Gluten-Free Mini Quiche Bites

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.

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. 

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. 

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.

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.