Dairy-Free Mini Quiche Cups
User Reviews
5
Dairy-Free Mini Quiche Cups
Description
Dairy-Free Mini Quiche Cups start with a crust made from coconut oil, almond meal, garlic powder, salt, and an egg white, pressed firmly into silicone muffin cups to form a sturdy base. Baking this crust first ensures it firms up properly and holds shape. The filling combines chopped cremini mushrooms, sundried tomatoes packed in oil, chopped spinach, whole eggs (including the white from the crust), nutritional yeast for a savory note, baking powder, and salsa to add flavor balance.
Once poured into the crusts, the quiches bake until the eggs are cooked through and the tops develop a slight crispness. The use of silicone cups allows easy removal without collapsing, a common issue when using just the almond meal crust in a tin. The texture inside is tender with savory vegetable flavors and a lightly cheesy taste from the nutritional yeast.
These mini quiches are well suited as grab-and-go snacks, light meals, or additions to a brunch spread. Their dairy-free formulation accommodates special dietary needs without sacrificing richness.
Pressing the crust firmly and avoiding thin spots ensures structural integrity. Leftovers should be refrigerated up to four days or frozen up to a month for easy reheating.
Ingredients
Crust
- ⅓ cup coconut oil measured solid
- 1.75 cups almond meal
- 1 teaspoon garlic powder
- ½ teaspoon salt sea salt
- 1 egg white
Quiche
- 2 cremini mushrooms chopped small
- ⅛ cup sundried tomatoes chopped, in oil
- ¾ cup spinach about 1 small handful, chopped small
- 3 egg 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
- Press the crust firmly and evenly into silicone muffin cups to prevent thin spots and ensure sturdy cups.
- Use silicone muffin cups rather than greased tins to easily remove quiches without breaking.
- The almond flour crust firms well but can be fragile without silicone cups.
- Store leftovers refrigerated for up to 4 days or freeze for up to a month.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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