Gluten-Free Mini Quiche Cups (make ahead breakfast!)

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Savory flavor in every bite and are easy to make in advance. These dairy-free mini quiche cups have an almond flour crust and are filled with scrambled eggs, veggies, and sundried tomatoes.

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Light and fluffy these mini quiche cups make for a quick breakfast addition or even a tasty party appetizer.

mushroom and spinach quiche on a white plate with a form, more quiches stacked behind it and a bowl of salad

Stock your freezer with an easy, make-ahead, gluten-free breakfast (here's are a few other make-ahead breakfast ideas!)! As a Certified Nutrition Coach, these bites are one I love clients having on hand.

These dairy-free mini quiche cups are deliciously versatile. Whether you use them are your next game-day snack. a quick, reheated breakfast or a gift to new moms, these gluten-free bites are perfect.

Why You'll Love Them

Healthy: Naturally dairy-free, gluten-free, paleo, and whole30-approved.

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.

Important Teaching Tips & Substitutions

Use almond flour and not almond meal for the crust. Almond flour will have a smoother texture and better appearance. Learn more about the difference between almond flour and ground almonds.

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.

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!).

The almond flour crust is sticky and firms up well so the dairy-free mini quiche does hold together. However, getting the gluten-free quiche bites out of the tray is tedious and everything falls apart. With the muffin cups they just pop out and you're good to go.

Variations

Being dairy-free, obviously, cheese is not in this recipe. However, you could definitely add some dairy-free cheese into the egg mixture. About ¼ cup of shredded would work. Feta cheese would be a great addition too.

You can also sub out and interchange the vegetables listed to keep the taste fresh.

Adding in some sliced jalapenos or red pepper flakes if you like heat.

Spinach and mushroom quiche on a white plate with a form, more quiches stacked behind it and a bowl of salad.

How To Meal Prep Dairy-Free Mini Quiches

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, freeze them in a freezer-safe container separated by pieces of parchment paper for up to a month. When you're ready for them, let them thaw in the fridge overnight.

Reheat them in the oven at 300F until warmed through.

Mini quiche on fork with quiche on a plate and stacked behind it

FAQs

Does almond milk work in quiche?

Any non-dairy milk should work in quiche cups. Some great options are almond, oat, or hemp milk.

Can mini quiche be served cold?

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.

How do you keep mini quiches warm for a party?

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 them out.

Other Dairy and Gluten-Free Recipes You'll Love

Dairy-Free Mini Quiche Cups

Fit as a Mama Bear

Savory eggs in a comforting almond flour crust. These dairy-free quiche cups make for a delicious, whole30 appetizer or grab-and-go breakfast.

5 from 7 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Total Time 1 10

Course Breakfast

Cuisine American

Servings

Calories 339 kcal

Ingredients

Crust

⅓ cup coconut oil measured solid
1.75 cups almond meal
1 teaspoon garlic powder
½ teaspoon sea salt
1 egg white

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.

Video

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

Calories: 339kcalCarbohydrates: 10gProtein: 11gFat: 31gSaturated Fat: 12gCholesterol: 82mgSodium: 282mgPotassium: 292mgFiber: 4gSugar: 2gVitamin A: 516IUVitamin C: 2mgCalcium: 123mgIron: 2mg

Keyword almond meal, baby shower, briday shower, brunch, coconut oil, eggs, mothers day, mushrooms,, party

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