Gluten-free individual mini florentine quiche

Mini Florentine Quiches



6 slices Artisan Baker 10 Grains & Seeds
1 egg white
cheddar, shredded
2 tbsp green onion, diced
1/2 cup spinach, chopped
1 clove garlic, minced
3 eggs
1/4 cup cream
to taste salt


  • Preheat the oven to 375 degrees F.
  • Using the rolling pin, roll the de-crusted slices of 10 Grains & Seeds flat. Use light pressure and flip the bread over to complete the flattening process.
  • Brush one side of the flatten bread pieces lightly with egg white.
  • Spray a cupcake tin with oil. Place each piece in a cupcake tin section, egg white up, pressing it in gently until it makes a cup shape. If holes tear, just patch with the discarded crusts and brush again with egg white.
  • Bake in the oven at 375 degrees F for around 13 min. Pull them out, put a pinch of cheddar cheese in the bottom of each cup and bake for 2 more minutes.
  • Let cool (around 10 min). *The cheese seals the bottom of the cup so the egg doesn’t run through in baking.
  • Beat eggs. Add cream and beat till incorporated.
  • Put a pinch of chopped spinach, diced green onion, and minced garlic in each tin.
  • Pour a little less than 3 tb(sp) of egg mixture into each tin on top of your veggies.
  • Bake at 375 degrees F for 25 minutes, or until golden. Remove from oven and let sit for a minute.
  • Serve immediately with a pinch of salt on top. Or wait till cool and freeze in an airtight container.

Note if freezing: Mini quiches stay fresh in the freezer for a month. To reheat, simply place your quiche on a plate in the microwave for one minute.

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