The Best Mini Grain-Free Asparagus & Parmesan Spring Quiches

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Spring is here and this mini quiche with asparagus is the perfect way to incorporate the flavors of the season while being the cutest mini version you’ve ever seen!

Great for make ahead breakfast you can quickly reheat and eat on-the-go, or even for your Easter Brunch spread! Flaky, nut infused crust makes the base for fluffy warm eggs, bright and perfectly cooked asparagus, salty parmesan, and earthy chives all coming together for a quiche recipe worth saving. Easy, versatile, and elegant, this quiche will be your go to for Spring!

                                                                        

The Best Mini Grain-Free Asparagus & Parmesan Spring Quiches

Serves 8
Prep: 20 min
Cooking: 40 min
Total: 1 hour
Beginner

Ingredients:

For the Crust:

2 ½ cups almond flour

2 Tbsp. coconut flour 

¼ tsp. salt

1 egg

¼ cup of butter or coconut oil, melted

 

For the Filling: 

½ cup onion, diced 

8 asparagus spears, cut into quarters

2 cloves garlic, minced 

5 eggs, beaten 

3 Tbsp. coconut cream, no thickeners or additives 

⅓ cup parmesan, grated from block 

½ tsp. salt

¼ tsp. pepper  

1 Tbsp. chives, chopped, for garnish

  Method Of Prep:

  1. Gather and prep ingredients.
  2. Preheat the oven to 350° F.
  3. Grease all mini tart pans with butter or coconut oil. Place all mini pans onto a sheet tray, set aside.
  4. In a large bowl mix together almond flour, coconut flour, and salt.
  5. Add in egg and butter or coconut oil.
  6. Mix together until ingredients are well incorporated and you can form a ball. This dough will be crumbly in texture.
  7. Press the dough into an even layer in the bottom of each tart pan, and up the sides to form the crust.
  8. Take a fork and poke holes in the bottom of the crust to prevent bubbling.
  9. Bake for 10-12 minutes or until lightly golden brown.
  10. Remove from the oven and cool while preparing the filling.
  11. In a large pan add a drizzle of olive oil, onion, and asparagus. Sauté for 5-6 minutes or until tender.
  12. Add in garlic and sauté another 1-2 minutes until fragrant, set aside.
  13. In a large bowl add eggs and coconut cream. Whisk together.
  14. Add in onion and asparagus mix, parmesan, salt, and pepper.
  15. Fill them all the way to the top with the egg mixture.
  16. Bake for 15-20 minutes or until the egg is set. If the crust starts to brown too much you can cover them with foil.
  17. Remove from the oven to cool for a few minutes before removing them from their pans.
  18. Top with chives and serve immediately. Enjoy!

                      

Nutrition Facts: 1 mini quiche 
Calories- 208
Carbs- 5.4 g
Fat- 15.4 g
Protein- 8.9 g