Gluten Free Smoky Ginger Quiche Bites

"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.)."
 
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photo by Tinkerbell photo by Tinkerbell
photo by Tinkerbell
Ready In:
32mins
Ingredients:
13
Yields:
18-22 mini quiches
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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)
  • 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)
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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 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

  1. 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!
     
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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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