I made these cute mini quiches with gluten free tart shells for breakfast. They are also dairy free and vegetarian. Can also be a tasty addition on a brunch menu. I prepared two separate fillings to enjoy.
Ingredients
Serves 12
2 packs of frozen store bought gluten free tart shells ( 6 per pack)
3 eggs
1/4 water
1/4 tsp each of salt, garlic powder, back pepper
2 tbsp avocado oil, divided
Ingredients for Zucchini Tarts
1/2 zucchini, finely chopped
1 shallot, finely chopped
1/4 cup fresh basil, finely chopped
1/4 tsp salt
Ingredients for Spinach Tarts
1 cup spinach
3 scallions, thinly sliced
1 tbsp fresh chives, finely chopped
1/4 tsp salt
Preparation
Preheat your oven to 350. Take the shells out of the packages and place them with their tins onto a sheet pan and cook the shells for 10 minutes. Remove from oven, leaving the oven on, and set aside, while you prepare the filling.
Preparing the eggs
In a medium bowl, or i like to use a medium measuring cup with a spout for easy pouring, add eggs, water, salt, garlic powder, and back pepper. Whisk until combined and set aside.
Preparing the fillings
Heat a small pan on medium heat. Add 1 tbsp avocado oil, zucchini, shallot, basil, and salt.
Sauté for a few minutes or until zucchini is soft. Turn off heat. Spoon mixture evenly into 6 tart shell.
Once again heat the same pan to medium heat. Add remaining tbsp of oil, spinach, scallions, chives, and salt.
Repeat process, filling remaining 6 shells with the spinach mixture. Pour egg mixture evenly to the top of the shells, careful not to overfill.
Slowly place the pan in the oven and bake for 25-30 minutes or until the egg is set and the crust is golden.
ENJOY!
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