Wheat Free Mini Quiches

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Wheat Free Mini Quiches

By 180 Nutrition

Stu: If you love quiche you’ll be happy to learn that it can still taste awesome without the flour. Emma from Primal-Life over the ditch in NZ has done it again and created a wheat free recipe that will serve you well :)

Ingredients

  • 6 eggs beaten until light and fluffy
  • 60g melted butter
  • 1 cup grated colby cheese + extra for topping
  • 1/2 cup ground flaxseed
  • 1 zucchini grated
  • 1/4 cup chopped bacon
  • 1 corn cob with corn cut off
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp sea salt
  • 1/4 tsp ground cumin
  • 1/2 tsp paprika
  • Cherry tomatoes for top (optional)

Directions

  1. Preheat oven to 180c
  2. Beat eggs until light and fluffy
  3. Place all other ingredients in a bowl and mix to combine
  4. Pour in eggs and fold gently until combined
  5. Pour into greased muffin cases (mixture will expand so don’t fill right to the top)
  6. Top with grated cheese and cherry tomato (tomato on top works best after they have been in the oven for about 15 mins otherwise it tends to go really soft and slide off)
  7. Bake at 180c for approx 30 mins until golden and firm to the touch
  8. Remove from oven and cool (they will sink)

Notes:

  • You can add anything you like to these – chopped up mushrooms, kumara, tomatoes, onion, capsicum, spinach … just use what you have in the fridge.
  • To make them with a lower carb content don’t use corn

You can view more healthy recipes here.

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