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This could be my favorite gluten and dairy free appetizer recipe yet! I love this quiche recipe because of the great flavor, but not only that, they are filling and have substance.
Gluten and Dairy Free Quiche Recipe
Of course, they look pretty tempting as well which will please your guests for sure! This recipe makes 15 delicious mini quiches and although the recipe calls for some rice and buckwheat flours, the carbs are relatively low per serving.
The breakdown of the gluten and dairy free quiche recipe is estimated but here’s what I calculated: Total Calories=100, Carbs=8, Fat=7, Fiber=1, and Protein=3. Not bad at all right? The only problem might be that you will not want to stop at just one.
Not just an appetizer.
Ever have guests pop in and stay at your house? Of course you had to think about what was for breakfast. Making quiche ahead is such a nice way to feed them quickly and stress-free. Just heat them up and add a little fruit or side of bacon and you’re good to go!
We like using these types of pyrex bowls because they stack and save space in the cupboard. Also, these come in convenient size varieties and can literally go into the oven, freezer, refrigerator, and microwave. And pyrex bowls are dishwasher safe and who doesn’t want that?
We used coconut cream because we like the hint of coconut flavor but that’s not for everyone so you can also use cashew milk. Whatever you choose as your milk substitute just make sure it is creamy so you get the right consistency in the end.
Of course, if you wanted you could make your own cashew milk and that would likely be even more nutritious for you. Cashew milk provides vitamin k, magnesium, and iron. Here’s a nice recipe for you to look at if you want to make your own delicious cashew milk.
Coconut cream is thicker than coconut water and obviously very creamy so it can used in many low carb recipes.
Like all things coconut, coconut cream has its share of health benefits too. The list of different antimicrobial acids it contains include things like, lauric acid, and caproic acid, and some others but the main point is that it has germ and virus fighting benefits.
It contains electrolytes such as sodium and potassium so you can remain well hydrated and have plenty of energy when you consume coconut milk or cream.
We buy organic eggs as often as we can. I never thought organic vs non-organic eggs made a difference until one day after we had been using organic eggs for a long stretch of time. We ran out and had to go grab a cheap-o dozen at the local convenience store.
I noticed right away that these eggs had super thin shells and were very pale in color in their yokes compared to organic eggs. It hasn’t been proven yet (I don’t think) that organic eggs have more nutrition than non-organic but they just look and feel healthier.
This article states that organic eggs have more healthy omega 3’s in them and I for one, believe it.
Finally, we all know that we need to minimize exposure to the antibiotics and chemicals/pesticides many of the big farms use with their chickens. So organic eggs it is!
Buckwheat flour can be ordered online or purchased at your local store in the health food aisle. This flour we link to here is a whole grain, nutritious one. Buckwheat is gluten free and it’s actually a seed, not a grain as you may have thought. This flour is commonly used in gluten free pancakes and bread recipes.
Rice flour like this one, is a staple for any gluten free home. Granted, it is not low carb but we don’t all eat keto all the time anyway right? This flour is good for baking as well and it’s used for breads as well as crusts. So, you can see why we chose to use a combination of these two flours to make our gluten and dairy free quiche recipe.
Extra virgin olive oil provides antioxidants, and healthy fats making it a wonderful anti-inflammatory food with great taste and versatility. Olive oil can be used as a dilution oil for your essential oils and to make many beauty products as well.
Dairy and Gluten Free Appetizer Recipes
Just look here for a few more ideas that will make your gluten and dairy free guests happy.
Makes 15 quiches
- Preheat a frying pan and fry the onion, yellow pepper and the chicken breast with the oil, the garlic, the salt and the pepper until the chicken is cooked and no longer pink.
- In a bowl beat the eggs, then mix with the cashew or almond milk, salt and pepper and finally mix everything together.
- In a bowl, mix the two flours and the pinch of salt. Add the olive oil and mix. Add the egg and mix. Gradually add the water and knead until the dough forms.
- Once you get a homogeneous ball of dough divide it into small balls and spread them in small molds, then prick them with a fork. leave them in the frigirator for at least 20 minutes.
- Afterwards, fill them with the filling and enter them in the preheated oven at 350 ° F.
- When cooked and browned, remove from the oven. Enjoy the warm or cold quiches.
Quiches may cook in less than 20 minutes, take out of oven once browned slightly and firm/sponge consistency.
carbs=9 fiber=1 protein=3