Mini Quiches in Crispy Ham Cups

Quiche + Salad = perfect lunch

So what happens when you cannot eat gluten or lactose? You eat just the salad?? Naaaaa…

You can eat these lovely savory muffins with a very special ham crust (I personally prefer chicken “ham” but feel free to use regular or low-calories ham). Basically all you have to do is substitute the pastry crust for round ham slices et voilà! You get a crispy and delicious crust that will surprise you and your guests!

For the filling I used beaten eggs, rice flour and lactose free milk with two veggies: red bell peppers and scallions. They are all you need for a simple and tasty quiche. If you want to add other ingredients, I would suggest leeks (green parts only for low FODMAPpers), 1/2 a cup of zucchini or broccoli, sun-dried tomatoes (2 pieces per person) and adding some goat cheese.

Now I can have my quiche and eat it with salad too!

Ah and don´t forget that these beautiful mini quiches are also perfect to take to work or for a party.

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4.8 from 5 votes

Mini Quiches in Crispy Ham Cups

These beautiful low FODMAP mini quiches in crispy ham cups are easy to make and perfect for a packed lunch or a party. Gluten free and lactose free recipe.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Lunch

Cuisine: Low Fodmap

Keyword: ham, quiche

Servings: 6 mini quiches

Author: My Gut Feeling

Ingredients

• 6 round slices of ham OR chicken or turkey “ham”
• 1 small red bell pepper diced
• 1/2 cup | 4 scallions sliced, green parts only
• 4 eggs beaten
• 2 tbsp rice flour
• 4 tbsp lactose free milk
• Pinch of salt
• Pinch of black pepper

Instructions

• Pre-heat oven to 360°F/ 180ºC and line 6 muffin cups with the ham slices.
• In a medium bowl add in the flour and slowly pour in the milk, whisking steadily.
• Whisk in the eggs, salt and pepper, mixing until smooth.
• Add the scallions and diced red pepper and incorporate.
• Pour the mixture carefully on the ham cups.
• Bake for about 15-20 minutes or until the quiches puff and ham is crispy.
• Let cool for 10 minutes and then carefully run a knife around the rim of each muffin cup, lifting each quiche out of its cup.

Tried this recipe?Mention @mygutfeelingblog or tag #mygutfeeling!