Gluten Free Mexican Mini Quiches Recipe
Servings: 6 servings
Calories: 216kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 216kcal | Carbohydrates: 12g | Protein: 11g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 91mg | Sodium: 606mg | Potassium: 266mg | Fiber: 2g | Sugar: 3g | Vitamin A: 775IU | Vitamin C: 8.1mg | Calcium: 286mg | Iron: 1.2mg