This post contains affiliate links. Please read my disclosures.
These Gluten-Free Mini Quiches are a great recipe when you are in need of a delicious appetiser or pastry bite. They are loaded with tasty cheese, caramelised onions and smoky bacon but you can totally customise the filling however you want. They are perfectly portable for picnics, ideal appetisers for entertaining and work well as a really casual or dressed up affair.
Jump to:
It can be difficult to find really good gluten-free party appetisers but the good news is that this is an easy recipe to make and these bite-sized tiny quiches are impossible to resist.
I'll show you how to make these using an easy homemade gluten-free quiche crust which is quick to pull together. The filling takes no time and I've given you plenty of options at the bottom of this post if you want to switch it up. The best thing about these quiches is that you can make them in a regular muffin tin so no fancy equipment is needed.
Make ahead of time, serve warm or at room temperature these miniature quiche lorraines are so versatile and make perfect finger foods for festive get togethers or any kind of family gatherings whatever the time of year.
Why You'll Love This Recipe
- Foolproof easy to make gluten-free pastry with a buttery flaky crust.
- These Mini Quiche Lorraines have a melty cheesy filling and are packed with sweetly caramelised onions and salty smoky bacon.
- Perfect three bite appetiser.
- Perfectly portable for taking on picnics or serving at festive parties or as party of your Easter brunch.
- Delicious hot or chilled.
-  No xanthan gum is needed for the gluten-free pie crust or any part of the recipe.
Ingredients Needed
For the pastry
Sweet rice flour (glutinous rice flour). This is the important flour to use. It gives the pastry excellent structure. It’s unique binding properties give the pastry elasticity so it’s easy and forgiving to roll. Also it’s quite neutral in taste so will go with everything.
Sorghum flour. This wholegrain flour adds a crisp bite to the pastry and a lovely earthy flavour.
Tapioca flour (tapioca starch). This starchy flour is smooth and soft and helps bind the ingredients but also gives a lovely golden colour and crust when baked.
Butter. This gives our pastry crust a beautifully buttery flavour. We need unsalted so we can control the salt content of the recipe.Â
Eggs. The pastry uses a whole egg for a rich taste then an extra egg white on top helps to avoid a crumbly pastry. This recipe uses medium size, about 60g each with shell (50g each without shell). These are often classified as large eggs in the US. I recommend weighing your eggs to ensure the correct amount.
Salt. Just a pinch is needed to lift the flavours. I like to use kosher salt in my baking as it has a round gentle flavour.
✨For detailed substitution ideas and the full method for this pastry you can visit >>> All-Butter Gluten-Free Pastry ✨
For the filling
Unsalted butter. Again, we need unsalted so we can control the salt content of the recipe.
Smoked streaky bacon. You can leave the bacon out if you want a vegetarian version, or replace with the same amount of roasted vegetables or see the other options I list at the bottom of this post.
Red onion. It doesn't have to be red, you can use a white spanish onion if you prefer. I just love the flavour of red onion.
Eggs. This recipe uses medium size, about 60g each with shell (50g each without shell). These are often classified as large eggs in the US. I recommend weighing your eggs to ensure the correct amount.
Crème fraiche. I adore the tangy flavour of creme fraiche and love it here. You can substitute for double (heavy) cream.
Cheddar. Opt for a rich mature cheese so you get the best flavour. You can also swap for your favourite type of cheese. Gruyere is also a favourite and I love using blue cheese in these quiches too.
Nutmeg. This warming spice is excellent with cheese.
Salt and black pepper. Don't forget as it will keep your quiche from tasting bland.
How To Make Gluten-Free Mini Quiche
For full recipe instructions go to the recipe card at the end of this post.Â
Prepare Pastry: In a large mixing bowl, whisk together sweet rice flour, sorghum flour, tapioca flour, and salt. Slice butter thinly from the fridge and add to flour.
Rub with fingertips until the butter is in shaggy pieces within the flour. Make a well in the centre, add eggs.
Bring the dough together with your hands. Transfer to a floured work surface, knead for about two minutes until smooth and no longer sticky. Divide into two pieces, one slightly larger. Shape each into a disc, wrap in baking parchment, and chill in the fridge for 1 hour.
Pre-heat Oven: Set oven to 190°C / 170°C fan assisted / gas mark 5 / 375°F.
Cook Bacon and Onions: In a medium saucepan, melt butter, then add smoked bacon and onions. Cook over low to medium heat for about 15 minutes, until bacon crisps and onions caramelise. Remove from heat and let cool to room temperature.
Roll Out Pastry: Dust a work surface and rolling pin with tapioca flour. Roll pastry to 5mm thickness, then cut into 9cm rounds. Press rounds into a 12-hole and 6-hole muffin tin, pushing edges inwards gently. Chill for 30 minutes in the fridge or 10 minutes in the freezer.
Make Filling: In a large mixing bowl, whisk together eggs, egg yolks, and crème fraîche. Stir in gruyère, nutmeg, salt, pepper, and the cooled bacon and onions.
Fill Pastry Cases: Divide filling evenly among pastry cases. Dab a little egg yolk on the top edge of each case to help it brown. Run a small palette knife between the edges of the pastry and the tin to prevent sticking.
Bake: Place in the oven and bake for 30 minutes. Remove tins, let quiches cool for 5 minutes, then transfer to a wire rack to cool fully.
Recommended Equipment
- Small frying pan. For frying the bacon and onions.
- Rolling pin. To roll out the gluten-free pastry.
- Pastry cutters (or a cup). To cut out circular discs of pastry. These pastry/biscuit cutters are ideal. They are plastic so long lasting and can go in the dishwasher. I have had mine for years so can vouch for their durability.
- Baking tin. An anodised silver muffin tin is absolutely perfect for this recipe. It's durable, easy to clean and useful for so many things. Obviously it's sold as a muffin/cupcake tin, but I use it for so many more recipes including yorkshire puddings and these mini quiches.
- Whisk. For whisking the eggs, crème fraîche, cheese, and seasonings.
- Mixing bowls. One for the filling and one for the egg wash.
- Pastry brush. To brush the pastry edges with egg wash.
FAQs
Yes you can make the pastry dough up to 2 days before rolling it out. Wrap the 2 dough balls in cling film (plastic wrap) and store in the fridge until needed. Bring out of the fridge about 30 minutes prior to rolling it out so that it softens a little. You could also freeze the dough up to 1 month before you need it. Just thaw in the fridge overnight.
Yes, bake the quiches as per the recipe post below. Chill completely then chill in the fridge in an airtight container up to 3 days before you want to serve them. Bring them up to room temperature to serve. Or you can re-heat them in an oven at 180°C / 160°C fan / gas mark 4 / 350°F for 10 minutes until warmed through.
Keep the pastry chilled before baking. Once the pastry cases are filling you can also run a small palette knife between the edges of the pastry and the muffin tin to loosen before baking. Then once baked run the palette knife around the quiche again to loosen and help lift out of the tin.
Once the quiches have cooled completely, wrap each in cling film (plastic wrap) or store in a single layer in a freezer-safe container. They can be frozen for up to 2 months. To re-heat, place frozen quiches in a pre-heated oven at 180°C / 160°C fan / gas mark 4 / 350°F for 15–20 minutes, until hot.
More Filling Ideas
You can swap out the cheddar, onions and bacon and instead try these delicious fillings:
Spinach, Feta and Sun-Dried Tomatoes. Sauté fresh spinach, then combine with crumbled feta cheese and chopped sun-dried tomatoes.
Roasted Red Pepper, Goat Cheese, and Basil. Combine roasted red bell pepper slices with creamy goat cheese and fresh basil leaves and add to the egg mixture.
Smoked Salmon, Dill, and Cream Cheese. Flake smoked salmon and mix with fresh dill and small chunks of cream cheese.
More Gluten-Free Appetisers You'll Love
These Sausage Rolls are another great appetiser option—they’re easy to make with a lovely gluten-free flaky pastry, and filled with a juicy, herby sausage filling.
Homemade Pork Pies are a world away from the soggy options you might be used to in the supermarket chiller cabinet (although gluten-free ones are very hard to find anyway!). These homemade versions taste incredible and they are lovely for picnics, appetisers or light lunches.
Or you could serve these tasty Sweet n'Spicy Nuts which are super quick and easy to make and add a little something different—just the right mix of crunch and heat to keep things interesting.
✨Have you tried this Gluten-Free Mini Quiche recipe? If you liked it, please leave a 5-star ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating on the recipe card and consider leaving a comment as well! I would love to hear about how your recipe turned out and your feedback also helps other readers✨
Gluten-Free Mini Quiche Bites
Ingredients
Pastry
- 120 g sweet rice flour - glutinous rice flour
- 110 g sorghum flour
- 60 g tapioca flour - tapioca starch
- ½ teaspoon sea salt
- 200 g unsalted butter - cold from the fridge
- 1 egg + 1 egg white - medium, lightly whisked together
Filling
- 1 tablespoon unsalted butter
- 120 g smoked streaky bacon - diced
- 1 large red onion - peeled and diced
- 1 egg - medium
- 2 egg yolks - medium
- 200 g crème fraiche
- 115 g gruyère - grated
- â…› teaspoon ground nutmeg
- ½ teaspoon salt
- ½ teaspoon ground pepper
Instructions
Make the pastry dough
- In a large mixing bowl whisk together the sweet rice flour, sorghum flour, tapioca flour and salt.
- Slice the butter very thinly directly from the fridge and add to the flour.
- Rub the mixture between fingertips until roughly shorn. The mixture does not need to resemble breadcrumbs. It’s okay that the butter is still in largish pieces. It should look quite shaggy in the flour.
- Make a well in the centre and pour in the eggs.
- Bring the dough together using your hands.
- Turn the pastry out on to a floured work surface and knead for about two minutes until the dough comes together into a smooth ball which is no longer sticky.
- Cut the pastry into two, one half slightly larger than the other.
- Roll each half into balls and flatten slightly to make two thick round discs. Wrap each in baking parchment.
- Place in the fridge for 1 hour to chill before rolling out.
- Pre-heat the oven to 190°C / 170°C fan assisted / gas mark 5 / 375°F.
Cook the bacon and onion
- In a medium sized saucepan heat the butter then add the smoked bacon and onions and cook on a low to medium heat for about 15 minutes until the bacon has begun to crisp up and the onions have caramelised. Remove from the heat and leave to cool to room temperature.
Roll out the pastry
- Dust a clean work surface and a long rolling pin with tapioca flour.
- Using the rolling pin to roll out the pastry until it is a 5mm thick circle and cut out into 9cm (3.8 inch) rounds.
- Press the pastry circles lightly into a 12 hole and 6 hole muffin tin. Push the circles in from the outer edgest towards and into the hole (rather than pushing down in the middle which will tear the pastry) and place back into the fridge for a further half hour (or in the freezer for 10 minutes).
Make the filling
- Whisk the eggs and egg yolks with the crème fraiche in a large mixing bowl. Add the gruyère, nutmeg and salt and pepper and mix until fully combined then finally stir in the bacon and onions.
Fill the pastry cases
- Divide the filling evenly between the pastry cases then take a little egg yolk on your finger and run it round the top edge of the pastry to encourage it to brown in the oven.
- Finally run a small palette knife between the pastry case and the muffin tin. It should scoot round pretty easily since the pastry case should still be sufficiently chilled.
Bake
- Place in the oven and bake for 25-30 minutes.
- Remove the muffin tins from the oven and leave the mini quiche in their tins for about 5 minutes to settle then lift out each one with a small palette knife to finish cooling on a wire rack
Notes
How to Make Ahead and Store
Bake the quiches as directed, let them cool completely, and store them in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 180°C / 160°C fan / gas mark 4 / 350°F for about 10 minutes, or until warmed through.How to Freeze
Once the quiches have cooled completely, wrap each in cling film (plastic wrap) or store in a single layer in a freezer-safe container. They can be frozen for up to 2 months. To reheat, place frozen quiches in a preheated oven at 180°C / 160°C fan / gas mark 4 / 350°F for 15–20 minutes, until hot.Ingredient measurements
- Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.
amel fs says
beau partage