GLUTEN-FREE ITALIAN QUICHE CUP
Yield: 48 (1/2 cup) servings
Ingredients Lb. Oz. Method
Roasted red peppers 2   4   Drain, chop, add to mixer bowl.
Sun-dried tomatoes in oil 1   -    
Parmesan cheese -   12   Shred; add to mixer.
Fresh basil leaves -   2    
Frozen (thawed) or refrigerated liquid whole egg 6   13.5   Add to mixer. Mix at first speed of 3-speed mixer until blended.
Whole milk 1   8    
Lean deli ham or proscuitto slices,1 oz. each 3   -   Slice in half on diagonal.
Total approximate weight 15 lb. 7.5 oz.
Instructions

Spray-coat 48 (6- to 8-oz. size) ramekins or muffin tin cups. Position 2 half slices of ham onto insides (to ring) each ramekin/cup. Portion 1/2 cup egg mixture into each cup. Bake at 350°F for 25-35 minutes, until puffed and firm in center.

Nutrient information per serving of 1/48 formula using lean deli ham: 221 calories,
17g protein, 8g carbohydrate, 13g total fat, 302mg cholesterol, 681mg sodium,
203mg potassium.
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