This mini quiche recipe is a great way to have a protein packed snack all ready to go. Quiche is also a great way to get picky eaters to eat more veggies. If your children turn their nose up at kale, this might be a way to sneak it in their diet. Most kids love scrambled eggs so this is usually not a hard sell. Handheld food or “mini” versions of things are also a great way to get kids interested.
Mini quiches work for a quick breakfast on a busy morning, a side for lunch or dinner, or even a protein packed snack.
I have seen a lot of recipes around for mini quiche or “egg muffins” but most of them required substitutions to make them work for us so I created this dairy-free and wheat-free recipe. The coconut milk makes them nice and fluffy and satisfying. Use up any extra cooked vegetables you have laying around in this recipe.
Crustless Mini Quiche
- 4 organic pastured eggs
- 1 can of coconut milk (13 oz.) – I like Native Forest because their cans are BPA free
- ½ tsp. sea salt
- Your choice of 2-4 add ins:
- Steamed broccoli
- Cooked brown rice
- Diced ham
- Diced cooked potatoes
- Peas
- Crumbled bacon
- Corn kernels
- Sautéed kale, spinach, collard greens
- Sautéed onions
- Sautéed zucchini
- Steamed carrots
- Or anything else you have that needs to be eaten!
Prepare a muffin tin, lined with baking cups (use an unbleached version like If You Care). In a medium mixing bowl, whisk together the eggs, coconut milk, and sea salt. Cook add-ins if needed. Add to the bowl and mix together. Use a ladle to spoon the egg mixture into the baking cups. Bake at 375 for 20-25 minutes until a toothpick comes out clean.
Mini Quiche Recipe
Ingredients
- 4 organic pastured eggs
- 1 can of coconut milk 13 oz. – I like Native Forest because their cans are BPA free
- ½ tsp. sea salt
- Your choice of 2-4 add ins: such as Steamed broccoli Cooked brown rice, Diced ham, Diced cooked potatoes, Peas, Crumbled bacon, Corn kernels, sautéed kale, spinach, collard greens, Sautéed onions, Sautéed zucchini, Steamed carrots, Or anything else you have that needs to be eaten!
Instructions
- Prepare a muffin tin, lined with baking cups (use an unbleached version like If You Care).
- In a medium mixing bowl, whisk together the eggs, coconut milk, and sea salt.
- Cook add-ins if needed.
- Add to the bowl and mix together.
- Use a ladle to spoon the egg mixture into the baking cups.
- Bake at 375 for 20-25 minutes until a toothpick comes out clean.
More Healthy Breakfast Ideas
If you are looking for more healthy breakfast ideas for yourself and your children, here are some of my other articles you might like to read:
- No-egg Breakfast Ideas
- Three ingredient Smoothie
- Healthy Paleo Vanilla Custard Recipe
- Homemade Healthy Nutella Recipe
- How to Make Cashew Milk
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