Gluten Free Ham & Cheese Quiche Bites

"These delicious mini-quiches are both satisfyingly sweet and savory. Fresh earthy spices and savory Colby-Jack cheese are perfectly balanced with the crust made from Pamela's Gluten Free Pecan Shortbread cookies. This recipe is easily doubled to make 36-40 mini quiches or one 9-inch pie (***see baking notes at bottom of recipe for whole pie.)."
 
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photo by Tinkerbell photo by Tinkerbell
photo by Tinkerbell
Ready In:
32mins
Ingredients:
12
Yields:
18-22 mini quiches
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ingredients

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directions

  • Crush the cookies in food processor or large Ziplock bag, then stir in melted butter.
  • Put 1 teaspoon cookie mixture into 18-22 mini tart or mini muffin cups. Tamp down with thumb or tart press to create a bottom crust.
  • Combine the rest of the ingredients except the ham.
  • Spoon about 1-2 Tablespoons of the mixture into each mini tart cup.
  • Sprinkle chopped ham over the tops of each quiche.
  • Bake at 350° for 15-20 minutes or until knife inserted in center comes out clean.
  • If desired, broil 2 minutes or until lightly browned on top.
  • ***To bake a full pie: Cover with foil and bake at 350° for 50-60 minutes or until knife inserted in center comes out clean.
  • Remove foil and broil 2-5 minutes or until lightly browned on top.

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Reviews

  1. Thanks to Pic A Chef I picked this recipe to try.<br/><br/>This is one recipe we were so surprised with. This recipe came out so good. Loved it!<br/> I chose to use one round pan instead of individuals ones.<br/><br/>This is a recipe we will be making again.
     
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RECIPE SUBMITTED BY

Hi! I am happily married with two children, 26 and 12. For nearly 10 years when this site was Recipezaar and then Food.com I hosted several different forums. I enjoyed making, creating, reviewing, and photographing recipes, but what I miss the most are the friendships I made here. I was Food Editor for the Mill Creek View Newspaper in Mill Creek, WA. for about 4 years during that time. Currently I am the office manager at a small mental health clinic. I'm not on this site much anymore, but I do continue to appreciate and respond to all reviews posted to my recipes.
 
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