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.).

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.

Ingredients

sliced almonds, butter, eggs, milk, gruyere cheese, liquid smoke, bell pepper, yellow onion, salt, black pepper, fresh thyme, fresh tarragon, turkey bacon