|30 min||1 h||8|
|2 cup||Almond flour/meal, Bob's Red Mill (crust)|
|1/2 tsp||Salt (crust)|
|3/4 tsp||Baking soda (crust)|
|3/4 cup||Coconut oil (melted, crust)|
|1 1/2 tbsp||Water (crust)|
|1/2 medium||Red onion (finely diced, filling)|
|2 clove(s)||Garlic (filling)|
|1 cup||Baby spinach (chopped, filling)|
|1/2 cup||Sun-dried tomatoes (sliced, filling)|
|1/2 cup||Kalamata olives (pitted and sliced, filling)|
|4 medium egg||Egg (filling)|
|1/4 cup||Nutritional yeast (filling)|
|2 tbsp||Almond milk, unsweetened (or vegetable broth, filling)|
|1 tsp||Black pepper (filling)|
1. Preheat the oven to 350°F and line a muffin tin with muffin liners.
2. For the crust:
3. Press the pastry crust into muffin liners covering the bottom and half way up the sides. The crust should be roughly half a centimeter thick. Poke a couple holes in the bottom of each mini quiche with a fork and place in the oven for 10 – 15 minutes, until lightly brown.
4. While the crust is cooking, sauté the onions in a frying pan over medium heat for 5 minutes.
5. Add the garlic and sauté until fragrant, roughly 2 minutes.
6. Add the baby spinach and sauté until wilted, roughly 5 minutes.
7. Turn off the heat and stir in the sun-dried tomatoes and olives and set aside.
8. In a medium sized bowl beat the eggs with the nutritional yeast, almond milk and pepper until frothy.
9. Once the gluten-free quiche crust is golden brown, remove from the oven and spoon the vegetable mixture into the crust. Top with the egg mixture and use the back of a spoon to smooth the top.
10. Place the mini quches into the oven and bake until the eggs have set, roughly 20-40 minutes.
are a great source of protein and vitamin E