Bacon Tomato Mini Quiches – Gluten Free
Bacon Tomato Mini Quiches- Gluten Free
I love these little quiches for picnics and summer parties. They are great to take along anywhere. They can be served warm or cold. The crust is a combination of zucchini, rice, egg and cheese. The filling for these is made from bacon and tomato- but I have vegetarian filling options listed at the bottom of this post. So simple and cute, too. While the recipe makes 12, I find I can usually get a few extra out of a recipe. They freeze well.
Bacon Tomato Mini Quiches – Gluten Free
Crust:
1¾ c. shredded zucchini
1¼ c. cooked rice- white or brown
1 egg
¼ c. grated Parmesan cheese
Mix all ingredients together.
Filling:
8 slices cooked and crumbled bacon
1 c. shredded cheese – I like Swiss, but use what you like
1 tomato, seeded and diced
½ c. chopped sweet onion
Combine ingredients in small bowl. Set aside until ready to use.
Custard:
1 1/3 c. half and half
4 eggs
½ t. each basil, garlic powder, paprika and salt
1/8 t. pepper
Place in medium bowl and whisk together until smooth.
Grease 12 muffin cups. The mixture will fill 12 cups very full- but you can make your quiches a little smaller, if you like and make a few more. Pat 2 tablespoons of the crust mixture into each muffin cup. Bake in a 350 degree oven for 10-12 minutes. Cool before filling. While baking and cooling crusts prepare filling of your choice and custard. Spoon 2 tablespoons of filling over each cooled crust. Spoon about 3-4 tablespoons of the custard over the filling. Bake in a 375 degree oven for 15-20 minutes. Can be served warm or cold.
Other fillings:
Tomato, broccoli, mushroom:
In 1 T. butter, sauté 1¼ c. sliced mushrooms, ¾ c. chopped fresh broccoli and 1/3 c. diced onion. Cook until tender, cool. Stir in 1 C. shredded cheddar cheese and 1 tomato, seeded and diced.
Spinach and onion:
Combine 1 10 oz. package frozen spinach, cooked and drained well, with ½ c. diced onion and 1 c. shredded Swiss cheese and ½ c. diced sweet red pepper.
