Mini Cheddar-Yogurt Quiches with Spinach for Full GAPS

These mini cheddar-yogurt quiches bake in parchment-lined muffin cups, with spinach and chopped bacon spread through the eggs. Homemade yogurt gives the mixture a little tang, and the cheddar browns lightly as the centers set. One batch makes eight individual quiches for breakfast, a packed lunch, or a savory snack.

This version is based on Erica Kerwien’s crustless mini cheddar quiches. This Full GAPS preparation uses homemade fermented yogurt, raw or properly cultured natural cheddar, and properly prepared bacon. Have those ingredients ready before mixing the eggs.

I homeschool before leaving for second-shift work, so ingredient preparation needs a place in the morning’s plan. Yogurt culturing and bacon preparation are separate jobs. Once those are finished, this recipe brings them together in one bowl and a muffin pan.

Jump to the Recipe

What Goes Into the Quiches

The original batch uses eight eggs, one cup shredded cheddar, half a cup of homemade yogurt, one cup chopped bacon, and one cup chopped spinach. Half a teaspoon of pure red-pepper flakes is optional. Leaving out that optional heat keeps the same base recipe.

Use a raw or properly cultured natural cheddar that you have already introduced on GAPS. Another allowed natural cheese you have already introduced can replace the cheddar in the same cup measure. Shred it before mixing so it spreads through the eggs. Check the cheese for added starch and other unwanted ingredients, especially if buying it already shredded.

Measure the yogurt after its fermentation and chilling are complete. The homemade yogurt recipe uses my go-to Luvele. Here, you need only half a cup of finished plain yogurt; its longer preparation does not happen in the muffin pan.

My salt-only homemade bacon is one option for the bacon. Prepare it ahead, cook it through, let it cool enough to handle, then chop and measure the finished cup. Slice thickness varies, so the measured cup is more useful than assuming a fixed number of strips.

Fresh or frozen spinach can be used. Chop fresh leaves before measuring. If using frozen spinach, thaw it for this preparation and drain away loose thawing liquid before measuring the chopped spinach. Break up any clumps so a little spinach reaches each quiche.

Where This Fits on GAPS

These quiches are for Full GAPS after the eggs, spinach, bacon, yogurt, and cheese have been introduced. Yogurt and cheese are separate dairy foods to introduce; having yogurt already in your diet does not mean cheese is ready at the same time. If you are following the Dairy Introduction Structure, keep following its sequence before serving this combined dish.

Choose bacon prepared without sugar, chemical curing agents, smoke flavor, starch, preservatives, or other additives. A package marked “uncured” still needs its full ingredient list checked. Salt-only homemade bacon is different from an ordinary commercially preserved bacon product.

These quiches contain eggs and dairy. There are no nut ingredients. Replacing the yogurt alone would still leave the cheddar, so this is not a dairy-free recipe.

Line the Pan and Mix the Filling

Heat the oven to 375°F. Put eight parchment muffin liners into a muffin baking pan. Purchased parchment cups or squares of oven-safe parchment shaped into the wells both work. Choose cups with room for the eight even portions, with the paper supported by the pan.

Set out a large mixing bowl, whisk, knife and cutting board, measuring cups and spoons, and a ladle or large spoon. A food thermometer helps check the centers near the end of baking. No blender or other electric appliance is needed.

1. Whisk the eggs. Break the eggs into the bowl and whisk until the whites and yolks look even.
2. Mix in the yogurt and cheese. Stir until there are no large spoonfuls of unmixed yogurt. The cheese should be spread throughout the eggs.
3. Add the bacon and spinach. Mix in the prepared chopped bacon, spinach, and optional pepper flakes. Scrape the bottom of the bowl so the heavier pieces are lifted back into the mixture.
4. Divide among the liners. Ladle a little into each cup, then go around again until the bowl is empty. Stir between portions to keep the last cups from getting most of the filling.

The liquid should look similar from cup to cup, with visible spinach, cheese, and bacon in each. If one cup has mostly egg and another has a mound of solids, redistribute a few pieces before baking.

Bake Until the Centers Are Set

Bake for about twenty-five minutes. The tops should be lightly browned, and the centers should look set rather than have liquid egg showing. Check a center with the thermometer; for this bacon-containing dish, it should reach 165°F. Continue baking if needed to finish the centers.

Let the pan rest briefly before lifting the quiches by their parchment liners. Support each one underneath as you move it. The cup should hold together instead of leaving wet egg in the paper.

The twenty-five minutes is the baking estimate. Allow additional time to prepare the ingredients, mix and portion the filling, and let the quiches settle after baking. The separate yogurt and bacon recipes need their own advance preparation.

Serving, Packing and Leftovers

Serve the quiches warm, or refrigerate them for a later meal. Keep packed portions cold until you are ready to eat them. Their individual shape is handy for packing, but it does not make them suitable for sitting in a warm lunch bag.

Refrigerate leftovers promptly in a covered container within two hours, or within one hour when the room is above 90°F. Keep the refrigerator at 40°F or below and use the quiches within three to four days.

For longer storage, seal cooled portions well before freezing. Thaw them in the refrigerator, then reheat the portions you need until their centers reach 165°F.

The separate bacon and egg cups use a different mixture and a two-stage bake. Follow that complete recipe when you want that version; these quiches keep their yogurt, spinach, and eight-cup yield.

Frequently Asked Questions

Can I Use Frozen Spinach?

Yes. Thaw it, drain loose liquid, break up the clumps, and measure one cup of chopped spinach for the original batch.

Does “Uncured” on the Bacon Package Make It Suitable?

The full ingredients and preparation matter. Use properly prepared bacon without the added sugar, curing agents, smoke flavor, starch, or preservatives listed above. The linked salt-only preparation gives you a separate homemade option.

Can I Make Them Dairy-Free?

This recipe contains both yogurt and cheddar. Swapping only the yogurt does not remove the cheese. Choose a complete dairy-free egg recipe when you need that option.

Do I Need to Add Salt?

There is no separate salt measure in this mixture. The bacon and cheddar already bring salt, so mix the ingredients as listed.

How Do I Double the Batch?

Use the card’s 2× amounts and sixteen parchment-lined cups. Use two pans or bake in batches as needed. Keep the oven at 375°F and check the centers of each batch; doubling the ingredients does not double the baking time.

For more breakfast ideas, I am planning the Breakfast Cookbook. Watch the WFLI shop for its release.