Mini Quiche Cups
4 Ingredient Crust:
2 1/2 cups almond flour
1/2 teaspoon salt
3 tablespoons melted or softened coconut oil or butter (see notes for coconut oil)
1 egg (see notes for egg free)
Add the almond flour and salt to a large mixing bowl and whisk to combine.
Stir in the coconut oil or butter. Mix until you get a soft, sandy-like texture.
Add the egg and mix until a soft dough comes together.
Transfer the dough to tart shells. Use your hands to press the dough into the pie dish to form your crust. The dough may feel a little oily at this point.
To par bake the crust: Preheat oven to 350°F/177°C. Bake 10 minutes. To fully bake the crust without any filling bake for 20 minutes.
For the Egg Mixture:
9 eggs makes 12 mini quiche
Sauté any veggies you’d like (spinach, broccoli, asparagus)
Whisk eggs in a large bowl and add in toppings, add the mixture to pre baked shells and bake at 350F for 15-20 minutes or until the toothpick comes out clean
