Mushroom And Spinach Quiche Cups (make-ahead breakfast, dairy-free, gluten-free)

A make-ahead breakfast idea loaded with nutrients. These spinach quiche cups are made with an almond flour crust and make a tasty breakfast, snack, or even party appetizer. These mini mushroom and spinach quiche cups are light, fluffy, and fueling. A veggie-based recipe that will keep you full and happy.

It’s not often I spend time making something like spinach quiche cups, but only because it takes just a bit more time than normal. However, these mini mushroom and spinach quiche cups are wonderful to have on hand in the freezer or to whip up for a get-together when you have the extra few minutes.

These mini quiches are dairy-free, gluten-free, and paleo. They’re nutrient-dense making them a healthy snack for both moms and kids alike.

Don’t want to read? JUMP to the recipe.

Almond Flour Crust

Being gluten-free means that grabbing a pastry crust for the spinach quiche is out of the question. These spinach quiche cups use a crust of almond flour and coconut oil with a bit of egg white to bind them.

You don’t specifically need blanched almond flour, just ground almond will work (learn more about the difference in almond flours here). However, blanched almond meal tends to look nicer if you’re serving these for a brunch. They will be a bit “lighter” than just ground almonds which will be a bit denser. Ground almonds also tend not to hold together as well.

The mushroom and spinach quiche crust is made with minimal ingredients. This means that you need to let it sit coming out of the oven. This allows it to firm up so that your quiches won’t crumble.

You also need to make sure you’re pressing the crust into the muffin tins firmly but ensuring that any area isn’t too thin. Take your time and use your hands.

Do The Spinach Quiche Cups Hold Together

Yes. The almond flour crust is sticky and firms up well so the mini quiche does hold together. However, I highly recommend making the mini mushroom and spinach quiches in silicone muffin cups.

Even with a greased muffin tin, getting the paleo 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.

Use As A Snack Or Appetizer

I love these spinach quiche cups. The sundried tomato give them an extra flavor boost. They’re also loaded with healthy fats, protein, and veggies. A great way to get vegetables into your kids.

However, as a busy mom, it’s not a recipe I make often. The almond flour crust takes time to portion and press out. Thus, this spinach quiche only gets made sparingly. We use them most for:

• a party appetizer for get-togethers
• breakfast/brunch if we have people over

I also used these as a postpartum snack when I had my girls- they were a great make-ahead breakfast. When I was pregnant, my mom and I whipped up about 40 of these mini quiches. Then, I just reheated them as needed.

This mushroom quiche makes a great party app as it’s made in individual portions.

Can I Add Cheese?

Being dairy-free, obviously, cheese is not in this recipe. You could definitely add some Daiya Cheese into the recipe (about 1/4 cup of shredded would work). However, I opted to top the spinach quiche with nutritional yeast instead.

While nutritional yeast has a lot of health benefits, in this recipe I simply sprinkle it onto the quiches to give it a teeny bit of cheesy flavor.

How Do You Store The Paleo Quiche?

The mini quiches are stored in the fridge (or freezer) however they need to be re-heated before eating.

If you have them in the fridge, simply place them back into the oven on low and let them sit in there until heated through.

You can freeze this quiche recipe but don’t cook from frozen. If you can, let them thaw for an hour or so on the counter before popping them in the oven. Do not over-heat when you’re re-warming them. 250-300 is plenty.

Ingredients In Mushroom and Spinach Quiche

Crust

• Coconut Oil
• Almond Meal
• Garlic Powder
• Sea Salt
• Egg White

Quiche

• Mushrooms
• Sundried Tomatoes In Oil
• Spinach
• Egg
• Nutritional Yeast
• Salsa
• Baking Powder

Kitchen Tools You May Find Helpful

• Mixing bowls
• Knife set
• Silicone Muffins Tins

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Mini Paleo Quiche

A tasty snack or awesome party appetizer. These paleo quiches are loaded with nutrients and allergy-friendly.

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 1 hour 10 minutes

Servings 6

Calories 339 kcal

Author Fit as a Mama Bear

Ingredients

Crust

• 1/3 cup coconut oil measured solid
• 1.75 cups almond meal
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 1 egg white

Quiche

• 2 cremini mushrooms chopped small
• 1/8 cup chopped sundried tomatoes in oil
• 3/4 cup spinach about 1 small handful, chopped small
• 3 eggs one being the egg from the egg white used above
• 1/8 cup nutritional yeast for topping
• 1 tsp baking powder
• 1/8 cup salsa

Instructions

1.  Prepare the crust:  Preheat the oven to 350. Melt coconut oil and add all ingredients together in a big bowl. Mix well until sticky

2. 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.

3. 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.

4. For the quiche: combine all ingredients in a large bowl and whisk together.

5. 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.

6. Bake for 21-23 minutes (still at 350 degrees) until eggs look cooked and slightly crisped on the top.

7. Remove from oven, and let cool in the tray for ten minutes.

Nutrition Facts

Mini Paleo Quiche

Amount Per Serving

Calories 339 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 12g75%

Cholesterol 82mg27%

Sodium 282mg12%

Potassium 292mg8%

Carbohydrates 10g3%

Fiber 4g17%

Sugar 2g2%

Protein 11g22%

Vitamin A 516IU10%

Vitamin C 2mg2%

Calcium 123mg12%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

This paleo breakfast recipe makes a great addition to coffee in the morning (if you have the time to re=heat them!) or a snack throughout the day. However, they’re also perfect to serve at a brunch or party. Paleo-friendly, tasty, and loaded with healthy ingredients.