NOTE: This recipe builds upon last week’s recipe, creamy fonio, an African supergrain that is gluten
free. Please refer to last week’s recipe for directions on cooking fornio. You can also find the recipe
on our blog, landerchiropractic/blog. This recipe creates one dozen mini quiches.
1 cup ground meat (we use turkey – for vegetarian option you can use eggplant)
1 cup fornio
1/2 tablespoon of sea salt
1/2 tablespoon paprika
1/3 cup coconut flour
1 cup spinach
1/2 cup of heavy cream
1/2 stick of butter (melted)
2 cups of shredded cheddar cheese
1 cup of shredded Parmesan cheese
Prep Time- 10 Minutes
Cook Time- 30 Minutes
Total Time- 40 Minutes
Preheat oven to 375 degrees
Using a skillet, brown meat until it is 50% cooked (approximately 3 minutes)
Using a baking cup cake tray – add a cupcake liners
Line each cup cake liner with two to three spinach leaves
Line each cup with a teaspoon of ground meat
Line each cup with a teaspoon of fornio
Mix eggs, heavy cream, paprika, sea salt, coconut flour, and butter.
Add cheddar cheese and mix.
Pour egg mixture to each individual cupcake liner – try to pour evenly but leave space – mixture will
rise once it is cooked.
Cook for 30 minutes.
Once you take the tray out of the oven, add Parmesan cheese to the top of each cup cake liner
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