Gluten-Free Mini Quiche Recipe
Quiche is a classic breakfast dish that is made with eggs, milk, cheese, and other savory ingredients. It is often baked in a pie crust, but this recipe for gluten-free mini quiche uses a muffin tin instead. This makes it a great option for a quick and easy breakfast or brunch.
Ingredients
- 1 cup gluten-free flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup butter, cold and cubed
- 1/4 cup milk
- 6 eggs
- 1 cup milk
- 1/2 cup shredded cheddar cheese
- 1/2 cup diced ham
- 1/4 cup diced green onions
Instructions
- Place the oven at 350°F (175°C). Grease a 12-cup muffin tin.
- Mix baking powder with salt and flour in a medium bowl
- Crumble the butter until the mixture resembles coarse crumbs.
- Stir in the milk until just combined.
- Press the dough into the prepared muffin tin.
- In a large bowl, whisk together the eggs, milk, cheese, ham, and green onions.
- Pour the egg mixture into the muffin mold.
- Bake for 20-25 minutes, or until the quiche is set and the crust is golden brown.
Nutritional Information
One serving of gluten-free mini quiche provides the following nutrients:
- Calories: 150
- Fat: 8 grams
- Saturated fat: 3 grams
- Cholesterol: 145 milligrams
- Sodium: 300 milligrams
- Carbohydrates: 13 grams
- Fiber: 1 gram
- Sugar: 2 grams
- Protein: 7 grams
Tips
·
One of the nice things
about this recipe is that you can use any kind of cheese you like.
·
For a vegetarian version,
omit the ham.
·
You can also add other
vegetables to the quiche, such as broccoli, spinach, or mushrooms.
·
To anticipate it, take the
quiche out of the oven and let it cool completely. Then, wrap it tightly in
plastic wrap and freeze for up to 3 months. To thaw, let it sit at room
temperature for 30 minutes before serving.
