Almond Flour Breakfast Tart
A savoury, gluten-free breakfast tart filled with eggs, vegetables, and cheese. Easy to slice, share, and serve for a relaxed breakfast or brunch.
Ingredients
1 Piccola Cucina Unsweetened Almond Pie Shell
6 large eggs
½ cup milk
½ cup shredded cheese
½ cup bell pepper, diced
½ cup spinach, chopped
¼ cup green onion, sliced
¼ teaspoon salt
¼ teaspoon black pepper
½ teaspoon dried Italian herbs
Instructions
1
Preheat oven to 375°F (190°C).
2
Place the almond pie shell on a baking sheet.
3
In a bowl, whisk together the eggs, milk, salt, pepper, and Italian herbs.
4
Add the spinach, bell pepper, green onion, and half of the shredded cheese. Stir to combine.
5
Pour the egg mixture into the pie shell and sprinkle the remaining cheese over the top.
6
Bake for 30–35 minutes, or until the centre is set and the top is lightly golden.
7
Let cool for 5–10 minutes before slicing and serving.
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