Mini Quiche Tarts

Posted by on Feb 14, 2012 in Appetizers, Breakfast, Brunch Foods | 2 comments

… a Gluten-Free, Dairy-Free Bite-Sized Delight!

Gluten-free, Dairy-free Mini Quiche Tarts,

I love quiche, but trying to find quiche on a gluten-free, dairy-free diet (that tasted like the real deal) was not happening. And sometimes the quiche from my gluten and dairy days was filled with a richness that was a bit over the top for me. I like to eat food I can feel good about. So I’ve lightened up an old favorite of mine, keeping the flavor while making it more heart-friendly. And because these are made in “mini” size, you can determine portion control for yourself. They are a great protein-filled breakfast or brunch item, an easy and healthful after-school snack for kids, or a tasty side dish to accompany a salad or bowl of soup. And I think they’re pretty to look at. So eat with your eyes while satisfying your appetite.

This recipe for Mini Quiche Tarts requires a little bit of time and effort, but the results are well worth it.


No Dairy Bug No Gluten BugPrep time: about 45 minutes + 1 hour to chill pie crust dough

Bake time: about 22-25 minutes, depending on the number of tins you have*

(Please read this recipe through completely before preparing. It is not a difficult recipe, but there are a few of steps that require undivided attention.)


Ingredients for Crust:

Your favorite dough recipe to make a Double crust gluten-free, dairy-free pie crust – I use Gluten Free Pantry Perfect Pie Crust Mix


Ingredients needed if using Gluten Free Pantry Mix:

1/4 teaspoon baking powder

2 Tablespoons sugar, optional

10 Tablespoons butter-flavored vegetable shortening, cut into small piecesI use Spectrum Organic Butter Flavor Shortening

10 Tablespoons dairy-free butter, very cold and in small pieces- I use Earth Balance Natural Buttery Spread (red tub)

2 eggs, room temperature and slightly beaten (egg-free version works fine using 2 Tablespoons King Arthur Whole Flax Meal w/6 Tablespoons water)

2 Tablespoons cold water

1 Tablespoon vinegar, I use Nakano Rice Vinegar


Ingredients for the Quiche Filling:

8 eggs

1 cup coconut milk – I use So Delicious Unsweetened Coconut Milk (green carton)

1/3 cup non-dairy or vegan sour cream – I use Tofutti Sour Supreme Non-Dairy Substitute

1 teaspoon onion powder – I use McCormick’s

10 drips green pepper sauce – I use Tabasco Green Pepper Sauce

1/4 cup non-dairy or vegan grated cheese, such as mozzarella or jack – I use Daiya Shreds

3 ounces Proscuitto, very thinly sliced, then diced – I use Boar’s Head

5 mini sweet pepper, finely diced

2 Tablespoons chives, finely diced


Directions for Crust:

Using your favorite crust recipe, or using Gluten Free Pantry Mix listed above, prepare according to appropriate directions. Divide dough into two equal portions, wrap each portion in plastic wrap, and chill for one hour.

While the crust is chilling, proceed to the quiche filling directions. Once the filling is mixed and ready to put into the crust, you can set it aside and return to the crust making process.

Preheat oven to 425ºF. Using mini cupcake pans*, not coated with any lubricant or lined with cupcake papers, set pans in a close proximity to where you’ll be working with your crust. You can use one of two methods, either the “pinch” or the “rolled” method, to make your mini crusts to fill the cupcake tins, whichever works best for the consistency of your dough. I use the Pantry Mix, so the “pinch” method works best for me.

For “rolled” method: Using one portion of your dough, on a floured surface (gf of course), roll out the dough to about 1/8-1/4 inch thick, depending on whether you like a lot of crust in proportion to your quiche filling, or thinner crust and more filling. With a round cookie cutter, larger than the cup size of the tin, cut out small crusts. One at a time, place a crust over the mini cupcake cup and gently “nestle” the crust into the bottom and up the sides, being careful not to crack the crust. Using your finger or a knife, trim off the excess crust around the top edge so the crust is even with the tin surface. Repeat with each cup until all are lined with crust.

For “pinch” method: Using one portion of your dough, pinch about a walnut-size portion of crust from your dough. Place in one cup of your tin and gently press on bottom and up sides to line the entire cup as evenly as possible. With your finger or a knife, trim off the excess crust around the top edge so the crust is even with the tin surface. Repeat with each cup until all are lined with crust.

Pre-bake your crusts for 5 minutes at 425ºF. Remove from oven and prepare to fill each crust with filling. (If you need to do more than one batch of crusts due to the quantity of pans you have, do not remove crusts from pan and fill later. You will need to fill these crusts with filling and finish baking before proceeding to the next batch.) Keep oven hot for next step.


Directions for Quiche Filling:

In a large mixing bowl, combine eggs, “milk”, non-dairy sour cream, onion powder, pepper sauce, non-dairy cheese, Proscuitto, sweet peppers, and chives. Mix thoroughly with a whisk or a fork, until the eggs are well beaten, the milk is incorporated, and all the ingredients are completely mixed throughout. The chives will have a tendency to float on top, and that’s fine. Set aside and return to the crust making process, then return to the next section when the crusts have been pre-baked.

Using a tablespoon, stirring between each scoop to make sure you have a taste of each ingredient, scoop the filling into each pre-baked crust. The filling should be flush with the top of the crust. Once all crusts are filled, bake in a 425ºF oven for 17-19 minutes, or until a knife inserted in the center of a quiche comes out clean. Remove from oven and set aside on a cooling rack to cool. Wait five minutes, then using the tip of a small knife, remove the mini quiche from the tins by popping them out with the tip of the knife, and place them on a cooling rack to continue cooling.

The mini quiche are now ready to serve hot, or you can let them cool and serve at room temperature. Do not leave at room temperature for more than a couple of hours. Refrigerate any leftovers in an air-tight container. Mini quiche will stay good in fridge for up to a week. Once completely cooled, you can also freeze the mini quiche in an air-tight container. Thaw before reheating or consuming.

To serve again, reheat in the microwave for about one minute, or a preheated oven at 425ºF for about 8 minutes, until thoroughly hot. Do not chill and reheat more than one time with the same portion.

*You’ll need a total of 4 pans to make 48 mini quiche, but you can make your quiche in batches if necessary. I did because I only have 2 pans, and they turned out fine.

Safe food is a journey … Thrive!™

Other recipes you might enjoy:

Roasted Green Tomatillo Salsa Verde

Roasted Green Tomatillo Salsa Verde

Gluten-free Dairy-free Mini Stuffed Pepper Poppers

Mini Stuffed Pepper Poppers

Late July Chips with Three Dips Platter (gluten-free, dairy-free)

Late July Chips with Three Dips Platter


  1. How is this recipe dairy free when it has cheese and sour cream in it? UG!

    • Hi Jen, Thanks for the question. My recipe (this recipe) doesn’t have real, dairy-containing cheese or sour cream in it. I make sure to note right next to the ingredient, in the list of ingredients, what I use as a non-dairy substitution for each of these items. Daiya “cheese” is non-dairy, as is the Tofutti “sour cream”. I’m sorry if this caused confusion for you, or any other readers. I can assure you that I will never create a recipe on this site that includes dairy-containing, or gluten-containing, ingredients. I’m so glad you asked the question. Please let me know if you have other concerns as well. I will go back and edit the ingredient list to make this completely clear. 😀

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