Bite-Sized Cheese and Herb Quiches, Gluten-Free

From: Art of Gluten-Free Baking

(http://artofglutenfreebaking.com)

Yield: 36 bite-sized quiches

Ingredients

• • 1 recipe Flaky Pie Crust, gluten-free

  • 1 extra-large egg (about 1/4 cup)

  • 1/2 cup milk

  • 1/2 cup grated cheese of your choice (I like cheddar and parmesan)

  • 1/4 teaspoon salt

  • 1/4 teaspoon freshly grated pepper

  • 1 teaspoon dried basil, dill, or tarragon, or a herb(s) of your choice

  • 1/4 cup (optional) roasted veggies of your choice, chopped

Cooking Directions

• 1. Make and refrigerate pie crust for recommended amount of time.

  2. Have ready a 24 cup or 2-12 cup mini-muffin pans.

  3. When dough is ready to be rolled, preheat oven to 400 degrees F/204 C/Gas Mark 6

  4. Place dough between 2 pieces of waxed paper (or plastic wrap) and roll out to 1/8 inch thick (no thinner).

  5. Cut out rounds with a 2 1/4 inch round cookie cutter. Place each round on the top of a mini-muffin pan cup and gently press down to form a cup with the dough. Repair and tears by smoothing dough with your fingers.

  6. Repeat dough rolling, cutting, and placing in cups procedure until 24 mini-muffin cups are filled.

  7. With a fork, pierce the bottom of each dough shell.

  8. Bake shells at 400 degrees F until lightly brown, about 10 minutes.

  9. While shells are baking, make your filling.

  10. In a large bowl, whisk egg until bubbly. Add remainder of ingredients and whisk until well combined.

  11. Remove baked shells from the oven.

  12. With a teaspoon, fill each shell to the top of the dough line. This will be about 1 full teaspoon. Be sure to dip down all the way into the filling mixture with the spoon in order to scoop out the grated cheese and veggies (if using).

  13. Once all of the shells are filled, bake at 400 degrees F for about 12 minutes--until the filling is puffed and the top is slightly brown.

  14. Remove from oven and set pan on a wire rack to cool completely (filling will deflate as quiches cool).

  15. Repeat process with remainder of the dough and filling. You should be able to get another 12 mini-quiches out of it.

  16. Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.