Description
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.).
Ingredients
- Pecan Shortbread Cookies
- Butter
- Eggs
- Milk
- Colby-monterey Jack Cheese
- Green Bell Pepper
- Yellow Onion
- Salt
- Black Pepper
- Fresh Thyme
- Fresh Tarragon
- Ham
Instructions
- 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