Easter Quiche Bar
April 16, 2017 11:29 AM
Amy Rota-Poulin joins Dan to produce a savory Easter Quiche Bar - plus a refreshing Mimosa - in the Let's Eat Kitchen.
Bacon Hemp Seed Crust
2 slices of bacon
1 tablespoon of hemp seeds
Preheat oven to 400 degrees. Line large muffin tins or ramekins with bacon. Press in the hemp seeds evenly. The hemp seeds add a layer of flavor and help to act as glue at the bacon crust seems.
Bake for 5 minutes. Remove from oven and fill with your quiche filling and bake for 10 more minutes or until the quiche is fully cooked.
Original Individual Quiche Recipe
1 large egg
1 tablespoon of milk or whole coconut milk
2 tablespoons grated cheese
2 tablespoons of fresh or sautéed veggies
Himalayan sea salt to taste
Whisk all ingredients together until combined and pour in your favorite gluten free crust.
Topping and Quiche Bar Ideas
Bacon, Scallion, and Cheddar Cheese
Smoked Salmon, Bacon, Goat Cheese, Asparagus
Roasted Sweet Potato and Scallion
Sautéed Shitake Mushrooms, Sautéed Red Onions, Gruyere Cheese
Have as many toppings and fillings as you like. I like to have a good cheddar cheese, gruyere cheese, goat cheese, boursin cheese, fresh scallions, sautéed onions, sautéed mushrooms, cooked bacon, fresh tomatoes, fresh basil, fresh parsley, etc.
Avocado Egg Quiche
Copyright 2017 by Amy Rota-Poulin All Rights Reserved
4 large eggs
2 cherry tomatoes
1 clove of garlic
2 tablespoons olive oil
1 bunch of fresh scallions, sliced
Himalayan sea salt to taste
Preheat oven to 400 degrees. Cut avocados in half lengthwise and remove pit. Remove avocado meat and set aside. Place avocado skins in a baking dish cut side up.
Place a pan over medium high heat. Add the olive oil and sliced asparagus. Let cook for 5 minutes. Stir occasionally. Add in sliced tomato and garlic. Cook for an additional 2 minutes. Season with Himalayan sea salt to taste. Remove from heat
Meanwhile in a blender add the meat of one avocado, and 4 large eggs. Blend until smooth.
Mix the avocado egg mixture with the sautéed veggies and fresh scallions. Season with ¼ teaspoon of Himalayan Sea Salt. Pour mixture into the avocado shells and bake for 10-15 minutes or until the quiche is fully cooked.
This recipe is a healthy and fun recipe to make for breakfast any time of the year. Every bite is deliciously silky. Try different fillings and toppings customized to your favorite foods.
Easter Sunrise Mimosa
Amy Rota-Poulin Copyright 2017 All Rights Reserved
1 cup of fresh raspberries
1 cup of fresh blue berries
2 fresh basil leaves
Pure local maple syrup to taste
2 ounces of Cointreau
Muddle the fresh berries, basil, pure local maple syrup and Cointreau together. Pour into the bottom of champagne glasses and top with Prosecco.
Please enjoy responsibly.
*Quick Tip: To turn this winning cocktail into a mocktail replace the Cointreau with fresh squeezed orange juice, and replace the Prosecco with sparkling mineral water.
*Please Drink Responsibly* Cocktail is for adults over age 21 only.*
*Always Read the ingredient labels of each individual ingredient you are using to make sure that, that particular brand is completely gluten free. If you are unsure call the manufacturer or visit their web site, they are usually more than happy to answer your questions. *
Amy Rota-Poulin Copyright 2017. This recipe was created by Amy Rota-Poulin author of Cooking Gluten Free With Amy. Enjoy!! For more gluten free recipes please visit our:
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Updated: April 16, 2017 11:29 AM
Created: April 16, 2017 08:32 AM
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