Breakfast, Lunch, Or Dinner

Need a meal that can be served any time of the day? Mini Mixed-Up Quiche is the answer! This tasty quiche, composed of a cinnamon crust and stuffed with a mushroom, bacon, egg filling, can't decide what type of meal it wants to be. Don't worry you don't have to decide either- it would taste great morning, noon, or night.The original recipe from Hungry Girl was for a full sized quiche but since there's only one of me, I altered it to be an individual serving (with the help of mini pie plates). The crust also needed to be transformed into gluten-free-ness so I brought in the ever useful Chex cereal.  The resulting quiche is super-adorable and scrumptious.

Mini Mixed-Up Quiche
Gluten-Free
Makes 2 Mini Quiches (1 serving)

Crust:
1 cup corn Chex
2 tbsp. liquid egg substitute
1 Truvia packer
1/2 tsp. cinnamon

Filling:
3 oz. frozen chopped spinach, thawed and drained
1/2 slice turkey bacon, cooked and chopped into small pieces (my favorite is the natural kind by Applegate Farms)
1/3 cup liquid egg substitute
3 white mushrooms, sliced
1/8 tsp. baking powder
Sprinkle of salt
1 tbsp. reduced fat cheddar cheese, shredded
1 tbsp. Silk Unsweetened Almond Milk
1 tbsp. fat free feta cheese

1. Preheat oven to 350 degrees. Spray two mini pie plates with non-stick spray (if you don't have mini pie plates, you could use small oven-proof ramekins)

2. Place Chex in small food processor or blender. Grind until a bread-crumb like consistency is reached and then transfer to a small bowl.

3. Stir in egg substitute, Truvia, and cinnamon. Scoop mixture into pie plates and use the back of a spoon to mold crust onto the bottom and sides of pie plates

4.  Bake crust for 8 minutes and remove from oven (but leave oven on).

5. In a small bowl, combine all of the filling ingredients except for the feta cheese.

6. Divide filling evenly between pie dishes and sprinkle both with feta cheese.

7. Bake until filling is set, approximately 20 minutes.