Dairy-Free Mini Quiche Cups
User Reviews
5.0
21 reviews
Excellent
Dairy-Free Mini Quiche Cups
Report
Savory eggs in a comforting almond flour crust. These dairy-free quiche cups make for a delicious, whole30 appetizer or grab-and-go breakfast.
Share:
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.
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.
Nutrition Information
Show Details
Calories
339kcal
(17%)
Carbohydrates
10g
(3%)
Protein
11g
(22%)
Fat
31g
(48%)
Saturated Fat
12g
(60%)
Cholesterol
82mg
(27%)
Sodium
282mg
(12%)
Potassium
292mg
(8%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
516IU
(10%)
Vitamin C
2mg
(2%)
Calcium
123mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Calories | 339kcal | 17% |
| Carbohydrates | 10g | 3% |
| Protein | 11g | 22% |
| Fat | 31g | 48% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 82mg | 27% |
| Sodium | 282mg | 12% |
| Potassium | 292mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 516IU | 10% |
| Vitamin C | 2mg | 2% |
| Calcium | 123mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
Other Recipes
You'll Also Love
