Gluten Free Smoky Ginger Quiche Bites
photo by Tinkerbell
- Ready In:
- 32mins
- Ingredients:
- 13
- Yields:
-
18-22 mini quiches
ingredients
- 1 (7 1/4 ounce) package ginger cookies with sliced almonds (Pamela's Gluten-Free brand preferred, we'll use 1/2 the package)
- 1⁄2 tablespoon butter, melted
- 2 eggs, slightly beaten
- 1⁄2 cup milk
- 2 ounces gruyere cheese, shredded
- 1 drop liquid smoke (Colgin Natural brand is gluten free)
- 1⁄4 cup bell pepper, finely diced (any color)
- 1⁄4 cup yellow onion, finely diced
- 1⁄8 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 teaspoon fresh thyme
- 1⁄2 teaspoon fresh tarragon
- 1⁄2 cup turkey bacon (gluten-free, cooked and crumbled)
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 turkey bacon.
- Spoon about 1-2 Tablespoons of the mixture into each mini tart cup.
- Sprinkle turkey bacon over the tops of each quiche.
- Cover with foil and bake at 350° for 15-20 minutes or until knife inserted in center comes out clean.
- Remove foil and broil 2-5 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
-
Fabulous recipe! The ginger crust mixed with the turkey bacon and Gruyere cheese was a wonderful combination. Very simple to make, will definitely be making this again! I used a normal sized muffin tin and mi-del ginger snaps (didn't have the almonds in them but it would have added a nice crunch!) Thanks for the great treat!
RECIPE SUBMITTED BY
Tinkerbell
Boise, 51
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.