Gluten Free Mexican Mini Quiches Recipe
Do you remember “impossible pies”? They are pies that form their own crusts while baking, made with Bisquick mix, eggs, milk and such – sometimes sweet and sometimes savory; more like a casserole than a pie. They were quite in vogue several years back – in fact I think my grandmother must have had at least 100 different “impossible pie” recipes.
It is no secret that I love Mexican food and I decided to make up my own gluten free version of an impossible pie except I wanted them individual-sized – so I guess you could call them impossible muffins.
Now I suppose it would have been easy as could be to just grab some gluten free Bisquick but I didn’t have any so I just added some gluten free all-purpose flour and baking powder to the rest of my ingredients.
The rest of the ingredients consisted of a rotisserie chicken (my grocery store makes gluten free rotisserie chickens, double check with your store), some shredded cheese, a small can of mild green chilies, a good handful of chives and cilantro, some buttermilk, sour cream and to hold everything together, a couple of organic pastured eggs (I use Nature’s Yoke.) The result? A chicken ranch enchilada in muffin (or mini quiche) form. I topped them with a bit of salsa and some more sour cream and what I got was yum, yum, yum!
We had a hot debate as to what to call these yummy babies – Mexican muffins? Savory cupcakes? Mini quiches? I never really came up with the perfect recipe title but I know this, I would never call these “impossible” anything. Not only are they seriously simple, they show just how “possible” great gluten free food can be!
- Gluten free non-stick cooking spray
- 1 rotisserie chicken shredded
- 1 ½ cup shredded cheddar cheese (or dairy free cheese alternative shreds)
- 1 (4 ounce) can mild green chilies, diced
- ½ cup gluten free all-purpose flour
- ½ teaspoon baking powder
- ½ cup buttermilk or ½ cup dairy free milk with 1 teaspoon lemon juice stirred into it
- ¼ cup sour cream, plus more for serving (or dairy free sour cream alternative)
- 2 large organic pasture eggs, lightly beaten
- 2 tablespoons fresh chives minced (minced then measured)
- ¼ cup cilantro leaves minced (minced then measured) plus more for serving
- 1 cup prepared salsa
Preheat oven to 375 degrees. Lightly spray a standard muffin pan with cooking spray.
In a large mixing bowl combine all the ingredients with a spoon until well mixed. Spoon the mixture into the prepared muffin tins.
Bake for 30 minutes or until browned and set. Run a dinner knife around the edges of the quiches, remove from the pan and serve with your favorite salsa, some extra sour cream, and cilantro.
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