Gluten-Free Mini Quiches
Perfect for breakfast, brunch, or a savory snack, these *Gluten-Free Mini Quiches* combine a buttery almond and gluten-free flour crust with a rich, cheesy filling packed with crispy bacon and vibrant spinach. These bite-sized delights are irresistibly creamy thanks to a blend of eggs, milk, and heavy cream, while their gluten-free crust offers a tender, flaky base that’s easy to make. Ready in under an hour and baked in a handy muffin tin, they’re ideal for meal prep, entertaining, or a quick grab-and-go option. Serve warm or at room temperature for a protein-packed treat that’s as wholesome as it is delicious!
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Recipe Information
Ingredients
- 1 cup Gluten-free all-purpose flour
- 0.5 cup Ground almond flour
- 0.5 cup Unsalted butter (cold, cubed)
- 0.5 teaspoon Salt
- 1 large Eggs (for crust)
- 1 tablespoon Cold water
- 6 large Eggs (for filling)
- 0.75 cup Milk
- 0.25 cup Heavy cream
- 0.5 teaspoon Salt (for filling)
- 0.25 teaspoon Black pepper
- 1 cup Grated cheddar cheese
- 0.5 cup Chopped cooked bacon
- 0.5 cup Chopped spinach
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
In a medium bowl, mix the gluten-free all-purpose flour, ground almond flour, and 0.5 teaspoon of salt.
Add the cubed butter into the flour and use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs.
Add the egg and 1 tablespoon of cold water, and mix until the dough comes together. If the dough is too dry, add a little more water, one teaspoon at a time.
Divide the dough into 12 equal portions and press each into the muffin cups, covering the bottom and slightly up the sides.
In a large bowl, whisk together the 6 eggs, milk, heavy cream, 0.5 teaspoon of salt, and black pepper until fully combined.
Stir in the cheddar cheese, chopped bacon, and spinach.
Pour the egg mixture evenly into the prepared crusts in the muffin tin.
Bake in the preheated oven for 20-25 minutes, or until the egg filling is set and lightly golden on top.
Let the mini quiches cool for about 5 minutes in the muffin tin, then carefully remove them using a small offset spatula or butter knife.
Serve warm or at room temperature. Enjoy your delicious gluten-free mini quiches!
Nutrition Facts
Calories |
3501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 270.4 g | 347% | |
| Saturated Fat | 128.4 g | 642% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1880 mg | 626% | |
| Sodium | 5692 mg | 247% | |
| Total Carbohydrate | 140.4 g | 51% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 15.4 g | ||
| Protein | 139.1 g | 278% | |
| Vitamin D | 9.6 mcg | 48% | |
| Calcium | 1496 mg | 115% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2595 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
