This post is sponsored by Sprouts Farmers Market. As always, all opinions and recipes are my own.
Bake and serve Gluten Free Broccoli Quiche Lorraine Bites as a quick, easy breakfast this spring! Make a flourless potato crust, and while that bakes, mix eggs, diced ham, broccoli and shredded Swiss cheese with milk and spices to serve as the flavorful filling. When the potato crusts are crispy, pour in the filling, and bake until browned. Serve these tasty quiches to your mom on Mother’s Day, at a springtime brunch or anytime just because!
As a parent, I take my job of feeding my daughter seriously. (We can all agree on this, yes? Parents united in feeding our kids well!)
As a food blogger, I see it as a fun challenge. What can I make to appease her tastebuds, which are vastly different than mine?
Mark my words: Lady A will be replacing me as cook/recipe writer/taste tester before too long because she eats all the things, and her palate is so much more refined than mine.
However, I’ve learned a lot in these past two years about feeding her.
Because nobody is an awesome eater all the time, not even Lady A. And some days, you need something scrumptious that contains all the food groups.
Hence… Gluten Free Broccoli Quiche Lorraine Bites.
Eggs, ham, cheese, BROCCOLI (which is her favorite veggie and OMG, I love it so much, too!) and potato. A simple, delicious bite. What’s not to love?
Sprouts approached me about creating a bite-sized brunch dish that would be delicious for Easter or Mother’s Day. And while my inspiration came from my daughter, I can see these mini quiches going over beautifully on Mother’s Day. Or an at-home brunch. Or on a Tuesday when your kiddo won’t eat anything else.
But… let’s focus on Mother’s Day for the time being. 😉
(Hint, hint, nudge, nudge.)
Quiche Lorraine is one of my favorite breakfasts because ham and cheese, but I rarely make it because it requires a crust and a crust means additional time. Time is a rare commodity in our house, so I’m always lookin’ to save on it if I can.
When developing this recipe, I wondered about a POTATO crust. Gluten free for my GF friends, but also simple.
Please note that when I say potato crust, I mean shredded potatoes. Nothing else. So to make the crust, you’ll need a cheese grater and some paper towels or clean, unscented kitchen towels.
Turns out, the potatoes add a nice little crunch to these quiches. You bake them first, which means more time spent, but they’re well worth the effort because as the potatoes bake, you can prep the rest of the ingredients and have ‘em ready to go.
Once the potato crusts are nice and crisp, you pour in the egg mixture (with the ham, cheese and broccoli!), and bake ‘em until golden brown.
Easy peasy… and perfect for a family to make to celebrate a mama. Rest assured that your 2-year-old will enjoy whisking the eggs because mine LOVED it so very much.
(Also perfect for anyone who wants an elevated breakfast without a ton of fuss!)
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- Mini muffin tin. (Or a regular-sized muffin tin.)
- Cheese grater.
- Kitchen tower (to involve the kids).
Get the Look
Scroll on down to discover how I made these bites!
Bake and serve Gluten Free Broccoli Quiche Lorraine Bites as a quick, easy breakfast this spring! Make a flourless potato crust, and while that bakes, mix eggs, diced ham, broccoli and shredded Swiss cheese with milk and spices to serve as the flavorful filling. When the potato crusts are crispy, pour in the filling, and bake until browned. Serve these tasty quiches to your mom on Mother's Day, at a springtime brunch or anytime just because!
- 1 Russet potato, medium-sized
- 5 large eggs
- ¾ cup Swiss cheese
- 1/3 cup ham, diced
- ½ cup broccoli Florets, chopped finely
- 3 tablespoons milk
- ¾ teaspoon kosher salt
- ½ teaspoon salt-free Creole seasoning
- ¼ teaspoon black pepper
Make and Bake the Potato Crust
- Preheat the oven to 400°F. Liberally spray a mini muffin tin with nonstick cooking spray, then set aside.
- Using a cheese grater, shred the Russet potato. Once shredded, pat dry with a paper towel.
- Measure out about 1 tablespoon of potato shreds into each sprayed mini muffin cup. Using your fingers, press the potatoes into the shape of the cup. Repeat until all have been lined with the potato shreds.
- Transfer the mini muffin tin into the oven, and bake for 20-30 minutes, or until the potatoes have browned and are crispy.
- Remove from the oven, and let cool slightly as the filling is mixed together. (Be sure to leave on the oven so the quiches can bake!)
Prepare the Filling
- Crack the Sprouts Organic Cage Free Eggs into a large glass bowl.
- Measure out the shredded Swiss cheese, diced ham and chopped Sprouts Broccoli Florets, then toss into the bowl with the eggs.
- Add the milk, salt, Creole seasoning and black pepper to the mixture.
- Using a fork, break the egg yolks, then stir until combined.
Prepare the Quiches
- Using a tablespoon, pour the filling into the potato crusts.
- Transfer the quiches into the preheated oven, and bake for 10-15 minutes, or until the tops of the quiches have browned.
- Remove from the oven, then let cool.
- Once cooled, use a knife help remove the quiches from the pan. Circle the quiches with the knife, then pop them out. If they’re sticking, use a spoon to assist in scooping them out without damaging the bottoms and sides.
- Serve at room temperature, and enjoy!
These quiches can easily be frozen. Let the quiches come to room temperature, then place on a parchment paper-lined baking sheet. Transfer to the freezer, and freeze overnight. Remove from the baking sheet, transfer to a plastic bag, then store in the freezer for up to three months. When ready to consume, remove from the bag and warm in the microwave for 20-30 seconds, or until warm to the touch.
Yield:24 mini quiches
Serving Size:1 mini quiche
Amount Per Serving: Calories: 42Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 44mgSodium: 289mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 3g
Nutrition facts are an estimate and not guaranteed to be accurate.