.
These gluten free mini quiche can be made with just about any ingredients you choose and are really simple to throw together. Perfect for brunch and save though leftovers to be quickly reheated for weekday breakfasts.

Makes about 12-16 muffin sized quiche

Gluten Free Mini Quiche

Ingredients
Egg Mixture:

• 6 large eggs
• 1/4 cup heavy cream
• 2 tbsp. fresh parsley, chopped
• 2 tbsp. fresh basil, chopped 
• 2 tbsp. Cara Mia Sun Dried Tomatoes 
• 1/4 tsp. salt
• 1/4 tsp. pepper
• half of a 14.75 oz. jar of Cara Mia Artichoke Hearts In Water

Veggies:

• Feel free to add in whatever veggies you like, or have on hand. We used about 2 cups of package broccoli slaw mix to save time.

Add-ins (optional):

• 1 1/2 cups cheddar, Parmesan, or other cheese, divided
• 1 lb. bacon, sausage, or other meat, fully cooked

Diretions
1.    If using meat, cook it fully first. Set it aside to cool, then cut into small pieces.
2.    Steam your veggies to soften them.  You can do this in the microwave, just put your vegetables into a microwavable bowl with a tablespoon of water. Seal the bowl with plastic wrap, leaving one corner to act as a vent. Heat the vegetables in the microwave for around 5 minutes. Set aside and allow to cool
3.    Preheat oven to 375 degrees F., and thoroughly grease a muffin tin with with non-stick spray.
4.    In a blender, blend together add the ingredients listed in the egg mixture above.
5.   Combine all the veggies with the egg mixture. Stir in half of the cheese, and all of the meat, if using.
6.    Using an 1/4 cup measuring cup, scoop the mixture into the prepared muffin pan. Fill to about 1/4 inch from the top, then sprinkle a small amount of reserved cheese over each.
7.    Place in the oven, and bake for 20-25 minutes, or until the egg is fully set and the cheese has just started to turn golden on top.
8.    Remove from the oven and let cool for  5-10 minutes before running a butterknife around each muffin to help gently removing them from the pan. Enjoy while warm.

.
Pao de Queijo, is an easy, gluten free, Brazilian Cheese Bread made with tapioca flour.  These rolls are chewy, delicious, and best ate warm out of the oven.  We added Cara Mia Marinated Artichokes for additional flavor.  Warning- highly addictive!

Ingredients

Pao de Queijo - Easy, Gluten Free, Brazilian Cheese Bread

• 1 large egg
• 1/4 cup STAR Grapeseed Oil
• 2/3 cup milk
• 1 1/2 cups tapioca flour
• 3/4 teaspoon salt
• 1/2 cup packed Parmesan, shredded 
• 6.5 oz. jar Cara Mia Marinated Artichoke Hearts, drained

Directions
Preheat the oven to 400 degrees F. Lightly grease a muffin or a mini muffin tin.

In a blender, combine the egg, oil, milk, flour, Cara Mia Marinated Artichoke Hearts and salt. Process until the mixture is smooth, scraping down the sides of the blender once or twice. Add the cheese and process for just a short bit, 5-10 seconds or a few short pulses, until the cheese is in small bits all throughout the batter.

Give the batter a good stir to get any solids off the bottom and pour the mixture into the prepared muffin tin filling the cups nearly to the top.

Pao de Queijo - Easy, Gluten Free, Brazilian Cheese Bread

Bake the pao de queijo until very lightly golden brown, 15-20 minutes. Don't let them get too brown on the bottom or they will be too crusty and not as chewy.

Remove them from the oven and let them cool for just a minute or two.

The puffs might fall a bit in the middle, as they cool.

This recipe was inspired by Mel's Kitchen Cafe.

.

Artichoke Salmon Pasta

This pasta dish is easily comes together in the time it takes to boil the pasta!
Serves 4

Ingredients
1 tbsp STAR Extra Virgin Olive Oil
8 oz smoked salmon, flaked
3 cups fresh spinach
1 jar Cara Mia Marinated Artichoke Hearts (drained, reserve marinade)
1 cup cherry tomatoes, cut in half
1 pound fusilli pasta (use gluten-free pasta for gluten-free version)

Directions:

Boil pasta according to directions.  For pasta  cooking tips click here.

While pasta is boiling, heat a pan over medium to high heat. Add the STAR Extra Virgin Olive Oil   then quickly add the spinach and cherry tomatoes. Cook, stirring, until the spinach is wilted. Then add the salmon and Cara Mia Marinated Artichoke Hearts, and heat for two more minutes.

Drain pasta and add to plates. Add 1 to 2 tablespoons of the marinade oil to the pasta, and top with the mixture from the pan.