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Fresh Gluten-Free Brunch Board with Mini Quiches

gluten-free brunch board - featured image
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A quick and easy gluten-free brunch board featuring flaky mini quiches paired with fresh veggies, tangy dips, and savory bites. Perfect for weekend gatherings and casual meals.

Ingredients

Scale
  • 1 ½ cups gluten-free all-purpose flour (preferably Bob’s Red Mill)
  • ½ teaspoon xanthan gum (if flour blend doesn’t include it)
  • ½ teaspoon salt
  • ½ cup unsalted butter, cold and cubed
  • 1 large egg
  • 2–3 tablespoons ice-cold water
  • 4 large eggs, room temperature
  • 1 cup half-and-half or whole milk (or almond milk for dairy-free)
  • ½ cup cream cheese, softened
  • 1 cup shredded cheddar or Gruyère cheese
  • ½ cup cooked and chopped bacon or sautéed mushrooms (optional)
  • ¼ cup finely chopped fresh herbs (parsley, chives, or dill)
  • Salt and freshly ground black pepper, to taste
  • Assorted fresh veggies: cherry tomatoes, cucumber slices, radishes, bell pepper strips
  • Olives and pickles
  • Gluten-free crackers or rice cakes
  • Herb or garlic yogurt dip (Greek yogurt or dairy-free alternative mixed with minced garlic, lemon juice, chopped dill, and salt)
  • Fresh fruit like grapes or sliced melon (optional)

Instructions

  1. Make the crust: In a food processor, pulse together gluten-free flour, xanthan gum, and salt. Add cold cubed butter and pulse until mixture resembles coarse crumbs (8–10 pulses). Add egg and pulse once more. Slowly add ice-cold water, one tablespoon at a time, pulsing until dough starts to come together. Transfer dough to a lightly floured surface, knead gently into a ball, flatten into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Prepare the filling: In a medium bowl, whisk together eggs, half-and-half, and softened cream cheese until smooth. Stir in shredded cheese, bacon or mushrooms if using, and fresh herbs. Season with salt and pepper.
  3. Preheat oven to 375°F (190°C). Lightly grease mini muffin tin or tart pans with butter or non-stick spray.
  4. Roll and cut dough: On a floured surface, roll dough to about 1/8-inch thickness. Use a 3-inch round cutter to cut circles. Press dough circles gently into mini tins, trimming excess. Pinch cracks if needed.
  5. Fill and bake: Spoon egg mixture into each crust about ¾ full. Bake for 18-22 minutes until filling is set and crust is golden. Let cool 5 minutes.
  6. Assemble the brunch board: Arrange mini quiches centrally on serving board. Surround with fresh veggies, olives, gluten-free crackers, and herb yogurt dip. Add fresh fruit or pickles. Serve at room temperature or slightly warm.

Notes

Keep butter ice-cold for flaky crust. Soften cream cheese before mixing to avoid lumps. Avoid overworking dough to prevent toughness. Rotate pan halfway through baking for even cooking. Do not overfill crusts to prevent spills and burning. Mini quiches reheat well in oven or microwave. Dough cracks can be pinched back together.

Nutrition

Keywords: gluten-free, brunch, mini quiches, easy recipe, weekend meals, fresh veggies, dairy-free option, savory, quick, healthy

Find it online: https://juliamadeit.com/fresh-gluten-free-brunch-board-with-mini-quiches-easy-recipe-ideas-for-weekend-meals/