Gluten-Free Veggie Quiche Bites

• 1- 1/4 cup Gluten Free Flour Mix
• 1/4 teaspoons Sea Or Pink Salt
• 7 Tablespoons Ice Cold Coconut Oil Or Earth Balance Butter
• 4 Tablespoons Ice Cold Water, As Needed
• 3 whole Large Eggs
• 13 cups Almond Milk
• 3 Tablespoons Finely Chopped Spinach Or Kale
• 3 Tablespoons Finely Chopped Fresh Basil
• 1/4 cups Chopped Mushrooms
• 1/4 cups Finely Diced Tomatoes
• 3 Tablespoons Chopped Onion
• 3 Tablespoons Grated Almond Cheese
• 1 teaspoon Minced Garlic
• 1/4 teaspoons Sea Or Pink Salt

1. Line a 12-count mini muffin pan with liners or generously spray with coconut oil.
2. In a small mixing bowl, combine the flour and salt with a whisk.
3. Add the chilled coconut oil and cut it into the flour.
4. Add a teaspoon of cold water during the cutting in, until the dough is moist but looks like pea sized chunks.
5. Scoop out the dough into about 2 teaspoon sized balls.
6. Using your finger, shape dough inside each cup of the muffin pan.
7. Place pan in the fridge while you make the filling.
8. Preheat oven to 350 F. In a mixing bowl, combine all the egg filling ingredients until well incorporated.
9. Fill dough cups with egg and veggie mixture.
10. Bake at 350 F for 16-20 minutes.
11. Store in an airtight container in the fridge for up to 1 week.

flour, salt, coconut oil, water, eggs, almond milk, fresh basil, mushrooms, tomatoes, onion, almond cheese, garlic, salt

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/gluten-free-veggie-quiche-bites/ (may not work)