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Gluten Free Smoky Ginger Quiche Bites

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“These delicious mini-quiches are both satisfyingly sweet and savory. The nutty Gruyere combined with a hint of smoke and fresh earthy spices are perfectly balanced with the crust made from Gluten Free Ginger Cookies with Sliced Almonds. 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.).”
READY IN:
32mins
YIELD:
18-22 mini quiches
UNITS:
US

Ingredients Nutrition

  • 1 (7 1/4 ounce) packageginger cookies with sliced almonds (Pamela's Gluten-Free brand preferred, we'll use 1/2 the package)
  • 12 tablespoon butter, melted
  • 2 eggs, slightly beaten
  • 12 cup milk
  • 2 ounces gruyere cheese, shredded
  • 1 drop liquid smoke (Colgin Natural brand is gluten free)
  • 14 cup bell pepper, finely diced (any color)
  • 14 cup yellow onion, finely diced
  • 18 teaspoon salt
  • 14 teaspoon black pepper
  • 1 teaspoon fresh thyme
  • 12 teaspoon fresh tarragon
  • 12 cup turkey bacon (gluten-free, cooked and crumbled)

Directions

  1. Crush the cookies in food processor or large Ziplock bag, then stir in melted butter.
  2. 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.
  3. Combine the rest of the ingredients except the turkey bacon.
  4. Spoon about 1-2 Tablespoons of the mixture into each mini tart cup.
  5. Sprinkle turkey bacon over the tops of each quiche.
  6. Cover with foil and bake at 350° for 15-20 minutes or until knife inserted in center comes out clean.
  7. Remove foil and broil 2-5 minutes or until lightly browned on top.
  8. ***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.
  9. Remove foil and broil 2-5 minutes or until lightly browned on top.

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