Kuchnia

Paleo Mini Quiches with Almond Flour Crust


For the crust

3 cups almond flour
2 eggs
2 egg whites

For the filling

2 eggs
2 tbsp sliced green onions
1 tbsp diced red pepper
1 piece bacon, cooked and diced
1/2 cup almond or coconut milk
1/4 tsp salt
Fresh ground black pepper, to taste

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Instructions

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.
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

Servings: 12 miniature quiches