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Spinach & Neufchatel Mini Quiches with Almond Crumble Crust

Spinach & Neufchatel Mini Quiches with Almond Crumble Crust

Mariene Astillo on July 29, 2014 | Reviews: 1 | Rating:

Gluten-free savory bites perfect for a protein-rich on-the-go breakfast or snack.

  • Vegan
  • Gluten Free
  • Breakfast

Ingredients

    Preparation

    Combine the flax meal, coconut flour, ground almonds and almond milk in a food processor. Pulse until the mixture resembles coarse crumbles, like a graham cracker crust. Divide the crumble mixture between 2 large muffin molds and firmly press into the bottom of each cavity.

    Blend together the eggs and neufchâtel with a hand mixer or whisk, and then stir in the fresh spinach. Divide the egg mixture evenly between the 2 muffin molds.

    Bake at 350 for 20-25 minutes until the egg has cooked through. Be sure to let them cool thoroughly before de-molding, or the crust may fall apart.


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