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mini onion quiches

Mini Onion Quiches

These mini quiches are great to freeze for a quick on the go breakfast later. Here, a typical crust is substituted with shredded coconut.
Cook Time 30 mins
Course Breakfast
Cuisine American
Servings 6 Small Muffins


  • ¾ cup Shredded Coconut
  • 4 tbsp Butter Melted (for crust)
  • 1 cup Chopped Green Onion With Tops
  • 2 tbsp Butter (for onions)
  • 2 Eggs
  • 1 cup Whole Milk Grass Fed
  • ½ tsp Sea Salt
  • ¼ tsp Pepper
  • 1 cup Swiss Cheese Grated


  • Preheat oven to 300°F.
  • Combine coconut and melted butter.
  • Divide coconut among mini muffin tins.
  • Saute onion for 10 minutes in 2 tablespoons butter.
  • Cool onions then divide evenly over coconut crust.
  • Beat eggs, add milk, salt, pepper, and swiss cheese.
  • Pour by spoonfuls on top of onions in tins.
  • Do not fill to the top as they will run over.
  • Bake until set, about 15-20 minutes.

Do Not Overbake.