Preparation

Make crust:

Preheat oven to 350 degrees F. Oil a muffin tin well. Set aside.

Place Way Better Simply Sunny Multi-Grain Tortilla Chips into a food processor and pulse until ground into crumbs. Add 1 1/2 tablespoons coconut oil to crumbs and pulse again to mix completely.

Spoon 2 tablespoons of crumb mixture into each muffin cup. Using fingers or a flat bottomed cup firmly press mixture evenly onto the bottom of the muffin cups.

Bake crusts for 10 minutes in the preheated 350 degree F oven. Remove from oven and set aside.

Make quiche filling:

While crusts are cooking, in a skillet over medium-high heat warm 1 tablespoon coconut or olive oil. Add onion to pan and sauté until translucent.

Add garlic and mushrooms to pan. Continue to cook, stirring often until vegetables are tender. Add spinach to pan. Sauté until spinach wilts. Remove skillet from heat.

In a bowl whisk eggs, milk, salt and pepper until smooth. Stir in sautéed, vegetables and crumbled or crated cheese.

Divide egg and vegetable mixture evenly between the 12 muffin cups. Evenly divide tomatoes between muffin cups, sprinkling on top of egg mixture.

Place muffin tin into oven and bake at 350 degrees F for 20 to 23 minutes or until quiches are baked through and egg is set. Allow mini quiches to set on a cooling rack for 5 minutes before removing from pan.

To remove quiche from pan, use a sharp knife and slide around each mini quiche. Gently flip pan onto platter to remove quiches. Serve immediately or allow to cool before storing covered in the refrigerator.