Dairy-Free Mini Quiche Cups

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

Course Breakfast

Cuisine American

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

Prep Time 15

Cook Time 40

Total Time 1 10

Servings

Calories 339kcal

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.

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.

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.