A delightful almond crust turns an otherwise carb-heavy luncheon staple into a flavorful savory boasting bacon, red bell pepper, onion, Monterey Jack cheese with peppers, and fresh thyme. Pictured with our Sausage-Stuffed Mushrooms and Shrimp & Cucumber Canapés.
Cheesy Bacon & Pepper Mini Quiches with Almond Crust
Serves: 12
Ingredients
- 2 cups blanched almond flour*
- 1 teaspoon garlic powder, divided
- 1⁄2 teaspoon fine sea salt, divided
- 3 large eggs, room temperature, divided
- 3 tablespoons unsalted butter, melted
- 2 slices thick-cut bacon, chopped into 1⁄4-inch pieces
- 1⁄4 cup finely chopped red bell pepper
- 1⁄4 cup finely chopped yellow onion
- 1⁄4 cup shredded Monterey Jack cheese with peppers
- 1 teaspoon fresh thyme leaves
- 1⁄4 cup heavy whipping cream
- Garnish: fresh thyme leaves
Instructions
- Preheat oven to 350°. Spray a 12-well mini muffin pan with baking spray with flour.
- In a large bowl, whisk together almond flour, 1⁄2 teaspoon garlic powder, and 1⁄4 teaspoon salt.
- In a small bowl, whisk together 1 egg and melted butter. Add egg mixture to flour mixture, stirring until well combined. Divide dough evenly among wells of prepared muffin pan (approximately 1 rounded tablespoon each), pressing into bottoms and sides of wells. Freeze until firm, approximately 10 minutes.
- Bake until crust is dry and lightly golden, 15 to 20 minutes.
- In a small skillet, cook bacon over medium heat until browned and crispy; remove to a plate, reserving drippings in skillet. To skillet, add bell pepper and onion; cook, stirring frequently, until vegetables are tender, approximately 3 minutes. Remove from heat.
- Divide cheese evenly among prepared crusts. Top cheese evenly with layers of bacon and vegetables. Sprinkle thyme over vegetables.
- In a large glass measuring cup with a spout, whisk together cream, remaining 2 eggs, remaining 1⁄2 teaspoon garlic powder, and remaining 1⁄4 teaspoon salt. Carefully pour egg mixture into prepared crusts.
- Bake until quiches are set and puffed, 15 to 20 minutes. Serve warm or at room temperature.
- Just before serving, garnish with thyme, if desired.
Notes
*We used Bob’s Red Mill blanched almond flour.
