GLUTEN FREE HAM & CHEESE QUICHE BITES
These delicious mini-quiches are both satisfyingly sweet and savory. Fresh earthy spices and savory Colby-Jack cheese are perfectly balanced with the crust made from Pamela's Gluten Free Pecan Shortbread cookies. This recipe is easily doubled to make 36-40 mini quiches or one 9-inch pie (***see baking notes at bottom of recipe for whole pie.).
Provided by Tinkerbell
Categories Ham
Time 32m
Yield 18-22 mini quiches
Number Of Ingredients 12
Steps:
- Crush the cookies in food processor or large Ziplock bag, then stir in melted butter.
- Put 1 teaspoon cookie mixture into 18-22 mini tart or mini muffin cups. Tamp down with thumb or tart press to create a bottom crust.
- Combine the rest of the ingredients except the ham.
- Spoon about 1-2 Tablespoons of the mixture into each mini tart cup.
- Sprinkle chopped ham over the tops of each quiche.
- Bake at 350° for 15-20 minutes or until knife inserted in center comes out clean.
- If desired, broil 2 minutes or until lightly browned on top.
- ***To bake a full pie: Cover with foil and bake at 350° for 50-60 minutes or until knife inserted in center comes out clean.
- Remove foil and broil 2-5 minutes or until lightly browned on top.
HAM AND SWISS CHEESE POTATO BAKE
Make a quick, kid-pleasing meal with ingredients you have on hand!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h14m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Stir together Potatoes, Sauce Mix and boiling water in ungreased 2-quart casserole. Stir in milk, ham and cheese.
- Bake uncovered 50 minutes; sprinkle with bread crumbs. Bake 10 to 14 minutes longer or until top is golden brown.
Nutrition Facts : Calories 260, Carbohydrate 24 g, Cholesterol 40 mg, Fat 1, Fiber 1 g, Protein 15 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1190 mg
GLUTEN-FREE HAM & CHEESE MUFFINS
These are great for a quick breakfast, with soup for lunch or an afternoon snack. They are kept in the fridge, but can be wrapped in wax paper and reheated quickly in the microwave. Try other spices or cheeses for a different taste. Bake in a mini muffin tin for appetizers.
Provided by southsturgeon
Categories Breakfast
Time 40m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees. Prepare 12 cup muffin tin by spraying with vegetable spray or lining with paper cups.
- In a large bowl, mix all dry ingredients together well.
- In a smaller bowl, beat the eggs. Crumble the ham into the eggs then add the other wet ingredients. Mix together.
- Add wet to dry and mix with a large spoon until the dry mixture is moistened.
- Fill muffin cups full.
- Bake at 400 degrees for 25 minutes. Remove from oven and let cool for about 10 minutes before handling.
- Must be stored in the refrigerator.
Nutrition Facts : Calories 179.7, Fat 8.6, SaturatedFat 3.7, Cholesterol 53.6, Sodium 433.9, Carbohydrate 18.2, Fiber 1.2, Sugar 0.5, Protein 7.6
GLUTEN-FREE BROCCOLI HAM QUICHE
Quiche is always a good idea for a weekend breakfast or brunch, but think about making it for weeknight dinners too.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h40m
Yield 8
Number Of Ingredients 15
Steps:
- In food processor, place flour blend, xanthan gum and salt. Cover; process until combined. Add butter; pulse 3 to 5 times or until mixture looks like coarse crumbs.
- In 1-cup measuring cup, beat 1 egg yolk, cider vinegar and 3 tablespoons cold water with fork. With food processor running, quickly pour egg mixture through feed tube, and process a few seconds until dough begins to come together. (Add additional water if necessary.) Remove dough; shape into flattened disk.
- Heat oven to 450°F. On 12-inch square of cooking parchment paper lightly sprinkled with flour blend, roll dough into 11-inch circle. Carefully center ungreased 9-inch pie plate over circle. Turn crust and pie plate over to place crust into pie plate. Remove paper. Ease crust into pan, repairing any tears with wet fingers. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Do not prick. Line crust with double thickness of foil. Bake 8 minutes; remove foil. Bake 4 to 5 minutes longer or until pastry is set and dry. Reduce oven temperature to 325°F.
- For Filling, in medium bowl, beat eggs lightly with whisk or hand beater. Beat in half-and-half, salt and red pepper. Sprinkle broccoli, cheese, ham and onion in partially-baked crust. Pour egg mixture evenly over broccoli mixture. Bake 45 to 50 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning. Let stand 10 minutes before serving.
Nutrition Facts : Calories 340, Carbohydrate 26 g, Cholesterol 170 mg, Fat 2 1/2, Fiber 1 g, Protein 12 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 2 g, TransFat 1/2 g
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