Quiche - Paleo with Almond Flour Crust


Cooking Time

25 min

Yields

about 12 mini

Ingredients


For the crust
  1. 3 cups almond flour
  2. 2 eggs
  3. 2 egg whites
Or for a quick, easy crust, try THIS

For the filling
  1. 2 eggs
  2. 2 tbsp sliced green onions
  3. 1 tbsp diced red pepper
  4. 1 piece bacon, cooked and diced
  5. 1/2 cup almond or coconut milk
  6. 1/4 tsp salt
  7. Fresh ground black pepper, to taste

Directions


  1. Pre-heat oven to 375 degrees F. Spray the muffin tin with some coconut spray oil. In a medium bowl, stir together the almond flour, eggs, and egg whites until a dough forms. Spoon about a tablespoon of dough into each tin, pressing towards the outside to form a mini crust. Bake crust for 15-20 minutes, until it starts to turn golden brown.

  1. While the crust bakes, whisk the filling ingredients together and season with salt and pepper. Pour egg mixture into the baked crust. Bake for an additional 20-25 minutes, until the center is just set. Remove from the oven and cool for 10 minutes. Using a knife, lift quiches from muffin tin. Serve warm.

Notes


This recipe makes a dozen mini quiches, but you could use this same recipe for the crust and put it in a pie plate for one large quiche. If you make the mini quiches be prepared to dedicate a little extra time to form the crust in the muffin pan. 


The filling is the same process as making an omelette. Feel free to fill the quiche in with whatever ingredients you prefer. I used what I had on hand: turkey bacon, diced red pepper, and green onion. After filling the quiche crusts you bake everything together for another 20-25 minutes until the eggs are set. The centers should still be slightly wobbly, but not loose. After letting the quiches cool for about 10 minutes, use a knife to pop them out of the muffin tin and serve!


Next time you are feeling fancy, or have a big brunch party, or just have a craving, try out these mini quiches. Your efforts will be repaid in a delicious and savory dish that is sure to be a crowd-pleaser.