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Gluten-Free Greek Mini Quiche Recipe
Gluten Free Greek Mini Quiches Recipe
Prep Time
15 mins
Cook Time
38 mins
Total Time
53 mins
 
Course: Breakfast
Cuisine: American
Servings: 18 mini quiches
Calories: 87 kcal
Author: Carol Kicinski
Ingredients
  • Gluten free non-stick cooking spray
  • 1 tablespoon olive oil
  • ½ red onion diced
  • 12 ounces fresh spinach
  • 3 large eggs
  • ½ cup ricotta cheese
  • ¼ cup milk
  • ½ cup all-purpose gluten free flour
  • ½ teaspoon baking powder
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 6 ounces feta cheese crumbled
  • 2 to matoes seeded and chopped
  • 6 ounces pitted Kalamata olives chopped
Instructions
  1. Preheat oven to 375 degrees. Spray two standard muffins pan with cooking spray.
  2. In a large skillet over medium high heat, heat the oil. Add the onions and cook until tender, about 5 minutes. Add the spinach and cook, stirring, until wilted, about 3 minutes. Let cool.
  3. In a large mixing bowl, whisk together the eggs, ricotta cheese, milk, flour, baking powder, oregano, salt, and pepper. Add the feta cheese, tomatoes, olives, and spinach mixture. Stir well to combine.
  4. Spoon the mixture into the prepared muffin pans and bake for 30 minutes. Can be served hot, warm, or cold. Store in the refrigerator in an airtight container or food storage bag.
Nutrition Facts
Gluten Free Greek Mini Quiches Recipe
Amount Per Serving
Calories 87 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Cholesterol 39mg 13%
Sodium 414mg 17%
Potassium 152mg 4%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Protein 4g 8%
Vitamin A 38.5%
Vitamin C 6.7%
Calcium 10.2%
Iron 5.2%
* Percent Daily Values are based on a 2000 calorie diet.