Mini Quiche Tarts - cooking recipe

Ingredients

135 g gluten free oats
100 g almonds, ground
50 ml coconut oil
1 egg
80 ml water
3 eggs
2 egg whites
12 sun-dried tomatoes
1/2 red onion, sliced
2 tablespoons nutritional yeast
1 teaspoon nutmeg
1 teaspoon ground black pepper
32 g kale
250 ml milk
1 fresh dill (garnish)

Preparation

Place all the case ingredients into a food processor and pulse until combined. If the mixture is too sticky, add more ground almonds.
Grease your cake tins and place a tablespoon of the mixture into each tin. Push it along the sides and the base until all of the tin is covered. Repeat with all 12 tins.
Preheat the oven to 170C/340°F.
Bake in the oven for 15 minutes.
Meanwhile start making the filling. Gently fry the onion and kale until softened.
Whisk together the eggs, egg whites, milk, nutmeg and black pepper until combined, then add in the nutritional yeast, onion, kale and sundried tomatoes.
When the bases are ready remove for the oven and fill each of them with the filling mixture.
Place back into the oven and bake for a further 10-15 minutes.Top with fresh dill to garnish.