Mini Quiche Recipe – Low Carb, Keto, Gluten-Free, Grain-Free, THM S
Two of my kids turned up their noses at the Spinach & Goat Cheese variety I tried but they all loved the Cheddar & Broccoli Mini Quiches. My 8 year even had a couple for an after school snack today. Next time I make these I’m going to double the recipe so I can freeze some. With 6 of us in my house, the 24 Mini Quiches only lasted a day and a half. I’d love to have some of these in the freezer for busy mornings.
The the happy egg co. believes that happy hens lay better eggs. Their hens are free range and have the opportunity to roam across eight acres on their farm space daily. That sounds more appealing to me than being stuck in a cage their entire lives. the happy egg co. eggs are gorgeous so I tend to agree.
The shells have a beautiful color and the yolks are deep yellow and creamy. I could tell the difference between these eggs and regular eggs as soon as I opened the box.
Mini Quiche Crust Ingredients:
8 oz mozzarella, shredded or cubed
2 oz cream cheese
1 egg
2/3 cup almond flour
4 tsp coconut flour
1 tsp baking powder
1/2 tsp salt
My tip is to not even bother cleaning the food processor between the dough and the filling. Those little bits stuck on the bottom and the side won’t matter at all.
Mini Quiche Filling Ingredients:
3 the happy egg co. eggs
3 oz cream cheese
1 tsp dried minced onion
1/2 tsp garlic powder
2 oz shredded or crumbled cheese
2 oz chopped meat or vegetables
Some of my favorite quiche filling combinations:
Cheddar & Broccoli (seen here)
Spinach & Goat Cheese (seen here)
Caramelized Onion & Asiago
Ham & Cheddar
Bacon & Swiss
Sausage & Mozzarella
Garden Vegetable (finely chopped zucchini, onions, peppers, tomatoes)
The filling ideas for these are endless. You can even make these into cute little cheesecakes by omitting the savory aspects and adding sweetener and vanilla instead!
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Ingredients
Crust Ingredients:
- 8 oz mozzarella shredded or cubed
- 2 oz cream cheese
- 1 egg
- 2/3 cup almond flour
- 4 tsp coconut flour
- 1 tsp baking powder
- 1/2 tsp salt
Filling Ingredients:
- 3 eggs
- 3 oz cream cheese
- 1 tsp dried minced onion
- 1/2 tsp garlic powder
- 2 oz shredded or crumbled cheese
- 2 oz chopped meat or vegetables
Instructions
- Preheat the oven to 350. Put the mozzarella and cream cheese in a microwave-safe bowl. Microwave one minute. Stir. Microwave 30 seconds. Stir. At this point, all the cheese should be melted. Microwave 30 more seconds until uniform and gloopy (it should look like cheese fondue at this point). Add the rest of the dough ingredients and the cheese to a food processor. Mix using the dough blade until a uniform color. If you do not have a food processor you can mix in a medium bowl with a wooden spoon but you may need to dump it onto wax paper and knead it by hand to thoroughly incorporate the ingredients.
- Grease a 24 hole mini muffin tin. Divide the dough between the holes of the tin. Using wet fingers press it down into the bottom and up the sides of each hole. If your fingers aren’t wet it will stick to your fingers. I keep a small bowl of water next to me while I work. I dip my hands, press two out, dip again, and repeat.
- Combine the eggs, cream cheese, onion, garlic, and salt in a blender or food processor. Blend until smooth.
- Add a little cheese and meat or vegetable to each dough cup. Fill with the egg mixture. Bake for 20 minutes or until golden and puffed.
- Note: If you have any egg mixture left over just bake it in a greased ramekin. Depending on the fillings you choose there may be some left.
Cindy Andrews says
Can these be made with Trader Joe’s new Vegan Shredded Mozzarella Cheese? Thanks!
Taryn says
I don’t think that would work in the dough. You could sub my pie crust instead of using the mozzarella dough. https://joyfilledeats.com/pie-crust/
Cindy Mrva says
Hi, Can this recipe be made without a crust? Or how can the crust be made with just coconut flour, due to nut allergy?
Thank you!
Taryn says
You can make it without a crust or sub in a nut free fathead pizza dough.
Noelle says
this was amazing, thank you!
Renee says
This is such a smart recipe for a keto breakfast. It’s one of my favorites!!
Rachel Virden says
The color of egg shells is dependent on the breed that lays them. The color of the yolks is only an indication of the amount of pigment in the birds diet. It is zero indication of the nutrient content of the egg or the “happiness” of the chicken. It should also be noted that what makes you and I happy is not necessarily the same thing as a bird. Being outside introduces a different (but equally less than optimal) set of stressors to the birds versus being inside in a barn. (It should be noted that my husband has a phd in poultry nutrition and currently works with all major and most minor layer and broiler operations in the SE US. His previous job was similar except it covered all the US and Canada.)
Ducks n a Row @SineaPies says
This looks wonderful! I am very very new to THM. Just starting to stock up on the ingredients I will need to do it right. Guess almond and coconut flour are the next on my grocery list 🙂
Sinea ♥
Linda Careaga says
Did I miss the printable version of this recipe? I really want to make it but don’t want to have my laptop in the kitchen because I can be messy!
Taryn says
I just fixed it so there is a printable version. Let me know what you think if you try them 🙂
Tara says
This may be a silly question, but do you think this could work as a single flavor “family size” meal? I was thinking of putting it in an 8″ or 9″ pie pan. Any thoughts about if it would work? It does look amazing!
Taryn says
I think so. LMK if you try it 🙂