Ingredients

• 1 ½ cups Gluten Free 1-to-1 Baking Flour (222 g)
• ½ tsp Salt
• 6 Tbsp melted Coconut Oil, at room temperature
• 6 Tbsp Milk

• 4 Eggs
• 1 cup Whole Milk or Cream
• 1 tsp Salt
• ½ tsp freshly ground Black Pepper
• ½–1 cup grated or crumbled Cheese of choice
• Up to 2 cups chopped Vegetables and/or Meat of choice cooked
• 1 Tbsp chopped Herbs of choice plus extra for garnish

• For the quiche pictured, we used a combination of bacon, gruyere and chives for one batch, and sautéed diced red pepper, goat cheese and chives for the other.

Instructions

1. Preheat oven to 425°F. Spray a 12-well mini tart pan with nonstick spray and set aside.

2. In a large bowl, whisk together flour and salt. In a separate small bowl, combine oil and milk.

3. Stir wet ingredients into dry with a fork until it forms large crumbs that hold together.

4. Divide dough into 12 equal pieces, then press each into a mini tart well, pressing with fingers to cover the bottoms and sides. Prick with a fork all over.

5. Bake for 10 minutes, until set, then remove and let cool.

1. Reduce oven to 350°F. In a large bowl, whisk together eggs, milk or cream, and salt or pepper. Add cheese, sautéed vegetables and/or cooked meat of choice, and herbs, then pour evenly into the cooled tart shells. 

2. Bake until puffed and lightly golden brown, about 20 minutes. Let cool for 5 minutes, then remove from pan using a flexible metal spatula and serve. Garnish with additional chopped herbs.