quiche » Living Lou

Mini Breakfast Quiches

OK, please tell me that I’m not the only one who struggles with breakfast? And when I say struggle I mean struggle. You see, in an ideal world, I would eat waffles and donuts for breakfast – everyday. I would also be a few inches taller and never suffer from a hangover, and did I mention eat a lot of donuts? Sadly, life doesn’t always go the way we planned. Are you still with me?

I knew for the Secret Recipe Club reveal of August, I wanted to make something to help my daily breakfast struggle. Especially now that school is starting in less than a month (Side note: how. what. why. when. no.) breakfast is pretty important. I’m also a big fan of sleeping, so elaborate breakfasts don’t really fit in to my schedule. I was thrilled when I saw my assigned blog Gluten Free A-Z Blog had a whole page dedicated to breakfast. Hello jackpot! Judee has a ton of great, and healthy recipes on her site and I knew right away that I wanted to make these Mini Breakfast Quiches.

Eggs are a great source of protein which is really important for breakfast. I added a few more vegetables and changed up the ratio of eggs to milk and I love the way these turned out. I can see myself making a batch of these on a Sunday and then enjoying them for breakfast throughout the week.

Mini Breakfast Quiches (makes 10-12)
Recipe adapted from Gluten Free A-Z

Ingredients

8 eggs
3/4 cup milk
1/2 cup diced ham
1/2 cup sliced green onions
1/4 cup diced red pepper
1/2 cup grated cheddar cheese
1/2 cup grated mozarella cheese
dash of hot sauce
salt & pepper to taste

Directions

Preheat oven to 350.

In a large bowl whisk eggs with milk. Whisk in remaining ingredients.

Lightly grease a muffin tin and ladle the egg mixture into the tin.

Bake for 20-25 minutes. Remove from oven and allow to cool before removing from the tin.

I’m a really big fan of these Mini Breakfast Quiches and I know they would make a great back to school breakfast!

- Lou

Gluten Free Vegetarian Quiche

Ah, another Monday and you know what that means? Time for another one of Lou’s Meatless Monday vegetarian dishes… on today’s menu: quiche! And guess what, not only is this a vegetarian quiche, but it also has a gluten-free crust! And want to know something even better? It tastes amazing. This quiche has the perfect balance of hearty veggies, cheese and delicious eggs, some milk and maybe a smidgen of cream… yum! This is a fun and unusual take on Meatless Monday, usually a nice soup or stew or pasta dish would be a Meatless Monday dinner, but not today!

I’m sure that everyone in your house will enjoy this quiche, it’s a big hit here! And the gluten-free crust is made with ingredients available at practically every grocery store!

Note: If you don’t want/need a gluten free crust, this can be made in literally an instant, it’s the crust that takes a little bit longer. You can use either a store bought crust, or your own recipe!

Vegetarian Quiche

Gluten-Free Crust
1 cup ground almonds
1 cup rice flour
1 tsp baking powder
1/2 tsp salt
2 eggs
4 tbsp olive oil

Directions

Pulse ingredients together in a food processor until it forms into a ball. Remove from food processor onto a well flour surface and knead lightly. Press dough into pie dish.

Quiche Filling
4 eggs
1/2 cup milk
1/4 cup cream
1 cup broccoli chopped
1 cup white button mushrooms sliced
1/2 cup cheddar cheese grated
1/2 tsp onion powder
pinch of nutmeg

Directions

Preheat oven to 325 degrees.

Firstly, prep the ingredients, chop the veggies and grate the cheese. Mix all the ingredients together in a bowl and pour into pastry lined dish.

Bake in the oven for 35-45 minutes, or until center of the quiche has just barely set. Remove from oven and cool 15 minutes prior to serving.

Hope you all have a great Monday, that’s meatless and delicious! Plus, how fun is this post? Two recipes for the price of one… woo!

- Lou