Breakfast Quiche Popouts

Serving size 24 mini quiche

Prep 20 mins
Cook 15 mins

Total Time: 35 mins

Gluten Free

These little gluten free beauties are all the craze at our house! My kids gobble up these Breakfast Quiche Popouts like it is no ones business! Another tasty dish to keep your family humming along.”

INGREDIENTS

QUICHE CRUST

1 ¼ cup brown rice flour
¾ cup tapioca flour
½ teaspoon salt
½ teaspoon. baking soda
1 tablespoon sugar
½ cup butter
1/2 cup rice milk

QUICHE FILLING

5 large eggs
1/2 cup rice milk
pinch sea salt
1/2 pound breakfast sausage cooked and cut into small pieces
1/2 cup shredded cheddar cheese
2 teaspoons tapioca flour

DIRECTIONS

1. Preheat oven 375 deg. In a bowl mix flours, salt, soda, and sugar. Melt butter in a small pot and add to bowl, along with milk. Press dough into nonstick mini muffin pans.

2. Cook in oven for 5 minutes.

3. Allow the crust to cool. This is important for the texture.

4. Blend eggs, milk, and salt in a bowl. Add sausage. Mix tapioca flour into shredded cheese and then mix into egg mixture.

5. Add egg mixture to each cup and cook for 7-10 mins. Until middle of quiche is firm. We like to sprinkle garlic salt on top when serving.

Quiche Popouts 3wp

SproutedFork

Chef Notes:

*Add bacon or ham in place of sausage.

Return from Gluten Free Quiche Popouts to our Recipe Box for more of Sprouted Root’s Breakfast Dishes

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