Gluten-Free Mini Quiche Bites

Mini Quiche on a wooden board. One with bite taken out showing meaty creamy inside.

Gluten-Free Mini Quiche Bites

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.

Prep Time1

Cook Time30

Chilling time1

Total Time2 30

Course: Appetiser

Cuisine: British

Servings:

Calories: 282kcal

Author: Georgina Hartley

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
⅛ teaspoon ground nutmeg
½ teaspoon salt
½ teaspoon ground pepper

Metric - US Customary

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

For the full gluten-free pastry recipe including flour substitution suggestions then go to the original post >> Gluten-Free All-Butter Pastry.

Eggs. The eggs used in this recipe are medium size, 60g each with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount.

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.

US customary measurements

These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 mini quiche.

Nutrition