Mini Quiche Tarts Recipe

Name: Mini Quiche Tarts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cases:; 100 grams ground almonds; 135 grams gluten free oats; 50 milliliters coconut oil; 80 milliliters water; 1 piece egg; For the filling:; 3 pieces eggs; 2 pieces egg whites; 12 pieces sundried tomatoes; 2 tablespoons nutritional yeast; 1 teaspoon ground black pepper; 32 grams kale; 250 milliliters milk; 1 piece Fresh dill to garnish; 1/2 piece red onion, sliced

Servings: persons

For the cases:
100 grams ground almonds
135 grams gluten free oats
50 milliliters coconut oil
80 milliliters water
1 piece egg
For the filling:
3 pieces eggs
2 pieces egg whites
12 pieces sundried tomatoes
2 tablespoons nutritional yeast
1 teaspoon ground black pepper
32 grams kale
250 milliliters milk
1 piece Fresh dill to garnish
1/2 piece red onion, sliced

1
Place all the case ingredients into a food processor and pulse until combined. If the mixture is too sticky, add more ground almonds.
2
Preheat the oven to 170C/340F.
3
Grease your cake tins and place a tablespoon of the mixture into each tin. Push it along the sides and the base until all of the tin is covered. Repeat with all 12 tins.
4
Bake in the oven for 15 minutes.
5
Meanwhile start making the filling. Gently fry the onion and kale until softened.
6
Whisk together the eggs, egg whites, milk, nutmeg and black pepper until combined, then add in the nutritional yeast, onion, kale and sundried tomatoes.
7
When the bases are ready remove for the oven and fill each of them with the filling mixture.
8
Place back into the oven and bake for a further 10-15 minutes.
9
Top with fresh dill to garnish.

700

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For the cases:, 100 grams ground almonds, 135 grams gluten free oats, 50 milliliters coconut oil, and more.

Yes, Mini Quiche Tarts falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mini Quiche Tarts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions