This clean eating mini quiche recipe is perfect for your Easter table!
Start saving your empty egg cartons now, ladies and gentlemen, because these darling appetizers are perfect for the upcoming spring holiday!
I love a good appetizer. Especially one that is healthy and transports easily. These little bite-size quiches are perfect for a party platter, or even to take with you to work as a snack (as long as you have a fridge handy).
Topped with a bit of clean hummus (homemade or store bought) or guacamole, some cherry tomato slices and a wee bit of parsley leaf, they present themselves well and taste even better than they look. In fact, I dare you to eat just one!
And I promise, you absolutely cannot taste any of the coconut milk. Especially once the hummus is on there. But if you’re worried about it, just use regular milk. Oh, and you can even freeze these (without the garnish, of course)!
CAN QUICHE BE MADE THE DAY BEFORE?
In this case, yes. Because there is not crust. If you use this recipe somehow with a crust, then you will want to bake your crust the day before, but don’t fill and bake it until the day of, or your crust will be soggy.
CAN YOU MAKE QUICHE FILLING AHEAD OF TIME?
Absolutely! Just make sure you pack up the filling air tight and store it in the fridge immediately. You may need to give it a good whisk again before you pour it into the pan though.
PALEO OR LOW CARB?
- Instead of hummus, use guacamole.
NOTES ON THE RECIPE:
In order to make these, you need a silicone muffin “pan” (shown in the video below). It’s been my experience that with other types of muffins pans (even non-stick), the quiche sticks to the pan something fierce. I don’t cook/bake with silicone very often, but this would definitely be one occasion where it’s appropriate.
THIS IS THE PAN I USED:
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
CLEAN EATING MINI QUICHE RECIPE:
A delicious finger food that fun to share!
- 12 large eggs
- 1 medium red bell pepper (finely chopped)
- 1 small red onion (finely chopped)
- 6 medium garlic cloves
- 1/4 cup light coconut milk
- 2 tsp. dried ground rosemary
- 2 tsp. dried thyme
- 1/2 tsp. paprika
- cherry tomatoes
- fresh parsley leaves
Crack the eggs into a large mixing bowl.
If you have a food processor, it's easiest to put the grater attachment in it and simply grate the bell pepper, onion and garlic together. Drain the liquid through a colander (reserve the liquid for another recipe or for chicken stock or soup. You can also freeze it or add it to a juice recipe.) and transfer the grated vegetables in the bowl with the eggs.
Add the coconut milk and spices and whisk to combine.
Oil your silicone muffin pan and pour or spoon the egg mixture into the wells.
Bake at 350 F. for 30 minutes.
Turn them out onto a cooling wrack after baking and cool enough to be able to handle them.
Place them in egg cartons (I put a little tissue paper in each well), top with hummus, cherry tomato slices and a small parsley leaf.
NOTE: If they sit too far down in the egg carton for people to easily lift them out, simply wad up a few aluminum foil balls and put them in the egg carton first, setting the paper and quiches on top to raise them up.
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
This recipe from the Gracious Pantry archives, originally posted 3/30/14.