Gluten-Free Veggie Quiche Muffin Recipe

• 6 eggs

• ½ cup of  milk or favorite non-dairy drink

• 1 ½  cups diced zucchini
• 1 cup chopped onion
• ¼ cup chopped red pepper
• 1 cup chopped tomato or cherry tomatoes
• ¼ cup chopped fresh basil 
• ½ teaspoon salt and ⅛ teaspoon pepper, or to taste
• 1 cup cheese; goat, feta, parmesan or cheddar are all good choices (omit cheese for dairy-free version)

1. Lightly grease 2 muffin tins.
2. Prepare Pie Crust Mix according to package instructions. Divide dough evenly among 24 muffin cups (approximately 1 ½ tablespoons of dough per muffin cup). Using your fingers, gently press dough into bottom and up sides of muffin cups. Bake at 375 degrees for 10 minutes to set the crust.
3. While crust is baking, sauté onion and peppers 4-5 minutes until lightly browned. Add zucchini to the pan and sauté an additional 2-3 minutes, stirring often. Remove from heat and stir in tomatoes and basil.
4. Spoon approximately 1 tablespoon of vegetable mixture into each muffin cup. Top with cheese. Refrigerate any leftover vegetables to use later in a soup or sandwich.
5. Whisk together eggs and milk; add salt and pepper. Slowly and carefully pour egg mixture into muffin cups, taking care to avoid pouring mixture over the edge of the crust.
6. Bake at 375 degrees for 20 minutes, or until a knife inserted into the quiche comes out clean. 
7. Immediately run a knife around the edge of each muffin quiche and cool in pan for 5 minutes before removing to cooling rack.  If you leave the muffin quiches in the pan any longer, they may be difficult to remove later.

Storage tips: Muffin quiches may be made ahead and frozen to pull out individually for later use. Store in refrigerator for up to a week or in the freezer for up to 3 months. Remove and reheat in microwave or toaster oven.