Two of my favorite conversations that happen around my new book The Homemade Flour Cookbook is when someone realizes that grinding flour at home isn’t just about making wheat flour for bread and that not all flour requires buying a grain mill. I find it really fun and exciting to play with grains, legumes, nuts, and seeds in unexpected ways, and this recipe for mini breakfast quiches with their easy flax crust is the perfect example.
Flaxseed meal is one of the easier items to grind at home; you can make it just by using a coffee grinder or high-powered blender (though I’ve found the seeds to be a bit small for the food processor to really break them down). Flax is also best milled in small batches and then used right away, as ground flaxseeds can go rancid rather quickly.
The crust of this quiche plays into the idea that flaxseed meal acts like a binding agent (think flax-egg), creating a cohesive crust with the help of an egg white. After baking, the crust is crisp and crunchy — a fun, gluten-free spin on the traditional quiche crust. These mini-quiche are perfect for parties and brunches, and the filling can be changed based on what you have on hand.
→ The Homemade Flour Cookbook is out now! Find Erin's book at your local library, independent bookstore, or Amazon: The Homemade Flour Cookbook by Erin Alderson
→ Read more about The Homemade Flour Cookbook at Erin's personal blog: Naturally Ella
Mini Spinach Quiches with Flax Crust
Makes 6 mini quiches
In recent years, quiche has made an appearance at every family holiday. It started out as a way to serve a substantial vegetarian main dish but has turned into a tradition. If I’m having people over for breakfast, quiche is my first go-to recipe. Using flaxseed meal instead of traditional piecrust is a fun way to add a bit of crunch to the quiches.
For the crust: 1 1/4 cups (125 g) flaxseed meal
1 large egg white
1 tablespoon (15 ml) olive oil
1 teaspoon honey
For the filling: 4 large eggs
1 1/2 cups (360 ml) 2% or whole milk
1/2 teaspoon garlic powder
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups (40 to 50 g) loosely packed spinach, chopped
3/4 cup (68 g) shredded fontina
Preheat the oven to 375°F (190°C, or gas mark 5). Line a jumbo 6-cup muffin pan with paper liners.
To make the crust: In a medium bowl, combine the flaxseed meal, egg white, olive oil, and honey. Divide the mixture among the muffin cups and press into the bottom and sides. Bake for 15 to 18 minutes, until crisp and golden. Let cool slightly.
To make the filling: Whisk together the eggs, milk, garlic powder, salt, and pepper. Divide the spinach among the cooled crusts. Sprinkle
2 tablespoons (11 g) of the cheese over the spinach. Finally, pour the egg
mixture over the spinach and cheese.
Return to the oven and bake for 20 to 25 minutes, until the egg mixture is set and puffed. Serve immediately.
Because of the crisp nature of this crust, it’s easier to manage in the smaller servings. This quiche could be made in a 9-inch (23-cm) pie pan, but solid pieces that hold together may be hard to cut.