Author Notes: A mini quiche filled with swiss chard, sweet bell peppers, and onions and a gluten-free almond and flax meal crust. Perfect for any meal of the day! —Lisa @ Healthy Nibbles & Bits
Makes: 12
Ingredients
Almond & Flax Meal Crust
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1 1/4
cups almond meal
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1/3
cup flax meal
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1/4
cup unsweetened almond milk
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1/2
tablespoon olive oil
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1/2
teaspoon salt
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1
tablespoon fresh sage, chopped (optional)
Vegetable Filling
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5
large eggs, whisked
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3/4
cup unsweetened almond milk
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1/2
cup ricotta cheese
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1
cup swiss chard, rinsed and chopped
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1/3
cup orange pepper (or other sweet peppers)
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2
tablespoons red onion, chopped
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3
garlic cloves, pressed or minced
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1/2
teaspoon salt
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1
tablespoon fresh basil, chopped (optional)
Directions
- Preheat oven to 400ºF. Grease a 12-cup muffin pan or line it with silicone baking cups.
- In a medium-sized bowl, mix together all the ingredients for the crust until you get a wet, crumbly dough.
- Divide the dough evenly among the 12 muffin cups, and press the dough firmly into the bottom of each cup.
- Bake the dough for about 10-12 minutes, until the edges of the dough start to brown.
- While the dough is baking, mix all the ingredients for the filling in a medium-sized bowl.
- Once the quiche crusts have been baked, remove them from the oven and reduce the heat down to 375ºF.
- Pour the filling evenly onto the baked crusts.
- Bake for about 20-25 minutes, or until the eggs are cooked and the filling is firm to touch.
- Let the quiches cool before removing them from the muffin pan to ensure that the crust does not crumble.
![Vegetable & Ricotta Quiche with Gluten-Free Crust 2 Vegetable & Ricotta Quiche with Gluten-Free Crust](https://wikirecipes.net/wp-content/uploads/2019/04/c902d018-54a2-401c-9cfb-811fddf860af-Gluten_Free_Quiche_4.jpg)