Mini Zucchini Potato Quiche (gluten-free + vegetarian)

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Yield: 6

Crust:

1 cup brown rice flour

1 cup sweet white sorghum

1 teaspoon GF baking powder

1 teaspoon xanthan gum

1 teaspoon salt

6 tablespoons cold butter, cut into chunks

6 tablespoons cold water

Preheat oven to 350 F

Combine flour, salt, xanthan gum, and baking powder. Cut butter into the flour mixture until crumbly. Add water into the flour mixture. Divide dough into 6 equal portions and press into 6 mini tart pans to make a crust.  Keep refrigerated.

Filling:

3 large room temperature eggs

1/2 cup milk

1/2 cup plain Greek yogurt

1 cup freshly grated parmesan cheese

1 cup cooked potatoes with skin on

1 cup cooked zucchini

1 cup sliced red onions

Sea salt and black pepper

Divide vegetable equally into the tart pans. Sprinkle with half of the freshly grated parmesan cheese. Season with sea salt and black pepper. Combine eggs and yogurt. Pour over the top (about 3/4 full). Sprinkle the rest of the cheese over the top and bake for 20 to 30 minutes or until set.

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