It’s quiche – just so much cuter.
Seriously, how cute are these mini gluten-free flower quiches? Truthfully, they don’t take much more time than one large one. But a platter of these at Sunday Brunch adorned with a few edible flowers is a show-stopper!
The trick is to use the back side of a muffin tin pan to form and pre-bake the individual flower cups. It’s genius!
From there, fill your quiche with any typical fillings, from veggies to bacon. Top off with some eggs whisked with a bit of cream and bake. Mini quiches. Store leftovers in the fridge for up to 4 days. Let me know how it goes and tag @happyeatshealthy on IG!
Happy eating,
~Monique
Mini Flower GF Quiches
Crust:
4 oz flour (I used a gluten-free flour blend)
pinch or two of salt
2 oz COLD butter, small diced or grated + a bit of butter to grease with
2 oz COLD water
Filling:
4 eggs
1/3 cup cream or yogurt
2 tbls water
Veggie fillings: Here is what I used: 1/2 roasted red pepper, a handful of broccoli, 1 small shallot, 1/2 cup tofu, 1/2 cup cheese, 1 tsp salt, 1/2 tsp black pepper.
Place the flour and salt in a mini food processor (or use a dough cutter) and pulse together. Add the cold diced butter, pulse a few more times. Pulse in the cold water and continue to pulse just until the dough comes together (dough might be a bit shaggy at this stage; try to avoid overmixing.)
Tightly wrap in plastic wrap and place in the refrigerator while you prepare the remaining ingredients. The dough can be made up to 3 days prior.
Preheat the oven to 375 degrees. Turn a muffin tin upside down and lightly grease the back side of each muffin cup. Remove the pastry dough, roll it out to roughly 1/8″ or desired thickness, and use a cutout roughly 4 – 5″ in diameter. I used one that has a flower look to it, which helps create the petal look, but a large, round glass or bowl will work.
Arrange one cutout on top of the greased muffin cup, lightly molding around the cup. Repeat until all the dough is used. You should be able to make ~10 cups. Bake 15 minutes. Remove from oven and set aside to cool.
Ready the filling: Mince all the veggies. Lightly sautee shallot, broccoli and red pepper and crumbled tofu in a spoon of olive oil. Season with paprika, salt and pepper. Remove from heat. Whisk together the eggs, cream (or yogurt) and water, whisking really well until light and fluffy.
Remove the pastry cups from the back of the muffin tin. Turn the muffin tin over and set each pastry cup upright in a muffin cup – this will hold the pastry cups upright for when you add the egg filling.
Spoon some of the sauteed veggies into each pastry cup. Divide the whisked egg mixture between the cups. Sprinkle each with cheese.
Carefully place back in the oven. Bake until the quiches are puffy and set, about ~20 minutes.
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