For those who can’t eat eggs (or dairy), quiche is back on the menu! Our bite-sized flaky pastry shells are filled with savory sautéed veggies and a creamy white bean puree – which makes a great substitute for eggs. No one will guess these are completely gluten (or egg and dairy) free!
These types of hand choppers come in so handy when you want to finely mince veggies. Using a food processor, even when pulsing it, you can still end up with unevenly chopped pieces. With a hand chopper (or the Slap Chop! for those who watch infomercials :), you can better control the chopping and ensure all pieces end up the same size.
Even if you don’t make pastry very often, this $7 tart-forming tool is indispensable! I can’t tell you how much time you’ll save – no more rolling dough out, no more cutting circles to fit the pan, no more hand shaping them into the wells. Just roll a ball about 1″ in size and place in each well of a well greased mini muffin pan. Gently press the tool down into the center of the ball, then gently rock it around in a circle until the sides come up as high as you need them.
The top each off with the pureed white bean mixture – you can fill it all the way to the top, they won’t overflow in the oven. For even more flavor, once they are cooked, brush the tops (and crust) with some olive oil or melted butter.
|Bean & Veggie Mini 'Quiche'|| || |
- 1 Tbsp olive oil
- 1 cup finely chopped veggies (mushrooms, squash, broccoli, onion)
- ½ cup finely chopped ham or bacon, optional
- 1 cup GF chicken broth (or vegetable broth)
- 1 cup white navy or cannelli beans, rinsed and drained
- 4 tsp cornstarch or arrowroot starch
- Salt and pepper to taste
- 1 Tbsp fresh chives, chopped
- Prepare pie crust pasty and press a small amount into each mini muffin tin well (that has been well greased), making sure the dough extends all the way up the sides. Set aside.
- In a large fry pan, sauté veggies and ham in oil until tender. Season with salt and pepper. Set aside.
- In a food processor combine the remaining ingredients, except the chives, processing until smooth. Stir in the chives and season with salt and pepper if desired.
- Fill each pastry shell half full with the veggie mixture, then top with bean puree. You can fill it all the way to the top, since it won't puff up and overflow.
- Bake at 350°F for 15-20 minutes. If desired for added flavor, brush each top with some melted butter or olive oil, and serve warm or at room temperature.