Keto Mini Quiche Cups with Spinach Olives Recipe

Keto Mini Quiche Cups With Spinach Olives Recipe

Ingredients

Yield: 8 mini quiches (2 per serving)

• 1 (14-ounce/397-g) block extra-firm tofu
• ¼ cup plus 2 tablespoons (30g) nutritional yeast
• 2 tablespoons (30 ml) extra-virgin olive oil, plus extra for the pan
• 2 tablespoons (30 ml) water
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon ground black pepper
• ½ teaspoon salt
• 1 teaspoon baking powder
• 4 ounces (112g) pitted Kalamata olives, chopped
• 3 lightly packed cups (90g) chopped fresh spinach, or ½ cup (90g) thawed frozen spinach
• sliced scallions (green parts only), for garnish (optional)

Method

1. Preheat the oven to 350°F (177°C) and grease 8 wells of a standard-size muffin pan with olive oil
2. In a food processor or blender, process the tofu with the nutritional yeast, olive oil, water, spices, salt, and baking powder until the mixture has a smooth hummuslike consistency
3. Transfer the tofu mixture to a medium-sized mixing bowl and stir in the olives and spinach, making sure to break up any large clumps of spinach so that everything is evenly distributed
4. Fill the muffin cups about three-quarters of the way full
5. Bake for 45 minutes, until the edges of the quiches are slightly golden and a thin crust forms over the top
6. Remove from the oven and let cool in the pan for at least 10 minutes to give the quiches time to set up
7. Once cool, they should slide out of the pan easily
8. When you lift the pan, the quiches should be on the cooling rack
9. Serve warm or at room temperature
10. Garnish with sliced scallions, if desired
11. Refrigerate in a sealed container for up to 3 days or freeze for up to a month
12. To reheat – While the leftovers are delicious cold, these mini quiches can be warmed in a preheated 300°F (150°C) oven for 10 minutes, or until the desired temperature is reached

Nutritional Info. 277 calories – 19.7g fat – 17.3g protein – 10.1g total carbs – 3.6g net carbs

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