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Gluten-Free Dairy-Free Mini Veggie Quiches Recipe

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4 from 1 review

This gluten-free, dairy-free mini quiche recipe is a delicious, healthy option perfect for breakfast or brunch. Packed with sautéed red onions, bell peppers, and fresh spinach, these crustless quiches are baked in a silicone muffin mold for easy portioning. Made with eggs and almond milk, they offer a flavorful and nutritious dish suitable for those avoiding gluten and dairy.

  • Total Time: 45 minutes
  • Yield: 4 servings (approximately 8 mini quiches)

Ingredients

Vegetables

  • 1 medium red onion, diced
  • 1 medium red bell pepper, diced
  • 1 1/2 cups packed spinach leaves, chopped

Other Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon red chili pepper flakes
  • 1 teaspoon salt
  • 5 eggs
  • 1/2 cup unsweetened almond milk

Instructions

  1. Preheat and Grease: Preheat the oven to 350°F (175°C) and grease a regular 12-cup silicone muffin mold to prepare for baking.
  2. Dice Onion and Bell Pepper: Finely dice the red onion and red bell pepper to create small, even pieces for sautéing.
  3. Chop Spinach: Roughly chop the spinach leaves to ensure they cook evenly in the quiche mixture.
  4. Sauté Onions and Bell Peppers: Heat the olive oil in a large skillet over medium-high heat and sauté the diced onions and bell peppers for about 10 minutes until the vegetables are tender and flavorful.
  5. Add Spinach and Condiments: Add the chopped spinach, red chili flakes, and salt to the skillet, sautéing for an additional 2 minutes until the spinach wilts and all ingredients combine well.
  6. Prepare the Quiche Batter: In a large mixing bowl, whisk together the eggs and unsweetened almond milk until the mixture is smooth and pale yellow.
  7. Add Veggies to Batter: Stir the sautéed vegetables into the egg mixture ensuring all veggies are evenly distributed.
  8. Transfer to Muffin Mold: Evenly divide the quiche mixture between the cups of the greased silicone muffin mold.
  9. Bake Until Set: Place the mold on the middle rack of the oven and bake for 25 minutes or until the mini quiches are fully set and golden brown on top.
  10. Cool Slightly Before Removing: Allow the mini quiche cups to cool for a few minutes at room temperature inside the mold, then run a butter knife around the edges to carefully remove them.
  11. Serve and Enjoy: Serve the mini veggie quiches warm, ideally accompanied by a side salad for a balanced meal.

Notes

  • Using a silicone muffin mold makes it easy to remove the mini quiches without sticking.
  • These mini quiches are crustless, making them perfect for gluten-free and dairy-free diets.
  • You can customize the recipe by adding other vegetables or herbs as preferred.
  • Store any leftovers in an airtight container in the refrigerator for up to 3 days and reheat before serving.
  • To make it spicier, increase the red chili pepper flakes according to your taste.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://yourdailycook.com/gluten-free-dairy-free-mini-veggie-quiches-recipe/