No Cheese Mini Quiches #glutenfree

Gluten-free No Cheese Mini Quiches

These easy No Cheese Mini Quiches with a hash brown potato crust are gluten-free, casein-free (using ghee) and perfect for breakfast during the week, brunch, or taking on a picnic. They are tasty little treats!

No Cheese Mini Quiches

15 oz country style frozen hash browns, thawed
3 tbsp unsalted butter (or ghee for casein-free)
3-4 strip minimally processed Applewood smoked bacon, cooked and crumbled
3 green onions, finely chopped
3 eggs, lightly beaten
1 cup high fat coconut milk
1/4 tsp dried thyme
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

Tip:  I use ghee (clarified butter) and coconut milk because I’ve started to develop a sensitivity to casein.  If you are not avoiding casein, then regular unsalted butter works just fine.  

Preheat oven to 450 degrees F.

Press out the moisture from the hash browns in a paper towel.  Mix together the unsalted butter (or ghee) and hash browns in a bowl.  Scoop the unsalted butter-coated hash browns into the wells of a 24 mini muffin tin.  Press into each well with the back of a melon baller or small ice cream scoop.  Cook for 20 minutes so that the hash browns begin to brown.

Meanwhile, mix together the eggs and coconut milk.  Add the thyme, salt and pepper.

When the hash brown crusts are ready, remove from the oven and decrease the temperature to 400 degrees F.  Fill each crust with a pinch of bacon and onions.  Spoon or ladle the egg mixture into each well so that they are filled to the top.  Place in the oven and cook for another 15 -17 minutes and the quiches have set.

Remove from the oven and let cool on a cooling rack before removing from the pan.  Sprinkle with more salt to taste. Enjoy!

Deana Larkin Evans

Hi! I’m Deana. This food blog is all about cooking wholesome real food and developing gluten free recipes for some of our favorite comfort foods. I also create weekly menus to save time and money while reducing stress and food waste. I had to start eating gluten-free in 2010 and dairy/casein-free (except for the occasional Parmesan or goat cheese) in 2014. I’m kind of a science nerd, too. In the ’90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook ’em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course.

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