Gluten Free Mini Quiche


VO41Miniquiche4Mini quiche are my go to thing when I am having a lot of people over for drinks, they look cute and appetizing and they are the perfect food to serve when your guests are going to be standing around with a wine glass in one hand. There is nothing more annoying than trying to balance a plate, a glass and eat while standing and also making conversation.
They are also great for picnics and I recently brought some to a brunch where they went down very well. Once you have your pastry made you can use any quiche filling you like but my favourite combination is always bacon, mushroom, onion and cheese, in fairness when isn’t bacon and cheese a winning combination.

The pastry I used here is a little different from the standard GF short-crust pastry I normally use as it includes lard. The addition of a bit of Frytex (other lards are available) gives the pastry a great crispness and I think it definitely helps to keep the cooked pastry from disintegrating in to a crumby mess at first bite, essential in a finger food.

The quantity here made enough for 18 mini quiche.


• 8oz / 225g Doves Farm plain GF flour
• 2oz / 55g chilled butter cut in to cubes
• 2oz / 55g of lard
• 1 level teaspoon of Xanthum Gum
• Pinch of salt
• Iced water

1. In to a bowl sift the flour, xanthum gum and salt.Add the chilled butter and the lard and rub in to the flour mix, use the tips of your fingers and be gentle. Mix until you get a texture like breadcrumbs. If you grate in the butter and in particular the lard this process goes a lot faster

2. Make a well in the centre and add the iced water a tablespoon at a time. Mix with a fork or your hands until the pastry comes together. The pastry should have come together in a ball but should not be sticky.

3. Pat the pastry in to a disc shape and wrap in cling film and chill. While the pastry is chilling you can make your filling .

4. Roll the pastry out to the required thickness (about 3mm) on a floured surface.

5. Using a pastry cutter, or in my case a very big wine glass cut circles to fit the size of your tin.

6. Oil or butter your tin, I use a cupcake / bun tray.

7. Carefully lift the pastry circles to the tin, a palette knife will help with this, and gently ease the pastry into the tin.


I large onion finely chopped
A good handful of mushrooms, about 6 medium sized, finely chopped
3 rashers of bacon, I used smoked finely chopped
A good dash of olive oil
Salt & pepper to taste
4 eggs lightly beaten with the fork
½ cup of grated cheddar cheese, but have the cheese on standby in case you need more.
Preheat your oven to Gas 5 / 190c
1. Heat the oil in a pan over a medium heat. Add the onion, bacon and mushroom and cook over a low heat until the onion has softened but not browned and everything smells delicious. Season to taste.

2. Remove from the heat and leave to cool down a little. It is a good idea to make the filling while your pastry is chilling and then leave the filling to cool while you are rolling out the pastry and lining the tin.

3. Put about a good teaspoon of filling in each pastry shell.

4. Using a small jug with a fine spout or a tablespoon carefully add the beaten egg to the quiche, this can get messy so take your time and add the egg a little at a time. Don’t over fill the shell or the egg will bubble over and this can make it next to impossible to get the cooked quiche from the tin without using a knife to dig it out.

5. Top the mini quiche with the grated cheese and pop the tray in the oven.

6. Bake for fifteen to twenty minutes until the pastry is cooked and the filling is golden brown.

7. Leave to cool in the tin for a few minutes and then transfer to a cooling rack.

You can eat the mini quiche warm or cold.



2 thoughts on “Gluten Free Mini Quiche

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