Quiche Thingy

Cold and snow. Time to cook. Made muffin quiches.

View from my patio
  • 1/3 cup quinoua
  • 1/3 cup gluten free AP flour
  • 1/3 cup potato starch
  • 2 tbsp ghee
  • Salt & pepper
  • Italian herb mix

  • 6 eggs
  • 1/2 cup almond milk
  • 1/3 cup olive oil
  • 4 cups chopped raw spinach
  • 8 oz sliced mushrooms
  • 3 shallots
  • 2 clove garlic

  • 1/3 cup grated parm cheese

In food processor, combine flours, ghee, and spices. Pulse until blended. Turn on slowest speed and slowly add ice cold water until dough begins to ball. Remove. Roll out dough on sheet of plastic wrap. Wrap up tight and place on fridge for one hour.

Roll out equal parts of dough to line muffin cups. Place in 350 oven for 15 minutes to set.

Whisk eggs and almond milk.

Saute shallots, add mushrooms and garlic. Once mushrooms have released liquid, turn off heat, add spinach and cover.

Add mushroom spinach mix and parm cheese to eggs and milk and stir to blend.

Fill muffin cups with egg mixture to the top!

Bake in 350 oven for 20-25 minutes. Remove from oven slowly. Let cool.

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