Mini Quiche Tarts

For the cases:

100g/3.5oz ground almonds
135g/5oz gluten free oats
50ml/1.5fl oz coconut oil
1 egg
80ml/2.5fl oz water

For the filling:

3 eggs
2 egg whites
12 sundried tomatoes
½ red onion, sliced
2 tbsp. nutritional yeast
1 tsp. nutmeg
1 tsp. ground black pepper
32g/1oz kale
250ml/8.5fl oz milk

Fresh dill to garnish

1. Place all the case ingredients into a food processor and pulse until combined. If the mixture is too sticky, add more ground almonds.
   
2. Preheat the oven to 170C/340F.
   
3. Grease your cake tins and place a tablespoon of the mixture into each tin. Push it along the sides and the base until all of the tin is covered. Repeat with all 12 tins.
   
4. Bake in the oven for 15 minutes.
   
5. Meanwhile start making the filling. Gently fry the onion and kale until softened.
   
6. Whisk together the eggs, egg whites, milk, nutmeg and black pepper until combined, then add in the nutritional yeast, onion, kale and sundried tomatoes.
   
7. When the bases are ready remove for the oven and fill each of them with the filling mixture.
   
8. Place back into the oven and bake for a further 10-15 minutes.
   
9. Top with fresh dill to garnish.

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