One dozen large eggs
1/3 cup of milk
1 teaspoon kosher salt
One cup finely shaved asiago cheese (I use a rasp)
2 to 3 finely sliced radishes
One cup of spinach
2 to 3 slices of Rudi's gluten-free, not free, soy free, dairy free bread Cut into 1 inch squares
Preheat oven to 400° Lightly spray a cupcake pan with cooking spray.In a bowl whisk together eggs, milk, and salt. In the bottom of each cupcake tin place one square of cut bread in the bottom. Next, layer with a couple of radishes and a spinach leaves. Add a tablespoon of shaved asiago. Pour in egg mixture until cupcake tin is full. Place in 400° oven and bake for 18 to 20 minutes.
Run a knife around outside ring of cupcake 10 to help lift mini quiche out. Serve with mixed field greens or kale with vinegarette.
In a bowl combine half cup grapeseed oil, half cup apple cider vinegar, 1 tablespoon Dijon mustard, 1 teaspoon kosher salt, and a pinch of cayenne pepper.
Presented by: Knox Provisions
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