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These gluten free mini quiche can be made with just about any ingredients you choose and are really simple to throw together. Perfect for brunch and save though leftovers to be quickly reheated for weekday breakfasts.

Makes about 12-16 muffin sized quiche

Gluten Free Mini Quiche

Ingredients
Egg Mixture:

• 6 large eggs
• 1/4 cup heavy cream
• 2 tbsp. fresh parsley, chopped
• 2 tbsp. fresh basil, chopped 
• 2 tbsp. Cara Mia Sun Dried Tomatoes 
• 1/4 tsp. salt
• 1/4 tsp. pepper
• half of a 14.75 oz. jar of Cara Mia Artichoke Hearts In Water

Veggies:

• Feel free to add in whatever veggies you like, or have on hand. We used about 2 cups of package broccoli slaw mix to save time.

Add-ins (optional):

• 1 1/2 cups cheddar, Parmesan, or other cheese, divided
• 1 lb. bacon, sausage, or other meat, fully cooked

Diretions
1.    If using meat, cook it fully first. Set it aside to cool, then cut into small pieces.
2.    Steam your veggies to soften them.  You can do this in the microwave, just put your vegetables into a microwavable bowl with a tablespoon of water. Seal the bowl with plastic wrap, leaving one corner to act as a vent. Heat the vegetables in the microwave for around 5 minutes. Set aside and allow to cool
3.    Preheat oven to 375 degrees F., and thoroughly grease a muffin tin with with non-stick spray.
4.    In a blender, blend together add the ingredients listed in the egg mixture above.
5.   Combine all the veggies with the egg mixture. Stir in half of the cheese, and all of the meat, if using.
6.    Using an 1/4 cup measuring cup, scoop the mixture into the prepared muffin pan. Fill to about 1/4 inch from the top, then sprinkle a small amount of reserved cheese over each.
7.    Place in the oven, and bake for 20-25 minutes, or until the egg is fully set and the cheese has just started to turn golden on top.
8.    Remove from the oven and let cool for  5-10 minutes before running a butterknife around each muffin to help gently removing them from the pan. Enjoy while warm.