Breakfast for 12

Mini Quiche Tarts

Name: Mini Quiche Tarts
Total time: 40 min
Yield: 12 servings
Cuisine: French
Ingredients: 135 g gluten free oats; 100 g almonds; 50 ml coconut oil; 1 egg; 80 ml water; 3 eggs; 2 egg whites; 12 sun-dried tomatoes; 1/2 red onion; 2 tbsp nutritional yeast; 1 tsp nutmeg; 1 tsp ground black pepper; 32 g kale; 250 ml milk; 1 fresh dill (optional)

$3.23for 440 minServes 12

Oat and almond crusts hold eggs, milk, vegetables, and nutritional yeast in baked mini quiche tarts.

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Oats, 4.75 oz$0.10/oz typical	4.75 oz	$0.48Typical price
	Nuts and seeds, 3.5 oz$0.70/oz typical	3.5 oz	$2.47Typical price
	Eggs, 6$0.30 each typical	6	$1.80Typical price
	Artichoke hearts, 12 oz$0.18/oz typical	12 oz	$2.16Typical price
	Red onions, 0.5 lb$1.49/lb typical	0.5 lb	$0.74Typical price
	Kale, a little$2.49 each typical	a little	$0.35Typical price
	Milk, 9 oz$0.04/oz typical	9 oz	$0.36Typical price
	Fresh herbs (cilantro, a little$1.49 each typical	a little	$0.19Typical price
Total for the servings shown		$9.69

Swaps

Swap red onions for onionsabout $0.20/lb less at typical prices
Swap milk for almondabout $0.01/oz more at typical prices

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilDried herbs, spices and seasoning blendsSalt and pepper

Not included in the cost.

40 minstart to table
Mediumdifficulty
12servings as written
$typical cost tier

French Vegetarian Budget Breakfasts

Typical price

$0.81 per serving$3.23 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

135 g gluten free oats
100 g almonds
50 ml coconut oil
1 egg
80 ml water
3 eggs
2 egg whites
12 sun-dried tomatoes
1/2 red onion
2 tbsp nutritional yeast
1 tsp nutmeg
1 tsp ground black pepper
32 g kale
250 ml milk
1 fresh dill (optional)

Steps

Heat the oven to 375 F and prepare a 12-cup muffin pan.
Pulse the oats and almonds until finely ground, then mix with coconut oil, one egg, and water.
Press the crust mixture into the muffin cups and bake for 10 minutes.
Whisk the remaining eggs, egg whites, milk, nutritional yeast, nutmeg, pepper, chopped tomatoes, onion, kale, and dill.
Pour the filling into the crusts.
Bake for 20 minutes, until the eggs are firm.

Main ingredient on sale this week? See what to make with eggs on sale.