In honor of Celiac Awareness Month Frito Lay worked with Recipe Redux members to create Gluten Free recipes. The other day I posted a recipe for a savory chipotle Frito meringue. Today I'm sharing what may be my favorite recipe I've created to date: individual party perfect quiches (quichelets!) made with a Tostitos crust.
Tostitos Crust Party Quiches
This main dish is portioned up just right for brunch guests. A warm and soft, corn flavored crust wraps up a veggie dense quiche, topped with blue cheese and cilantro.
Yield: 3 individual quiches- Prep time: 40 minutes total, 30 minutes in the oven
- 1 small tomato, chopped
- 1/2 C fresh spinach, chopped
- 1/4 C onion, chopped
- 1 egg
- 1/4 C milk
- black pepper
- cooking spray
- 20 Frito Lay Tostitos Chips
- 1 T butter, melted
- 2 T blue cheese
For the Crust: Place Tostitos in a food processor and pulse until the chips are a coarse meal. Add 1 tablespoon melted butter to the chips and pulse once more. Spray ramekins (I used 1/3 C Crate and Barrel ramekins) with cooking spray, being sure to swipe the interior walls of the vessel. Spoon 3 tablespoons of the Tostitos coarse meal into each ramekin. Starting with the walls, press the Tostitos to create a packed crust. Press remaining Tostitos to create the base of the crust in the ramekin. Bake on a baking sheet for 10 minutes at 350 F.
For the Quiche: Chop the onion, spinach, and tomatoes. Add chopped to the baked crust. In a separate bowl, whisk one egg. Slowly add milk, whisking, until the egg mixture turns a pale yellow color (approximately 1/4 C milk). Add black pepper to the egg mixture. Pour egg mixture over chopped vegetables in the quiche crust until each ramekin is full. Bake ramekins on a baking sheet at 350 F for 15-20 minutes. The quiche is done when a knife can be inserted into the quiche and be drawn out cleanly. Add blue cheese to the top of each quiche and broil until the cheese begins to melt and bubble. Remove from oven.
Plating: Wait for the quiche to cool slightly (about five minutes). Take a sharp knife between the ramekin and the quiche crust to loosen. Flip the ramekins over to remove the entire quiche. Place the quiches upright and top with fresh cilantro.
Warning: These quiches are delicious. Waiting for them to cool will feel like an eternity because you are so excited. The Tostitos crust turns to a warm and soft, almost cornbread like, exterior (see below photo!). The crust completely transforms from chips after baking. The quiche interior is smooth and savory with a hint of blue cheese funk and a bright cilantro topping.
Remember, you can still enter the giveaway for a Frito Lay Gluten Free prize pack until mid week!
I received free samples from
Frito-Lay of the products
mentioned in this post. By posting this recipe
I am entering a recipe contest sponsored by
and am eligible to win prizes associated with
the contest. I was not compensated for my time.
See more gluten free goodness here from Recipe Redux members here:
Dietitian Nutritionist. My husband Chris and I create food and beverage photos, videos, stopmotions and recipes. And they're really cool.