Gluten-Free Menu of the Week: Low-carb Mini Green Chili Quiche Muffin recipe

Here at the Book of Yum we have some news… We are expecting a Baby Yum! You may have noticed some differences in the blog over the past few months- slightly less frequent posts, more sweets- and then there was the Korean food week. Well, you know those pregnancy cravings! Our Baby Yum is due in late July and we can’t wait to find out if (s)he is a girl or boy in March. You can look forward to an upcoming post on Gluten-Free Pregnancy, and we’ll try to keep you posted on any further news as it comes up. Wish us luck! We’re very excited to add to our family that has so far only been made up of the DH, Sea and two very much loved kitty babies.
The DH pictured with our current baby- Neko.

This week the gluten free Menu swap is hosted by Asparagus Thin with a focus on the Umami flavor. Both Korean food and Japanese food are rich in umami flavoring and I can’t wait to relish every bite! As always, many thanks to Cheryl for temporarily housing the Gluten Free Menu Swap at her blog. You can find more great menus with Org Junkie.

Foods we enjoyed last week: Potato Pancakes, Sweet and Sour Tofu on Red Pepper Veggie Stir Fry and salted Jicama- Chinese Pea Stir Fry with Rice (two photos)

Menu of the Week:
Monday: Korean
Tofu-kimchi- rice mochi stew

Wednesday: Vegan
Vegan Pot Pie

Friday: Japanese
Salad with Sesame dressing
Gluten-Free Vegetarian Tempura
Rice

Don’t forget to Adopt-a-gluten-free Blogger!

Recipe of the Week:
Lately I’ve been in a breakfast mood. I’ve also been interested in trying to increase my protein, so have turned to eggs on occasion as an excellent, complete source of protein. A friend of mine shared a similar recipe for a large quiche when we were in college. It was good, but quite rich and made a lot of food. I was surprised at a bed and breakfast some time ago to see a similar crustless quiche served for breakfast- but cleverly, they were baked in muffin tins to make individual servings. This morning I thought it was high time I revisit that old favorite recipe. The DH snagged several and seemed to approve, so I have a feeling this recipe will be showing up again on our breakfast table.

Mini Crustless Low-Carb Green Chili Quiche Recipe
Ingredients
5 eggs
1/2 cup milk
freshly ground pepper
1 very small onion, diced
1 4 oz. jar of green chili
4 oz. sharp cheddar cheese, grated

*makes 6 mini quiche muffins. Can be doubled for a full dozen!

Directions
Grease and dust half of a muffin tin with rice flour OR use muffin tin liners for easy removal. Preheat oven to 375 F.

Whisk eggs together in a small bowl and add milk. Whisk ingredients until smooth. Season eggs with pepper. Put a tablespoon (or more) of diced onion and another tablespoon (or more) of green chilies in each muffin tin. Sprinkle with grated cheese. Reserve some cheese if you like. When these ingredients are evenly distributed in your muffin tins, pour the whisked egg over them.

Bake the quiche for 20 minutes or so and then top each one with extra reserved cheese. Put back in the oven for another 15 minutes or until each quiche is golden brown.

Cool and remove from each muffin tin. You can individually wrap leftovers in saran wrap and freeze in a freezer-safe ziploc..


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20 Responses to “Gluten-Free Menu of the Week: Low-carb Mini Green Chili Quiche Muffin recipe”

  1. Congratulation on the baby! GF pregnancy isn’t that hard, though vegetarian pregnancy might be. I’ve never craved steak in my life before getting pregnant, but I found my body REALLY wanted it about once a month. I’ve also been craving dairy, leafy greens, citrus, and beans like crazy. Guess I need that calcium and folic acid :) I’m due in April!

  2. Hi Becks! Thanks for coming by! Yeah, GF pregnancy isn’t especially more challenging than at any other time, but I thought I’d write about snacks for morning sickness and then to keep in purse for blood sugar issues. I haven’t had a single craving for meat, to my surprise (I’d heard stories)… yup, not so hard. :)
    Congrats and good luck to you!
    -Sea

  3. Oh gosh, how very exciting! congrats to you, DH and kitties too! A summer time baby should be fun.

  4. Congratulations!!!!!!!!! I can’t wait to find out about Baby Yum! Hurray. Sending you happy, healthy preggie wishes.

    ~Mars

  5. WAHOO! Congratulations to the entire “Yum” Family! Such happy news!

    :)

  6. CONGRATULATIONS!!! That is so exciting!

  7. I will always keep you in my prayers – no question there!

    For the definition of umami, it is stated to be a loanword from the Japanese language that translates into ’savory’ or ‘delicious’ while some say it is taken from the name Zen goddess U’mai but I haven’t really found that much information backing up what I saw primarily regarding that. The only Umai I found was of either Turkic or Mongolian background and she was depicted as the goddess with sixty treasures that look like rays from the sun. Now, that does make sense in that when one ‘tastes’ umami it is many flavors in one to a degree. Or I could be totally crazy and thought I saw something I didn’t.

    I so wish you could come by one day. That would be awesome. Hey! Maybe after the baby you can come to my wedding, hehe.

    And I totally remember those commericals! Darn it, I should have thought to look. Oh well, thanks Sea!

  8. Hi Manda,
    I was really intrigued by this Zen goddess- but I can’t seem to track her down. Lol. Everything seems to say that Umami is from Umai (delicious) + suffix mi.. even the online Japanese dictionaries. I did find this on the Umami Info page:

    “Dr. Fushiki opened with a brief description of the etymology of umami, explaining that in Japan, umami can be written in two ways: when written using the phonetic alphabet, umami means the scientific taste that Dr. Ikeda first discovered 100 years ago, and when written using Chinese ideograms, however, umami simply means a “delicious taste”, and it is the former of these homonyms that has now become a culinary buzzword across the world.”
    http://www.umamiinfo.com/the_new/news/umami_summit_in_kyoto/

    I think if there IS some Zen goddess (do they mean bosatsu/ bodhisattva? or a heavenly being?) she is not very well known. heheh. What I’m wondering though is when people started using the phrase “umai” to mean delicious. Was it before or AFTER they named this flavor? Lol… oh, the mystery of it all! ;)

    -Sea

  9. Cheryl- Thank you! It’s funny because I actually hate the summer heat and wish I was having a little winter baby. Tee hee. But, I guess I was fated to have a July baby as one myself. ;)

    Mars- Thanks! I’ll keep you posted! :D

    M-Elle: Thank you! It is seeming more real every day. :)

    Kate- Thanks! Hoping you get your good news soon too!!!

    -Sea

  10. Yeah! Congratulations, I hope you have a happy healthy pregnancy.
    How funny, I usually want to try 100% of your recipes, but the past couple month I haven’t felt as allured by every recipe, But there still have been a few! I bet this was why.

  11. Congratulations again! So awesome!

    At least you won’t be pregnant *during* the summer heat! (Just sleepless…!)

  12. How exciting! Congratulations! The quiches look amazing too. I think I’ll have to try them out this weekend :)

  13. Congratulations! I am so happy for the Yum family!

  14. Congratulations!! GF pregnancy wasn’t that bad nor was keeping vegi. I just had huge cravings for injera, I guess I needed some iron. Best wishes for a healthy baby and food you can eat.

  15. Congrats on the baby, that’s so exciting!!! Here’s wishing you an easy, happy pregnancy and just as happy of a baby!!

    Those mini quiches are so craveworthy. Quiches in muffin tins, how did I not think of that before?!! A whole new world of breakfast has opened up to me!

  16. Congratulations on such wonderful, lovely news. A Yum-tini in the works! I wish you and your DH much health and happiness with your upcoming project.

  17. Congrats. I’ve done two gluten free pregnancies and I don’t think being gluten free made a difference to the difficulty really, apart from hospital food :).

    Will keep my fingers crossed you have one like my first.. glowing, full of energy etc not my second.. lots of morning sickness followed by SPD..

  18. Congratulations! I’ve been reading your blog for almost 2 years now and love the international cuisine you bring into my life- thank you. First time commenting because I am currently experiencing the gluten free pregnancy also- due end of August. I haven’t had too hard of a time with the gluten free thing, but I did go through a whole month of meat eating that I was constantly amazed by (meat usually grosses me out). Anyway, just wanted to say thanks for the recipes, congratulations, and best of luck!!

  19. Sea! I cannot believe I *just* saw this post. I had no idea you were pregnant and here you are about to have a baby any time now. That’s how crazy busy being in school to become a dietitian has made me. I have no time to read blogs any more. Congratulations! I’m way excited for you.

  20. Thank you Tovah! Yup, it’s getting close now. I know just what you mean, I hardly have time to keep up my own blog, much less read others. But, it is very nice to see you. I’ve been thinking about you and wanting to check out your blog…

    -Sea

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