My friend and coworker Rhea inspired me to spend more time on the weekends meal-planning for the week. When I do take the time to do it, I eat better and therefore feel better all week – and I’m spending WAY less eating out.
One of my favorite things to make is quiche but I DO NOT bake. I don’t want to learn. I don’t own a rolling pin and don’t want one. And if you live in a tiny town like me there are no pre-made gluten-free crusts available anywhere short of driving an hour each way. Amazon offers them for delivery: 6 GF pie crusts delivered to your door for “just” $87. For real.
I just successfully adapted a “guilty pleasure” GF biscuit mix as a crust for mini-quiches. No rolling pin required. Walmart sells a #redlobsterbiscuits mix that is gluten-free and SUPER easy, and I honestly like them better than the “regular” ones.
Sharing the recipe below for anyone interested.
*Easy Gluten-Free Mini-Quiches*
(No Rolling Pin or Baking Skills Required!)
(Download this recipe as a PDF here)
Crust:
One box of GF Red Lobster Biscuit Mix
*Note: You will only be using the dough mix & 1 cup of cold water
Quiche Filling:
- 8 eggs
- ½ cup heavy cream
- ¼ tsp. Onion powder
- ½ tsp. Dry ground mustard
- 1 tsp. Black pepper
- 1 tsp. Kosher salt (or to taste)
- 1 cup cooked and chopped ham, bacon, or breakfast sausage
- ½ cup shredded cheese
- Vegetables, chopped, if desired (I’d suggest no more than ¼ cup of each)
Instructions:
- Pre-heat oven to 400 degrees.
- Grease muffin pans or mini-quiche pans if you have those. (Cooking spray works great)
- Beat the eggs, cream, and seasonings together.
- Add to the egg mixture the meat and cheese (and chopped vegetables if desired) and stir well.
- In a separate bowl, combine the GF Red Lobster biscuit mix and 1 cup of cold water. Add an extra tbsp of water if it you think you need to. It gets REALLY sticky really fast…
- Spray the back of a large spoon with the cooking spray and use it to press the biscuit mix into a “flat” layer about a half-inch thick at the bottom of each muffin/quiche cup.
- Using a scoop or small measuring cup, fill each muffin/quiche cup with the egg filling mixture – making sure to get some of the meat and cheese off the bottom of the bowl.
- Bake at 400 for 22-25 minutes.
