Mini Quiche Tarts
- 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)
- Place all the case ingredients into a food processor and pulse until combined. If the mixture is too sticky, add more ground almonds.
- 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.
- Preheat the oven to 170C/340°F.
- Bake in the oven for 15 minutes.
- Meanwhile start making the filling. Gently fry the onion and kale until softened.
- Whisk together the eggs, egg whites, milk, nutmeg and black pepper until combined, then add in the nutritional yeast, onion, kale and sundried tomatoes.
- When the bases are ready remove for the oven and fill each of them with the filling mixture.
- Place back into the oven and bake for a further 10-15 minutes.Top with fresh dill to garnish.
oats, almonds, coconut oil, egg, water, eggs, egg whites, tomatoes, red onion, nutritional yeast, nutmeg, ground black pepper, kale, milk, dill
Taken from www.food.com/recipe/mini-quiche-tarts-533910 (may not work)