Bean & Veggie Mini ‘Quiche’

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!

MiniBeanQuiche1

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.MiniBeanQuiche2

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. MiniBeanQuiche3

Once you’ve sautéed all the veggies and seasoned them accordingly, fill each tart shell half full with the mixture.MiniBeanQuiche4

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.MiniBeanQuiche5

Bean & Veggie Mini 'Quiche'
5.0 from 1 reviews
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Serves: 8
White bean puree makes a great substitute for eggs in both taste and texture.
Ingredients
Filling
  • 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
Instructions
  1. 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.
  2. In a large fry pan, sauté veggies and ham in oil until tender. Season with salt and pepper. Set aside.
  3. 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.
  4. 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.
  5. 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.
Notes
Makes about 24

 

 

2 Comments

  1. This recipe is delicious, but the pastry link is for an egg pastry – there is a link on that page to a Flaky Pastry & Pie Crust which contains no egg.
    I am Coeliac and can have egg and dairy but had a guest coming with egg allergy, so I tried this recipe with the Flaky Pastry & Pie Crust dough (he was very doubtful when I assured him he could eat these delicious mini quiches, I had to show him the recipe!). Can you tell me if this will freeze well and reheat in the microwave (ie: if I manage to save any leftovers from friends and family next time I make it?) I am a casual teacher and like to have something in the freezer to share on days with staff functions if I am called in at the last minute – this way I know there will always be something I can eat. I have been working my way through a number of your recipes, but find I have to get in to make my selections early as your gluten free treats disappear very quickly because they are so good!
    It would be wonderful if we could search for good freezing recipes – I know fresh is always best, but it doesn’t always fit my schedule. Perhaps you could publish a list (or a table with links) of recipes that freeze well.
    Thank you for all your wonderful recipes and advice, Kirsty (in Australia).

  2. I always try to use leftovers when I cook, so that dough I listed is what I happened to have in my freezer when I made these, but use whatever your favorite is! The cooked quiches should freeze just fine since they have a limited moisture content. I would reheat them in the oven directly from a frozen state. As for time/temperature I always refer to my grocery stores freezer section if I need an idea – sure they may be filled with preservatives (and gluten :), but their product is similar to ours and should reheat in generally the same method (400degrees for about 15 minutes).

    Water is the enemy when freezing since once it expands when frozen and it can greatly affect the texture and taste of certain foods. For those foods that have a high concentration of milk and milk products (like sour cream and cream cheese) they tend to separate once thawed and can make the dish ‘watery’. Leafy veggies and most fruits (like strawberries) turn mushy once thawed since the water that was contained in their cell walls breaks. However a fruit pie is fine to freeze/thaw, since the filling has more of a cooked texture than a fresh one (if that makes sense :)!

    In determining what foods should or should not be frozen, keep this in mind – Those prepared foods that high a content of dairy, mayonnaise, eggs, green leafy veggies, pasta, or rice (excluding soup) will not reheat well once frozen.

    Hope that helps!

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