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.).
Provided by Tinkerbell
Categories Poultry
Time 32m
Yield 18-22 mini quiches
Number Of Ingredients 13
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 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.
Nutrition Facts : Calories 95.4, Fat 7.8, SaturatedFat 1.6, Cholesterol 25.9, Sodium 41.1, Carbohydrate 3.2, Fiber 1.5, Sugar 0.6, Protein 4.3
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