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Mini Mediterranean Gluten Free Quiche (Paleo, Vegetarian, Dairy-free) recipes

Mini Mediterranean Gluten Free Quiche (Paleo, Vegetarian, Dairy-free) recipes

This recipe creates delicious, health-conscious Mini Mediterranean Quiches, perfect for a light meal or appetizer. Featuring a delicate almond flour crust, they're filled with a savory egg mixture, sun-dried tomatoes, olives, spinach, and aromatic spices. Being gluten-free, paleo, vegetarian, and dairy-free, they cater to a variety of dietary needs without compromising on flavor or texture.
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Total Time 1 hour 30 minutes
Servings: 6 people
Course: lunch/dinner
Cuisine: French, Mediterranean
Calories: 3384.1
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups almond flour
  • ½ tsp salt
  • ¾ tsp baking soda
  • ¾ cup melted coconut oil
  • 1.5 Tbsp water
  • ½ red onion finely diced
  • 2 garlic cloves
  • 2 handfuls of baby spinach chopped
  • ½ cup sun dried tomatoes sliced
  • ½ cup red olives pitted and sliced
  • 4 organic eggs
  • ¼ cup nutritional yeast
  • 2 Tbsp nut/seed mylk or vegetable broth
  • pepper

Equipment

  • 1 Muffin tin Standard 6-cup size for mini quiches
  • 2 Mixing Bowls One large for crust, one for filling
  • 1 Whisk
  • 1 Cutting Board and Chef's Knife
  • 1 Measuring Cups and Spoons Full set

Method
 

  1. Preheat oven to 350°F (175°C) and lightly grease a 6-cup muffin tin.
  2. In a large bowl, whisk together almond flour, salt, and baking soda. Add melted coconut oil and water; mix until a cohesive dough forms.
  3. Divide the dough into 6 equal portions. Press each portion firmly and evenly into the bottom and up the sides of the muffin tin cups to form crusts.
  4. In a skillet over medium heat, sauté finely diced red onion until softened, then add minced garlic and chopped baby spinach. Cook until spinach wilts and excess moisture evaporates.
  5. In another bowl, whisk eggs, nutritional yeast, nut/seed mylk (or vegetable broth), and a pinch of pepper until well combined.
  6. Stir the sautéed onion, garlic, and spinach into the egg mixture, along with the sliced sun-dried tomatoes and pitted/sliced red olives.
  7. Carefully pour the egg and vegetable filling into each prepared almond flour crust, filling almost to the top.
  8. Bake for 20-25 minutes, or until the quiches are set and lightly golden brown on top.
  9. Remove from oven and let cool in the muffin tin for 5-10 minutes before carefully removing them.
  10. Serve warm or at room temperature.

Notes

For the crust, ensure your melted coconut oil isn't too hot, as it can affect the texture of the almond flour. Press the dough firmly into the muffin tin to create a solid base. When preparing the filling, lightly sautéing the red onion and garlic before adding the spinach will deepen their flavor profile; ensure spinach is well-drained. Nutritional yeast is crucial for a dairy-free umami. Avoid overbaking; the quiches are done when the center is just set, preventing a dry texture. Garnish with fresh parsley for an elegant touch.