"Micro mini gluten free quiches for sweet mama-to-be @wedfullyyours baby shower this morning made with a little goat cheese, asparagus, chives, fresh basil, tomatoes {they seem to be hiding}, @glorykitchen spices, sea salt + pepper"
Micro Mini Gluten Free Quiches
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These beautiful mini quiches are gorgeous and would be so perfect for any party. Who doesn't love
Makes 12
RECIPE:
Ingredients:
2 organic eggs
1 cup unsweetened almond milk
1/3 cup goat cheese
15 asparagus tips
5-6 sliced grape tomatoes
3 chopped fresh basil leaves
4 chopped chives
2 tbsp almond meal
½ heaping tbsp Provence spice from Glory Kitchen
¼ tsp sea salt
1/8 tsp pepper
Gluten-free 9” pie shell {or your favorite homemade pie crust}
Directions:
1. Defrost gluten-free frozen crust on countertop until thawed.
2. Remove dough from pan and roll out with rolling pin.
3. Grease each mini tart pan with coconut oil.
4. Divide dough into 12 pieces and press evenly into mini pans.
5. Poke fork holes into crust and bake for 8 minutes on 375.
6. Whisk eggs in large mixing bowl.
7. Stir in the almond milk, goat cheese, almond meal, Provence spice, sea salt, and pepper and mix well.
8. Add in the asparagus tips, tomatoes, basil and chives and gently stir.
9. Pour quiche mixture into each crust-filled mini quiche pan.
10. Bake on 375 for approx. 20-25 minutes. Keep a close eye on your quiche and make sure to check after 15 min.
Makes 12
RECIPE:
Ingredients:
2 organic eggs
1 cup unsweetened almond milk
1/3 cup goat cheese
15 asparagus tips
5-6 sliced grape tomatoes
3 chopped fresh basil leaves
4 chopped chives
2 tbsp almond meal
½ heaping tbsp Provence spice from Glory Kitchen
¼ tsp sea salt
1/8 tsp pepper
Gluten-free 9” pie shell {or your favorite homemade pie crust}
Directions:
1. Defrost gluten-free frozen crust on countertop until thawed.
2. Remove dough from pan and roll out with rolling pin.
3. Grease each mini tart pan with coconut oil.
4. Divide dough into 12 pieces and press evenly into mini pans.
5. Poke fork holes into crust and bake for 8 minutes on 375.
6. Whisk eggs in large mixing bowl.
7. Stir in the almond milk, goat cheese, almond meal, Provence spice, sea salt, and pepper and mix well.
8. Add in the asparagus tips, tomatoes, basil and chives and gently stir.
9. Pour quiche mixture into each crust-filled mini quiche pan.
10. Bake on 375 for approx. 20-25 minutes. Keep a close eye on your quiche and make sure to check after 15 min.