These are just great cold for a packed lunch and lovely warm with a salad or some veggies. Or as my husband eats them, fresh out of the oven by themselves. The pastry has a texture of a rich, crumbly shortcrust pastry which goes to explain why the husband pounces on them when they come out of the oven.
I used mini silver foil cases to cook them in as I can wash them and use them again and again. A well greased muffin pan would do as well. Almond pastry can be rather delicate to handle, but don’t be put off, you can press the pastry into the case. It can be like playing with PlayDo again! The filling can be your choice, a mixture of veggies, meat and cheese. For this batch I used sauted onion, broccoli, sundried tomato and cheddar cheese. They were yummy…
(This makes about 8 little quiches)
4 cups blanched almond flour
1 egg (for pastry)
1/2 cup butter, softened
1 tsp salt
10 ml water
3 eggs, beaten
- Mix the almond flour and butter together until resembling soft breadcrumbs.
- Add the egg, salt and water until you have a dough like consistency.
- Put into the fridge to cool for 30 minutes to firm up.
- Preheat the oven to 180C/350F degrees.
- Grease your silver foil casese/muffin tin with butter.
- Put a sheet of greaseproof/parchment paper on the kitchen worktop, place a small ball of
pastry on it. Cover with another piece of greaseproof/parchment paper and roll out the dough to fit your mini dish.
- Lift the crust up and place on the mini dish. Slowly remove the paper and press the pastry onto it. Don’t worry if it crumbles, just press out the pastry into the shape of the dish.
- Place the veggie/meat ingredients into the pastry cases. Add the cheese if being used.
- Add the beaten egg to the pastry cases.
- Cook for 20-25 minutes until the top of the quiches are firm and golden.
- Eat and enjoy!