Crustless Mini Quiches {gluten free self-crust}

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0024 - Mini Quiches5Before delving into sweet baking this week, I thought it would be a good idea to share yet another savory baking recipe—my recipe for mini quiches which we enjoyed during our New Year’s Eve celebration as an appetizer. Half were made with bacon and the other with ham. They turned out really cute and super tasty. In fact, The Big Lug declared them a new favorite which always makes me smile. Another man-pleasing recipe added to the repertoire is always a good thing!

Usually the first of the hot appetizers to go at parties and catered affairs are the mini quiches. Guests never seem to get enough of them. They’re smoky but cheesy, crisp on the outside and yet creamy and custard-like on the inside. Mini quiches are little savory pies that pop into your mouth seemingly on their own…one right after the other. And, they are healthy for you if made without the traditional fattening pastry crust. In our recipe, we use gluten free tapioca starch in lieu of the standard regular wheat-based all-purpose flour. Also, the recipe can be made one day ahead. No muss, no fuss for a stress-free holiday. And, what better way to prepare them but with a self-making crust that is both gluten and grain free for a no-worry appetizer for your party guests? To make them dairy free, simply use all olive oil in lieu of part butter and part olive oil, your favorite nondairy milk and cream substitutes as well as nondairy cheese such as Dr. Cow. Your guests will appreciate that you went the extra mile for them!

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What makes our mini quiches wicked good? First, the recipe is easy to prepare and can be made in advance. Second, we use only the best of ingredients for these delectable little savory pies starting with the applewood smoked bacon or fine quality cooked ham and a good, sharp Cheddar cheese. Then, we incorporate both shallots and garlic for bold flavor notes along with mild chopped chives. The sun-dried tomatoes lend the perfect sweet-tart tomato flavor complementing the smoked meats for especially tasty mini quiches. Finally, by using tapioca starch, in lieu of regular all-purpose flour, our recipe is both gluten and grain free. Once again, to make the recipe dairy free, simply use all olive oil in lieu of part butter and part olive oil, your favorite nondairy milk and cream substitutes as well as nondairy cheese such as Dr. Cow. Truly, what could be more pleasing or satisfying in a hot party appetizer?

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Crustless Mini Quiches {Gluten Free Self-Crust}

Yield: Makes 48 mini quiches, about 8 servings.

Crustless Mini Quiches {Gluten Free Self-Crust}

What makes our mini quiches wicked good? First, the recipe is easy to prepare and can be made in advance. Second, we use only the best of ingredients for these delectable little savory pies starting with the applewood smoked bacon or fine quality cooked ham. Then, we incorporate both shallots and garlic for bold flavor notes along with mild chopped chives. The sun-dried tomatoes lend the perfect sweet-tart tomato flavor complementing the smoked meats for especially tasty mini quiches. Finally, by using tapioca starch, in lieu of regular all-purpose flour, our recipe is both gluten and grain free. To make them dairy free, simply use all olive oil in lieu of part butter and part olive oil, your favorite nondairy milk and cream substitutes as well as nondairy cheese such as Dr. Cow. Truly, what could be more pleasing or satisfying in a hot party appetizer?

Ingredients

  • For the Meat & Vegetable Filling
  • 1 tablespoon unsalted butter, plus extra for greasing muffin tins
  • 1 tablespoon extra-virgin olive oil
  • 8 large slices (about 5 to 6 ounces) applewood smoked bacon, chopped coarse-fine or finely diced ham
  • 3 medium shallots, finely chopped
  • 3 cloves garlic, minced
  • 6 sun-dried tomato halves packed in oil, finely chopped, about 6 tablespoons
  • For the Egg Batter
  • 6 tablespoons tapioca starch
  • 1½ cups whole milk
  • 4 large eggs
  • 4 yolks from eggs graded large
  • 1 cup heavy cream
  • ¾ teaspoon kosher salt
  • Coarse ground black pepper, to taste
  • Dash ground cayenne pepper
  • 2 cups (8 ounces) grated sharp white or yellow Cheddar cheese
  • ¼ cup chopped fresh chives
  • Roasted red bell peppers, diced, for optional garnish
  • Fresh Italian flat leaf parsley leaves, for optional garnish
  • Special Equipment
  • 2 nonstick mini muffin tins, with 24 muffin cups in each

Preparation

Prepare the Meat & Vegetable Filling: In a nonstick frying pan over medium heat, melt the butter and heat the oil. Add the bacon or ham and shallots; cook, stirring often, until golden brown, about 10 minutes. Add the garlic and sauté until fragrant, about 1 to 2 minutes. Remove from the heat and stir in sun-dried tomatoes. Set aside to cool.

Position rack in center of oven and preheat to 375ºF. Generously butter muffin tins; set aside.

Prepare the Egg Batter: In a medium bowl, place the tapioca starch. With a wire whisk, gradually whisk in ½ cup milk until well blended and smooth. Add whole eggs and yolks; whisk until well blended. Gradually whisk in remaining milk and cream as well as seasonings; salt, pepper and cayenne. Set aside.

Assemble the Mini Quiches: Place a pinch of grated cheese into each muffin cup and layer on 1 teaspoon of meat and vegetable filling and pinch of chopped chives. Whisk the batter in case it has settled; carefully pour the batter mixture into each muffin cup just to the top, about 1½ to 2 tablespoons each.

Bake until mini quiches puff up and start to turn golden brown, about 25 to 30 minutes. Let cool for 10 to 15 minutes; then, carefully run a small metal spatula or paring knife around the edge of each muffin cup to loosen. Carefully lift each mini quiche out of muffin tin and transfer to serving platter.

For optional garnish, immediately place a piece of diced roasted red bell pepper atop each mini quiche. Place fresh parsley leaves around serving platter and serve.

Notes

Mini quiches can be prepared 1 day ahead. Keep refrigerated until ready to reheat and serve. Mini quiches also freeze well. Cool completely on wire racks then freeze in a single layer inside heavy duty zip-top freezer bags. Reheat on parchment lined baking sheets in preheated 375ºF. oven for 10 to 12 minutes.

Serving Suggestion: Prepare a batch of mini quiches to freeze and keep on hand for a quick go-to healthy breakfast which warms easily within minutes.

http://wickedgoodkitchen.com/crustless-mini-quiches-gluten-free-self-crust/

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Comments

  1. Dear Stacy, a friend made these for a baby shower I attended and they were delicious! I wondered, however, if they would work as one (big) dinner quiche, rather than as mini quiches. Would it work? Would I need to make any alterations? Thanks so much :)

    • Hi there, Brenna! Thank you for writing and letting me know that my recipe for Crustless Mini Quiches turned out well and were delicious. I appreciate your feedback. To answer your question… Yes, you certainly can prepare and bake one large quiche. Here is a good recipe I found for you to follow as a guideline, along with mine, at Epicurious.com (until I can test and update my recipe to include the variation): Crustless Quiche. However, I would definitely lower the oven temperature to 375 to 400 degrees F. Recipes calling for an oven temp above 400 degrees F. result in over-browning. Read the reviews of the recipe at Epicurious.com as many have lowered the oven temperature as well. To make one large quiche, simply use a buttered 10-inch quiche baking dish, adjust your baking time slightly since you will be baking at a lower oven temperature and substitute the bread crumbs called for with the amount of tapioca starch called for in my recipe. You should have baking success! I hope that I have answered your question thoroughly and completely. Thanks again for stopping by and happy baking!

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