Directions

1. For the crust, begin by placing the butter in the freezer to firm up for about 30 mins.
2. Add the flour and salt into a large bowl and using a cheese grater, grate in the cold butter. Crumble the pieces of butter into the flour with your fingers and then slowly add in the cold water. Be careful not to overmix.
3. Once a dough comes together, cover and place in the fridge for 1 hour.
4. After it is chilled, remove the dough and cut it into 4 pieces, roll it out and use a mason jar (or circular cookie cutter) to cut circles for the crust. Push the circles of dough into a muffin pan with liners and bake for 15 minutes at 350 degrees, then let them cool completely.
5. For the filling, whisk together the eggs with the seasonings and Fibre Feel powder. Divide it evenly among the cooled crusts.
6. Next add in the vegetables, cheese and any other mix-ins you prefer.
7. Bake the quiche cups for 15 minutes at 375 degrees. Once cooled, store the quiche cups in the refrigerator for up to 4 days or freeze for up to 1 month.