Potluck suggestions

okay a couple of quick ideas from me- I completely get the issue

Some chicken wings - we also make some blue cheese dip to go with them.
a platter with cheese, prosciutto, maybe olive dip or something. You can make crackers by spreading grated parmesan cheese on some baking paper on a plate and microwaving for about 1 minute

KitSileya said:

I used to make a quiche or even mini quiches, but pastry is out

Click to expand...

What about something like these tuna melt 'muffins'?
They're really tasty, both cold and warm, and easy to transport, and they're also very forgiving to not following the recipe to the letter.

• • 5 oz. can of tuna fish, drained5 oz. can of tuna fish, drained
  • 2 large eggs2 large eggs
  • 1/4 cup sour cream¼ cup sour cream
  • 1/4 cup real mayonnaise¼ cup real mayonnaise
  • 1/4 cup onion, chopped¼ cup onion, chopped
  • 3/4 cup sharp cheddar cheese, shredded¾ cup sharp cheddar cheese, shredded
  • 3/4 cup pepper jack cheese, shredded¾ cup pepper jack cheese, shredded
  • 1 tablespoon fresh parsley, chopped1 tablespoon fresh parsley, chopped
  • dash of salt & pepperdash of salt & pepper
  • 20 slices jalapenos from a jar20 slices jalapenos from a jar

Steps

1. • Preheat oven to 350 degrees and grease a muffin tin.Preheat oven to 350 degrees and grease a muffin tin.
   • In a mixing bowl combine tuna, eggs, sour cream, mayo, onions, cheese, parsley, salt, and pepper.In a mixing bowl combine tuna, eggs, sour cream, mayo, onions, cheese, parsley, salt, and pepper.
   • Fill muffin pan with mixture, evenly. Top each muffin with a few slices of jalapenos. (This batch made 7 muffins)Fill muffin pan with mixture, evenly. Top each muffin with a few slices of jalapenos. (This batch made 7 muffins)
   • Bake at 350 degrees for 25 minutes.

source: https://hip2keto.com/recipes/keto-tuna-cups/

If you usually make quiche, why not convert it to a frittata and do away with the pastry all together?

Always used to do a feta cheese salad for my staff room gatherings. People used to ask to make sure I would be doing one.

KitSileya said:

@Antje77 Thank you for your suggestion. I don't eat seafood due to shellfish intolerance (once you've been sick enough times because someone swore your fish was shellfish free, but forgot to mention they poached the fish in shellfish broth, or had shellfish broth in the sauce, it tends to color your opinion of all seafood, unfortunately.) Do you think using chicken or ham would work?

Click to expand...

That's a very understandable reason to avoid all seafood!

Someone makes a similar thing with bacon instead of tuna. I'm not sure if I remember correctly who it was though but I'll have a guess and tag @Rachox . Was that you? Or do you remember who it was?

KennyA said:

Tuna salad - Tuna, olive oil (lots), fresh coriander, bit of chopped onion and red pepper, and cannellini/kidney beans. Salt and pepper.

Click to expand...

KennyA said:

OP said they do not eat seafood in response to another tuna recipe.

Click to expand...

On the other hand, I'm pretty sure his salad would work well with chicken or ham.

Antje77 said:

That's a very understandable reason to avoid all seafood!

Someone makes a similar thing with bacon instead of tuna. I'm not sure if I remember correctly who it was though but I'll have a guess and tag @Rachox . Was that you? Or do you remember who it was?

Click to expand...

Yes! It was me, the link to the recipe no longer works but here’s a screen shot of my notes, I just substitute three or four rashers of bacon for the tuna sometimes:

I make cheesy eggs in a bun tin. 2 eggs to a tablespoon of cream makes up to 3 buns (depending on size), blend the egg and cream with black pepper.
Put some grated strong cheddar into the bun tin, add chives or paprika, then spoon the egg mix in until 2/3 full.
Bake at 360/180C for about 12/13 mins until turning brown and the buns just are just firm. Store in the fridge.
you can add cooked red pepper or mushrooms or .... place gently on the top of the egg before baking
they puff up in the oven but go a bit flat as they cool.

My go-to dessert is 90%, or 85%, chocolate carefully melted then warmed double cream stirred in plus a little sweetener if needed. Whisk it then pour into a bowl,
leave in the fridge until set then top with fresh raspberries
no idea how much cream but I start with 3 to 6 squares of chocolate depending on the number of servings you need
I make sure I hold back a small bowl for myself to enjoy while everyone else eats the other cakes and desserts.