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Friday, November 7, 2014

Gluten Free Chicken Spinach Mushroom Quiche

I have never really been a person that feels like eating first thing in the morning, but rather a girl that needs an I.V. hooked to my coffee maker for an hour or so, then I eat what I guess you would call brunch. My son is much like me in that respect (minus the coffee), but when school is in session, I beg him to eat something before he gets on the bus because he has a late lunch time. How can a boy be expected to concentrate when his tummy is growling?

I came up with this recipe on a lazy weekend morning, tossed a few in the freezer, and I am happy to say that he will pull one out and put it in the fridge to defrost overnight every so often and warm it up in the microwave come morning. It makes my heart happy knowing that he has had a healthy breakfast to start his day.

I used some leftover chicken in this batch, but have also made them using bacon, sausage, ham, and even shrimp, because as I have stated before, I like to get all kinds of experimental with my cooking. When I get into one of my frenzies, you never know what I might toss in ;)

In the photo, they were made in my Corningware petite casserole dishes, but I have found that my silicone muffin cups make them  into a wonderful egg *muffin* if you omit the tortilla, that can be held in a boys hand as he rushes out to the bus because he got doodling and forgot the time.

Olive oil, for cooking the mushrooms

1 (10 oz.) bag of baby spinach
5 eggs
1 cup shredded cheese of your taste (I used an Italian blend this time)
8 oz. of mushrooms, chopped ( I used portobello, but if you aren't a fan of mushrooms, try red peppers, asparagus, onions, etc.)
1 cooked, diced chicken breast, (or whatever meat you prefer)
2 TBLS. heavy cream
Gluten-free corn tortillas 
Salt, pepper, or whatever seasonings you prefer. I used Mrs. Dash Onion and Herb Seasoning

The amount of muffins, or the size of your quiche all depends on what size cups, or pans you use.

Preheat your oven to 375*

If you are making quiche, lightly spray your dish with oil and place corn tortillas in the bottom, like a pie crust. I find this much easier to do if I warm them in the microwave for a few seconds.
If you are doing muffins, spray your muffin cups, and omit the tortillas.
I use silicone muffin cups, which makes them easy to pop out.

Heat a little oil in a large skillet, and cook the mushrooms over medium-high heat until they are soft, Remove from the pan and set aside.

Turn the heat down to medium and just pour the spinach into the pan that you used for the mushrooms. Add maybe a dash of water and give it a stir with your spatula, Cook just until the spinach is wilted, maybe 3-4 minutes, drain the excess liquid before adding to quiche.

In a large mixing bowl, whisk the eggs and cream until blended. Stir in the meat (if desired), mushrooms, spinach and cheese. Add your seasonings.

Pour into tortilla lined dishes, or divide the mixture evenly among your muffin cups.

Bake for aproximately  20-25 minutes for muffins, slightly longer for the mini quiches. You will know they are done when they are set in the center, and a toothpick stuck into the center comes out clean.
Let them set to cool for a few minutes, and enjoy.

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