Sharing some ideas for a gluten free ladies luncheon that I prepared last week.

Two of my daughters and I have been doing a bible study, that we completed a few weeks ago. We planned to get together at my house and discuss the final session.  I decided that it would be fun to fix a gluten free ladies luncheon, since these two daughters eat
gluten free.

I prepared a few appetizers such as ham pinwheels with
chive and onion cream cheese filling, cheese chunks, and
crust-less mini quiche.

There was also had a fresh fruit tray with a strawberry cream cheese dip.

The main course was grilled chicken salad, baked potatoes,
and homemade chicken salad. (I took pictures of the table
before I took the potatoes out of the oven so they are not
in my pictures!)

I wanted them to feel they were special, so I prepared a
special dessert.  I baked a gluten free cake, cut it into
small cubes and prepared a dessert in a jar.  It was layers of
cake, vanilla pudding, strawberries, blueberries, and whipped topping.

We also had a layered banana pudding parfait.

I purchased a gluten free pound cake from the store deli, and made a fresh blueberry sauce to top it with.

Sherbert punch was the drink of choice for this little luncheon.

This gluten free luncheon was not at all fancy or time
consuming, but my daughters were impressed and it was
fun to have this special time on a Friday afternoon.

Here are some other recipes for quiche of different sizes. Perfect for a special occasion.
LOADED QUICHE BIG AND SMALL
LOADED CRUSTLESS QUICHE IN RAMEKINS

This post was shared on Sweet Little Bluebird Weekend Potluck.

Recipe below for the mini quiche.

Why You Will Love Gluten Free Crustless Mini Quiche Bites

• These little crust-less mini quiche are gluten free, low
  in carbs and are perfect to serve as an appetizer or brunch.
• They are easy to pack up and take on a road trip, in a lunch pail, camping,  or my husband has even taken them to his hunting cabin.
• They are so versatile as you can add any ingredients you have.

How To Make Crustless Mini Quiche Bites

INGREDIENTS
sausage
red bell peppers
green bell peppers
diced ham
fresh baby spinach
finely shredded cheddar cheese
eggs
salt & pepper
hot sauce
half & half

INSTRUCTIONS

Spray a mini muffin pan with no stick spray.  Fill with any
combination of diced ham, cooked sausage, veggies, and
shredded cheese.

Whisk together eggs, half and half, salt, pepper, hot sauce.
Pour into a glass measuring cup and divide evenly between
the mini muffin cups.

Bake until eggs are set.  Remove from oven, cool on wire
rack about 8 minutes, then remove from pan.

Serve hot or at room temperature.

HELPFUL TIPS

• Spray the mini muffin pans well with no stick cooking spray.
• After removing the pan from the oven, allow it to cool about 5-10 minutes on a wire cooling rack. To remove the mini quiche, run a butter knife (or plastic knife) around the edges to loosen the eggs.  Lift out carefully and place on a wire cooling rack.If serving immediately, Place on serving platter and enjoy.

Frequently Asked Questions

Can I make these mini quiche ahead?
YES. I do that all the time. Store them in an airtight container or Ziploc bags and refrigerate. Warm them up in the microwave when ready to eat.

I place them on a microwave safe plate and cover with a very slightly damp paper towel. (This keeps them from becoming too dry). Heat for 20-30 seconds. Microwaves vary, so check them frequently to get your desired warmth.

Can the mini quiche be frozen?
YES. After they are cooled, place in airtight container or freezer safe Ziploc bags. Experts say they can be frozen for up to 3 months, but I always use ours by 1 month,

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Crustless Mini Quiche Bites

Mini, crustless, quiches made with eggs, sausage, bell pepper, baby spinach and Cheddar cheese.

Course Breakfast/Brunch

Cuisine American

Keyword Crustless Mini Egg Bites, Mini Quiche, Egg Bites

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 24

Calories 60kcal

Author pamelashank2015

Ingredients

• 1/4 lb ground sausage
• 1/4 cup red bell peppers diced
• 1/4 cup green bell peppers diced
• 2 Tablespoons fresh baby spinach chopped in small pieces
• 1/3 cup ham diced
• 1/2 cup shredded cheddar cheese
• 7 large eggs
• salt and pepper to taste
• few dashes of hot sauce optional
• 1/2 cup half and half

Instructions

• Preheat oven to 350 degrees F. Spray a 24 cup mini muffin pan with no stick spray. Place pan on foil or parchment lined baking sheet.
• In a small skillet, crumble and brown the sausage until no longer pink. Transfer to a paper towel lined plate.
• Divide the sausage evenly between the muffin cups. Next, divide the peppers, spinach and ham between the cups. Top with even amounts of cheese.
• In a large mixing bowl, whisk together the eggs, salt, pepper, hot sauce and half and half.
• Pour the egg mixture into a glass measuring cup. Carefully, pour small amounts of the egg mixture into each muffin cup, covering the ingredients. Continue filling the cups with remaining egg mixture.
• Bake for about 16-20 minutes or until egg mixture is set. Remove from the oven and allow to set about 5 minutes. Remove each quiche from the pan by running a small plastic knife around each quiche. Transfer to a cooling rack
• Serve warm or at room temperature. Refrigerate unused portions.

Notes

NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.

HELPFUL TIPS

• Spray the mini muffin pans well with no stick cooking spray.
• After removing the pan from the oven, allow it to cool about 5-10 minutes on a wire cooling rack. To remove the mini quiche, run a butter knife (or plastic knife) around the edges to loosen the eggs.  Lift out carefully and place on a wire cooling rack. If serving immediately, Place on serving platter and enjoy.
• These can be refrigerated or frozen. Place in airtight containers.