These Tomato Asparagus Mini Quiches are a dream of a meal prep recipe. Vegetarian, low-carb, keto, and super easy to make, these are a guaranteed Sunday afternoon regular!
Preheat oven to 350F
Grease 8 4-inch tart molds with cooking spray.
In a large mixing bowl, stir together 2 1/2 cup almond flour, 1/4 cup melted coconut oil, 1 large egg, 1/4 tsp sea salt. Press the dough evenly into the 8 tart molds. Bake for 10-12 minutes.
While the crusts are baking in the oven, beat 8 eggs in a large mixing bowl and set aside. Cut the vegetables and shredded the cheese.
Take the tart molds out of the oven and layer the vegetables and cheese, then pour the eggs equally into each mold.
Bake for 30 to 35 minutes, or until the edges brown and a toothpick inserted in the center comes out clean.
Let sit for a few minutes before eating or storing.
Store for up to a week in the fridge, and up to 3 months in the freezer.
Suggestion: use these 3-inch tart molds from amazon.