy way to add more protein.
How To Make Dairy-Free Mini Quiche
Step 1: Mix together the ingredients for the almond flour crust and portion into a muffin tin.
Step 2: Bake the quiche crust until golden. Let it cool.
Step 3: Whisk together the dairy-free quiche ingredients (add dairy-free cheese here if using).
Step 4: Portion it into the almond flour crust and bake.
Expert Tips To Make It
You'll want to use silicone muffin cups inserted into the muffin tin instead of pressing the crust directly into a muffin tin (even if it's greased!). Otherwise, the quiches are a witch to get out.
Make sure to press the crust into the muffin tin firmly and ensure that any area isn't too thin. Take your time and use your hands. Otherwise, the gluten-free quiche will crumble apart.
It takes a bit for the almond flour crust on the quiche to firm up. Let it cool fully before you try to remove it from the muffin tin, or it'll crumble.
If using these easy mini quiches for breakfast, pair them with a banana matcha smoothie or coffee smoothie bowl for extra energy.
Meal Prep and Storing
These dairy-free mini quiche cups can be made anywhere from 24 hours to 4 weeks in advance of when you need them.
To meal prep the quiche cups, you'll want to bake them for 20 minutes before removing them from the oven. Keep them in the silicone muffin cups. If you're adding cheese to the tops, don't add the cheese until you reheat them the next time.
Store them in an airtight container in the fridge for 3-4 days or in the freezer for up to 1 month. Store any layers separated by pieces of parchment paper.
Reheating: When you're ready for them, let them thaw in the fridge overnight and then reheat them in the oven at 300F until warmed through.
Dairy-Free Mini Quiche FAQs
Any non-dairy milk should work in quiche cups. Some great options are almond, oat, or hemp milk.
Mini quiche bites can be served cold. However, they taste better when heated. If served cold, the crust on the quiche will be denser instead of smooth, and the flavor won't be as savory.
Simply place the dairy-free quiche cups in the oven at a very low temperature (200 degrees Fahrenheit). You want to avoid burning the quiche and drying it out.
More Dairy and Gluten-Free Breakfasts
If you tried this Dairy-Free Mini Quiche Cups Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!
Dairy-Free Mini Quiche Cups
Video
Equipment
- Silicone muffin mold
- Silicone muffin liners
Ingredients
Almond Flour Crust
- ⅓ cup coconut oil measured solid
- 1.75 cups almond flour
- 1 teaspoon garlic powder
- ½ teaspoon sea salt
- 1 egg white
Dairy-free Quiche
- 2 cremini mushrooms chopped small
- ⅛ cup chopped sundried tomatoes in oil
- ¾ cup spinach about 1 small handful, chopped small
- 3 eggs one being the egg from the egg white used above
- ⅛ cup nutritional yeast for topping
- 1 teaspoon baking powder
- ⅛ cup salsa
Instructions
Prepare The Crust
- Preheat the oven to 350. Melt coconut oil and add all ingredients together in a big bowl. Mix well until sticky
- Line a muffin tin with silicone cups and use your hands, divide the mixture up between the cups. Firmly press the crust in, making sure it's not too thin anywhere and it coming up the sides.
- Bake for 13-15 minutes. When you pull them out the bottom of the cups will look under done. Leave them in the tray to cool (at least ten minutes) and they will harden slightly.
Prep The Eggs
- Combine all ingredients in a large bowl and whisk together.
- Make sure all the veggies are coated in egg. Divide the mixture evenly out into the almond meal cups. Try to keep the mixture centered.
- Bake for 21-23 minutes (still at 350 degrees) until eggs look cooked and slightly crisped on the top.
- Remove from oven, and let cool in the muffin pan for ten minutes.
Notes
- Make sure to press the crust into the muffin tins firmly into the muffin tin and ensure that any area isn't too thin. Take your time and use your hands.
- Use silicone muffin cups instead of pressing the crust directly into a muffin tin (even if it's greased!).
- The almond flour crust is sticky and firms up well so the mini quiche does hold together. However, getting the mushroom and spinach quiche out of the tray is tedious and everything falls apart. With the muffin cups they just pop out and you're good to go.
- The recipe uses a regular muffin tin, not a mini muffin tin.
- Store leftover quiche cups in the fridge for up to 4 days or place them in the freezer for up to a month.
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Nutrition
Donny says
Now that I'm back working in the office, this is perfect for breakfast! So easy to make and eat before work.
fitasamamabear says
Yes! They're such a great make ahead healthy option!
nancy says
we make these every sunday as meal prep for the week - perfect on the go breakfast
fitasamamabear says
Yes! It's nice knowing you have something on hand!
Sharon says
This recipe is exactly what I needed! I am finding myself sensitve to oatmeal and need a grain free breakfast alternative. I love this can be made ahead and thanks for the excellent reheating tips. 🙂
fitasamamabear says
Ah yay! Glad if gives you another idea! I'm also a scramble addict so we do a lot of those.. or chia pudding lol.
Kristen says
These are perfect! I’m literally making mini fritattas to put in the freezer as we speak so I’m going to try and add this crust to a few and make quiche - yum!
fitasamamabear says
Omg yes! I love keeping a stash in the freezer- makes snacks or quick breakfast sooooo much easier haha.
Meena Agarwal says
This looks delicious! We love quiche for a weekend breakfast.
fitasamamabear says
It's honestly such a tasty protein hit! I love everything bite-size too lol
Vanessa says
I have been having a bit of a breakfast rut lately and it just so happens that I have all these ingredients - meant to be!!
fitasamamabear says
Omg too amazing!! I love when it actually works out that way and you're not scrambling to sub everything haha enjoy them!
Bron says
These are so yummy!! Will make again for sure.
fitasamamabear says
Yay! I'm so happy you liked them! I ate a bazillion when making them lol
Amy Blake says
I love making quiche for dinner for my family, my kids are going to love these!
fitasamamabear says
Mmm I think I could eat quiche just about any time of the day haha I hope you're kids enjoy them! I love everything "bite sized" 🙂