This post is sponsored by Barilla.
Can you feel it? Holiday season is just around the corner – are you ready? With a bunch of holiday parties to cook for at the absolute busiest time of the year, I’m always looking for quick and easy recipes to add to my entertaining repertoire, without adding to my shopping list or my shopping bill.
As the end of the year approaches, I’m also a little bit in the mindset of using up what I have on hand, so I can start the new year with a fresh, clean pantry and fridge. Something I *always* have in the pantry is pasta “ends” – we often accumulate ends of boxes and packets that I’ve been using for recipe development (when I need a specific quantity of dry pasta, I often end up with not quite one serve leftover in various types) and I made it my goal over the past few weeks to cook my way through it. Earlier this fall, I received some of the new-to-me gluten-free Barilla pasta and was pleasantly surprised to discover it tastes really good and it doesn’t clump or go gluggy.
I’ve used it with my boys’ cooking clubs as I have a couple of gluten allergies in one of my groups this year so I make sure to always have it on hand – it’s the classic pasta texture and shapes minus the gluten that cooks perfectly al dente. I’ve ended up with “pasta ends” from this though too, and as I pondered an easy holiday appetiser that needed to be gluten-free the other week, I wondered whether I could add a little “leftover” pasta to some mini crustless quiches for a fun twist on a party favourite that can be customized according to what you have on hand. The result?
These mini spaghetti quiche bites – gluten-free and vegetarian (though you could absolutely add a little bacon or ham – the possibilities are really endless and it’s a great way to use up small quantities of leftover vegetables and pasta!) and perfect for holiday entertaining!
- 100g Barilla gluten-free dry spaghetti
- 1/2 tablespoon olive oil
- butter, for greasing the muffin tins
- 4 large eggs, lightly beaten
- 1/2 cup shredded cheese
- 1/4 teaspoon salt
- freshly ground black pepper
- 6 cherry tomatoes, halved
- Preheat the oven to 375˚F.
- Break the spaghetti into quarters and cook according to directions on the package. Drain and set aside.
- Generously butter a 12 cup muffin tin.
- Mix 3/4 of the shredded cheese with the eggs. Divide this mixture between the muffin cups.
- Divide the cooked spaghetti between the muffin cups, pushing it into the egg mixture so it doesn’t stick out.
- Place one half of a cherry tomato in the centre of each quiche bite then sprinkle with the remaining cheese.
- Bake for 15 minutes or until the egg is set and the cheese is melted.
- Run a spoon around the edge of each quiche bite then remove from the muffin tins. Allow to cool slightly on a paper towel lined wire rack.
- Serve warm or at room temperature.
These are just as good served warm as they are as lunchbox additions – I’ve eaten them warmed up and also cold and they are both delicious. Serve them with a salad for a complete meal. Or keep them for your parties this holiday season. Your gluten-free and vegetarian guests (and everyone else!) will thank you!
What about you – how do you like to incorporate pasta unexpectedly in your holiday appetizers?
Disclosure: This post is sponsored by Barilla but all opinions are my own. I only write about and recommend products I use and love.