Mini Cheddar Quiches with Almond Honey Crust for Full GAPS

These mini cheddar quiches have a rich egg center, a light cheese topping and a thin almond-honey crust. Two tablespoons of shredded cheddar are shared across the whole batch, so you still get plenty of egg in each bite. The little bit of honey in the shell gives the savory filling a gently sweet edge.

Homemade coconut milk goes into the egg mixture, but the finished quiches contain dairy from the cheddar. Bake the empty shells first, add the filling and cheese, then return them to the oven until the egg centers begin to set.

Jump to the Recipe

I am a working, homeschooling mom of six, and much of my cooking happens in the morning before second shift. With our household, I need a recipe’s serving count to be clear. Six servings does not automatically mean six large quiches or enough breakfast for everyone at our table.

For this recipe, I would decide on the portions and dishes before mixing anything. If a double batch makes more sense for your meal, measure both the shells and filling for that batch from the beginning. It is easier than finding out halfway through that you need another bowl of dough.

What You Need For Mini Cheddar Quiches

One batch of shells: Use the almond honey tart shells. Their thin dough gets a fifteen-minute pre-bake at 375°F before you add the eggs. Keep the shells in their oven-safe dishes for the final bake.

Two whole eggs: Put these in the filling bowl. The linked shell recipe has a separate egg, so keep that dough measurement apart from the eggs you are setting out here.

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

One tablespoon homemade coconut milk: Stir or shake the finished rich homemade coconut milk before measuring. Use its strained milk rather than leftover coconut pulp or only the separated watery layer.

Two tablespoons shredded cheddar: Choose natural organic cheddar and grate it before measuring. Share the two tablespoons among all the filled shells. It is a light topping, rather than a thick layer over every quiche.

The egg mixture has no extra salt or fat measurement. The shell already has its own salt and fat, and the cheddar adds savory flavor. Keep the filling amounts as written while you prepare the separate shell dough.

Choosing And Measuring The Cheddar

GAPS includes natural cheeses such as cheddar after dairy has been introduced. Look for natural organic cheddar rather than a processed cheese product. Check the ingredients on the cheese itself; a cheddar flavor label alone does not tell you what is in it.

A block that you grate yourself makes the small topping easy to measure. Grate enough for two tablespoons, measure the shreds, and set them aside. You need a spoonful of shredded cheese, not a single chunk that sits in the middle of one shell.

Keep the cheese out of the egg bowl while you mix the filling. This recipe scatters it over the filled shells. That helps you distribute the topping evenly and see how much each dish is getting.

The cheddar softens and melts during the final bake. It may make little golden patches where the shreds are exposed, but the egg center is the part to check for doneness. Melted cheese does not tell you whether the egg underneath has finished cooking.

Getting The Shells And Filling Ready

Heat the oven to 375°F. Follow the linked shell recipe and press its dough thinly into suitable oven-safe tart dishes. The almond-flour dough puffs during its first bake, so a thick layer would leave less room for the eggs.

Bake the empty shells for fifteen minutes. Keep them supported in their dishes when you take them out to fill them. An empty warm shell is delicate; moving it onto a plate before filling would make it harder to handle.

The recipe makes six servings, with the number of individual dishes depending on their size. Choose dishes that suit a thin shell and this filling. Leave room inside the rims rather than filling a small dish until the egg runs over the dough.

If you start with whole eggs, the complete shells and filling use five eggs: one in the shell dough, two whole eggs in the filling, and two separated for extra yolks. Refrigerate the two spare whites promptly in a clean covered container for another preparation.

The shell can be mixed with a fork or the optional processor method in its own recipe. My Ninja BN801 uses the 64-ounce, eight-cup food-processor bowl and chopping blade for that dough. A bowl and fork are enough for the egg filling.

How To Make Mini Cheddar Quiches

1. Pre-Bake The Shells

Complete the shells’ fifteen-minute bake at 375°F. Have the filling eggs, extra yolks, tablespoon of coconut milk and two tablespoons of grated cheddar ready while they are in the oven. Keep the cheese separate for topping.

2. Combine The Eggs And Coconut Milk

Put the two whole eggs, two additional yolks and coconut milk in a mixing bowl. Combine gently with a fork until the yolks and whites blend into an evenly yellow, pourable mixture.

Work through any clear streaks of egg white instead of whipping the bowl into foam. You only need to mix the filling evenly. The small amount of coconut milk does not turn it into a thin bowl of milky liquid.

3. Fill And Add The Cheese

Remove the pre-baked shells and set their hot dishes on a heat-safe support. Divide the egg mixture gently among them, keeping it inside the shells. Check that each dish has a reasonable share before adding the cheese.

Scatter the measured cheddar over the entire batch. Spread the shreds around rather than leaving one clump on a single quiche. With this small topping, yellow egg filling should remain visible between the shreds.

4. Bake Until The Centers Begin To Set

Return the filled shells to the 375°F oven for about twenty-five minutes. The centers should start to set and lose their wet, shiny appearance. The egg looks opaque as it cooks, rather than like the liquid mixture in the bowl.

Look past the melted cheddar and check the center. For a temperature check, cooked egg dishes should reach 160°F in the middle. Keep the thermometer probe away from the bottom of the dish.

If the egg center is still liquid, keep baking and check again. Dish depth and oven behavior can change when the center reaches that point. A browned shell or melted topping alone does not finish the filling.

5. Let The Quiches Settle

Move the hot dishes to their heat-safe support. Let the filling settle enough to hold before cutting or lifting a portion. It continues to firm as it cools, and the delicate almond shell needs support from underneath.

The center should stay in place when you cut into it, rather than running into the opening. If your tart dish has a removable base, follow its manufacturer’s directions for releasing the quiche.

Where This Fits On Full GAPS

These are Full GAPS quiches 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.

Cheese has its own place in the dairy introduction sequence. Dr. Natasha introduces natural organic cheese after homemade yogurt, sour cream and kefir have been introduced well. She describes starting with a small amount of each cheese, rather than using a cheese-containing meal as the first dairy introduction.

The coconut oil shell and coconut milk filling still contain nuts and eggs, and the cheddar adds dairy. This complete recipe is not dairy-free, early Intro or No-Plant GAPS.

If you want this shell and egg filling without cheese, use the separate mini egg quiches. For an established dairy option in the shell itself, its linked recipe gives the same measured amount of homemade butter in place of coconut oil.

Serving And Storing The Quiches

Serve once the egg filling has settled enough to hold. The cheddar is a small topping, so the rich egg center and thin almond shell remain the main parts of each portion. Choose the portion size that fits your meal.

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 over two hours, or one hour when the temperature is above 90°F.

Reheat the egg center to 165°F. Cover the portion during gentle reheating to help protect the exposed almond shell while the filling warms. Check the center rather than judging by melted cheese or a hot 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 in one place.

Frequently Asked Questions

Is The Cheddar Amount For Each Quiche?

The two tablespoons are for the whole batch. Grate before measuring, then distribute the cheese over the filled shells. The topping should be light enough that you can still see the egg between the shreds.

Does The Fifty-Five-Minute Time Include The Shells?

Yes. It includes fifteen minutes preparation and forty minutes oven time: fifteen for the empty shells, then twenty-five for the filled quiches. Do not add the linked shell recipe’s time again. Make and cool the coconut milk beforehand, or allow that separate preparation too.

How Do I Make A Double Batch?

Use two shell batches, four whole filling eggs, four extra yolks, two tablespoons coconut milk and four tablespoons shredded cheddar for twelve portions. Prepare enough suitable dishes. Check every center for doneness; oven time does not automatically double.

Recommended Equipment

Use suitable oven-safe glass or enameled tart dishes, a mixing bowl, fork, measuring tablespoon and a grater for the cheddar. Have a food thermometer, serving utensil and heat-safe support ready. Follow the dishes’ manufacturer directions for oven temperature and releasing the shells.