Mini Quiche Tarts

READY IN: 40mins
YIELD: 12 quiches




  • 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.