Mini Herb Quiche Recipe
- 3/4 cup almond meal
- 6 tablespoons Parmesan cheese
- 1/2 teaspoon garlic powder
- 6 tablespoons butter, melted
- 1 teaspoon Just Whites
- 1 tablespoon water
- 8 eggs
- 1/2 teaspoon salt
- 1/4 cup heavy cream
- 1 tablespoon herbs – oregano, thyme, rosemary, and parsley
- 2/3 cup Cheddar cheese, grated
- Preheat oven to 325 degrees F.
- Mix together the almond meal, parmesan cheese and garlic powder. Mix in the butter.
- Using a fork or whisk, mix together the water with the powdered egg whites until all dissolved and frothy. Add to the almonds. Mix well.
- Spoon out 1 tsp of the crust mixture into each of the muffin molds and press down firmly. Bake at 325 degrees F.
- Meanwhile, beat together the eggs with the salt. Add the cream and the herbs and beat again.
- Spoon in 1 Tbsp per muffin mold. Top with a pinch of cheddar cheese. Bake at 325 degrees F for 20 minutes or until they have risen above the edges and no longer jiggle. Remove from oven and allow to cool for 15-20 minutes (or until cool enough to handle).
- Using a thin bladed knife or tooth pick, go around the edge of each mini quiche to loosen it. Turn over onto paper towels. Arrange on a platter and serve.
