Makes 12-15 servings

Ingredients for The Crust:

  • ¾ Cup Whole Wheat Flour
  • ¾ Cup Oat Flour
  • ¼ Cup Extra Virgin Olive Oil
  • ½ Cup Ice Water
  • ½ Tsp Salt

Preparation for The Crust:

  1. In a large bowl, mix together the whole wheat flour, oat flour and salt.
  2. In a separate bowl, add the water and oil, and slowly incorporate the wet mixture into the dry mixture until well combined. Let the dough chill overnight.

Ingredients for The Filling:

  • ¼ Cup Feta Cheese – Shredded
  • ¼ Cup Spinach – Chopped
  • ¼ Cup Tomatoes – Chopped
  • ¼ Cup Turkey Bites – Chopped
  • 4 Large Eggs
  • ¼ Cup Milk
  • 1 Tsp Garlic powder
  • Salt & Pepper to taste

Preparation:

  1. Preheat oven to 350°F.
  2. Lightly coat a muffin tin with extra virgin olive oil.
  3. Cut the dough into mini circles.
  4. Press into muffin tin, making sure there’s no air underneath the pastry.
  5. Prick the base 4 times with a fork, then bake for 5 minutes.
  6. Remove from the oven and let cool, the pastry should be partially cooked on the surface only.
  7. In a large skillet over medium heat, splash some olive oil, add the spinach, tomatoes, turkey bites and a pinch of pepper. Sauté until all of their moisture has evaporated away (5-7 minutes).
  8. In a medium bowl, whisk together the eggs, milk, and Feta.
  9. Season lightly with garlic powder. Pour the egg mixture over the vegetables in the pie dish.
  10. Bake for 20 minutes until the surface is lightly golden.

Fueling Tips:

  • Make this recipe ahead of time for a quick grab and go breakfast or snack.
  • They can last up to 3 months in the freezer and up to 4 days in the fridge.
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