Lactose Free Gluten Free Mini Spinach Quiche

Total time1 hr

Prep time20 min

Cook time30 min

Lactose Free Gluten Free Mini Spinach Quiche

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Ingredients

12 servings

For the crust

1 ½ cups almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
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2 tbsp tapioca starch
¼ tsp salt
3 tbsp unsalted butter, cold and cut into small pieces
1 large egg, lightly beaten

For the filling

4 large eggs
½ cup heavy cream
Ingredient note
A serving of up to about 1 3/4 tablespoons of heavy cream is low in lactose. This recipe contains only about 2 teaspoons per serving, making it likely fine on a lactose free diet. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
½ cup whole milk
½ tsp salt
¼ tsp black pepper
¼ tsp ground nutmeg
1 tsp olive oil
2 cups fresh baby spinach, roughly chopped
2 scallions (green tops only), thinly sliced
½ cup shredded gruyère cheese

Instructions

1
Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin thoroughly with butter or nonstick spray, making sure to coat the sides and rims.
2
In a medium bowl, whisk together the almond flour, tapioca starch, and 1/4 tsp salt. Work the cold butter pieces into the flour mixture with a pastry cutter or your fingertips until the mixture resembles coarse, damp sand with no large butter chunks remaining. Add the beaten egg and stir until the dough comes together into a soft, pliable ball.

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