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–+ servings
Ebonie Garnica

Mini Cheddar-Yogurt Quiches with Spinach for Full GAPS

Full GAPS mini quiches with eggs, homemade fermented yogurt, natural cheddar, prepared bacon and spinach. Eight parchment-lined portions bake at 375°F until lightly browned and set.
Print Recipe
Cook Time 25 minutes
Servings: 8 mini quiches
Course: Breakfast, Full GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 8 eggs
  • 1 cup shredded raw or properly cultured cheddar, or another allowed natural cheese Use an already introduced cheese without added starch or other additives.
  • 1/2 cup homemade GAPS yogurt Plain, fully fermented and chilled; measure the finished yogurt.
  • 1 cup chopped properly prepared additive-free bacon Cook as required, cool, then measure. No sugar, chemical curing agents, smoke flavor, starch or preservatives; slice counts vary.
  • 1 cup chopped spinach Fresh, or frozen and thawed with loose thawing liquid drained.
  • 1/2 teaspoon pure red-pepper flakes, optional

Equipment

  • Uncoated stainless-steel muffin pan Use eight parchment-lined cups at 1× or sixteen at 2×; use two pans or bake in batches as needed.
  • Oven-safe parchment muffin liners Purchased cups or parchment squares shaped into the supported wells.
  • Large mixing bowl and whisk Mix eggs and yogurt evenly; stir settled filling back in.
  • Knife and cutting board For prepared cooked bacon and spinach.
  • Measuring cups and spoons Measure finished yogurt and chopped bacon.
  • Ladle or large spoon Share the solids and egg mixture evenly.
  • Food thermometer Check 165°F in the center of this meat-containing egg dish.
  • Covered refrigerator containers and sealed freezer containers Cool and store portions promptly.

Method
 

  1. Heat the oven to 375°F. Line the muffin pan with parchment cups: eight at 1× or sixteen at 2×. Use cups with room for the even portions and keep the paper supported by the pan.
  2. Have the homemade fermented yogurt and prepared bacon ready. Cook the bacon through as required by its product form, cool enough to handle, then chop and measure the listed amount. Chop fresh spinach; thaw frozen spinach and drain loose thawing liquid before measuring.
  3. Whisk the eggs in a large bowl until the yolks and whites look even.
  4. Mix in the shredded cheddar and homemade yogurt until there are no large spoonfuls of unmixed yogurt. Add the chopped bacon, spinach and optional pepper flakes.
  5. Mix until the solids are distributed through the eggs. Scrape the bottom of the bowl to lift any settled pieces.
  6. Divide evenly among the prepared liners, stirring between portions so every cup gets spinach, cheese and bacon.
  7. Bake for about twenty-five minutes, until the tops are lightly browned and the centers are set without liquid egg showing. Check the center with a food thermometer; this bacon-containing dish should reach 165°F. Continue baking as needed.
  8. Let the pan rest briefly, then lift the quiches by their parchment liners, supporting each underneath. Serve warm or refrigerate promptly for later.

Notes

Full GAPS after eggs, spinach, prepared bacon, homemade fermented yogurt and raw or properly cultured natural cheese have been introduced. If using the Dairy Introduction Structure, keep its sequence; yogurt introduction alone does not establish readiness for cheese. Contains eggs and dairy; no nut ingredients.
Bacon: use properly prepared salt-only or otherwise qualifying additive-free bacon. An uncured label alone does not establish the ingredients. Cook as required, cool and measure the finished chopped cup at 1×. Slice thickness varies; use the cup measure.
Yogurt: measure the completed plain fermented, chilled batch. The linked Luvele recipe is a separate advance preparation, not an instruction to culture yogurt in the muffin pan.
Timing: twenty-five minutes is the oven estimate. Allow additional time for ingredient preparation, mixing, portioning and the brief pan rest. Yogurt fermentation and bacon preparation are separate.
At 1× this makes eight mini quiches. At 2× use sixteen lined cups, two pans or successive batches. Keep 375°F and judge each batch by the set centers and 165°F check; time does not automatically double.
No separate salt measure is included; bacon and cheddar already bring salt. Pepper flakes are optional. This formula is not dairy-free: replacing yogurt alone would leave the cheddar.
Refrigerate promptly in covered containers within two hours, or one hour above 90°F. Keep at 40°F or below and use within three to four days. Keep packed portions cold.
Freeze cooled portions in sealed containers. Thaw in the refrigerator, then reheat the portions needed to 165°F.

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