Gluten-Free Veggie Quiche Bites Recipe

Name: Gluten-Free Veggie Quiche Bites
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 1/4 cup Gluten Free Flour Mix; 1/4 teaspoons Sea Or Pink Salt; 7 Tablespoons Ice Cold Coconut Oil Or Earth Balance Butter; 4 Tablespoons Ice Cold Water, As Needed; 3 whole Large Eggs; ⅓ cups Almond Milk; 3 Tablespoons Finely Chopped Spinach Or Kale; 3 Tablespoons Finely Chopped Fresh Basil; 1/4 cups Chopped Mushrooms; 1/4 cups Finely Diced Tomatoes; 3 Tablespoons Chopped Onion; 3 Tablespoons Grated Almond Cheese; 1 teaspoon Minced Garlic; 1/4 teaspoons Sea Or Pink Salt

Servings: persons

1- 1/4 cup Gluten Free Flour Mix
1/4 teaspoons Sea Or Pink Salt
7 Tablespoons Ice Cold Coconut Oil Or Earth Balance Butter
4 Tablespoons Ice Cold Water, As Needed
3 whole Large Eggs
⅓ cups Almond Milk
3 Tablespoons Finely Chopped Spinach Or Kale
3 Tablespoons Finely Chopped Fresh Basil
1/4 cups Chopped Mushrooms
1/4 cups Finely Diced Tomatoes
3 Tablespoons Chopped Onion
3 Tablespoons Grated Almond Cheese
1 teaspoon Minced Garlic
1/4 teaspoons Sea Or Pink Salt

1
Line a 12-count mini muffin pan with liners or generously spray with coconut oil.
2
In a small mixing bowl, combine the flour and salt with a whisk.
3
Add the chilled coconut oil and cut it into the flour.
4
Add a teaspoon of cold water during the cutting in, until the dough is moist but looks like pea sized chunks.
5
Scoop out the dough into about 2 teaspoon sized balls.
6
Using your finger, shape dough inside each cup of the muffin pan.
7
Place pan in the fridge while you make the filling.
8
Preheat oven to 350 F. In a mixing bowl, combine all the egg filling ingredients until well incorporated.
9
Fill dough cups with egg and veggie mixture.
10
Bake at 350 F for 16-20 minutes.
11
Store in an airtight container in the fridge for up to 1 week.

603

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1- 1/4 cup Gluten Free Flour Mix, 1/4 teaspoons Sea Or Pink Salt, 7 Tablespoons Ice Cold Coconut Oil Or Earth Balance Butter, 4 Tablespoons Ice Cold Water, As Needed, and more.

Yes, Gluten-Free Veggie Quiche Bites falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gluten-Free Veggie Quiche Bites

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions