Almond Crusted Egg Quiches

Before Life in The Q, my kitchen didn’t open until 5pm. The kids ate breakfast on the go and bought school lunches. The hubs was at work all day. It was Benerofe Party of One for breakfast and lunch - until everyone came home from school, activities and work.
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And now I’m operating a 24hour diner, serving 21 meals a week Chopped Coronavirus-style, using whatever the hell I can scrounge together on the fly. Which is why at least one of those meals MUST be made ahead. ENTER THESE ALMOND CRUSTED EGG QUICHES.
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I make them 12 at a time and keep ‘em in the fridge ready for a quick reheat and a squirt of Crystal hot sauce for whoever is looking for a hot breakfast (that requires no cooking from me!)
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Bonus points for being gluten-free, grain-free, dairy-free, low-carb and packed with a secret ingredient that keeps them from caving in and having the consistency of absolutely delicious AIR...like most other sad egg cups. SPAGHETTI SQUASH FTW! Trust me: you won’t even taste it. Famous last words.
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Top them with whatever vegetable is about to die in your fridge. Add a protein, like sausage or bacon. Use an egg substitute, hello, Egg Beaters. Vegans can absolutely use Just Egg, instead. RUN WITH IT, this is your kitchen and everyone else just works there. Congrats- now you have more time to brainstorm the rest of your 14 meals. 😬

Yield: 12 quiches

Author: The Balaboosta Chef

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Almond Crusted Egg Quiches

Prep time: 10 MCook time: 25 MTotal time: 35 M

Ingredients:

Almond Flour Crust:

• 2 cups natural almond meal or almond flour (if you use blanched, you’ll need more as it absorbs more water)
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• ¼ teaspoon fresh ground pepper
• ¼ cup olive oil
• 2 tablespoons water

Filling:

• 3 cups cooked spaghetti squash (from a medium-sized squash)
• 12 large eggs
• ½ teaspoon kosher salt

Vegetable toppings: USE WHAT YOU HAVE, THIS IS JUST A GUIDE

• 12 broccoli florets (about ½ pound of broccoli tops)
• 1 large carrot, sliced thinly on the bias
• 6 mini bell peppers, sliced into rounds

Instructions:

1. Preheat the oven to 400 degrees. Place 12 jumbo silicone muffin cups onto a large sheet tray. If you’re using a large muffin tin instead, you’ll need to spray it well with Pam.

Almond Flour Crust:

1. In a medium bowl, stir together the almond meal, garlic, thyme, salt and pepper. Pour in the olive oil and water and stir until the mixture is thoroughly combined and has a wet consistency. Press and flatten a scant 2 tablespoons into each silicone muffin cup until it is evenly dispersed across the bottom. If you are using a smaller muffin tin, you will probably only need 1 tablespoon of crust in each cavity, as they are smaller. Transfer to the oven and bake until the crust is lightly golden and firm to the touch, about 10 minutes, or 6-7 minutes if using a large muffin tin.

Filling:

1. Meanwhile, whisk eggs & squash in a large bowl until well incorporated. Season with kosher salt. If you are using the jumbo silicone cups, take a ½ cup measuring cup and pour equal portions of the filling over each of the cooked almond crusts. If you’re using a muffin tin, you will need to spray the sides with Pam and also use less filling. Try ⅓ cup, instead. Top with 1 broccoli floret, 3 carrot slices and 3 pepper rounds, or any of your favorite veggies. Place the sheet pan with the silicone cups back in the oven and bake for 25 minutes, about 20 minutes if using a muffin tin. Regardless of which vessel you use, bake them until the egg has set and is fully cooked. Let cool before removing, they release better from the muffin cups that way. If using a muffin tin, you may need to run a thin knife around the sides before removing.

Equipment:

medium bowl large sheet tray 12 jumbo (12oz) silicone muffin cups OR large muffin tin

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