Gluten-Free Mini Quiches

Ingredients

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• 1 package pre-made gluten-free mini tart shells
• 2 large eggs
• 0.5 cup heavy cream or full-fat coconut milk Shop
• 0.5 cup shredded cheese (e.g., cheddar, Gruyere, or dairy-free alternative)
• 0.25 cup finely diced cooked bacon, ham, or sautéed vegetables (e.g., spinach, mushrooms)
• 1 tbsp fresh chives, finely chopped
• 0.25 tsp salt
• 0.125 tsp black pepper

Instructions

1. 1 Preheat your oven to 375°F (190°C) and arrange the pre-made gluten-free mini tart shells on a baking sheet. Ensure the oven is fully preheated before proceeding to the next step.
2. 2 In a medium bowl, whisk together the two large eggs and the heavy cream or full-fat coconut milk until well combined and slightly frothy. This mixture will form the base of your quiche filling.
3. 3 Gently stir in the shredded cheese, your choice of finely diced cooked bacon, ham, or sautéed vegetables, and the fresh chives into the egg mixture. Season with salt and black pepper, tasting to ensure the flavors are balanced.
4. 4 Carefully spoon the filling into each of the gluten-free mini tart shells, filling them about three-quarters of the way full. Avoid overfilling to prevent spillage during baking.
5. 5 Bake for approximately 18-20 minutes, or until the filling is set and the tops are lightly golden brown. The quiches should appear puffed and firm to the touch when done.
6. 6 Allow the mini quiches to cool slightly on the baking sheet for about 5 minutes before transferring them to a serving platter. Serve warm for the best texture and flavor.

Nutrition (per serving)

Tips & Notes

• Tip: Fill the mini shells only three-quarters full; the custard puffs as it bakes and will spill over a full shell.
• Tip: Cook and drain bacon or vegetables well before adding them, or the extra moisture keeps the custard from setting.
• Substitution: Full-fat coconut milk and a dairy-free shredded cheese make a dairy-free version; the custard sets a little softer.
• Storage: Refrigerate baked quiches up to 3 days or freeze up to 2 months. Reheat at 350°F for 8 to 10 minutes so the crust re-crisps.

Common questions