Gluten Free Spinach Mini Quiches
Spinach & Neufchatel Mini Quiches with Almond Crumble Crust
Gluten-free savory bites perfect for a protein-rich on-the-go breakfast or snack.
2 Teaspoon (tsp) Ground flax meal
1 Tablespoon (tbsp) Coconut flour
24 Almonds (Finely ground)
1 Teaspoon (tsp) Vanilla almond milk (Unsweetened)
2 Large Eggs
1/4 Cup Fresh spinach (Chopped)
1 Teaspoon (tsp) Neufchâtel
Combine the flax meal, coconut flour, ground almonds and almond milk in a food processor.
Pulse until the mixture resembles coarse crumbles, like a graham cracker crust.
Divide the crumble mixture between 2 large muffin molds and firmly press into the bottom of each cavity.
Blend together the eggs and neufchâtel with a hand mixer or whisk, and then stir in the fresh spinach. Divide the egg mixture evenly between the 2 muffin molds.
Bake at 350 for 20-25 minutes until the egg has cooked through. Be sure to let them cool thoroughly before de-molding, or the crust may fall apart.