Mini Quiches
mini quiches
FrenchOtherEasy30 minBy Northstar
Ingredients
Servings
4
- 1 cup (96 g) almond flour
- 4 tsp (20 ml) olive oil
- ⅛ tsp kosher salt
- ¼ tsp kosher salt
- 10 large eggs
- ½ cup (12 g) baby spinach
- 1 tbsp (4 g) chopped parsley
- ½ cup (46 g) chopped broccoli florets
- ½ cup (56 g) shredded cheddar cheese
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a muffin tin with twelve silicone liners.
- 2
Mix the almond flour with the olive oil and the salt.
- 3
Divide the mixture between the twelve cups and press it down with the back of a spoon. Bake for 10 minutes.
- 4
Remove the muffin tin from the oven and allow the crusts to cool slightly in the tin.
- 5
Whisk together the salt and eggs, then add the spinach, parsley and broccoli.
- 6
Divide the mixture between the twelve muffin cups on top of the almond crust.
- 7
Top each cup with shredded cheese and bake again for 18 to 22 minutes, until the egg is puffed and cooked through.
Tags
french