Paleo Mini Quiche Florentine

I love quiche! It's amazing, and a full meal tucked into a nice little dish that can work for breakfast, lunch, or dinner.

The original recipe I found here on Pintrest, and you can also find it on my Breakfast Board.  I made my own substitutions to make it Quiche Florentine, and it was to die for!

Here is my version of the Quiche:

Paleo Quiche Florentine

Ingredients

Muffin Pan:
• 2 tablespoons coconut oil
• 2 tablespoons coconut flour or almond meal or flour
Filling:
• 1 bunch green onions, diced
• 2 1/2 cups of lightly steamed spinach
• 1/2 tsp of Herbs Provence 
• 1/2 cup of grape tomatoes, halved
Batter:
• 1/2 cup almond meal or flour
• 1/2 teaspoon baking powder
• 1/4 to 3/8 teaspoon unprocessed salt
• Plenty ground black pepper
• 9 eggs, organic and pasture-raised if possible.
• 1 cup unsweetened almond milk
• 3 slices of Swiss cheese

Preheat oven to 350 degrees, and oil the muffin pan then flour it to help the quiche to not stick.

Layer the green onions, spinach, tomatoes and Herbs Provence in the bottom of each muffin tin.

Mix the batter ingredients well, whisking at first to beat the eggs, then stirring to combine everything. Slowly pour the batter mix over the vegetables until about 2/3 full. Bake for about 25 minutes or until golden.

Let cool for about 5 minutes and loosen each mini quiche with a knife or small spatula.

Enjoy!