Labor Day is a public holiday in the United States, celebrated on the first Monday of September. This makes a long weekend with lots of activities marking the end of summer. Family gatherings and get togethers with friends are a great opportunity to share good times and great food with our loved ones before the cold sets in and we want to stay indoors all day.
For this coming Labor Day, I think I’ll make these lovely mini quiches using Flatout Flatbread instead of the usual tart dough. It’s not only easy to work with but Flatout is always healthier choice in the kitchen. Each flatbread variety is low in fat, rich in fiber, and ideal for different recipes like wraps, super easy pizzas, sandwiches, and these amazing quiche crusts. Using flatbread couldn’t be easier and faster.
Serve these quiches like impressive hors d’oeuvre or light appetizers. And if you want to change the filling, add more vegetables, use ham instead of chorizo, or use amaranth instead of quinoa. They are delicious in any of these variations and I’m sure you’re gonna love them.
With Flatout less is more…less calories, carbs, time…with more flavor and options! Here you’ll find the store near you that carries Flatout products so you can recreate this recipe for Labor Day as well, or any time you want.
For more delightful recipes and ideas visit the Flatout site.
- Flatout Flatbread Classic cut in circles
- 1 tablespoon vegetable oil
- 1 cup finely sliced onion
- 1 cup Italian chorizo in bulk
- 1 cup frozen sweet corn
- 1 cup three-colored quinoa, cooked
- Salt and pepper
- 4 eggs
- ⅔ cup unsweetened evaporated milk (or cream)
- ⅛ teaspoon nutmeg
- ½ cup grated cheese (Edam, Colby or any other cheese you like)
- Cherry tomatoes
- Parsley leaves
- Preheat the oven to 375F.
- Cut circles with the flatbread and put them in muffin tins or mini quiche molds.
- Heat the oil in a skillet and add the onion, stirring, and cook until golden brown. Transfer the onion to a bowl.
- In the same skillet fry the chorizo until cooked through. Add to the onion in the bowl.
- Add corn, quinoa, salt and pepper, the eggs (lightly beaten), evaporated milk, and nutmeg.
- Sprinkle the bottom of the crusts with grated cheese. Pour some of the quinoa mixture in each Flatout crust (up to a third of the molds).
- Bake for 25 minutes or until slightly firm.
- Turn off the oven. Cool the mini quiches to warm. Unmold and garnish with cherry tomatoes and parsley.
- Serve immediately.