Corn Quiche Muffins

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Corn Quiche Muffins

Quiche is one of my favorite breakfast dishes. Not really gluten free. This recipe, while not the same as normal quiche, is quite tasty. My desire for quiche was satiated! I got the idea of using the masa flour for my quiche crust from simplygluten-free.blogspot.com. Carol used Masa flour for an appetizer and filled her little cups with salsa. I thought this dough would make a great crust for a quiche and it worked out nicely. I cut her recipe in half and changed some of the ingredients. My next experiment is to try making a crust with polenta.

 

1 1/2 cups masa corn flour (make sure to buy the corn)
1 egg
1 1/4 cup hot water
1/2 tsp salt
2 Tbsp butter melted
1 Tbsp honey
1 tsp baking powder
4 eggs
1/2 cup cream
goat cheese 2 oz
prosciutto
pepper
Mix together Masa flour, baking soda and salt. Add hot water, butter, honey, and one egg. Mix well and let rest for five minutes. Grease muffin tin. Spoon dough evenly into muffin tins, making sure there is the same amount in each hole. Press dough firmly to form cups in the muffin tin, making sure dough is even all around the sides.

 

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Corn Shells

Bake in 350 degree oven for ten minutes. Pull out of oven and fill cups with goat cheese and prosciutto. I think I used around a Tbsp in each with a few torn up pieces of proscuitto. You could really fill them with any of your favorite Quiche fillings.

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Quiche Filling

Beat eggs with cream and a few dashes of pepper. Pour egg mixture into masa crusts barely reaching the top. You might have a little leftover egg mixture. Bake in 350 degree oven for twenty minutes or until egg sets.

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