Gluten Free Ham Cheese Quiche Bites Recipes

GLUTEN-FREE BROCCOLI HAM QUICHE

Gluten-Free Broccoli Ham Quiche image

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

Ingredients

1 1/4 cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
1 teaspoon xanthan gum
1/2 teaspoon salt
6 tablespoons cold butter, cut in small pieces
1 egg yolk
1 tablespoon cider vinegar
5 to 6 tablespoons cold water
4 eggs
1 cup half-and-half
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1 cup frozen (thawed) chopped broccoli
1 cup shredded Cheddar cheese (4 oz)
3/4 cup cut-up gluten-free fully cooked ham
1/2 cup finely chopped onion

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

GLUTEN FREE HAM & CHEESE QUICHE BITES

Gluten Free Ham & Cheese Quiche Bites image

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

Ingredients

0.5 (7 1/4 ounce) package pecan shortbread cookies (Pamela's Gluten-Free brand recommended)
1 tablespoon butter, melted
2 eggs, slightly beaten
1/2 cup milk
2 ounces colby-monterey jack cheese, shredded
1/4 cup green bell pepper, finely diced
1/4 cup yellow onion, finely diced
1/8 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon fresh thyme
1/2 teaspoon fresh tarragon
1/2 cup ham, finely chopped (gluten-free deli slices or leftover cooked ham)

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.

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