Description
Mini gluten-free quiches perfect for parties, easy to make, and delicious.
Ingredients
Scale
- 1 cup gluten-free flour
- 1/2 cup butter, chilled and cubed
- 3 tbsp ice water
- 4 large eggs
- 1/2 cup milk
- 1 cup shredded cheese
- 1/2 cup diced vegetables (bell peppers, spinach, etc.)
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Mix gluten-free flour and butter until crumbly.
- Add ice water gradually, kneading lightly until dough forms.
- Roll dough and cut into small circles to fit mini muffin tins.
- Press dough into greased mini muffin tins.
- Whisk eggs, milk, salt, and pepper in a bowl.
- Fill each crust with cheese and vegetables.
- Pour egg mixture over fillings.
- Bake for 15-20 minutes until set.
- Let cool slightly before serving.
Notes
- Use any vegetables or cheese you prefer.
- For crispier crust, pre-bake shells for 5 minutes before adding filling.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French-inspired
Nutrition
- Serving Size: 2 quiches
- Calories: 180
- Sugar: 1g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 110mg