Elevated Cuban Brunch Feast: Gluten-Free Croquetas de Jamón & Crustless Quiche Lorraine

Allergens

Dairy, Eggs

Ingredients

• 12 oz Cuban ham, finely chopped
• 2 cups gluten
• free breadcrumbs
• 1 cup whole milk
• 4 large eggs
• 1/2 cup grated Gruyère cheese
• 1 cup diced bacon
• 1/2 cup chopped onion
• 1/2 cup chopped red bell pepper
• Salt and black pepper, to taste
• 3 tbsp olive oil
• Gluten
• free puff pastry dough

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine chopped ham, breadcrumbs, and milk. Mix until well combined.
3. Heat olive oil in a pan over medium heat. Add onion and bell pepper cook for 5 minutes or until softened. Stir in bacon and cook for an additional 3 minutes.
4. Remove from heat and let cool slightly. Combine cooked vegetables and bacon with ham mixture. Season to taste with salt and black pepper.
5. Roll out gluten free puff pastry dough to 1/8 inch thickness. Cut into squares and place a small amount of the ham mixture in the center of each square.
6. Fold the corners of the pastry over the filling, sealing the edges tightly to create individual pastries.
7. Place croquetas on a lined baking sheet, leaving space between them for even baking. Bake for 20 25 minutes or until golden brown and puffed up.
8. While croquetas are baking, prepare crustless quiche Lorraine using the same instructions, but with a diced ham filling instead of the vegetables.
9. After croquetas have cooled slightly, serve two per person, alongside a slice of the crustless quiche Lorraine. Garnish with fresh herbs for an elegant presentation.

Chef’s Insight

The combination of savory ham, creamy Gruyère cheese, and flaky puff pastry creates a delightful mouthfeel that will impress your guests.

Notes

This recipe is designed to be both delicious and photogenic, with an emphasis on cinematic presentation.