Makes 6 mini quiches
In recent years, quiche has made an appearance at every family holiday. It started out as a way to serve a substantial vegetarian main dish but has turned into a tradition. If I’m having people over for breakfast, quiche is my first go-to recipe. Using flaxseed meal instead of traditional piecrust is a fun way to add a bit of crunch to the quiches.
For the crust:1 1/4 cups (125 g) flaxseed meal
1 large egg white
1 tablespoon (15 ml) olive oil
1 teaspoon honey
1 large egg white
1 tablespoon (15 ml) olive oil
1 teaspoon honey
For the filling:4 large eggs
1 1/2 cups (360 ml) 2% or whole milk
1/2 teaspoon garlic powder
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups (40 to 50 g) loosely packed spinach, chopped
3/4 cup (68 g) shredded fontina
1 1/2 cups (360 ml) 2% or whole milk
1/2 teaspoon garlic powder
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups (40 to 50 g) loosely packed spinach, chopped
3/4 cup (68 g) shredded fontina
Preheat the oven to 375°F (190°C, or gas mark 5). Line a jumbo 6-cup muffin pan with paper liners.
To make the crust: In a medium bowl, combine the flaxseed meal, egg white, olive oil, and honey. Divide the mixture among the muffin cups and press into the bottom and sides. Bake for 15 to 18 minutes, until crisp and golden. Let cool slightly.
To make the filling: Whisk together the eggs, milk, garlic powder, salt, and pepper. Divide the spinach among the cooled crusts. Sprinkle
2 tablespoons (11 g) of the cheese over the spinach. Finally, pour the egg
mixture over the spinach and cheese.
2 tablespoons (11 g) of the cheese over the spinach. Finally, pour the egg
mixture over the spinach and cheese.
Return to the oven and bake for 20 to 25 minutes, until the egg mixture is set and puffed. Serve immediately.
