These bite-sized quiches have a tender cassava crust and a custardy filling of spinach, mushrooms, and onion. Perfect for grab-and-go lunches, brunch spreads, or meal prep.
INGREDIENTS
12 MINIS OR ONE 6″ QUICHE
Crust:
1 cup Thrive Fields Cassava Flour (4 oz, ¼ of a 16 oz pack)
¼ tsp salt
⅓ cup coconut oil, solid 3–4 Tbsp cold water
Filling:
5 eggs
½ cup non-dairy milk
1 cup chopped spinach
½ cup sautéed mushrooms
¼ cup diced onion Salt & pepper to taste
DIRECTION
Oven to 375 °F (190 °C). Whisk flour and salt, cut in coconut oil until pea-sized crumbs. Add water until dough comes together.
Press into mini tins or one pan. Prick base with fork. Bake 8–10 min until just set.
Whisk eggs, milk, salt, and pepper. Fold in spinach, mushrooms, and onion.
Pour filling into crusts. Bake minis 18–20 min (large 25–30 min) until set.
Let cool 5 min before unmolding.