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
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Ingredients
- Almond & Flax Meal Crust
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1 1/4 cups
almond meal
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1/3 cup
flax meal
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1/4 cup
unsweetened almond milk
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1/2 tablespoon
olive oil
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1/2 teaspoon
salt
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1 tablespoon
fresh sage, chopped (optional)
- Vegetable Filling
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5
large eggs, whisked
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3/4 cup
unsweetened almond milk
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1/2 cup
ricotta cheese
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1 cup
swiss chard, rinsed and chopped
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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)
Directions
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Preheat oven to 400ºF. Grease a 12-cup muffin pan or line it with silicone baking cups.
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In a medium-sized bowl, mix together all the ingredients for the crust until you get a wet, crumbly dough.
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Divide the dough evenly among the 12 muffin cups, and press the dough firmly into the bottom of each cup.
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Bake the dough for about 10-12 minutes, until the edges of the dough start to brown.
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While the dough is baking, mix all the ingredients for the filling in a medium-sized bowl.
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Once the quiche crusts have been baked, remove them from the oven and reduce the heat down to 375ºF.
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Pour the filling evenly onto the baked crusts.
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Bake for about 20-25 minutes, or until the eggs are cooked and the filling is firm to touch.
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Let the quiches cool before removing them from the muffin pan to ensure that the crust does not crumble.
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