Gluten-Free Mini Quiche – An Easy Veggie Cheesy Recipe
These Mini Gluten-Free Cheesy Quiches with kale and red bell pepper are light, protein-packed, and full of Mediterranean flavour. Baked in individual dishes, they’re perfect for an elegant brunch or healthy meal prep.
Equipment
Ingredients
- 4 large Eggs
- 60 g Eatlean lactose-free cheese - original or lactose-free cheddar
- 30 g Nutritional yeast optional, for extra depth
- 1 tbsp Extra virgin olive oil or rice bran oil
- ½ tsp Salt sea or pink
- ½ tsp Black pepper
- 1 small Red pepper diced
- 3 leaves Kale destemmed, chopped and massaged with salt
- pinch Baking soda to each dich
- 20 g Parmigiano Reggiano optional
Instructions
- Preheat your oven to 180 °C (350 °F). Lightly grease or line 2 small ceramic baking dishes.
- In a large bowl, whisk the eggs until slightly frothy. Add salt and pepper. Whisk again until smooth.
- In another bowl, mix grated cheese and nutritional yeast (if using) until evenly combined.
- Fold the cheese mixture into the egg and yoghurt blend. Stir gently until the batter is smooth and well mixed.
- Add the vegetables — diced pepper and massaged kale—and fold carefully to distribute evenly.
- Divide the mixture into the prepared dishes, filling each about ¾ full. If using, sprinkle the tops with grated Parmigiano for extra crispness.
- Bake for 20–25 minutes, until the edges are golden and the centres are set.
- Allow to cool for 5 minutes before serving. Serve warm, directly in the dishes, or unmould gently and plate with a light salad.
Notes
These mini quiches are best served warm, but taste lovely cold too.
Store in the fridge for up to 3 days or freeze individually.
Perfect with salad or roasted vegetables.
YourDani x x
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