I’m at the race track this weekend. My husband races at the Larry H. Miller Motorsports Park in Toole, Utah. There is absolutely nothing else in Toole besides the track, but during race season, it’s my hubby’s favorite spot on the planet.
This weekend at the track is a big deal for three reasons.
1 – This is the first race event of the season.
2 – My husband is driving his new and improved Corvette for the first time since intense modifications.
3 – I came prepared with delicious quiche bites to keep me company on the stands.
Quiche just gets me every time and bite-sized quiche sends me over the moon. We all know why: each and every bite contains a buttery crust. I love them, adore them, and could eat them for breakfast, lunch and dinner.
Quiches that contains cheese and a yummy savory fillings are the best. They are delicious but they also remind me of coveted weekends at my Grandma’s house. My cousin and I (who are only about 6 months apart) would beg our parents to let us sleepover at Grandma’s almost every weekend. We’d stay up until 2, 3, 4 in the morning listening to The Dixie Chicks, sew unexplainable items with fabric scrapes from our Grandma’s sewing room and raid the freezer for quiche bites and ice cream. We’d go to bed full and sleep until noon the next day. Let me tell you, that was the life at 13!
Quiche allows you to be a little adventurous sometimes. In another sense, they have versatility. They can be made with assorted mushrooms to satisfy carnivores (it totally does look like meat!) or stuffed with other healthy veggies and spices. They can also be made gluten-free and dairy-free, like this recipe! We have stated over and over that we made a goal to eat more veggies. Are you tired of raw spinach and baked carrots and sautéed green beans yet? Nothing succeeds at making vegetables so darn delicious as quiche! Delicious and filling. Tasty hot or cold. Eat them for fun at two in the morning, at the racetrack or maybe on your Easter breakfast table. The extra work making individual crusts is worth it and the taste satisfies like nothing else!
Gluten-Free Veggie Quiche Bites
1 1/4 cups Gluten-Free Flour Mix
7 Tablespoons ice cold Coconut Oil or Earth Balance Butter
1/4 teaspoon Sea or Pink Salt
3-5 Tablespoons Ice Cold Water, as needed
3 Large Eggs
1/3 cup Almond Milk
3 Tablespoons finely Chopped Spinach or Kale
3 Tablespoons finely Chopped Fresh Basil
1/4 cup chopped Mushrooms
1/4 cup finely Diced Tomatoes
3 Tablespoons chopped Onion
3 Tablespoons Almond Cheese
1 teaspoon Minced Garlic
1/4 teaspoon Pink Salt
Line a mini muffin pan with liners or generously spray with coconut oil. In a small mixing bowl, combine the flour and salt with a whisk. Add the chilled coconut oil and cut it into the flour. Add a teaspoon of cold water during the cutting in, until the dough is moist but looks like pea sized chunks.
Scoop out the dough into about 2 teaspoon sized balls. Using your finger, shape dough inside muffin pan. Place pan in the fridge while you make the filling. In a mixing bowl, combine all the egg filling mixtures until well incorporated. Fill dough cups with egg and veggie mixture. Bake at 350 for 16-20 minutes. Store in an airtight container in the fridge for up to 1 week.