Monday, September 15, 2014

[Gluten-Free] Mini Quiches

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

Makes 24 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 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!

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