Mini Spinach Quiches with Almond Honey Crust for Full GAPS

These mini spinach quiches have a rich yellow egg filling, soft green leaves and a thin almond-honey shell. The spinach is cooked before it goes on top, so you are adding wilted greens rather than asking fresh leaves to cook inside the eggs. Homemade coconut milk and a coconut oil shell keep this version dairy-free.

The topping starts with one cup of fresh baby spinach for the whole batch. Sauté it in half a teaspoon of coconut oil, then divide the cooked leaves among the filled shells. The filling stays egg-rich, with the greens adding a savory contrast to the shell’s little bit of honey.

Jump to the Recipe

As a working, homeschooling mom of six, much of my cooking happens in the morning before second shift. For a recipe with dough, eggs and a vegetable topping, I want to know which parts can happen together. It helps to have the next bowl ready instead of discovering another preparation after the first one is finished.

Here, I would have the spinach measured and the filling ingredients beside their bowl before the shells go into the oven. The first bake gives you time to wilt the greens and mix the eggs. Then the filling and topping are ready when the shells come out.

What You Need For Mini Spinach Quiches

One batch of shells: Prepare the almond honey tart shells and complete their fifteen-minute pre-bake at 375°F. Their dough is pressed thinly into suitable oven-safe tart dishes. Keep them in those dishes for filling and the final bake.

Two whole eggs and two extra yolks: These belong to the egg filling. The additional yolks give it a richer color and egg flavor. The shell has its own egg, measured separately, and 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 get milk rather than just the separated cream or watery layer. The leftover pulp from making milk does not go into this filling.

One cup fresh baby spinach: Measure the fresh leaves before sautéing. That cup becomes a much smaller amount of soft greens in the skillet. A cup of already-cooked spinach would be a different amount of vegetables.

Half a teaspoon coconut oil: This is for sautéing the spinach. Use natural, non-hydrogenated coconut oil. The shell recipe has its own fat measurement, so do not take this little spoonful out of the shell’s amount.

The egg bowl has no extra salt or fat measurement. Salt, honey and the main dough fat belong to the linked shells. Keep those ingredients with the dough while you prepare the filling and small spinach topping.

Wilting The Spinach Before Filling

Put the measured half teaspoon of coconut oil in a suitable skillet and add the cup of fresh baby spinach. Sauté until the leaves wilt. Their fresh shape collapses, they soften, and the pile becomes smaller.

You are preparing a little topping for the whole batch. Keep an eye on the skillet while the shells pre-bake, and move the leaves around with a spatula so they cook through the small amount of oil. The leaves should soften rather than dry into crisp flakes.

Once they are wilted, keep the cooked spinach ready for the filled shells. Do not pour a cup of raw leaves into the egg bowl and hope the final bake will make the same topping. This method cooks the greens first, then distributes them over the eggs.

The fresh measurement matters more than the size of the cooked pile. You do not need to cook another cup just because the first cup has shrunk. The wilted leaves from that measured cup are the amount for this six-serving batch.

Preparing The Shells And Eggs

Heat the oven to 375°F and follow the linked shell recipe. Press the almond-flour dough thinly into suitable oven-safe tart dishes. It puffs during the fifteen-minute pre-bake, so a thin layer leaves space for the filling.

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

Keep the shells supported in their dishes through both bakes. An empty warm almond shell is delicate, and lifting it out before filling makes it harder to handle. Follow your dishes’ manufacturer directions for oven use and temperature limits.

Starting with whole eggs, the complete dough and filling use five eggs. One goes into the shell, two stay whole for the filling, and two are separated for extra yolks. Refrigerate the two spare whites promptly in a clean covered container for another preparation.

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

How To Make Mini Spinach Quiches

1. Pre-Bake The Shells

Complete the almond honey shells’ fifteen-minute bake at 375°F. Keep their dishes in the oven while you prepare the spinach and filling. Have the measured fresh leaves and coconut oil ready so the greens can cook during this first bake.

2. Sauté The Spinach Until Wilted

Cook the cup of fresh baby spinach in half a teaspoon of coconut oil in a suitable skillet. Watch for the leaves to soften and collapse from their fresh shape. Keep that small cooked batch ready to share among the shells.

3. Mix The Egg Filling Gently

Combine the two whole eggs, two additional yolks and tablespoon of coconut milk with a fork. Work through the whites until the bowl looks evenly yellow, with no separate clear-white and yolk streaks.

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

4. Fill And Add The Spinach

Remove the pre-baked shells and set their hot dishes on a heat-safe support. Divide the egg mixture gently among them without overflowing. Then distribute the sautéed spinach across the full batch.

Spread the cooked leaves among the dishes rather than leaving most of them on one quiche. Yellow filling should remain visible around the greens. There is no cheese or bacon topping in this version.

5. Bake Until The Centers Begin To Set

Return the filled shells to the 375°F oven for about twenty-five minutes. Check the egg centers between the spinach leaves. They should start to set and lose their wet, shiny appearance.

The egg looks opaque as it cooks. For a temperature check, egg dishes should reach 160°F in the center; keep the probe off the bottom of the dish. If the middle is still liquid, continue baking and check again.

Dish depth and oven behavior affect when the center reaches that point. A browned crust around a liquid filling is not the finished quiche. Look at the center rather than judging only by the edges.

6. Let The Filling Settle

Move the hot dishes to their heat-safe support. Let the quiches settle before cutting or lifting them. The filling continues to firm as it cools and should hold rather than run into the opening when you cut a portion.

Support the delicate shell underneath when serving. If a tart dish has a removable base, follow its manufacturer’s directions for releasing the finished quiche.

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 spinach, blanched ground almonds for baking and homemade coconut milk. Nut-based baking comes after diarrhea and abdominal pain have settled.

The coconut oil shell and coconut milk filling make this version dairy-free. It still contains nuts and eggs. The complete quiche is not an early Intro or No-Plant recipe; the shell and milk are part of the preparation, not optional decoration.

When dairy is established, the shell recipe gives the same measured amount of homemade butter as an alternative to coconut oil. Follow that linked recipe for the change. The spinach’s half teaspoon of coconut oil and the filling’s coconut milk stay as written.

If you want these shells and egg filling without the green topping, use the separate mini egg quiches. The mini cheddar quiches use a light cheese topping instead and have their own dairy guidance.

Serving And Storing The Quiches

Serve once the filling holds together. The source’s six servings describe portions, rather than a promise of six particular pans or a complete breakfast for every person. 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 until the center reaches 165°F. Cover the portion during gentle reheating to help protect the exposed almond shell while the eggs warm through. Check the filling rather than 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 morning meal ideas together.

Frequently Asked Questions

Is The Spinach Measured Before Or After Cooking?

Before cooking. Measure one cup of fresh baby spinach, then sauté it in half a teaspoon of coconut oil. Share the resulting wilted greens across the batch. Do not replace that fresh cup with a cup of cooked spinach.

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

Yes. It covers fifteen minutes preparation and forty minutes oven time: fifteen for empty shells, then twenty-five after filling. Wilt the spinach while the shells pre-bake. Do not add the linked shell’s time again. Make and cool coconut milk beforehand or allow its preparation separately.

How Do I Double The Recipe?

Use two shell batches, four whole filling eggs, four extra yolks, two tablespoons coconut milk, two cups fresh baby spinach and one teaspoon coconut oil for twelve portions. Use enough suitable dishes and 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 tools, food thermometer and serving utensil. A suitable skillet and spatula handle the small spinach topping. Have a heat-safe support ready for the hot baking dishes.