• 2 Large mixing bowls
• Large muffin tin
• Large skillet

For the Crust:

• 3 cups blanched almond flour
• 2 eggs
• 2 egg whites
• ½ cup tapioca starch

For the Filling:

• 1 cup diced red peppers
• 1 T olive oil
• 1½ cups artichoke hearts
• 4 eggs
• ¾ cup coconut milk
• ½ t salt
• ¼ t ground black pepper
• 2 T fresh, chopped green onions + more for garnish

• Preheat the oven to 375°F and grease a muffin tin with coconut oil. Set aside.
• To Make the Crust: In a large mixing bowl, combine the almond flour, eggs, and egg whites. Mix until you get a thick liquid mixture.
• Add the tapioca starch one tablespoon at a time, mixing well until the dough is no longer sticky. If necessary, use your hands to knead the dough.
• Divide the dough evenly between 6 portions, and roll each portion of the dough into a disc, approximately 5 inches in diameter. Press the dough into the individual cavities, evening out the sides and base. Bake for 15 minutes, or until it starts to turn slightly golden.
• To Make the Filling: Sauté the diced bell peppers with olive oil in a large skillet over medium heat. Cook until tender for approximately 10 minutes and set aside.
• Prepare the artichoke hearts by rinsing and patting them dry with paper towels. Chop into quarters and set aside.
• In a large mixing bowl, whisk the eggs, coconut milk, salt, and ground pepper together. Fold in the quartered artichokes, sautéed bell peppers, and green onions. Combine until evenly distributed.
• Divide the filling evenly into the 6 crust cavities and bake for 35 minutes. Remove the tin from the oven and let the mini quiches cool for at least 15 minutes. When ready, use a butter knife to lift the quiches from the tin.
• Garnish with fresh, chopped green onions, and enjoy!