The crust in this quiche is made with a combination of almond our and coconut our, to keep it nice and light. I also adapted these as mini quiches using a mini muffin tin, to help us all with portion control. Oh, you’re welcome.
There are tons of ways that you could modify this recipe to make it your own. Try any combination of cooked, diced meat and herbs. Also, if you prefer to forgo the crust, and you have every right to do so, then follow these three steps to make Ham and Chive Egg Muffins:
1. Preheat the oven to 350°F. Disregard the crust ingredients and steps.
2. Add 2 eggs to the filling ingredients. Line a full-sized muffin pan with paper liners. Fill 6 muffin tins with the filling ingredients.
3. Bake for 20–22 minutes, until fully set.
1 cup blanched almond flour
3 tablespoons coconut flour
¼ teaspoon sea salt
2 tablespoons coconut oil
1 egg
1 teaspoon extra-virgin olive oil
½ cup cooked ham, diced
4 eggs
2 tablespoons coconut cream
¼ teaspoon sea salt
pinch of black pepper
Preheat the oven to 350°F. Generously grease 10 mini muffin cups with coconut oil.
Pulse the crust ingredients in a food processor until fully combined. Divide the crust among the 10 cups and press firmly, creating a raised crust around the sides like mini pie crusts. Bake for 8–12 minutes, until golden.
In a small skillet, warm the olive oil over medium heat and sauté the diced onion until soft, about 10 minutes.
In a large bowl, combine the soft onion and the remainder of the filling ingredients. Whisk until fully combined. Fill each of the pie crusts with the filling. Loosely cover the pan with foil and bake for 15–20 minutes, until the eggs are set.
Top with the minced chives and serve. Store leftovers in an airtight container in the fridge for up to 3 days.
Calories: 214
Fat: 17g
Carbohydrates: 16g
Sodium: 116mg
Fiber: 4g
Protein: 11g
Sugar: 3g