I am so excited to announce that you can now find one of my recipes in the current Sept/Oct issue of Gluten-Free Living Magazine! Yes, I said magazine. Someone pinch me, please.
My recipe is in their "Beyond GF" Section, a section dedicated to recipes that are free of gluten and other food allergens. The theme this issue is "Morning Munchies" and I am so honored that my Spinach and Feta Mini Quiches are a part of it!
I use this recipe so often, I actually keep it in one of my kitchen drawers. I make these for breakfast anytime we have overnight guests. Hmmm... no wonder our family and friends have started calling our house a Bed and Breakfast.
What I love most about this recipe is how versatile it is. Just the other week, I swapped out the feta and tomatoes for the classic combo of ham and cheddar cheese. I served them to my sister Erica who came down to visit from New York (with a fresh pot of coffee, of course). And she loved them!
So, if you get a chance, head to your local grocery store and check out the original recipe in Gluten-Free Living Magazine. And let me know what other flavor combinations you love!
Gluten-Free Ham and Cheddar Mini Quiches
6 eggs
¼ cup whole milk or almond milk
¼ pound ham, diced (about ½ cup)
½ cup freshly shredded sharp cheddar cheese,
fine shred
½ cup freshly shredded sharp cheddar cheese,
fine shred
½ cup chopped spinach
¼ cup chopped parsley
¼ teaspoon salt
¼ teaspoon black pepper
gluten-free cooking spray
Preheat the oven to 375 degrees.
Spray a mini-muffin baking pan with cooking spray and set aside.
In a large bowl, whisk together eggs and milk. Then add ham, cheese, spinach, parsley, salt, and pepper. Mix well. Pour 1 heaping tablespoon of the egg batter into each sprayed mini muffin cup.
Bake for 12-13 minutes until completely cooked and firm. Let the mini quiches cool in the pan for about 1-2 minutes (they will shrink) and then place them on a cooling rack or on a plate. Enjoy!
No comments:
Post a Comment