Leek And Smoked Gruyère Mini Quiches

• Crust:
• 1.5 ounces brown rice flour (about 1/3 cup)
• 1.4 ounces sweet white sorghum flour (about 1/3 cup)
• 1.4 ounces tapioca flour (about 1/3 cup)
• 1.3 ounces potato starch (about 1/4 cup)
• 1/4 teaspoon xanthan gum
• 1/4 teaspoon salt
• 3 tablespoons unsalted butter
• 1 tablespoon 1% low-fat milk
• 1 large egg
• Brown rice flour, for dusting
• Cooking spray
• Filling:
• 1 small leek
• 1 teaspoon thyme leaves
• 1/2 cup 1% low-fat milk
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 large eggs
• 2 ounces applewood-smoked Gruyere cheese, shredded (about 1/2 cup)
• Freshly ground black pepper (optional)

1. Preheat oven to 350u0b0.
2. To prepare crust, weigh or lightly spoon flours and potato starch into dry measuring cups; level with a knife. Place flours, potato starch, xanthan gum, and 1/4 teaspoon salt in a food processor; pulse 2 times or until blended. Add butter; process 30 seconds or until mixture resembles coarse meal. With processor on, slowly add 1 tablespoon milk and 1 egg through food chute; process until dough forms a ball.
3. Divide dough into 24 equal portions, shaping each into a ball. Working with 1 portion at a time (cover remaining dough to prevent drying), roll each portion into a 2 1/2-inch circle on a surface lightly dusted with brown rice flour. Gently press dough circles into miniature muffin cups coated with cooking spray. Bake at 350u0b0 for 7 minutes or until very lightly browned. Remove from oven; cool on a wire rack.
4. To prepare filling, remove roots, outer leaves, and tops from leeks, leaving 2 inches of dark leaves. Cut leeks in half lengthwise; rinse with cold water. Cut each half crosswise into 1/4-inch-thick slices to measure 1/2 cup.
5. Heat a medium skillet over medium heat. Coat pan with cooking spray. Add leek and thyme; saute 8 minutes or until tender and lightly browned. Cool.
6. Combine 1/2 cup milk and next 4 ingredients (through 2 eggs) in a medium bowl; stir with a whisk. Divide leek mixture and cheese evenly among crusts; spoon egg mixture over leeks and cheese. Sprinkle with freshly ground black pepper, if desired.
7. Place pans on a baking sheet. Bake at 350u0b0 for 20 minutes or until egg is set and crusts are lightly browned on edges. Cool 5 minutes in pan on a wire rack; remove from pan. Serve warm.

crust, brown rice flour, sweet white sorghum flour, flour, starch, xanthan gum, salt, unsalted butter, milk, egg, brown rice flour, cooking spray, filling, leek, thyme, milk, mustard, salt, freshly ground black pepper, eggs, gruyuere cheese, freshly ground black pepper

Taken from www.myrecipes.com/recipe/leek-and-smoked-gruyere-mini-quiches (may not work)