Healthy Chicks

Welp, tomorrow is Thanksgiving so you bet you’ll be finding me in the kitchen for the day helping the ‘rents cook, and cleaning the house ’til it’s spotless. This year, I decided to make something new since last year my Gluten Free Red Velvet Cupcakes adapted from Babycakes were an epic fail. (I blame my baking skills, not the recipe book.)

Anyway, this year I wanted to make an appetizer, since our family is usually all set when it comes to sides, drinks and desserts. I thought mini quiches would be the perfect pick. Since I stick to a 95% gluten free diet, I baked my mini quiches in a mini muffin tin with, get this, NO CRUST! I know, it sounds crazy but they actually came out crispy, savory and mighty delicious. Oh, and I made two different kinds depending on you’re flavor of choice: a mushroom, onion, cheddar and a spinach & feta.

– THE BASES –

Mini Mushroom, Onion & Cheddar Quiche

• 3 whole eggs plus 2 egg whites, whisked
• 1/2 c. whole milk
• 1 clove garlic, crushed
• 1 TB butter
• 1 package baby portobello mushrooms, chopped
• 1 small yellow onion, chopped
• 1/2 c. sharp cheddar cheese
• fresh parsley, for garnish
• salt & pepper to taste

Mini Spinach & Feta Quiche

• 3 whole eggs plus 2 egg whites, whisked
• 1/2 c. whole milk
• 1 clove garlic, crushed
• 1 TB butter
• 2 to 3 cups frozen spinach, chopped
• 1/4 to 1/2 c. all natural feta cheese
• fresh basil, for topping
• salt & pepper to taste

1. Preheat oven to 325. In a medium skillet, melt  butter and garlic on low heat. Add in called for vegetables, and cook on medium-low heat for about five minutes.

2. In the meantime whisk eggs together with milk. Add in cheese, and vegetable mixture depending on what recipe you’re making. Stir well.

3. Spray mini muffin tins with cooking spray. (A large muffin tin works too!) Scoop egg mixture evenly throughout, so that each is approximately 3/4 filled. Bake for 25 to 30 minutes, or until slightly browned on top. Top with fresh herbs.

Happy Holidays,