Gluten-Free Mini Quiche: A Delicious and Easy Breakfast Option
These gluten-free mini quiches are perfect for a healthy and delicious breakfast or brunch. Made in a muffin tin, they’re easy to prepare and full of protein, flavor, and convenience.
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
- Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin.
- In a medium bowl, combine the gluten-free flour, baking powder, and salt.
- Cut in the butter until the mixture resembles coarse crumbs.
- Stir in the 1/4 cup milk until just combined to form a dough.
- Press the dough evenly into the bottom of the muffin cups to form mini crusts.
- In another bowl, whisk together the eggs, 1 cup milk, cheddar cheese, ham, and green onions.
- Pour the egg mixture evenly into each muffin cup.
- Bake for 20–25 minutes, until the quiche is set and the crust is golden brown.
- Let cool slightly before serving.
Notes
- Use any type of cheese like mozzarella, Swiss, or feta.
- Make it vegetarian by omitting ham or replacing it with vegetables.
- Great additions: spinach, mushrooms, or broccoli.
- Make ahead and freeze! Let cool, wrap in plastic, and freeze up to 3 months.