Mini Egg Quiches with Almond Honey Crust for Full GAPS

These mini egg quiches have a rich filling made with two whole eggs, two extra yolks and a tablespoon of homemade coconut milk. The thin almond-honey shells bake first, then go back into the oven with the filling. You get a simple egg breakfast with a little sweetness in the crust and no cheese or meat in the filling.

Watch the middle during the final bake. The wet shine should disappear as the eggs begin to set. Give the quiches time to settle after they leave the oven so the filling holds and the delicate almond shells are easier to serve.

Jump to the Recipe

In our house, breakfast and homeschooling happen before I leave for second shift. Much of the cooking happens in the morning too. A two-part recipe is easier to follow when I can see what needs to happen next, especially when one bowl is for dough and another is for eggs.

For this breakfast, I would have the filling ingredients ready before the shells go into the oven. That first bake gives you a useful window to mix the eggs. Keeping the measured ingredients beside their own bowls also helps avoid putting the shell’s egg into the filling or using up the extra yolks too early.

What You Need For The Quiches

One batch of pre-baked shells: Use the almond honey tart shells. They are pressed thinly into suitable oven-safe tart dishes and baked for fifteen minutes at 375°F before filling. Keep the shells in their dishes for this recipe.

Two whole eggs: These go into the filling bowl. Break the yolks gently with a fork so they combine with the whites. The shell recipe has its own egg, measured separately.

Two extra egg yolks: Add these alongside the whole eggs. Extra yolks give the filling a richer yellow color and a fuller egg flavor. They are additional yolks, not two more whole eggs.

One tablespoon homemade coconut milk: Stir or shake the rich homemade coconut milk before measuring. You need a tablespoon of the finished, strained milk rather than a spoonful of coconut pulp or water from the preparation.

The filling has no separate salt, honey or fat measurement. Those ingredients belong in the linked shell recipe. Keep the filling amounts as written so the two parts come together without doubling the shell’s seasoning.

Keeping The Egg Quantities Clear

If you start with whole eggs, making both the shells and filling uses five eggs altogether. One egg goes into the shell dough. Two stay whole for the filling, and two are separated so their yolks can go into that same filling bowl.

You will have two spare whites from separating the additional yolks. Put them in a clean covered container and refrigerate promptly for another preparation. Do not add them to the filling just to use them up; that changes this recipe’s balance of whole eggs and yolks.

Separate each egg over a small bowl, then move the yolk to the filling bowl and the white to its storage container. This gives you a chance to remove a piece of shell before it reaches the main mixture. Wash the utensils and work area after handling raw eggs.

The shells and filling have different egg quantities because they do different jobs. The dough’s egg helps hold the almond flour together. The filling’s whole eggs and extra yolks become the center of the quiche as they bake.

Getting The Shells Ready

Heat the oven to 375°F. Make the linked shell preparation and press it thinly into suitable oven-safe tart dishes. Bake the empty shells for fifteen minutes before adding the eggs. They puff during this first bake, so an even, thin layer leaves room for the filling.

This recipe makes six servings, but the number of individual tart dishes depends on their actual size. It does not establish six pans of a particular diameter. Choose dishes that suit a thin shell and the amount of filling, without filling them above their rims.

Glass or enameled dishes are options for the baking work. Check their manufacturer’s oven-use directions and temperature limit. Keep the shells supported in their dishes through both bakes; do not try to remove an empty warm shell and fill it on the counter.

If you mix the shell dough in my Ninja BN801 kitchen system, use the 64-ounce, eight-cup food-processor bowl with its chopping blade. The shell can also be mixed with a fork. The egg filling only needs a mixing bowl and fork.

How To Make Mini Egg Quiches

1. Pre-Bake The Shells

Follow the almond honey tart shell recipe through its fifteen-minute bake at 375°F. Have the whole eggs, extra yolks and measured coconut milk ready while the shells are in the oven. This keeps the meal moving through its two bakes in one sequence.

2. Mix The Filling Gently

Put the two whole eggs, two additional yolks and tablespoon of homemade coconut milk in a bowl. Combine gently with a fork. Break up the yolks and work through the whites until the mixture looks evenly yellow rather than streaked with separate yolk and clear white.

The filling stays pourable. You do not need to whip it into a foam or turn on the blender. Mixing gently is enough to distribute the small amount of coconut milk through the eggs.

3. Fill The Warm Shells

Take the pre-baked shells out and set their hot dishes on a heat-safe support. Pour the egg mixture gently into the shells, dividing it across the dishes you have prepared. Leave enough room for the filling to stay inside the shell.

These are the plain egg quiches. There is no topping to prepare or add in this version. Keep the filling spread evenly rather than pouring most of it into one dish and leaving another nearly empty.

4. Bake Until The Wet Shine Disappears

Return the filled shells to the 375°F oven. Bake for about twenty-five minutes, or until the center is starting to set and no longer looks wet and shiny. Check the middle as well as the outside edge.

The filling should look opaque rather than like a bowl of liquid egg. It continues to firm as the quiches cool. For a temperature check, cooked egg dishes should reach 160°F in the center; keep the probe away from the bottom of the dish.

Dish depth and oven behavior affect when the center reaches that point. If the center is still liquid, continue baking and check again. A browned shell around an unset filling is not the finished quiche.

5. Let The Filling Settle Before Serving

Remove the dishes to their heat-safe support. Let the quiches settle before lifting or serving them. The center should hold rather than run into the opening when you cut a portion, and the shell needs support from underneath.

Watch the filling as it settles and handle the hot dishes carefully. If your tart dish has a removable base, follow its manufacturer’s directions for supporting that base while you release the finished quiche.

Where This Fits On Full GAPS

This is a Full GAPS breakfast after its ingredients are introduced. The shells contain almonds, honey and an egg. Dr. Natasha’s 2020 Gut and Physiology Syndrome includes blanched ground almonds for baking and homemade coconut milk, and places nut-based baking after diarrhea and abdominal pain have settled.

The coconut oil shell and coconut milk filling keep this version dairy-free. It still contains nuts and eggs. The complete quiche is not an early Intro meal, even though eggs are introduced earlier in the diet in other preparations.

If dairy is established, the shell recipe also gives the same measured amount of homemade butter as its fat alternative. Follow that shell recipe for the change. The coconut milk filling stays the same.

This version has no meat topping, but it is still an egg-based meal with plant ingredients in the shells and milk. It does not fit No-Plant GAPS. Removing the shell or replacing several ingredients would make a different preparation.

Serving And Storing The Quiches

Serve once the filling has settled enough to hold. The recipe gives six portions; choose the amount that fits your meal rather than assuming one small tart has to be a full breakfast for every person.

Refrigerate leftovers promptly in covered, shallow portions at 40°F or below. Use cooked egg-dish leftovers within three to four days. Do not leave them on the table for more than two hours, or one hour when the temperature is above 90°F.

Reheat a portion until the center reaches 165°F. Cover it during gentle reheating to help protect the exposed almond shell while the middle warms. Check the egg filling rather than judging by the temperature of the dish.

My planned Breakfast Cookbook brings together egg breakfasts, breakfast soups, yogurt bowls and ideas for make-ahead mornings. Follow the WFLI cookbook catalog for its release if you would like those breakfast ideas together.

Frequently Asked Questions

Why Does The Card Show Fifty-Five Minutes?

The full sequence has fifteen minutes preparation and forty minutes oven time. The oven time includes fifteen minutes for the shells and twenty-five for the filled quiches. Do not add the linked shell’s twenty-minute component estimate on top of that total.

If you still need to make coconut milk, allow that preparation’s heating and complete cooling time separately. Once a batch is ready, stir it before taking the tablespoon for this filling.

Can I Make A Double Batch?

Use two batches of shells, four whole filling eggs, four extra yolks and two tablespoons coconut milk. Prepare enough suitable dishes and divide the filling evenly. Check every center for doneness; the oven clock does not automatically double.

Recommended Equipment

Use suitable oven-safe tart dishes, a mixing bowl, fork, measuring tablespoon, food thermometer, serving utensil and heat-safe support. The linked shell recipe explains the optional Ninja BN801 processor method. Keep the two preparations’ measured ingredients separate until each part is ready.

More Full GAPS Breakfasts

The leek quiche with a herbed almond flour crust has its own filling and baking method. It uses an unbaked shell, so follow that separate recipe when you want the leek-and-green-onion breakfast.