Keto mini spinach and mushroom quiche cups

Keto mini spinach and mushroom quiche cups

Keto mini spinach and mushroom quiche cups

December 9, 2018
: 3
: 30 min
: 30 min
: 1 hr
: Easy

By:

Ingredients
  • 1 egg yolk
  • 20g butter, ghee or creamed coconut
  • 30g almond flour
  • 3g psyllium
  • Pinc of xantan gum
  • Salt and fresh thyme or rosemary to taste
  • FILLING
  • 1 egg
  • 20g mushrooms
  • 20g spinach
  • 10g sundried tomatoes
  • Salt, pepper and spices to taste
  • 20g olive oil for frying
Directions
  • Step 1 Preheat oven to 160°C. Grease three muffin cups.
  • Step 2 In a bowl, whisk egg, melted fat, salt and pepper until blended
  • Step 3 stir in the flours. To form crusts, press mixture onto bottom and up sides of each prepared muffin cup. Bake 10-15 minutes or until light golden brown.
  • Step 4 For filling, fry mushrooms in a small pan, turn off the heat, add spinach and schopped sundried tomatoes, season. Spoon into crusts
  • Step 5 top with whisked egg. Bake 10-12 minutes or longer until the quiches are nice and fluffy and crust is golden.

NUTRITION (for this portion 200g)

Energy 290 kcal
Total Fat 63g
Fat Percentage 87%
Net Carbohydrates 0,6g
Protein 18g



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