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Mini no gluten no lactose quiche

prep time

45 minutes


  • 2 cups of almond flower
  • ½ teaspoon salt
  • ¾ teaspoon baking powder
  • ¾ cup melted coconut oil
  • 1 ½ table spoon water
  • 1 egg
  • ½ red onion, cut
  • 1 glove of garlic
  • 2 hands full of baby spinach
  • ½ cups of dried tomatoes, cut
  • ½ cups of green olives, cut into small pieces
  • 4 eggs
  • 2 table spoons of plant milk
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1. Heat the oven into 200 degrees and put a little silicon forms into the baking tray for muffins In a bowl mix almond flower, salt and baking powder. Add melted coconut oil and water and egg.

2. Mix by hand and work into a smooth dough It should stick together once you work through it.

3. Fill in the silicon forms. The dough should be app 0,5 cm thick.Pin in the bottoms of mini quiche and put into the oven to bake for ten minutes.

4. While in oven get ready the onions and cook app 5 minutes.

5. Add garlic and cook more, then add baby spinach, put on a lower heat and add dried tomatoes and olives, mix well.

6. In a bowl mix eggs, yeast, and plant milk.

7. Fill the dough in with vegetable mix first then pour over the egg mixture.

8. Bake for 30 minutes or until the eggs are cooked.

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