Best Gluten Free Smoky Ginger Quiche Bites Recipes

GLUTEN FREE HAM & CHEESE QUICHE BITES

Gluten Free Ham & Cheese Quiche Bites image

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.).

Provided by Tinkerbell

Categories Ham

Time 32m

Yield 18-22 mini quiches

Number Of Ingredients 12

Ingredients

0.5 (7 1/4 ounce) 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)

Steps:

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.

GINGER TOFFEE BITES

Ginger Toffee Bites image

Received this recipe from an e-newsletter and instantly swooned. Peppery ginger with pockets of crispy toffee in a chewy cookie with a sugary exterior. Have not made these yet, but keeping this here for safe keeping. Recipe developed by Sarah Taverner.

Provided by justcallmetoni

Categories Drop Cookies

Time 28m

Yield 24 serving(s)

Number Of Ingredients 13

Ingredients

2 cups all-purpose flour
2 teaspoons ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon salt
3/4 cup unsalted butter, room temperature
1 cup packed dark brown sugar
1 large egg
3 tablespoons dark molasses (do not use blackstrap)
1/2 cup toffee pieces
1/4 cup minced crystallized ginger
1 cup turbinado sugar (raw sugar)

Steps:

Preheat oven to 350 degrees F. Prepare baking sheet with cooking spray.
Mix first flour, ginger, baking soda cinnamon and allspice together in medium bowl. Set aside.
Using electric mixer, cream butter and sugar in large bowl until well blended, about 1-2 minutes. Add egg and molasses and beat until well blended, about 30 seconds. Add dry ingredients and beat on low speed just until blended. Mix in toffee and crystallized ginger. Chill dough 1 hour.
After chilling, shape dough into 24 balls, each about 1 1/2-inches in diameter. Roll each dough ball in turbinado sugar, coating completely. Place balls on prepared sheet, spacing evenly apart.
Bake cookies 8 minutes. Reverse cookie sheets and continue baking until cracked on top but still soft to touch, about 8 minutes longer. Cool cookies on sheets 5 minutes.
Using metal spatula, transfer cookies to racks and cool completely.

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