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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READY IN: 32mins
YIELD: 18-22 mini quiches
UNITS: US
INGREDIENTS
Nutrition- 0.5(7 1/4 ounce) package pecan shortbread cookies (Pamela's Gluten-Free brand recommended)
- 1
- 2
- 1⁄2cup milk
- 2
- 1⁄4
- 1⁄4
- 1⁄8teaspoon salt
- 1⁄4teaspoon black pepper
- 1teaspoon fresh thyme
- 1⁄2teaspoon fresh tarragon
- 1⁄2
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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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