Mini Ham and Mushroom Gluten-Free Quiche Recipe (also known as Christmas Quiche)

Mini Ham and Mushroom Gluten-Free Quiche (also known as Christmas Quiche) are the perfect gluten-free breakfast to make for entertaining!

Ingredients:

For the Crust

Gluten free pie crust mix (I use Bob's Red Mills)

Butter (follow package instructions - mine called for 12 Tablespoons)

For the Filling

2 Tablespoons butter

Pinch of red pepper flakes

4 cloves garlic, minced

1 small onion, diced

1 tablespoon honey

4 ounces mushrooms, diced

7 ounces ham, diced

2 handfulls spinach (chopped if desired)

2 tablespoons honey

1/4 cup feta cheese, crumbled

1 cup shredded cheddar cheese

4 eggs

1 cup milk

Salt and pepper, to taste

Instructions

Prepare crust according to packaging instructions and refrigerate.

While crust is chilling, prepare filling. Melt butter in a medium pan. Add red pepper, garlic and onion and cook until soft. Add in honey, mushrooms, ham, honey, and spinach and cook until spinach is wilted. Remove from heat, stir in cheese, and set aside.

In a separate medium bowl, add eggs, milk, salt and pepper. Whisk until bubbles form on top.

Preheat oven to 375 degrees F and spray a muffin tin with non-stick spray.

Roll crust out between two pieces of plastic wrap. Cut crust into small rounds using a biscuit cutter. Place each round into the muffin tin.

Spoon ham mixture into each cup and fill with egg mixture. Bake about 30 minutes or until eggs are set and crust is starting to brown.

*These can also be made in a mini muffin pan. Decrease cooking time to 15-20 minutes.