Mini Quiche Tarts
photo by hello
- Ready In:
- 40mins
- Ingredients:
- 15
- Yields:
-
12 quiches
ingredients
- 135 g gluten free oats
- 100 g almonds, ground
- 50 ml coconut oil
- 1 egg
- 80 ml water
- 3 eggs
- 2 egg whites
- 12 sun-dried tomatoes
- 1⁄2 red onion, sliced
- 2 tablespoons nutritional yeast
- 1 teaspoon nutmeg
- 1 teaspoon ground black pepper
- 32 g kale
- 250 ml milk
- 1 fresh dill (garnish)
directions
- Place all the case ingredients into a food processor and pulse until combined. If the mixture is too sticky, add more ground almonds.
- Grease your cake tins and place a tablespoon of the mixture into each tin. Push it along the sides and the base until all of the tin is covered. Repeat with all 12 tins.
- Preheat the oven to 170C/340°F.
- Bake in the oven for 15 minutes.
- Meanwhile start making the filling. Gently fry the onion and kale until softened.
- Whisk together the eggs, egg whites, milk, nutmeg and black pepper until combined, then add in the nutritional yeast, onion, kale and sundried tomatoes.
- When the bases are ready remove for the oven and fill each of them with the filling mixture.
- Place back into the oven and bake for a further 10-15 minutes.Top with fresh dill to garnish.
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RECIPE SUBMITTED BY
hello
United States