Orly's Gluten Free Mini Vegetarian Quiche

This Mini Gluten Free Quiche recipe is a perfect appetizer for your holiday party! Make ahead for easy entertaining or enjoy them for New Year's Day brunch.  Use my gluten free quiche crust recipe made with Blends by Orly Sydney Blend to make the mini crusts.  You can use an assortment of veggies and other ingredients to fill each mini crust.  For vegetable quiche choose from broccoli, cauliflower, spinach, mushrooms and onions. For a mini take on a traditional quiche lorraine use crumbled bacon.   If you have leftovers, you can pop them in the freezer and re-heat before your next dinner party.  Shh..no one will know they aren't fresh!

Recipe Yields 4 dozen mini quiche

Gluten Free Mini Quiche

1 gluten free quiche crust recipe
6 large eggs, beaten
1 cup heavy cream
1½ cups grated cheddar cheese
Salt and pepper

Add-In Options
spinach, chopped
broccoli, chopped
onion, diced
garlic, minced
bacon, cooked and crumbled
ham, cooked and diced
Preheat oven to 375º F.  Spray mini muffin tin with nonstick cooking spray, set aside.  
Using a small round cutter or rim of a glass, cut pie crust and place into indentations of muffin tin.   Place in the oven to pre-bake for about 15 minutes.  Whisk together eggs and heavy cream until light and fluffy. Add salt and pepper and mix until well-combined. Stir in cheese. Pour into pie shells and top with add-in options as desired. Bake for for 15-25 minutes until the egg filling is set.   Serve warm.