Preheat the oven to 400°F, then grease a muffin tin and set aside.
In a large bowl, combine the almond meal with the minced garlic, thyme, salt & pepper, and stir together. Pour in the olive oil and the water and stir until a dough forms.
Scoop a small amount of the mixture into each muffin tin, then use your fingers to press it down and up along the sides to form a crust that's roughly ¼" thick. Bake in the oven for 10 minutes, until light golden brown, then remove and set aside.
Meanwhile, prepare the filling by warming the olive oil in a pan over medium heat. Add the shallot and cook for about 3 minutes, until fragrant. Then add the spinach, toss together, and continue to cook for about 5 more minutes, until wilted. Remove from heat and set aside to cool.
In a large bowl, whisk together the eggs, milk and crumbled goat cheese. Add the cooled spinach mixture and the sundried tomatoes to the bowl and stir together.
Scoop about ¼ cup of the mixture into each muffin tin, until all 12 are full. Bake in the oven for 25 minutes, or until golden on top. Cool for 15-30 minutes before removing from the muffin tin. You can use a butter knife to help release the sides as you remove them.
Once they have cooled completely, transfer the mini quiches to a freezer safe bag and seal shut. Store them in the refrigerator for up to 3 days or the freezer for up to 2 months. To reheat, simply remove them from the bag and microwave until warmed through, about 30 seconds for refrigerated quiches and 2 minutes for frozen.