Vegetable & Ricotta Quiche With Gluten-Free Crust

1. 1

   Preheat oven to 400u00b0F. Grease a 12-cup muffin pan or line it with silicone baking cups.

2. 2

   In a medium-sized bowl, mix together all the ingredients for the crust until you get a wet, crumbly dough.

3. 3

   Divide the dough evenly among the 12 muffin cups, and press the dough firmly into the bottom of each cup.

4. 4

   Bake the dough for about 10-12 minutes, until the edges of the dough start to brown.

5. 5

   While the dough is baking, mix all the ingredients for the filling in a medium-sized bowl.

6. 6

   Once the quiche crusts have been baked, remove them from the oven and reduce the heat down to 375u00b0F.

7. 7

   Pour the filling evenly onto the baked crusts.

8. 8

   Bake for about 20-25 minutes, or until the eggs are cooked and the filling is firm to touch.

9. 9

   Let the quiches cool before removing them from the muffin pan to ensure that the crust does not crumble.

* Per serving · 4 servings · Values may vary.