This quiche recipe was my go-to for batch cooking my week of work lunches for about 6 months.
Ingredients
“Pastry” for 6 mini quiche tins
300g ground almonds
100g Unsalted melted Butter
a pinch of salt – to taste
1 egg
Filling of your choice, go wild!
Method
Mix pastry ingredients into a come-together paste, press into quiche tins & blind bake for 10 mins. (This cannot be rolled out, no gluten)
Leave cases to cool whilst making up fillings as desired; I quite like caramelised red onion & goats’ cheese, or ham & cheddar. The one in the picture is smoked sausage, caramelized onion & spinach
Add a nice amount of the prepared filling to each of the blind baked cases.
Beat an egg, & fill the cases, then bake for a further 20 mins, or until the egg is set.
