Vegetable & Ricotta Quiche With Gluten-Free Crust Recipe

Name: Vegetable & Ricotta Quiche With Gluten-Free Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Almond & Flax Meal Crust; 1 1/4 cups almond meal; 1/3 cup flax meal; 1/4 cup unsweetened almond milk; 1/2 tablespoon olive oil; 1/2 teaspoon salt; 1 tablespoon fresh sage, chopped (optional); Vegetable Filling; 5 large eggs, whisked; 3/4 cup unsweetened almond milk; 1/2 cup ricotta cheese; 1 cup swiss chard, rinsed and chopped; 1/3 cup orange pepper (or other sweet peppers); 2 tablespoons red onion, chopped; 3 garlic cloves, pressed or minced; 1/2 teaspoon salt; 1 tablespoon fresh basil, chopped (optional)

Servings: persons

Almond & Flax Meal Crust
1 1/4 cups almond meal
1/3 cup flax meal
1/4 cup unsweetened almond milk
1/2 tablespoon olive oil
1/2 teaspoon salt
1 tablespoon fresh sage, chopped (optional)
Vegetable Filling
5 large eggs, whisked
3/4 cup unsweetened almond milk
1/2 cup ricotta cheese
1 cup swiss chard, rinsed and chopped
1/3 cup orange pepper (or other sweet peppers)
2 tablespoons red onion, chopped
3 garlic cloves, pressed or minced
1/2 teaspoon salt
1 tablespoon fresh basil, chopped (optional)

1
Preheat oven to 400u00b0F. Grease a 12-cup muffin pan or line it with silicone baking cups.
2
In a medium-sized bowl, mix together all the ingredients for the crust until you get a wet, crumbly dough.
3
Divide the dough evenly among the 12 muffin cups, and press the dough firmly into the bottom of each cup.
4
Bake the dough for about 10-12 minutes, until the edges of the dough start to brown.
5
While the dough is baking, mix all the ingredients for the filling in a medium-sized bowl.
6
Once the quiche crusts have been baked, remove them from the oven and reduce the heat down to 375u00b0F.
7
Pour the filling evenly onto the baked crusts.
8
Bake for about 20-25 minutes, or until the eggs are cooked and the filling is firm to touch.
9
Let the quiches cool before removing them from the muffin pan to ensure that the crust does not crumble.

1258

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: Almond & Flax Meal Crust, 1 1/4 cups almond meal, 1/3 cup flax meal, 1/4 cup unsweetened almond milk, and more.

Yes, Vegetable & Ricotta Quiche With Gluten-Free Crust falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable & Ricotta Quiche With Gluten-Free Crust

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