Mini Spinach Quiches with Flax Crust

By garciamoss

Ingredients

• For the crust:
• 1 1/4 cups (125 g) flaxseed meal
• 1 large egg white
• 1 tablespoon (15 ml) olive oil
• 1 teaspoon honey
• For the filling:
• 4 large eggs
• 1 1/2 cups (360 ml) 2% or whole milk
• 1/2 teaspoon garlic powder
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups (40 to 50 g) loosely packed spinach, chopped
• 3/4 cup (68 g) shredded fontina

Details

Adapted from thekitchn.com

Preparation

Step 1

Preheat the oven to 375°F (190°C, or gas mark 5). Line a jumbo 6-cup muffin pan with paper liners.

To make the crust: In a medium bowl, combine the flaxseed meal, egg white, olive oil, and honey. Divide the mixture among the muffin cups and press into the bottom and sides. Bake for 15 to 18 minutes, until crisp and golden. Let cool slightly.

To make the filling: Whisk together the eggs, milk, garlic powder, salt, and pepper. Divide the spinach among the cooled crusts. Sprinkle
2 tablespoons (11 g) of the cheese over the spinach. Finally, pour the egg
mixture over the spinach and cheese.

Return to the oven and bake for 20 to 25 minutes, until the egg mixture is set and puffed. Serve immediately.
Recipe Notes

Because of the crisp nature of this crust, it’s easier to manage in the smaller servings. This quiche could be made in a 9-inch (23-cm) pie pan, but solid pieces that hold together may be hard to cut.