Gluten Free Tex Mex Quiches Recipe
One of my favorite ways to entertain is to host a brunch; it is so much more relaxed than dinner. Not only is brunch easier on the host or hostess but I think that the guests appreciate the mellower atmosphere as well.
Another way I like to make things easier on myself when entertaining is to serve food buffet style. I set the dining table up with pretty linens, silverware, and flowers but let the guests serve themselves from another table laden with food. So much more relaxed that seating plans and passing food around the table.
Quiche is a natural for brunch but serving whole quiches can make for a messy presentation. They look great until someone cuts a piece and then it is all downhill from there. Maybe it is just me but that sort of thing bothers me. My solution is to make individual quiches – no cutting, no mess, less anxiety for me.
I love these Gluten Free Tex Mex Quiches, they are flavorful and fun. Plus, no need to master making pie crust for these babies, a corn tortilla creates the crust for you. Serve optional garnishes on the side and let your guests customize them as they see fit, I like to serve mine with salsa, sour cream, avocado (or guacamole), cilantro leaves, and maybe even some pickled jalapeno for those who like some heat.
- 12 white corn tortillas
- 2 tablespoons olive oil divided use
- ¼ cup finely chopped onion
- 1 (15 ounce) can organic black beans, drained and rinsed
- 1 large organic tomato chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ¾ teaspoon kosher or fine sea salt
- ½ teaspoon freshly ground black pepper
- 6 large organic pastured eggs such as Nature’s Yoke
- ¼ cup half-and-half
- 1 cup shredded sharp cheddar cheese
- Sour Cream
- Cilantro leaves
- Pickled jalapeno
- Avocado or guacamole
Preheat oven to 350 degrees. Grease a 12 cup standard muffin pan generously with oil or gluten free non-stick cooking spray.
Heat a dry skillet over high heat. Take the corn tortillas one at a time and cook in the skillet for 20 seconds, flip it over and cook for another 15 seconds then place on a plate. Brush both sides of the tortilla with oil then push the tortilla into the muffin tin of the prepared pan. Repeat with remaining tortillas.
In a large skillet heat 1 tablespoon of oil over medium-high heat. Add the onion and cook until softened, about 3 minutes. Add the beans, tomato, cumin, chili powder, salt, and pepper and cook until the tomato releases its liquid and that liquid is evaporated, about 5 minutes. Remove from heat and let cool.
Whisk together the eggs and half and half.
Divide the bean mixture among the tortillas in the muffin pan. Top with grated cheese and spoon on the egg mixture. Bake for 15 minutes or until the egg mixture is set.
Serve hot with optional garnishes.
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