Savory, muffin-sized quiche bites prepared without dairy, gluten or soy.

Use a large measuring cup or graduated pitcher to distribute batter evenly. One liter (1000mL) of batter makes 12 bites using a standard muffin tin. Serves 4 to 6.

Ingredients

• 500mL eggs (approximately 10)
• 4 slices thick-cut bacon, diced (about 1 cup)
• ½ red bell pepper, diced
• 1 medium shallot, diced
• 3 clover garlic,.smashed and minced
• 1 cup plain white rice, cooked, dried and chilled
• 2 tbsp 1:1 gluten-free flour substitute
• 1 sprig fresh chives, doced (about 2 tablespoons)
• 1 sprig fresh rosemary, minced
• 1 sprig fresh thyme, minced
• 1 sprig fresh parsley, minced
• 1 teaspoon salt

Directions

Clean and lightly oil a nonstick muffin pan with olive oil or another high temperature neutral oil. Preheat oven to 375°F.

In a 10″ skillet, brown the diced bacon until it is slightly crisped, browned and several tablespoons of fat have rendered. Add the diced red pepper and shallot, then saute until tender, about 6 minutes.

While the peppers are cooking, scramble approximately 10 eggs with salt to make 500mL of batter. Whisk in fresh herbs and rice, breaking up any stubborn clumps with the whisk.

When the peppers and shallot have mostly sweated out, add the garlic and saute one more minute until the garlic is aromatic. Remove from heat.

Working in thirds, add the bacon and peppers from the pan to the eggs while stirring continuously to prevent the eggs from cooking. Combine thoroughly, adding up to 2 tablespoons of gluten free flour substitute to thicken.

Using a spoon, distribute the batter among the muffin cups, filling to approximately ¾ full, and ensuring even distribution of the solids.

Optional: top muffins with shredded cheese.

Transfer to the oven and bake at 375°F uncovered for 15-20 minutes, until lightly browned and puffy. The muffins are done when a wooden tester pulls clean.