Red Meat Allergy Friendly Gluten Free Mini Spinach Quiche
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Learn more →Ingredients
12 servings
For the crust
- 1 ½ cups almond flour
- 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
- 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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