Mini Veggie Quiches

I made these cute mini quiches with gluten free tart shells for breakfast. They are also dairy free and vegetarian. Can also be a tasty addition on a brunch menu. I prepared two separate fillings to enjoy.

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Ingredients

Serves 12

• 2 packs of frozen store bought gluten free tart shells ( 6 per pack)

• 3 eggs

• 1/4 water

• 1/4 tsp each of salt, garlic powder, back pepper

• 2 tbsp avocado oil, divided

Ingredients for Zucchini Tarts

• 1/2 zucchini, finely chopped

• 1 shallot, finely chopped

• 1/4 cup fresh basil, finely chopped

• 1/4 tsp salt

Ingredients for Spinach Tarts

• 1 cup spinach

• 3 scallions, thinly sliced

• 1 tbsp fresh chives, finely chopped

• 1/4 tsp salt

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Preparation

Preheat your oven to 350. Take the shells out of the packages and place them with their tins onto a sheet pan and cook the shells for 10 minutes. Remove from oven, leaving the oven on, and set aside, while you prepare the filling.

Preparing the eggs

In a medium bowl, or i like to use a medium measuring cup with a spout for easy pouring, add eggs, water, salt, garlic powder, and back pepper. Whisk until combined and set aside.

Preparing the fillings

Heat a small pan on medium heat. Add 1 tbsp avocado oil, zucchini, shallot, basil, and salt.

Sauté for a few minutes or until zucchini is soft. Turn off heat. Spoon mixture evenly into 6 tart shell.

Once again heat the same pan to medium heat. Add remaining tbsp of oil, spinach, scallions, chives, and salt.

Repeat process, filling remaining 6 shells with the spinach mixture. Pour egg mixture evenly to the top of the shells, careful not to overfill.

Slowly place the pan in the oven and bake for 25-30 minutes or until the egg is set and the crust is golden.

ENJOY!