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Gluten Free Broccoli Quiche Lorraine Bites

Bake and serve Gluten Free Broccoli Quiche Lorraine Bites as a quick, easy breakfast this spring! Make a flourless potato crust, and while that bakes, mix eggs, diced ham, broccoli and shredded Swiss cheese with milk and spices to serve as the flavorful filling. When the potato crusts are crispy, pour in the filling, and bake until browned. Serve these tasty quiches to your mom on Mother's Day, at a springtime brunch or anytime just because! 

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 24 mini quiches
Calories: 42 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 1 russet potato medium-sized
  • 5 eggs
  • ¾ cup Swiss cheese
  • ⅓ cup diced ham
  • ½ cup broccoli florets chopped finely
  • 3 tablespoons milk
  • ¾ teaspoon kosher salt
  • ½ teaspoon Tony Chachere's Salt-Free Creole Seasoning
  • ¼ teaspoon black pepper

Instructions

Make and Bake the Potato Crust
    Cup of Yum
  1. Preheat the oven to 400°F. Liberally spray a mini muffin tin with nonstick cooking spray, then set aside.
  2. Using a cheese grater, shred the Russet potato. Once shredded, pat dry with a paper towel.
  3. Measure out about 1 tablespoon of potato shreds into each sprayed mini muffin cup. Using your fingers, press the potatoes into the shape of the cup. Repeat until all have been lined with the potato shreds.
  4. Transfer the mini muffin tin into the oven, and bake for 20-30 minutes, or until the potatoes have browned and are crispy.
  5. Remove from the oven, and let cool slightly as the filling is mixed together. (Be sure to leave on the oven so the quiches can bake!)
Prepare the Filling
  1. Crack the Sprouts Organic Cage Free Eggs into a large glass bowl.
  2. Measure out the shredded Swiss cheese, diced ham and chopped Sprouts Broccoli Florets, then toss into the bowl with the eggs.
  3. Add the milk, salt, Creole seasoning and black pepper to the mixture.
  4. Using a fork, break the egg yolks, then stir until combined.
Prepare the Quiches
  1. Using a tablespoon, pour the filling into the potato crusts. 
  2. Transfer the quiches into the preheated oven, and bake for 10-15 minutes, or until the tops of the quiches have browned.
  3. Remove from the oven, then let cool.
  4. Once cooled, use a knife help remove the quiches from the pan. Circle the quiches with the knife, then pop them out. If they’re sticking, use a spoon to assist in scooping them out without damaging the bottoms and sides.
  5. Serve at room temperature, and enjoy!

Notes

  • These quiches can easily be frozen. Let the quiches come to room temperature, then place on a parchment paper-lined baking sheet. Transfer to the freezer, and freeze overnight. Remove from the baking sheet, transfer to a plastic bag, then store in the freezer for up to three months. When ready to consume, remove from the bag and warm in the microwave for 20-30 seconds, or until warm to the touch.

Nutrition Information

Serving 1mini quiche Calories 42kcal (2%) Carbohydrates 2g (1%) Protein 3g (6%) Fat 2g (3%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Cholesterol 44mg (15%) Sodium 289mg (12%)

Nutrition Facts

Serving: 24mini quiches

Amount Per Serving

Calories 42

% Daily Value*

Serving 1mini quiche
Calories 42kcal 2%
Carbohydrates 2g 1%
Protein 3g 6%
Fat 2g 3%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Cholesterol 44mg 15%
Sodium 289mg 12%

* Percent Daily Values are based on a 2,000 calorie diet.