Ingredients:

For Gluten Free Crust – 2 1/2 cups Gluten free bread cut into cubes

- 1 Egg

- 2 tbsp coconut oil

- 1 tbsp water if needed

Method: Place the cubes of bread in a food processor. Blend it and grind it into fine crumbs. Add a whisked egg. Pulse it a few times. Add coconut oil. Blend it again. Now add water if needed and make a dough in the processor. After the dough is formed, roll it up and refrigerate for 2 hours at least. Preheat oven to 350-degree F. Remove the dough from the fridge and roll it out with a rolling pin over a parchment paper. Put some dry flour if needed. Take the mini quiche pans and place the dough sheet over it. Line it well with the quiche pans. Place it in the oven for 8 mins. Remove it from the oven and let it cool.

For the filling – 5 eggs

- 2/3 cup almond milk

- 4 minced garlic cloves

- 3/4 cup parmesan cheese

- 1/4 cup chopped spinach

- 1/4 cup chopped onion

- 2 tbsp finely chopped basil

- few cherry tomatoes

- 1 tsp oregano

- Salt and pepper to taste

- Red chili flakes to garnish

Method: Take a bowl. Whisk eggs very well. Add almond milk and whisk again. Add parmesan cheese, garlic, spinach, onion and basil. Mix everything well. Add salt, pepper and oregano and mix again. Now pour this mix over the half-baked quiche crust. Top it with half cut cherry tomatoes. Bake it for 20-25 mins till the egg mixture is properly set. Remove it from the oven. Let it cool. Remove the quiche from the pans and garnish it with red chili flakes. Your quiche is ready. Enjoy an amazing breakfast. You can also bake them in advance and freeze it.