Preheat oven to 350F.

Make crust by combing 1 cup coconut flour, ⅓ cup melted butter, ⅓ cup almond milk, ¼ teaspoon salt and 2 eggs until mixed. 

Grease a mini muffin tin and add 1-2 tablespoons of dough in each muffin hole. Press down to make the mini quiche crust, repeat for all 24 holes.  You don’t want it to be more than ¼ inch thick.

For bacon and chive quiches: add a sprinkle of chives and a pinch of crumbled bacon to each hole.  Note if you want all bacon and chive then you need four pieces of bacon and more chives. 

For 3 cheese version: Add a sprinkle of chives to each hole. I just added a couple of shreds of each kind of cheese (I used Swiss, cheddar, and Colby) into each of the remaining 12 holes.  Note, if you want all vegetarian you need more cheese and chives. 

Whisk together half and half, eggs, garlic, and remaining salt. Fill each crust with 1 ish tablespoon of filling.  You want them to be full but not overflowing. 

Bake at 350F for 25 minutes until filling is set and the crust is golden brown.