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grain-free mini quiche

Writer: Christine HanwickChristine Hanwick
Dec 28, 20183 min read

I had a request at home for quiche—so I decided to make mini single servings so they’re easy to take on-the-go. 

Quiche is one of the easiest recipes to alter to your liking (without the whole recipe ending up in the garbage). Plus, it’s a perfect meal for the weekend and ideal to meal prep for the upcoming week. 

I love eggs because they're an inexpensive protein source (the majority of the protein is found in the egg white). They’re also a nutrition powerhouse—rich in vitamins like A, B6, B12, D, E and K, as well as minerals like iron and zinc, and essential fatty acids (found in the yolk).

I made the crust for this quiche from cassava flour, so it’s gluten-free and grain-free. And this recipe can easily be altered so that it's dairy-free. 

The crust is a little time-consuming, but definitely worth it. So if you’re low on time, you could opt to make this recipe crustless, or instead of the crust recipe below just use tortillas to fill in the tins. (You can also use the cassava flour to make tortillas.)

This recipe is definitely a new fave at our house—as in they are already gone—and I'm about to make a second batch. If you try it, let me know what you think. 

xxoo—christine

 

GLUTEN-FREE MINI QUICHE

INGREDIENTS 

Crust

  • 1 cup cassava flour

  • 2 Tbsp. arrowroot flour 

  • ¼ tsp. salt

  • ½ cup butter (can use dairy-free)

  • 1 egg, beaten

  • ¼ cup room temp water (optional)

Crust recipe is from Otto’s Naturals: https://www.ottosnaturals.com/blogs/recipes/paleo-pie-crust

Quiche

  • 2 tsp. olive oil

  • 1 clove garlic, finely chopped 

  • 1 cup raw mushrooms, sliced

  • 2 cups spinach, chopped 

  • 1/4 cup green onion, chopped

  • 6 eggs

  • 1/4 cup milk (I used coconut milk)

  • 1/2 cup cheese (I opted for Daiya, a dairy-free choice)

  • 4 oz. cubed ham (or other protein option—can also exclude)

  • Salt and pepper 

DIRECTIONS 

Crust

  1. Preheat oven to 350 degrees and line or grease a 12 cup muffin tin.

  2. Mix cassava flour, arrowroot and salt.

  3. Blend butter into dry ingredients until crumbly.

  4. Whisk egg, then pour and blend into flour mixture. 

  5. The recipe on the Otto’s site calls for 1/2 cup water. I did not use it, but if you need a little extra liquid, they suggest starting by adding 1/4 cup—you just don’t want it sticky.

  6. Create a ball from the dough. 

  7. Cut 2 pieces parchment paper, place dough in between and roll out until about 1/2 inch. 

  8. Use a drinking glass to cut out the crust and place them in the tins. You will need to work with the dough a little—just use your fingers so the tins are fully lined with dough. Add remaining dough to fill in any gaps. 

  9. Bake at 350 degrees for 10-15 minutes. The dough shouldn’t be browned but should look baked. 

  10. Take crust out of oven, set aside. 

Quiche 

  1. Add olive oil to skillet with garlic and sauté until fragrant, then add mushrooms and spinach. Set aside and let cool. 

  2. Whisk eggs together, then add milk and remaining ingredients (including spinach mixture) and combine well.

  3. Pour mixture into crust with a 1/4 cup scoop. If you have any additional egg mixture, use it to make an omelet, scramble or extra crustless egg cups. 

  4. Bake at 350 degrees for 25 minutes. Quiche should bounce back when touched and the crust will look golden. If not, add another 5 minutes. Note: the eggs may expand when in the oven, but this will change when cooled.

  5. Serve immediately or keep refrigerated until ready to eat.

 
 
 
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