Vegetable & Ricotta Quiche With Gluten-Free Crust

• Almond & Flax Meal Crust
• 1 1/4 cups almond meal
• 1/3 cup flax meal
• 1/4 cup unsweetened almond milk
• 1/2 tablespoon olive oil
• 1/2 teaspoon salt
• 1 tablespoon fresh sage, chopped (optional)
• Vegetable Filling
• 5 large eggs, whisked
• 3/4 cup unsweetened almond milk
• 1/2 cup ricotta cheese
• 1 cup swiss chard, rinsed and chopped
• 1/3 cup orange pepper (or other sweet peppers)
• 2 tablespoons red onion, chopped
• 3 garlic cloves, pressed or minced
• 1/2 teaspoon salt
• 1 tablespoon fresh basil, chopped (optional)

1. Preheat oven to 400u0b0F. Grease a 12-cup muffin pan or line it with silicone baking cups.
2. In a medium-sized bowl, mix together all the ingredients for the crust until you get a wet, crumbly dough.
3. Divide the dough evenly among the 12 muffin cups, and press the dough firmly into the bottom of each cup.
4. Bake the dough for about 10-12 minutes, until the edges of the dough start to brown.
5. While the dough is baking, mix all the ingredients for the filling in a medium-sized bowl.
6. Once the quiche crusts have been baked, remove them from the oven and reduce the heat down to 375u0b0F.
7. Pour the filling evenly onto the baked crusts.
8. Bake for about 20-25 minutes, or until the eggs are cooked and the filling is firm to touch.
9. Let the quiches cool before removing them from the muffin pan to ensure that the crust does not crumble.

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Taken from food52.com/recipes/27414-vegetable-ricotta-quiche-with-gluten-free-crust (may not work)