Gluten Free Mini Quiche

Ever since I went gluten free, I've been trying to master gluten free baking. Cooking is easy enough, but baking is a science, and gluten is a very important part of the chemistry that makes pie crusts flaky yet flexible at the same time. Most gluten free crusts I've tried to make are crumbly, too dense and just awful. I recently discovered Glutino Pie Crust mix, and it's a life saver! All you need to add is egg, butter a little vinegar and water. It behaves and cooks just like gluten crust. HOORAYYYYYYYYY!!!!!!! So I made some dough the night before, let it warm up in the morning and made mini quiches for Sunday breakfast! I made 4 mini quiches with this recipe, which was perfect for half of the dough that 1 box makes.

This is a rough recipe, just throwing together what we had in the fridge to make a great meal, so feel free to substitute!

You will need:

  • 1/2 Glutino Pie Crust mix (I got mine from Amazon- here)
  • 4 eggs
  • 1/4 cup ricotta
  • 3 green onions, diced
  • 1 shallot, diced
  • 1/2 cup shredded cheddar cheese
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp basil
  • 3-4 strips of bacon, cooked and diced
  • 1-2 slices of ham
  • 4 mini pie tins or ramekins
  • 1/4 cup milk (I used soy)
  • Tomato slices (optional)

Make the dough according to the directions on the box and let chill for at least 30 min. If you let it chill overnight, let it come to room temp before rolling out.

Pre-heat oven to 350 degrees Fahrenheit.

Flour your counter and roll out so it's about 1/4 inch thick. Keep adding flour to make sure it's not sticking! Line your mini pie tins and prick the bottom with a fork or knife.

Using aluminum foil, cover the edges/crust of the pie. If you have pastry weights, put some in the bottom of the crust to keep it from puffing up. If you don't have weights, thats ok, you can use dried beans or just be sure you've pricked the bottom well.

Bake the pies for about 10 min, until the crust is just drying out. Remove from oven.

Whisk together your eggs, milk and ricotta. Toss in the rest of the ingredients except for the tomatoes, and only put in half of the cheddar cheese. Whisk together.

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Pour into each of the pie tins and top with more of the cheddar cheese. Keep the aluminum foil on the crust of the pies!

Bake for about 15 min until the eggs look fluffy and are almost brown. Remove the foil and bake for another 5-10 min.

Remove from the oven and let cool. Once they are cool, turn the tin upside down and gently remove. Top with tomatoes....and you're done!

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Serve and enjoy! I topped mine with some Sriracha....because what is better than that?

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