Gluten-Free Broccoli Quiche Lorraine Bites

Dotted Line

Gluten Free Broccoli Quiche Lorraine Bites are the perfect, easy breakfast to make this spring! Serve these tasty quiches on Mother’s Day, at a springtime brunch or just for fun!

Gluten Free Broccoli Quiche Lorraine Bites


Gluten Free Broccoli Quiche Lorraine Bites

Ingredients:

  • 1 medium Russet potato
  • 5 Sprouts Brand Organic Cage Free Eggs
  • ¾ cup Swiss cheese, shredded
  • 1/3 cup ham, diced (about 3-4 slice of deli ham)
  • ½ cup Sprouts Brand Broccoli Florets, chopped finely
  • 3 Tbsp. milk
  • ¾ tsp. kosher salt
  • ½ tsp. salt-free Creole seasoning
  • ¼ tsp. black pepper

Instructions:

Make and Bake the Potato Crust

  1. Preheat the oven to 400°F. Liberally spray a mini muffin panwith nonstick cooking spray, then set aside.
  2. Using a cheese grater, shred the Russet potato. Once shredded, pat dry with a paper towel.
  3. Measure out about 1 Tbsp. of potato shreds into each sprayed mini muffin cup. Using your fingers, press the potatoes into the shape of the cup. Repeat until all have been lined with the potato shreds.
  4. Transfer the mini muffin pan into the oven and bake for 20-30 minutes, or until the potatoes have browned and are crispy.
  5. Remove from the oven, and let cool slightly as the filling is mixed together. (Be sure to leave on the oven so the quiches can bake!)


Prepare the Filling

  1. Crack the eggs into a large glass bowl.
  2. Measure the shredded Swiss cheese, diced ham and chopped broccoli florets, then toss into the bowl with the eggs.
  3. Add the milk, salt, Creole seasoning and black pepper to the mixture.
  4. Using a fork, break the egg yolks, then stir until combined.

Prepare the Quiches

  1. Using a tablespoon, pour the filling into the potato crusts.
  2. Transfer the quiches into the preheated oven, and bake for 10-15 minutes, or until the tops of the quiches have browned.
  3. Remove from the oven, then let cool.
  4. Once cooled, use a knife help remove the quiches from the pan. Circle the quiches with the knife, then pop them out. If they’re sticking, use a spoon to assist in scooping them out without damaging the bottoms and sides.
  5. Serve at room temperature and enjoy!

Meet Erin Parker

Dotted Line

Photographer, Food Blogger, Recipe Developer, Lover of Whiskey and Homemade Cookies…

Erin is a professional photographer who has a penchant for baking and cooking. She discovered her love of all things in the kitchen during her collegiate years when she missed being able to cook her own meals, and as soon as she moved off campus, she began playing with her food… and has been doing so ever since. On her blog, The Speckled Palate, she shares tried and true favorite recipes from her kitchen, as well as new faves, as she creates new dishes and tinkers her way through some well-loved cookbooks.