Bacon Mini Quiches with Almond Honey Crust for Full GAPS

These bacon mini quiches have a rich yellow egg filling, a thin almond-honey shell and a light scattering of cooked bacon. The crust has a little sweetness, while the salty bacon gives you a savory bite. Homemade coconut milk keeps the filling dairy-free without turning it into a coconut-heavy breakfast.

The bacon is a topping here, not the bulk of the filling. You need one tablespoon of cooked crumbles for the whole six-serving batch. The shells bake first, then the filled quiches return to the oven until the wet shine disappears from the middle.

Jump to the Recipe

As a working, homeschooling mom of six, much of my cooking happens in the morning before second shift. A recipe that needs an ingredient prepared days earlier has to be clear about that from the beginning. Having eggs in the fridge does not mean the homemade bacon is ready too.

For this breakfast, I would start with the bacon already cured and cooked, and the coconut milk made and cooled. Then the morning’s work is the shells and filling. If you are fitting this around lessons or getting ready for work, check those two ingredients before you start mixing the dough.

What You Need For Bacon Mini Quiches

One batch of pre-baked shells: Make the almond honey tart shells and complete their fifteen-minute pre-bake at 375°F. Keep them in their oven-safe dishes. Their thin almond-flour dough puffs during baking, so leave room for the egg filling.

Two whole eggs and two additional yolks: These belong in the filling bowl. The extra yolks give the center its richer color and egg flavor. The shell dough has a separate egg; the two extra filling yolks are not two more whole eggs.

One tablespoon homemade coconut milk: Use the finished, strained rich homemade coconut milk. Stir or shake it before measuring so you take milk rather than only the separated cream or watery layer. Coconut pulp is not the ingredient for this filling.

One tablespoon cooked, crumbled bacon: Start with the salt-only home-cured bacon, then cook it before crumbling and measuring. Scatter that tablespoon across the entire batch. You are making egg quiches with a bacon topping, rather than filling each shell with a spoonful of bacon.

There is no extra salt, honey or cooking fat measured into the egg mixture. The shell has its own seasoning and fat, and the bacon brings salt. Keep those preparations separate as you measure.

Have The Bacon Ready Before You Start

The homemade bacon recipe prepares cured pork, not cooked bacon. Its salt-only cure takes ten days in the refrigerator. Follow that recipe for the curing preparation, then cook the amount you need before using it here. Putting uncooked cured pork on top of the eggs would change this method.

After cooking, let the bacon cool enough to handle and crumble it into small pieces. Measure one tablespoon of those cooked pieces. Large strips would be harder to distribute across the little shells and harder to cut through when you serve the quiches.

The cure and separate bacon cooking are advance preparation. They are not included in the quiche card’s fifty-five-minute time. The same is true of making coconut milk from scratch. Once those ingredients are ready, you can work through the shell pre-bake and final bake together.

Getting The Shells And Eggs Ready

Heat the oven to 375°F and follow the linked shell recipe. Press the dough thinly into suitable oven-safe tart dishes. Bake the empty shells for fifteen minutes before adding the filling. Keep each shell supported in its dish through both oven stages.

The recipe makes six servings. How many individual tart dishes that fills depends on their size and depth. Choose dishes that suit a thin shell and this small egg filling, keeping the filling inside the rims.

Glass or enameled tart dishes can suit the baking work when their manufacturer’s directions allow this oven temperature. Set hot dishes on a heat-safe support. A shell lifted out while warm is delicate, particularly before the filling has helped it hold together.

If you start with whole eggs, the complete shell-and-filling preparation uses five eggs. One goes into the dough, two stay whole for the filling, and two are separated for their yolks. Refrigerate the two spare whites promptly in a covered container for another preparation.

The shell dough can be mixed with a fork. For the optional processor method, my Ninja BN801 uses its 64-ounce, eight-cup food-processor bowl and chopping blade. The filling itself only needs a fork and mixing bowl.

How To Make Bacon Mini Quiches

1. Pre-Bake The Shells

Complete the almond honey shells’ fifteen-minute bake at 375°F. While they bake, set out the two whole filling eggs, two extra yolks, measured coconut milk and cooked bacon. Keep the bacon separate until the shells are filled.

2. Mix The Egg Filling

Combine the whole eggs, additional yolks and tablespoon of coconut milk gently with a fork. Break up the yolks and work through the whites until the mixture is evenly yellow, with no separate streaks of yolk or clear white.

It should remain pourable. You do not need a foamy mixture or a blender. Gentle mixing distributes the small amount of coconut milk through the eggs and keeps this part of breakfast straightforward.

3. Fill And Add The Bacon

Take the pre-baked shells out and put their hot dishes on a heat-safe support. Divide the egg filling gently among the shells. Leave room inside their rims so the mixture stays in the dough rather than spilling into the dishes.

Scatter the measured tablespoon of cooked bacon across the filled shells. Spread the little crumbles around so one quiche does not get the entire topping. You should still see plenty of yellow egg filling between the pieces.

4. Bake Until The Centers Begin To Set

Return the filled shells to the 375°F oven for about twenty-five minutes. Watch the middle of the egg filling, not just the crust. The center should start to set and lose its wet, shiny appearance.

The egg becomes opaque as it cooks. A browned shell around a liquid center is not the finished quiche. If the center is still liquid, continue baking and check again. Dish depth and your oven affect when the filling reaches that point.

For a temperature check, egg dishes should reach 160°F in the center. Keep the thermometer probe off the bottom of the dish. The filling continues to firm after it leaves the oven, so judge the cooked center as well as the surface.

5. Let The Filling Settle

Move the dishes onto their heat-safe support and let the filling settle before serving. When you cut a portion, the egg should hold rather than flow into the gap. Support the delicate almond shell from underneath as you lift it.

If a tart dish has a removable base, follow its manufacturer’s directions for releasing it. Give the filling enough time to hold and handle the hot dish carefully.

Where This Fits On Full GAPS

These quiches fit Full GAPS after the ingredients are introduced. Dr. Natasha’s 2020 Gut and Physiology Syndrome includes blanched ground almonds for baking and homemade coconut milk. Nut-based baking comes after diarrhea and abdominal pain have settled.

The bacon choice matters. GAPS calls for bacon made with salt only. Use the linked homemade preparation rather than treating every packaged bacon as interchangeable. Its curing directions and the separate cooking step give you the ingredient used in this quiche.

With coconut oil in the shells and coconut milk in the filling, this version is dairy-free. It still contains nuts and eggs. The complete quiche is not an early Intro meal or a No-Plant recipe.

When dairy is established, the shell recipe also gives the same measured amount of homemade butter as an alternative to its coconut oil. Follow that linked preparation for the change. If you want the same shell and filling without a bacon topping, use the separate mini egg quiches.

Serving And Storing The Quiches

Serve once the filling holds together. The six-serving yield describes portions, rather than promising that one small tart will be a complete breakfast for every person. The thin crust and light bacon topping leave the eggs as the main part of the dish.

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

Reheat until the center reaches 165°F. Covering a portion during gentle reheating helps protect the exposed almond shell while the egg warms through. Check the filling’s temperature rather than 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 having those breakfast ideas together would help your mornings.

Frequently Asked Questions

Is One Tablespoon Of Bacon For Each Quiche?

No, it is for the whole batch. Measure it after cooking and crumbling, then share it among the filled shells. The bacon is a small savory topping on a rich egg filling.

Why Does The Card Show Fifty-Five Minutes?

It allows fifteen minutes preparation and forty minutes oven time: fifteen for the empty shells and twenty-five for the filled quiches. Do not add the shell recipe’s component time again. Start with the coconut milk and cooked bacon ready, or allow their separate preparation beforehand.

Can I Double The Recipe?

Use two shell batches, four whole filling eggs, four extra yolks, two tablespoons coconut milk and two tablespoons cooked bacon for twelve portions. Use enough suitable dishes and check every center for doneness. Oven time does not automatically double.

Recommended Equipment

Have suitable oven-safe tart dishes, a mixing bowl, fork, measuring tablespoon, food thermometer, serving utensil and heat-safe support ready. The linked shell recipe explains the optional Ninja BN801 processor method. Cook the bacon before beginning this quiche sequence.