Baby Greens, Tomato and Dill Quiche
I'm more of a frittata fan personally since Paleo crusts made with almond flour tend to be a bit heavy. However, I stumbled upon this one from Everyday Maven and had to give it a try. The almond flour is balanced by the tapioca flour and she chose the perfect blend of just a few simple spices to enhance the flavor. I ended up with four mini quiches and had to force myself to put the last one in the freezer or I would have eaten these every single morning this week!
I'm not meticulous with my measurements and tend to fly by the seat of my pants when cooking nowadays, but the instructions below should give you the gist. Feel free to swap out the veggies with whatever you have on hand. That's the great thing about quiche. It's fun to experiment with flavors!
INGREDIENTS:
pre-cooked savory pie crust, divided into 4 mini quiche/tart pans
1T chopped fresh dill
8 oz mixed baby greens
1/4 cup fresh diced tomatoes
3 large eggs, preferably pasture-raised
9 oz full fat coconut milk
sea salt and fresh ground pepper to taste
INSTRUCTIONS:
Whisk the eggs, mix in the coconut milk, fold in the dill, greens and tomatoes. Add S&P. Pour evenly into your four pre-baked and cooled crusts on a baking sheet. Bake for 30-35 minutes, or until set. Cool for 20 minutes and serve! These little quiche pans make it simple to pop out a perfectly scalloped mini quiche to impress your guests!
