Lunch: Leek and Smoked Gruyère Mini Quiches Recipe | MyRecipes

Recipe by Robert Landolphi Individual, itty-bitty quiches are great for serving at a family brunch. While they may look cutesy, the complex flavors from the leek and applewood-smoked Gruyère ensure these pocket-sized egg parcels are tough enough for the

This recipe includes superfoods such as:

Brown Rice

Health benefits of Leek and Smoked Gruyère Mini Quiches Recipe | MyRecipes

Brown rice is a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

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

Instructions

Preheat oven to 350 °.
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.
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 350 ° for 7 minutes or until very lightly browned. Remove from oven; cool on a wire rack.
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.
Heat a medium skillet over medium heat. Coat pan with cooking spray. Add leek and thyme; sauté 8 minutes or until tender and lightly browned. Cool.
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.
Place pans on a baking sheet. Bake at 350 ° 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.