Spinach Goat Cheese Mini Quiches

• Vegetarian
• Gluten free

• Produce

  • 2 cups Baby spinach, fresh
  • 2 Garlic cloves
  • 1 Shallot
  • 1/2 cup Sundried tomatoes
  • 1 tsp Thyme, fresh

• Refrigerated

  • 4 Eggs, whole

• Baking & Spices

  • 3 cups Almond meal
  • 1/4 tsp Salt & pepper

• Oils & Vinegars

  • 5 tbsp Olive oil

• Dairy

  • 4 oz Goat cheese
  • 1/4 cup Milk

• Liquids

  • 3 tbsp Water

Found on ohmyveggies.com

Description

Ingredients

• 4 whole eggs
• 4 ounces crumbled goat cheese
• 1/4 cup milk (I used plain almond milk)
• 1 tablespoon olive oil
• 1 shallot, diced
• 2 cups fresh baby spinach
• 1/2 cup sundried tomatoes, roughly chopped
• 3 cups almond meal
• 2 garlic cloves, minced
• 1/4 teaspoon salt & pepper
• 1 teaspoon fresh thyme (or dried)
• 1/4 cup olive oil
• 3 tablespoons water

Directions

• Preheat the oven to 400°F, then grease a muffin tin and set aside.
• In a large bowl, combine the almond meal with the minced garlic, thyme, salt & pepper, and stir together. Pour in the olive oil and the water and stir until a dough forms.
• Scoop a small amount of the mixture into each muffin tin, then use your fingers to press it down and up along the sides to form a crust thats roughly 1/4 thick. Bake in the oven for 10 minutes, until light golden brown, then remove and set aside.
• Meanwhile, prepare the filling by warming the olive oil in a pan over medium heat. Add the shallot and cook for about 3 minutes, until fragrant. Then add the spinach, toss together, and continue to cook for about 5 more minutes, until wilted. Remove from heat and set aside to cool.
• In a large bowl, whisk together the eggs, milk and crumbled goat cheese. Add the cooled spinach mixture and the sundried tomatoes to the bowl and stir together.
• Scoop about 1/4 cup of the mixture into each muffin tin, until all 12 are full. Bake in the oven for 25 minutes, or until golden on top. Cool for 15-30 minutes before removing from the muffin tin. You can use a butter knife to help release the sides as you remove them.
• Once they have cooled completely, transfer the mini quiches to a freezer safe bag and seal shut. Store them in the refrigerator for up to 3 days or the freezer for up to 2 months. To reheat, simply remove them from the bag and microwave until warmed through, about 30 seconds for refrigerated quiches and 2 minutes for frozen.