Author Notes
These mouth-watering quiches make such a delicious snack. We’ve made the base out of almonds and gluten free oats and the filling is eggs, sun dried tomatoes, kale and red onion with a dash of nutritional yeast.
The recipe can be found here - http://www.mynutricounter.com/recipe-mini-quiche-tarts/ —Nikki Brown
Ingredients
- For the cases:
-
100 grams
ground almonds
-
135 grams
gluten free oats
-
50 milliliters
coconut oil
-
80 milliliters
water
-
1 piece
egg
- For the filling:
-
3 pieces
eggs
-
2 pieces
egg whites
-
12 pieces
sundried tomatoes
-
2 tablespoons
nutritional yeast
-
1 teaspoon
ground black pepper
-
32 grams
kale
-
250 milliliters
milk
-
1 piece
Fresh dill to garnish
-
1/2 piece
red onion, sliced
Directions
-
Place all the case ingredients into a food processor and pulse until combined. If the mixture is too sticky, add more ground almonds.
-
Preheat the oven to 170C/340F.
-
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.
-
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.
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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.
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Top with fresh dill to garnish.
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