Mini Bacon and Shallot Quiche

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people


  • 4 tablespoons ghee
  • 1 large shallot chopped
  • 1 clove garlic minced
  • 1/2 pound mushrooms sliced
  • 1/2 pound frozen spinach thawed and liquid squeezed out
  • 8 large eggs whisked
  • 1/4 cup full fat coconut milk
  • 2 tablespoons gluten free flour of your choice
  • 1 cup halved grape tomatoes
  • Sea salt and freshly ground black pepper to taste
  • 12 slices bacon


  • Preheat oven to 375 degrees.
  • In a 12 cup muffin pan, grease the inside of the muffin cups with 2 tablespoons ghee then set aside.
  • In a medium skillet, heat the remaining ghee over medium-high heat. Cook the shallot, garlic, and mushrooms for 10 minutes, until soft and slightly browned. Remove from the heat and set aside.
  • In a large mixing bowl, mix together the spinach, eggs, coconut milk, flour, tomatoes, salt, and pepper. Once mixed add in the cooked onion mixture and set aside.
  • Take 1 slice of bacon and wrap in a circle around the inside of each muffin cup.
  • Continue this process until all the muffin cups are wrapped inside the same way.
  • Spoon the egg mixture into each muffin cup and bake in the oven for 10-15 minutes, or until the eggs are cooked through and the bacon is crisp. Remove from the oven and serve hot.
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