Mini Gluten Free Quiches

14 90 427
Ingredients Minutes Calories
Prep Cook Servings
30 min 1 h 8
Mini Gluten Free Quiches
Health Rating

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 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 1.5 Tbsp 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 quches into the oven and bake until the eggs have set, roughly 20-40 minutes.

Notes:

Eggs

are a great source of protein and vitamin E

 


Nutrition Facts

Per Portion

Calories 427
Calories from fat 333
Calories from saturated fat 175
Total Fat 37 g
Saturated Fat 19.4 g
Trans Fat 0.1 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 2.9 g
Cholesterol 85 mg
Sodium 453 mg
Potassium 241 mg
Total Carbohydrate 11.3 g
Dietary Fiber 5.3 g
Sugars 3.1 g
Protein 12.3 g

Dietary servings

Per Portion


Meat Alternative 1.2
Vegetables 0.6

Energy sources


Pygal11%408.7280611355896112.0858214574260878%382.51100720630285282.714065820767312%348.91107526865846112.9418422151156111%78%12%CarbohydratesFatProtein
Recipe from:
Breakfast