Mini Gluten Free Quiches

14 90 403
Ingredients Minutes Calories
Prep Cook Servings
30 min 1 h 8
Mini Gluten Free Quiches
Health Highlights

Ingredients


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)

Instructions


  1. Preheat the oven to 350°F (175°C) and line a muffin tin with muffin liners. 
  2. For the crust:
    • Whisk together the almond flour, salt, and baking soda.
    • Add ½ cup melted oil coconut and water, adding more oil as needed until mixture comes together. 
    • The pastry crust should be crumbly but hold together when pressed into a ball.
  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 quiches into the oven and bake until the eggs have set, roughly 20-40 minutes.

Nutrition Facts

Per Portion

Calories 403
Calories from fat 318
Calories from saturated fat 168
Total Fat 35 g
Saturated Fat 18.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 3.0 g
Cholesterol 85 mg
Sodium 395 mg
Potassium 494 mg
Total Carbohydrate 11.5 g
Dietary Fiber 3.9 g
Sugars 3.5 g
Protein 11.7 g

Dietary servings

Per Portion


Meat Alternative 1.2
Vegetables 0.6

Energy sources


Pygal9%405.7552823318282111.1147931277044779%385.8076233048108282.557603961902812%348.74935051056843113.003296368154589%79%12%CarbohydratesFatProtein
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