Gluten-Free Mini Quiche

Introduction: Gluten-Free Mini Quiche

Oatmeal is a nutritious substitute for the butter-laden crust in quiches -- not to mention, a much more convenient option compared to all that chilling and dough-rolling business. Although not as crisp as regular pie crust, the oatmeal completes this creamy tart laden with luscious tomatoes and tilapia. This recipe makes 2 tarts. For the crust, all you need is 1/2 cup steel cut/quick cooking oatmeal, 2 tablespoons olive oil and 1 1/4 cups of water. The basic egg filling is made of 1 egg, 1/3 cup of milk and a handful of grated cheese.  I added a fillet of cooked tilapia and half a tomato, but feel free to experiment with any combination!

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Step 1: Cook Oatmeal

Put the 3/4 cup of oatmeal in a bowl with 1/4 cup olive oil. Add 1.5 cups of water. Microwave on 1 minute intervals until you get it to the texture of a thick paste. This is a good time to stir in some salt and pepper.

Step 2: Press Crust Into Tins

Press the oatmeal into two tart pans. I was lucky to have found a pair of dark, nonstick tins with.... *dramatic pause*... removable bottoms. Bake for 15 minutes at 350 F.

Step 3: Prepare the Goods

First, prepare the ingredients that you want in your quiche. For me, this means dicing the tomato and fish, and then grating the beautiful pepperjack cheese I had.

Step 4: Mix!

Stir together the egg filling ingredients (1 egg + 1/4 cup milk + grated cheese) with the yummy meat and veggie parts. I sprinkled in a dash of basil, oregano and garlic powder, and of course, salt.

Step 5: Fill'em Up

By now, the crust should be right about done. Fill them up with the luscious filling and return the tarts to the oven for another good 20 minutes. When they come out, the tarts should be nice and bubbly. Garnish with a dusting of dried basil and enjoy!

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