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Gettin’ Piggy With it- Gluten Free Quiche Cups

Busy weekdays can make it hard to find the time to plan and cook good for you food that you actually want to eat, so I decided to challenge myself to come up with one make-ahead meal a week to ensure that I always have something healthy and delicious on hand. The crust on these easy quiche cups comes from a fab recipe by Cookie + Kate , and not only is it gluten free, but it’s also dairy free (using olive oil instead of butter to hold it together).  I like to line the muffin tin with little squares of parchment paper (I just cut these out of parchment paper pan sheets), but you could also use parchment paper baking cups. Feel free to swap the filling ingredients out for any of your favorites. These quiche cups are great for a quick breakfast, brunch, or even to make ahead for a party, and with the simple and adorable pig decorations they are sure to be a crowd pleaser :).

Ingredients: (makes 12)

This post contains affiliate links to some of the products mentioned. Luxe and the Lady is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by linking to amazon.com . This helps to pay for the ingredients used to make even more cute, smiling treats :), and doesn’t cost you extra to use.

 

Almond Meal Crust:

This recipe can be found at Cookie + Kate. It also makes a perfect amount for the quiche cups, I only changed it ever so slightly by removing the garlic for mine, but of course you could leave it in. Please see the directions below for baking times and temperatures as I have adjusted these to fit the size.

Parchment paper

1 TB unrefined coconut oil, melted (optional)

Egg Filling:

8 large eggs

1/2 cup full fat coconut milk

1/2 teaspoon sea salt

2 1/2 cups spinach or arugula

Olive oil for cooking the greens and mushrooms

1 cup of your favorite mushrooms, cleaned and sliced into small sections

1/4 cup goat cheese, shredded cheddar, or any kind of cheese you like

2 Tablespoons fresh or dried chives

Pig Decoration:

Uncured deli style ham (I used Applegate Uncured Black Forest Ham which is nitrite and nitrate free, and also humanely raised)

BPA free black olives (both Trader Joe’s and Whole Foods store brands are BPA free)

Small teardrop or triangle cookie cutter (for the ears)

Large and small round piping tips (for the snouts and eyes)

Directions:

  1. Preheat the oven to 375 degrees F. Line your muffin pan with either parchment baking cups or parchment squares. I like to melt a little coconut oil, and grease the inside of the cups with it so they don’t stick, but you can skip this step.
  2. Make the crust according to the recipe directions. Evenly distribute it among your muffin cups. Use either the back of a spoon, or the bottom of a small drinking glass to firmly press the crust into the bottom of each cup and a little up the sides. Bake for 10-15 minutes, or until lightly golden.
  3. Add a drizzle of olive oil to a skillet and heat about medium. Add the mushrooms and cook for a few minutes until tender. Add the spinach and cook for an additional 1-2 minutes or until wilted. Set aside.
  4. In a large mixing bowl whisk together the eggs, milk, and salt. Fold in the cheese, greens and mushrooms, chives, and any other ingredients of your choice.
  5. I like to use a small liquid measuring cup to scoop the egg mixture up, and pour it into each muffin cup cavity (it’s much less messy than trying to pour from the bowl or using a spoon). Fill each cup almost to the top. Bake for about 20 -25 minutes, or until a knife inserted in the center comes out clean. Allow the cups to cool in the pan for at least 10 min before transferring to a cooling rack to cool completely. If I’m taking them to a party, I just leave them in the muffin pan and transport them that way 🙂
  6. Use the large piping tip to cut 12 snouts out of slices of ham (you can stack a few slices at a time to speed it up), then use the smaller piping tip to cut out the nostrils. Cut the ears out using either the top of teardrop cutters or triangle cookie cutters (I like to use all of the scraps for salads or to add to the filling the next time I make the quiche cups). Then slice the olives in half lengthwise, and use a large round piping tip (smaller than the one for the snouts) to cut out 2 eyes for each quiche cup. You can also easily make olive mouths by cutting a little sliver from the rounded side of the olive.
  7. Place all of you pig decorations on top of each quiche cup and enjoy!

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  1. Shannon @ Love At First Bento

    May 5th, 2018 at 5:29 pm

    Oh my gosh these are SO CUTE! These would look perfect tucked into a bento box! Such a creative idea 🙂

  2. Jessica Lucius

    May 28th, 2018 at 1:49 pm

    Ohhh I love that idea, thank you! I bet you could make a really cute bento with some fruit and them

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