Gluten Free Smoky Ginger Quiche Bites Food

GLUTEN FREE HAM & CHEESE QUICHE BITES

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.

GLUTEN-FREE SAUSAGE QUICHE

Steps:

• Preheat oven to 400°F. Spray 9-inch pie plate with cooking spray.
• Brown sausage in skillet until no longer pink; drain fat. Set aside.
• In large bowl, whisk together eggs, half-and-half and pepper. Stir in cheese and cooked sausage. Pour into pie plate.
• Bake 45 minutes or until quiche is set. Let stand 10 minutes. Serve warm.

AWESOME MINI SPINACH QUICHE BITES

Steps:

• Set the oven to 375 degrees.
• On a lightly floured surface, with a 1-1/2-inch biscuit cutter, cut out 12 rounds from the thawed pie crust.
• Press each of the rounds into the bottom, and up the sides of ungreased mini muffin cups.
• Repeat with the second pie crust.
• In a skillet, cook the bacon until brown and very crisp; drain.
• Add in the onions to the same skillet with the bacon drippings, cook for 5 minutes, or until tender, stirring constantly; drain.
• Place the onions in a medium bowl.
• Crumble the bacon into small pieces, and add in with the cooked green onion.
• Add in the eggs to the bacon and onions; beat well.
• Stir in the cream, salt, nutmeg and the Parmesan cheese.
• Add in the squeezed spinach; mix well to combine.
• Divide the mixture evenly into crust-lined cups.
• Bake for 20-25 minutes, or until puffed and golden brown.
• Cool in pan on wire rack for 10 minutes.
• Loosen quiches from pan with tip of knife.
• Serve warm or cool.
• Store in the refrigerator.

GINGER TOFFEE BITES

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.