Mini Quiche Tarts

Name: Mini Quiche Tarts
Ingredients: 135 g gluten free oats; 100 g almonds, ground; 50 ml coconut oil; 1 egg; 80 ml water; 3 eggs; 2 egg whites; 12 sun-dried tomatoes; 1/2 red onion, sliced; 2 tablespoons nutritional yeast; 1 teaspoon nutmeg; 1 teaspoon ground black pepper; 32 g kale; 250 ml milk; 1 fresh dill (garnish)

15 ingredients

8 steps

Ingredients

135 g gluten free oats
100 g almonds, ground
50 ml coconut oil
1 egg
80 ml water
3 eggs
2 egg whites
12 sun-dried tomatoes
1/2 red onion, sliced
2 tablespoons nutritional yeast
1 teaspoon nutmeg
1 teaspoon ground black pepper
32 g kale
250 ml milk
1 fresh dill (garnish)

Directions

1

Place all the case ingredients into a food processor and pulse until combined. If the mixture is too sticky, add more ground almonds.
2

Grease your cake tins and place a tablespoon of the mixture into each tin. Push it along the sides and the base until all of the tin is covered. Repeat with all 12 tins.
3

Preheat the oven to 170C/340°F.
4

Bake in the oven for 15 minutes.
5

Meanwhile start making the filling. Gently fry the onion and kale until softened.
6

Whisk together the eggs, egg whites, milk, nutmeg and black pepper until combined, then add in the nutritional yeast, onion, kale and sundried tomatoes.
7

When the bases are ready remove for the oven and fill each of them with the filling mixture.
8

Place back into the oven and bake for a further 10-15 minutes.Top with fresh dill to garnish.