Mini Quiche
Gluten and Dairy Free Mini Quiches are great for meals on the go.
Equipment
- Oven
Ingredients
Crust:
- 2 cups Almond Flours
- ¼ tsp Salt
- 2 Eggs
- 2 Egg Whites (Use leftover yokes for filling)
- ¼ cup Rice Flour
Filling:
- 1 Red Pepper
- 1 tbsp Olive Oil
- 1 ½ cup Artichoke Hears
- 4 Eggs
- ¾ cup Almond Milk (or a non-dairy milk of choice)
- ½ tsp Salt
- ¼ tsp Pepper
- 1 cup Spinach
- 4 pieces Bacon (Cooked and crumbled)
- 2 tbsp Green Onions
- 1 tsp Garlic Powder
Instructions
- Preheat over for 375°
Crust:
- Mix together almond flour, whole eggs, egg whites and salt.
- Add in rice flour a tbsp at at time till mixture is less sticky.
- Split dough mixture into 16 small balls.
- Take each ball and flatten dough with hands, place in muffin pan and form a thin even layer inside each of the pans cavities. The thinner the better, but enough to for a nice crust for the quiche filling to sit in.
- Bake for 15 minutes or until golden brown.
Filling:
- Saute the red pepers in olive oil.
- Add in spinach (and other vegetables of your liking; such as mushrooms etc).
- In a large mixing bowl, mix together eggs (+ yolks separated from whites left over from the dough mixture).
- Add in almond milk, salt and garlic powder.
- Dice artichoke hearts and green onions, then add them to the egg and milk mixture.
- Add in all sauted vegetables to the filling.
- Divide filling into crust cavities and bake for 35 minutes.
- Remove mini quiche from oven and let rest for 15 minutes before serving or storing.