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These Gluten Free Mini Quiches are the perfect picnic food and great for packed lunches. Individual gluten free quiches made with my gluten free shortcrust pastry and filled with courgette, feta and pesto. An easy vegetarian quiche, perfect for parties and finger food!
I love a good gluten free quiche recipe but there’s something about gluten free mini quiches that just make them so much more fun!
These easy vegetarian quiches are packed with hidden veg from the courgette, and flavoured with tangy feta and tasty pesto.
Make these mini quiches as part of a gluten free picnic, packed lunch, or gluten free afternoon tea. Plus you can change the fillings as you like!
Made using my failsafe gluten free shortcrust pastry, nobody will even know these little individual quiches are free from gluten!
And for more gluten free courgette recipes, why not try my courgette soup, my easy courgette and halloumi fritters or even chocolate courgette cake!
Why are these gluten free mini quiches so great?
- Gluten Free: The gluten free pastry I use for these quiches gets SO many compliments – even the gluten-eaters will love it!
- Great for Kids: This is a great recipe to make with children, and it’s perfect if you’re new to gluten free baking. They are perfect for school lunchboxes.
- Versatile: I’ve used a courgette and feta quiche filling but you can choose any filling for your mini quiches.
- Meal Prep: If you like getting organised you’ll love this recipe. These gluten free mini quiches are great for making ahead and you can even freeze them.
Ingredients
If you’re making my gluten free shortcrust pastry recipe for these mini quiches, you will need the following ingredients:
- Plain gluten free flour – any plain or all purpose flour blend will do.
- Xanthan gum – essential for making the pastry pliable.
- Unsalted butter – you can use a dairy-free alternative if you need to, but pick a hard vegan margarine or use lard or Trex/Cookeen.
- A large egg – essential for binding the pastry, I haven’t yet found a suitable replacement for the egg to make it vegan.
Follow the steps in the recipe to the point of chilling and then you can roll it out to cut the mini quiche crusts from it, as per the instructions below.
For the courgette and feta quiche filling you will need:
- Courgette – or zucchini in the US. Use up any extra in my chocolate courgette cake.
- Feta cheese – full fat or a lighter version will work.
- Eggs – this forms the main base of the quiche filling.
- Single cream – sub for the same amount of extra milk for a lighter version.
- Milk – skimmed, semi-skimmed or full-fat milk will all work.
- Pesto – homemade gluten free pesto is best but you can use any shop-bought one too.
How to make gluten free mini quiches
There’s a printable recipe card below, but here are some step-by-step photos showing you how to make my gluten free mini quiches:
If making the pastry from scratch, follow my gluten free pastry recipe to the point of chilling. You can even do this the night before if you like!
Once the pastry has chilled, preheat the oven to 180C / Fan 160C / Gas Mark 4. Dust the work surface with gluten free flour then roll the pastry out to around 5mm thick.
Using a 3.5 inch (9cm) round cutter, cut 12 circles from the pastry, re-rolling as needed.
Press the pastry circles into the holes of a 12-hole, deep muffin tin. Prick the bottom of each with a fork.
To make the filling, crack the eggs in a large jug, add the cream and milk and whisk briefly until combined. Add the courgette, feta and pesto and mix again until combined.
Pour the filling evenly between the pastry cases, ensuring they don’t overflow. Once filled, place in the oven and bake for 30-35 minutes until risen and golden. Serve hot or cold.
Filling variations
Want to make gluten free mini quiches but don’t fancy a courgette and feta quiche filling? No problem! Here are some other ideas for you:
- Mini Quiche Lorraine: Add cooked bacon lardons and Gruyere cheese to the quiche filling for a retro classic.
- Mini Cheese and Onion Quiches: Another classic combination, with slices of sweet onion and Cheddar cheese. Another great vegetarian option.
- Roasted Veg Quiches: Roast up seasonal veg and add them to your mix. Try tomatoes, peppers and aubergine in summer, or root vegetables in winter.
- Ham and Cheese: I always used to love a ham and cheese quiche in my lunchbox – these would be great for a kid’s packed lunch.
Looking for mini crustless quiches instead? Try my smoked salmon and chive egg muffins, my Mexican frittata or my breakfast egg muffins instead.
Frequently Asked Questions
Got a question about this gluten free mini quiche recipe? I’ve got some FAQs here, or you can leave a comment and I’ll get back to you!
If you want to make this recipe dairy free you’d need to use a vegan butter in the pastry, and a vegan milk and cream replacement in the filling. You can use a vegan feta and vegan pesto which are easily found in the supermarket. Unfortunately as the recipe relies heavily on egg, I don’t have a vegan quiche recipe… yet!
Yes! You can make the pastry several days in advance and keep it in the fridge before rolling. These quiches can be eaten hot or cold and will keep in the fridge for 3-5 days.
Yes! Simply allow the quiches to cool completely and then pop them in the freezer. They will keep up to 6 months. Defrost at room temperature then either eat them cold or heat them up to serve.
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review ⭐️⭐️⭐️⭐️⭐️ to let others know you loved it too! It would mean the world to me and really helps support my website.
Gluten Free Mini Quiches with Courgette and Feta
Ingredients
- 1/2 batch of my gluten free pastry
- 3 large eggs
- 50 ml milk
- 50 ml single cream
- 100 g courgette, (coarsely grated)
- 100 g feta cheese, (crumbled)
- 50 g pesto
Instructions
- If making the pastry from scratch, follow my gluten free pastry recipe (linked in the ingredients above) to the point of chilling. Once the pastry has chilled, preheat the oven to 180C / Fan 160C / Gas Mark 4.
- Dust the work surface with gluten free flour then roll the pastry out to around 5mm thick. Using a 3.5 inch (9cm) round cutter, cut 12 circles from the pastry, re-rolling as needed.
- Press the pastry circles into the holes of a 12-hole, deep muffin tin. Prick the bottom of each with a fork.
- To make the filling, crack the eggs in a large jug, add the cream and milk and whisk briefly until combined. Add the courgette, feta and pesto and mix again until combined.
- Pour the filling evenly between the pastry cases, ensuring they don't overflow. Once filled, place in the oven and bake for 30-35 minutes until risen and golden. Serve hot or cold.
Notes
Nutrition
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