As you already know, quiche is a big hit in my house. I modified Dave's family recipe last year to make it gluten free and then I ventured to make mini gluten free egg mcmuffins for a portable, quiche-like breakfast. So what is next on the gluten free quiche front? A new delicious flavor conveniently baked in mini individual serving sizes for the holidays (or, simply baked in a muffin pan instead of a quiche pan). But, hey, I can make this recipe sound as innovative and groundbreaking as I want...
I'm really excited about this new recipe. It is absolutely delicious, so I am happy to have a new recipe for parties, holidays or even served with fruit or a salad for breakfast or dinner. Beyond the excitement of a delicious new recipe, cooking for the holidays helped me return to my love of blogging. You may have noticed that my last post was 3 months ago...I've certainly noticed. I've especially noticed all of the self-induced guilt and pressure that came with it. I completely underestimated how challenging it would be to plan my wedding, start my new (dream) job and continue testing new recipes each week for my blog. Something had to give, and sadly, it was temporarily the blog. It didn't help that my new job feeds me three square meals, plus snacks, every weekday. Am I complaining? Absolutely not!! However, it lessened my need to find creative, clean eating recipes because I have access to such meals every day, for free. So after counting my blessings and being thankful for these unbelievable changes in my life, I'm back, with a serious passion and some new, delicious recipes to shake up your daily routine. There is, once again, room in my life for everything and everyone I love. #worklifefoodbalance
Prep & Bake Time: 45 minutes
Fresh From the Market:
- 12 oz. Swiss and Gruyere Cheese, Shredded
- 1/4 c. Grated Parmesan Cheese
- 1 Granny Smith Apple
- 5 Slices Bacon, Cooked
- 1/4 c. Sour Cream
- 5 Eggs (2 Whole Eggs, 3 Egg Whites)
- 1/3 c. Unsalted Butter
- 1/4 c. Water
From the Pantry:
- 3/4 c. Instant Mashed Potato Flakes
- 3/4 c. Brown Rice Flour
From the Spice Rack:
- 1/4 tsp. Sea Salt (for the crust)
- 3/4 tsp. Sea Salt (for the quiche)
- 12 Cup Muffin Pan
- 2 Large Mixing Bowls
This quiche has a two step process - the crust and the quiche. Start by preheating the oven to 350 degrees F so it can heat up while you prepare the crust.
- In a large mixing bowl, add the brown rice flour, the instant mashed potato flakes, the parmesan cheese and the 1/4 tsp sea salt. The butter should be soft, so either leave it out prior to cooking or zap it in the microwave for a few seconds and add to the mixing bowl. Have the 1/4 cup of water waiting on the side.
- Wash your hands and take off your rings because this is about to get messy! Start mixing, rolling and kneading the ingredients to form a dough with your hands. Slowly add the water to help form the dough. If it is too crumbly, add a bit more water.
- Spray the bottom of each muffin cup with coconut oil or olive oil spray. Then break the dough into 1 tbsp. size balls and place in each cup until you have a dozen. Add any remaining dough to each cup.
- Knead the dough so it covers the bottom of each cup and have it come at least halfway up the side of each cup. Using a fork, dot a few holes in the bottom of each cup and then press the prongs of the fork alongside the edges to create a scalloped crust.
- Pop the crust into the oven for 7 to 10 minutes, keeping an eye on it to avoid burning.
- While the crust bakes, turn to the prep for quiche. In your other large mixing bowl, add the eggs, sour cream and 3/4 tsp. sea salt. Using a whisk, beat the ingredients together until smooth.
- I love Trader Joe's Fully Cooked Uncured Bacon. It is fully cooked, refrigerated, nitrate free and ready to heat in seconds. If you don't use this, be sure to cook raw bacon in a skillet. Once your bacon is cooked or heated, crumble the five slices in a prep bowl.
- Wash the apple with your fruit and veggie wash and pat dry with a paper towel. Cut around the apple core and then slice into thin, half moon pieces. Then cut those in half so they will fit in the muffin cups.
- When the pie crusts are done, take the muffin pan out of the oven and drop in the quiche filling. This will not be a perfectly measured process so use your best judgment.
- First pinch a finger full of the swiss and gruyere blend into the bottom of each pie crust.
- Next, using a tablespoon to measure, scoop the egg and sour cream batter into each pie crust. Add any remaining batter to cups that look the least full.
- Between your thumb and ring finger, pinch the crumbled bacon and drop into the batter, followed by three half moon slices of apple to cover the batter.
- Cover each pie crust with about 1 tbsp. of the cheese blend for the cheesy quiche topping.
- Pop back into the oven for 20 minutes, or until you see the cheese bubbling or browning. These cook faster than the large quiche, so be sure to keep an eye on it.
- You will know it is done when a fork or toothpick come out of each quiche clean. Take out of the oven, let it cool for 10 minutes and then carefully pop each quiche out of the muffin cups. Serve warm or at room temperature.