Mini Gluten and Dairy Free Quiche
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MINI GLUTEN AND DAIRY FREE QUICHE
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These little babies are so good and easy to make! Not only are they gluten and dairy-free mini pies but they are great for meals on the go and are filling too. You can add whatever you like to this recipe, (even the kitchen sink) or take ingredients out… Your call.
Preparing the Crust…
The hardest part of this recipe is making the crust for the mini quiche, but don’t skip this step cause this is what makes the mini quiches taste so great. Once you make the dough from Almond Flour and Rice Flour, split into even balls (should make about 16 individual quiches depending on your muffin pan size). Make an even thin layer in each cavity as shown below.
Prepare the filling…
After you line the cavities, bake the crust for 15 minutes or till golden brown. Once you remove the crust from the oven, mix all other ingredients together and then scoop evenly into each muffin cavity. Then bake your quiches for 35 minutes. You might have leftover filling in which you can put in a soufflé ramekin and bake with the others and have a crustless quiche.
Get Creative…
These mini quiches are very flexible, you can add whatever you want to them. Maybe try some nutritional yeast for a bit of a cheesier taste, add some mushrooms or do cute little shapes. You do you!
Mini Quiche
Gluten and Dairy Free Mini Quiches are great for meals on the go.
- Oven
Crust:
- 2 cups Almond Flours
- 1/4 tsp Salt
- 2 Eggs
- 2 Egg Whites ((Use leftover yokes for filling))
- 1/4 cup Rice Flour
Filling:
- 1 Red Pepper
- 1 tbsp Olive Oil
- 1 1/2 cup Artichoke Hears
- 4 Eggs
- 3/4 cup Almond Milk ((or a non-dairy milk of choice))
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1 cup Spinach
- 4 pieces Bacon ((Cooked and crumbled))
- 2 tbsp Green Onions
- 1 tsp Garlic Powder
- Preheat over for 375°
Crust:
- Mix together almond flour, whole eggs, egg whites and salt.
- Add in rice flour a tbsp at at time till mixture is less sticky.
- Split dough mixture into 16 small balls.
- Take each ball and flatten dough with hands, place in muffin pan and form a thin even layer inside each of the pans cavities. The thinner the better, but enough to for a nice crust for the quiche filling to sit in.
- Bake for 15 minutes or until golden brown.
Filling:
- Saute the red pepers in olive oil.
- Add in spinach (and other vegetables of your liking; such as mushrooms etc).
- In a large mixing bowl, mix together eggs (+ yolks separated from whites left over from the dough mixture).
- Add in almond milk, salt and garlic powder.
- Dice artichoke hearts and green onions, then add them to the egg and milk mixture.
- Add in all sauted vegetables to the filling.
- Divide filling into crust cavities and bake for 35 minutes.
- Remove mini quiche from oven and let rest for 15 minutes before serving or storing.
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