Mini Mediterranean Gluten Free Quiche (Paleo, Vegetarian, Dairy-free)
Author: 
Recipe type: Paleo & Omnivore Mains
Cuisine: Paleo, Gluten Free, Vegetarian
Serves: 6
 
Mini Mediterranean Gluten Free Quiche is made with flaky gluten free paleo crust and is filled with delicious Mediterranean flavors like sun-dried tomatoes, spinach, garlic and black olives. These mini quiches are dairy-free and make a perfect appetizer or brunch item.
Ingredients
  • 2 cups almond flour
  • ½ tsp salt
  • ¾ tsp baking soda
  • ¾ cup melted coconut oil
  • 1.5 Tbsp water
  • ½ red onion, finely diced
  • 2 garlic cloves
  • 2 handfuls of baby spinach, chopped
  • ½ cup sun-dried tomatoes, sliced
  • ½ cup red olives, pitted and sliced
  • 4 organic eggs
  • ¼ cup nutritional yeast
  • 2 Tbsp nut/seed mylk or vegetable broth
  • Pepper to taste
Instructions
  1. Preheat the oven to 350F and line a muffin tin with muffin liners.
  2. For the gluten-free quiche crust, whisk together the almond flour, salt, and baking soda. Add ½ cup melted oil coconut and 1.5 Tbsp water, adding more oil as needed until mixture comes together. The pastry crust should be crumbly but hold together when pressed into a ball.
  3. Press the pastry crust into the muffin liners covering the bottom and half way up the sides. The gluten-free quiche crust should be roughly half a centimeter thick. Poke a couple holes in the bottom of each mini quiche with a fork and place in the oven for 10 - 15 minutes, until lightly brown.
  4. While the crust is cooking, sauté the onions in a frying pan over medium heat for 5 minutes.
  5. Add the garlic and sauté until fragrant, roughly 2 minutes.
  6. Add the baby spinach and sauté until wilted, roughly 5 minutes.
  7. Turn off the heat and stir in the sun-dried tomatoes and olives and set aside.
  8. In a medium sized bowl beat the eggs with the nutritional yeast, mylk or vegetable broth and pepper until frothy.
  9. Once the gluten-free quiche crust is golden brown, remove from the oven and spoon the Mediterranean mixture into the crust. Top with the egg mixture and use the back of a spoon to smooth the top.
  10. Place the Mini Mediterranean Gluten Free Quiche into the oven and bake until the eggs have set, roughly 20-40 minutes.
Recipe by Jesse Lane Wellness at https://www.jesselanewellness.com/uncategorized/gluten-free-quiche/