Miniature Quiche with Sun-Dried Tomatoes

Ingredients

• 6 units eggs
• 100 grams feta cheese
• 2 cups spinach
• 0.5 cup sun-dried tomatoes
• 1 tablespoon olive oil
• 2 cloves garlic
• 1 cup almond flour
• 1 teaspoon baking powder
• 0.25 cup almond milk
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper

Instructions

1. 1Preheat oven to 375°F (190°C). Grease a muffin tin with olive oil.
2. 2In a large bowl, whisk together the eggs, almond milk, sea salt, and black pepper until well combined.
3. 3Stir in the crumbled feta cheese, chopped sun-dried tomatoes, and finely chopped spinach.
4. 4In a small bowl, mix almond flour with baking powder.
5. 5Fold the almond flour mixture into the egg mixture until just combined.
6. 6Divide the mixture evenly among the prepared muffin cups.
7. 7Bake in the preheated oven for 25-30 minutes, or until the quiches are set and lightly golden on top.
8. 8Let the quiches cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
9. 9Meanwhile, heat a small skillet over medium heat. Add minced garlic to the skillet and cook until fragrant, about 1 minute. Stir cooked garlic into any leftover mixture for added flavor.
10. 10Serve the miniature quiches warm or at room temperature.
11. 11Garnish with additional chopped sun-dried tomatoes and fresh spinach leaves before serving.
12. 12Enjoy your nutrient-dense, Mediterranean-inspired appetizer!