Mexican Quiche with Oat Crust

A tasty, gluten-free Mexican quiche with an oat and almond press-in crust.

Crust:
1¼ cups (135g) rolled oats
1 cup + 3 TBS (150g) almond flour
1 tsp dried oregano
½ tsp ground cumin
½ tsp sea salt
1 large egg + 1 egg white
½ to 1 tablespoon water
cooking spray

Filling:
½ TBS olive oil
⅔ cup (80g) chopped red onion
1 clove garlic, minced
⅓ cup (20g) chopped red pepper
1 small tomato (20g), seeded and diced
1 tsp dried oregano
½ tsp dried cumin
4 large eggs + 1 egg yolk
½ cup (120ml) low-fat milk
½ cup (55g) shredded pepper jack cheese
1 tsp sea salt
freshly cracked pepper
½ TBS chopped cilantro

View the full recipe at Healthy Nibbles & Bits →