gluten-free Easter Quiche

I made these gluten-free Easter quiche when I had an exciting project I once worked on.  It was with Kroger and I basically made a recipe card to be displayed near their deli before the Easter holiday!  It was exciting.  We decided a quiche would be a great recipe for this time of year.  Short, simple, savory, and pretty.  The only problem was…

…I’m not a quiche eater.

I didn’t want to include a gluten-free pastry crust.  After all, there are only so many things that taste good gluten-free, in a bread form.  Not wanting to worry so much, I thought about those mini quiches that everyone loves to whip up in muffin tins.  Why not?  They’re cute, convenient, and certainly simple.

The most authentic piece of the puzzle with quiche is one thing, and one thing only….

….the custard.

Quiche is comprised of custard.  You can add what you like, or go with the traditional quiche lorraine.  Quiche Lorraine stems back to France, and is part of a custard cuisine that originated there.  It included the precise consistency of custard, and lardon….or pig fat.  However, it’s not the fat on meat that you’re thinking of.  It’s a delicacy.  We can do a whole blog post about that later, but let’s just say it’s better than gold.

This gluten free Easter quiche recipe is quite simple and so delicious, you won’t believe how good it is.  And here’s why……

I made some artichokes this week.  In fact, I concentrated on the artichoke heart this time.  After the initial process of cleaning and boiling, I came to realize that quiche is simply fantastic with artichoke.

I had two artichokes, boiled them, peeled and scraped them down to the heart.  I chopped up the hearts and sautéed it in a bit of olive oil.  The taste turned out fantastic.  I basically added that in with cooked bacon bits, and fresh parmesan that was grated.  The result was amazing.  Not just any Easter quiche.  A memorable bite, that your guests will never forget.

Have fun making this recipe and if you do, please let me know how it turns out.  I’d love to hear back from you on my blog!

It’s quite possible that if you make these……

……they will disappear faster than……..

…….a bunny rabbit.

Ok, that was cheesy 🙂

Gluten-Free EASTER QUICHE

A wonderful Easter quiche using all fresh ingredients.

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Course Appetizer, Main Course

Prep Time 7 minutes

Cook Time 25 minutes

Total Time 32 minutes

Servings 12 mini quiches

Jen @ feedingglutenfree.com

INGREDIENTS

• Three large eggs
• 1 1/2 cups cream
• 1/4 cup artichoke hearts chopped & sautéed.
• 1 cup grated parmesan cheese fresh
• 1/4 cup crispy bacon bits fresh
• 1 tsp . kosher salt
• 1 tsp . fresh thyme chopped

INSTRUCTIONS

1. Preheat oven to 375 degrees.
2. Grease muffin tins very lightly with cooking spray.
3. In a large bowl, whisk in eggs and cream.
4. Add bacon, parmesan and artichoke to egg mixture.
5. Add salt and thyme, then stir mixture thoroughly.
6. Pour/scoop mixture into muffin tins.
7. Fill each tin almost or about 3/4 full.
8. Bake in oven for approximately 15-20 minutes.
9. When finished, remove pan from oven.
10. Let rest for five minutes, then plate.
11. Note: Oven times and temps may vary.
12. *Makes 12 mini quiches.