Post by Loupy on Nov 29, 2014 19:20:51 GMT -7
Gluten Free Greek Mini Quiches
From: Carol Kicinski @ simplygluten-free.com/
I like to cook in a more relaxed manner. So long ago I learned to make stuff for breakfast that could easily be grabbed on-the-go over the weekend and stock up for the week to come.
One of my favorites is what I think of as “quiche muffins” – basically crust-less mini quiches baked in muffin pans. They can be nuked for a few seconds if desired or just eaten cold.
This recipe is Greek inspired, chock full of Greek flavors; tomato, spinach, Kalamata olives, and feta and ricotta cheeses. They contain pastured cage-free eggs (I use Nature’s Yoke eggs) for protein and just a bit of gluten free flour to give them a more muffin-like consistency. They are moist, delicious, and fancy enough to entertain with for a weekend brunch.
They make for a great start to any day.
A gluten free recipe that makes 18 – 24 mini quiches depending on size.
Ingredients
Gluten free non-stick cooking spray
1 tablespoon olive oil
½ red onion, diced
12 ounces fresh spinach
3 large eggs
½ cup ricotta cheese
¼ cup milk
½ cup all-purpose gluten free flour
½ teaspoon baking powder
1 teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
6 ounces feta cheese, crumbled
2 tomatoes, seeded and chopped
6 ounces pitted Kalamata olives, chopped
Directions
Preheat oven to 375 degrees.
Spray two standard muffins pan with cooking spray.
In a large skillet over medium high heat, heat the oil.
Add the onions and cook until tender, about 5 minutes.
Add the spinach and cook, stirring, until wilted, about 3 minutes.
Let cool.
In a large mixing bowl, whisk together the eggs, ricotta cheese, milk, flour, baking powder, oregano, salt, and pepper.
Add the feta cheese, tomatoes, olives, and spinach mixture.
Stir well to combine.
Spoon the mixture into the prepared muffin pans and bake for 30 minutes.
Can be served hot, warm, or cold.
Store in the refrigerator in an airtight container or food storage bag.
From: Carol Kicinski @ simplygluten-free.com/
I like to cook in a more relaxed manner. So long ago I learned to make stuff for breakfast that could easily be grabbed on-the-go over the weekend and stock up for the week to come.
One of my favorites is what I think of as “quiche muffins” – basically crust-less mini quiches baked in muffin pans. They can be nuked for a few seconds if desired or just eaten cold.
This recipe is Greek inspired, chock full of Greek flavors; tomato, spinach, Kalamata olives, and feta and ricotta cheeses. They contain pastured cage-free eggs (I use Nature’s Yoke eggs) for protein and just a bit of gluten free flour to give them a more muffin-like consistency. They are moist, delicious, and fancy enough to entertain with for a weekend brunch.
They make for a great start to any day.
A gluten free recipe that makes 18 – 24 mini quiches depending on size.
Ingredients
Gluten free non-stick cooking spray
1 tablespoon olive oil
½ red onion, diced
12 ounces fresh spinach
3 large eggs
½ cup ricotta cheese
¼ cup milk
½ cup all-purpose gluten free flour
½ teaspoon baking powder
1 teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
6 ounces feta cheese, crumbled
2 tomatoes, seeded and chopped
6 ounces pitted Kalamata olives, chopped
Directions
Preheat oven to 375 degrees.
Spray two standard muffins pan with cooking spray.
In a large skillet over medium high heat, heat the oil.
Add the onions and cook until tender, about 5 minutes.
Add the spinach and cook, stirring, until wilted, about 3 minutes.
Let cool.
In a large mixing bowl, whisk together the eggs, ricotta cheese, milk, flour, baking powder, oregano, salt, and pepper.
Add the feta cheese, tomatoes, olives, and spinach mixture.
Stir well to combine.
Spoon the mixture into the prepared muffin pans and bake for 30 minutes.
Can be served hot, warm, or cold.
Store in the refrigerator in an airtight container or food storage bag.
