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.).

• Ready In: 32 mins
• Yields: 18-22 mini quiches

Ingredients

• 0.5 (7 1/4ounce) package  pecan shortbread cookies (Pamela's Gluten-Free brand recommended)
• 1  tablespoon butter, melted
• 2  eggs, slightly beaten
• 1⁄2 cup milk
• 2  ounces colby-monterey jack cheese, shredded
• 1⁄4 cup green bell pepper, finely diced
• 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 ham, finely chopped (gluten-free deli slices or leftover cooked ham)

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 ham.
4. Spoon about 1-2 Tablespoons of the mixture into each mini tart cup.
5. Sprinkle chopped ham over the tops of each quiche.
6. Bake at 350° for 15-20 minutes or until knife inserted in center comes out clean.
7. If desired, broil 2 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.