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PREP TIME |
TOTAL TIME 1 hr, 30 mins + 1 hr chill time |
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COOK TIME 60 min |
SERVINGS Makes 24 mini quiches |
INGREDIENTS
Quiche Filling
- 1/2 teaspoon olive oil
- 1 teaspoon minced garlic
- 3 packed cups fresh spinach
- 4 large eggs
- 1 cup whole milk
- 1/2 cup sun-dried tomatoes, drained and chopped
- 4 ounces Josh Pond Meddybemps cheese, shredded
- 1/4 teaspoon each salt and pepper
Crust
- 2 cups almond flour
- 1/2 cup butter, softened
- 4 oz cream cheese, softened
INSTRUCTIONS
1. For the crust: Mix the ingredients together by hand until fully incorporated, adding more flour if too wet. Press into plates. Chill 1 hour in fridge.
2. For the filling: Heat olive oil and garlic in a skillet over medium heat. Add the spinach. Cook and stir until wilted. Set aside.
3. Whisk the eggs and milk together until combined. Stir in the sun-dried tomatoes, Meddybemps cheese, spinach, salt, and pepper. Pour into crusts.
4. Bake the quiches until the center is just about set, about 45-60 minutes. Allow to cool for at least 15 minutes before slicing and serving.
