Gluten Free Mini Quiches

I’ve found myself looking for more recipe ideas based around both gluten free and dairy free these days. Here’s one that I adapted and really enjoyed using gluten free wraps (we all know they’re not great on their own but this way you don’t even know, yet they give the quiche structure.

INGREDIENTS:

Gluten Free Wraps, sliced at approx 5cm thick

3 Eggs

3-4 rashes of Bacon

Splash of Almond Milk

Chives

Chopped Tomato

Chopped Capsicum

Grated cheese. I used the plant based cheese as my tummy isn’t loving normal cheese and it melts really well.

Pinch of Salt Flakes

METHOD:

1.      Preheat oven to 180 degrees C fan forced, 200 degrees C normal. Spray muffin tins with spray oil. Cut the wraps into 5cm strips and take each one, rolling it carefully and placing it inside the muffin tin. Don’t worry if they spring open. This is what gives the quiche its structure.

2.      Dice bacon, tomato and capsicum and sprinkle a little inside each muffin cavity.

3.      Whisk the eggs and a splash of almond milk together. Pour into the muffin moulds.

4.      Sprinkle grated cheese on top, then chives and a pinch of the salt flakes.

5.     Cook in the oven for approximately 15-20 minutes. If the eggs are cold out of the fridge, it takes longer. Just keep an eye on them until they are golden and firm.

6.      Enjoy. They’re delicious. Well at least my tummy thinks so. xo