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Author Notes: A mini quiche filled with swiss chard, sweet bell peppers, and onions and a gluten-free almond and flax meal crust. Perfect for any meal of the day! —Lisa @ Healthy Nibbles & Bits
Almond & Flax Meal Crust
- 1 1/4 cups almond meal
- 1/3 cup flax meal
- 1/4 cup unsweetened almond milk
- 1/2 tablespoon olive oil
- 1/2 teaspoon salt
- 1 tablespoon fresh sage, chopped (optional)
- 5 large eggs, whisked
- 3/4 cup unsweetened almond milk
- 1/2 cup ricotta cheese
- 1 cup swiss chard, rinsed and chopped
- 1/3 cup orange pepper (or other sweet peppers)
- 2 tablespoons red onion, chopped
- 3 garlic cloves, pressed or minced
- 1/2 teaspoon salt
- 1 tablespoon fresh basil, chopped (optional)
- Preheat oven to 400ºF. Grease a 12-cup muffin pan or line it with silicone baking cups.
- In a medium-sized bowl, mix together all the ingredients for the crust until you get a wet, crumbly dough.
- Divide the dough evenly among the 12 muffin cups, and press the dough firmly into the bottom of each cup.
- Bake the dough for about 10-12 minutes, until the edges of the dough start to brown.
- While the dough is baking, mix all the ingredients for the filling in a medium-sized bowl.
- Once the quiche crusts have been baked, remove them from the oven and reduce the heat down to 375ºF.
- Pour the filling evenly onto the baked crusts.
- Bake for about 20-25 minutes, or until the eggs are cooked and the filling is firm to touch.
- Let the quiches cool before removing them from the muffin pan to ensure that the crust does not crumble.
- This recipe was entered in the contest for Your Best Weekday Breakfast Recipe
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