Gluten Free Crustless Picnic Quiche
This gluten free crustless picnic quiche is packed with eggs, Canadian bacon, vegetables, cheddar cheese, and fresh dill for a flavorful make-ahead meal. These mini quiches are perfect for picnics, brunches, lunchboxes, or easy family dinners and pair perfectly with fresh homemade guacamole.
Quiche Ingredients
- 6 eggs
- 1/2 red bell pepper, diced small
- 3 salad onions, chopped small
- 6 slices Canadian bacon, diced
- 1/2 cup heavy cream
- 1/2 cup grated cheddar cheese
- Salt and white pepper, to taste
- 2 tablespoons fresh dill, chopped
Fresh Guacamole Ingredients
- 2 ripe avocados, mashed
- 1 teaspoon salt
- White pepper, to taste
- 1 teaspoon fresh garlic, minced
- 1 tablespoon fresh cilantro, chopped
- Juice of 1 lime
- 1 fresh tomato, deseeded and finely chopped
Directions
Preheat oven to 400°F. Grease 6 individual small quiche pans or ramekins. In a bowl, whisk together the eggs and heavy cream. Divide the bell pepper, salad onions, Canadian bacon, dill, and seasonings evenly among the prepared pans. Pour the egg mixture over the fillings and top with grated cheddar cheese. Bake for approximately 20 minutes or until golden brown and firm to the touch. While the quiches bake, prepare the guacamole by combining the mashed avocado, salt, white pepper, garlic, cilantro, lime juice, and chopped tomato in a bowl. Mix until combined. Serve the warm quiche with fresh guacamole and a crisp salad.
Yield: 6 mini quiches.
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quiche recipes.Kid Cooking Tip
Kids can whisk the eggs, sprinkle cheese, mash the avocados, and stir together the guacamole ingredients.Serving Ideas
Serve warm or chilled for brunch, picnics, lunchboxes, or light dinners.Variation Ideas
Add spinach, mushrooms, zucchini, cooked sausage, or different cheeses for new flavor combinations.Make-Ahead Meal Idea: These mini crustless quiches store well in the refrigerator and are easy to reheat for breakfasts, lunches, and picnic meals.