Tomato Asparagus Small Quiche Meal Prep
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!
Ingredients
Crust Ingredients
- 2 1/2 cups almond flour
- 1 large egg
- 1/4 cup coconut oil or butter, or ghee (melted)
- 1/4 tsp sea salt
Filling Ingredients
- 8 large eggs beaten
- 2/3 cup asparagus cut into 1-inch pieces
- 1/2 large avocado
- 1/3 cup green onion chopped
- 2/3 cup baby tomatoes halved
- 1 cup low-fat mozzarella shredded (or gruyere)
- 1/4 tsp sea salt
Instructions
Crust Instructions
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Preheat oven to 350F
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Grease 8 4-inch tart molds with cooking spray.
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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.
Quiche Instructions
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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.
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Take the tart molds out of the oven and layer the vegetables and cheese, then pour the eggs equally into each mold.
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Bake for 30 to 35 minutes, or until the edges brown and a toothpick inserted in the center comes out clean.
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Let sit for a few minutes before eating or storing.
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Store for up to a week in the fridge, and up to 3 months in the freezer.
Recipe Notes
Suggestion: use these 3-inch tart molds from amazon.