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
  1. Preheat oven to 350°. Spray a 12-well mini muffin pan with baking spray with flour.
  2. In a large bowl, whisk together almond flour, 1⁄2 teaspoon garlic powder, and 1⁄4 teaspoon salt.
  3. 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.
  4. Bake until crust is dry and lightly golden, 15 to 20 minutes.
  5. 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.
  6. Divide cheese evenly among prepared crusts. Top cheese evenly with layers of bacon and vegetables. Sprinkle thyme over vegetables.
  7. 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.
  8. Bake until quiches are set and puffed, 15 to 20 minutes. Serve warm or at room temperature.
  9. Just before serving, garnish with thyme, if desired.
Notes
*We used Bob’s Red Mill blanched almond flour.
Recipe by TeaTime Magazine at https://teatimemagazine.com/cheesy-bacon-pepper-mini-quiches-with-almond-crust/