These mini quiches are perfect for breakfast on the go.  I love them and the pastry is so short and crumbly, it melts in your mouth.

I used buckwheat flour for the pastry.


170g/3/4 cup fat (1/2 solid coconut oil and 1/2 butter or all coconut oil)

240g/2 cups buckwheat flour

1 teaspoon salt

3 – 4 tablespoons ice cold water


Cut the coconut oil and butter into the flour and salt with your hands until you get texture like breadcrumbs.  Add the water 1 tablespoon at a time and mix well until a dough forms and it sticks together. Wrap the dough in cling film and place in the fridge for 30 minutes. Grease a muffin tin with coconut oil or butter. I began taking pieces of pastry and pushed it into the muffin tin for the crust. You can roll out the pastry by placing onto some baking parchment paper, then flatten a little with your hand and place some cling film over the top of the pastry.  Roll out to your desired thickness and cut out rounds for your muffin tin.  If the pastry falls apart a bit, its ok, you can just press it back together again in the tin.  I pre baked in 210C oven and baked for 10-15 minutes.



2 tbsp spring onions

2 eggs

Handful red pepper

120ml/½ cup almond or coconut milk

Chopped cooked Bacon

Sea salt and pepper

(You can add whatever filling you like – this is just an example of what I used)


Preheat oven to 190C. While the crust is cooking, cook your vegetable ingredients in some coconut oil to brown then add the milk, salt and pepper and mix together.  When your pastry crust is ready, pour in the filling and put back in oven for 20 to 25 mins until set and brown on top. Leave to cool for 10 minutes before eating.