If you’re having a get together this holiday season, serving guests who are gluten free can be daunting. Try this pop-in-your mouth deLISH, Gluten Free Mini Quiche Recipe that substitutes whole milk for heavy cream (to help watch your waistline). Plus, they freeze well for up to two weeks so you can make them ahead of time.

 

 

Ingredients

     ½ container Pillsbury® Gluten Free refrigerated pie and pastry dough
     2 eggs
     ½ cup milk
     1/3 cup grated Parmesan cheese
     ½ tsp. garlic salt
     ¼ tsp. fresh ground pepper
     Pinch of ground nutmeg
     1 box (9 oz.) frozen chopped spinach, thawed, squeezed to drain
     3 T. chopped green onions (3 medium)

DIRECTIONS

1. Heat oven to 425°F. Knead dough until softened and no longer crumbly. Press 1 rounded teaspoonful of dough in bottom and along the up side of each ungreased mini muffin cup, extending dough about 1/4 inch above the edge of the cup.
2. In a medium bowl, beat eggs. Stir in milk, cheese, garlic salt, ground nutmeg and pepper. Stir in drained spinach and green onions. Spoon about 1 tablespoonful of mixture into each crust-lined cup.
3. Bake 16 to 18 minutes or until puffed and golden brown. Cool 5 minutes before carefully removing from pan to cooling rack. Serve warm or cool. Store covered in refrigerator for up to 5 days.

Yields: 24 servings