Pop-in-Your-Mouth Savory Gluten-Free Mini-Quiches

Cover mini quiche

Oh the gathering where something needs to be gluten-free so that my gluten-free peeps can eat. What is easy to make, easy to bring and easy to eat? Hmm . . . what about mini-quiches? Score!

Plate full mini quicheThese tasty little treats got rave reviews from not only my gluten-free loved-ones, but from others as well. A potato crust with a creamy egg filling form the basis. Bacon, onion and cheddar cheese combine with the basis to bring a familiar flavor while artichokes, sun-dried tomatoes with Swiss and Gruyere cheese blend savory and delicate flavors together. You can also come up with your own flavor combinations to create treats your friends and family will enjoy.

Pop-in-Your-Mouth Mini-Quiches

Yield: 30 Muffin-sized mini-quiches = 15 Bacon/Onion/Cheddar Cheese + 15 Artichoke/Sun-dried tomato/Swiss and Gruyere Cheese

Needed: 2 – 12 muffin tins, 1 – 6 muffin tin


1 – 20 0z package of frozen shredded hash brown potatoes
3 Tbls Oil
Salt and Pepper seasoning

Mix together all ingredients in a medium sized bowl, until hash browns are well-coated with oil. Grease insides of muffin tin cups. Spoon 1/8 cup into oiled muffin cups. There could be a remain of hash browns. Press down into bottom of cups. Cook crusts until browned about 20 minutes at 450 degrees. When cooked, remove from oven and turn oven down to 325 degrees.

Bacon/Onion/Cheddar Cheese Filling:
8 bacon strips cooked and cut into bite-sized pieces
1 onion minced
1 bag shredded cheddar cheese

Place a spoonful of each ingredient by order listed in 15 of the muffin cups. Distribute any remaining filling items evenly into each of the bacon/onion/cheddar 15 muffin tins.

Artichoke/Sun-Dried Tomatoes/Swiss and Gruyere Cheese Filling:
1/2 jar sun-dried tomatoes cut into bite-sized pieces
1/2 jar artichoke hearts marinated in oil cut into bite-sized pieces
1 bag shredded Swiss and Gruyere Cheese

Place about a spoonful of each ingredient by order listed in the 15 remaining muffin cups. Distribute any remaining filling items evenly into each of the artichoke/sun-dried tomatoes/Swiss and Gruyere 15 muffin tins.

Egg Mixture:
12 Eggs
1 cup heavy cream

Place all ingredients for the egg mixture in a pouring bowl or large mixing cup. Using rotary hand-held mixture combine all ingredients until frothy. Pour egg mixture into each ingredient-filled cup filling about 3/4 of each muffin cup full. Distribute any remaining egg mixture evenly into any muffin cup. Do not overflow muffin cups.

Cook filled muffin tins at 325 degrees for about 40 mins or until insides are firm and top is browned.

These mini quiches pack well to take to pot-luck brunches or in a lunch box and picnics. No serving or eating utensils are needed.

See easy, tasty and good.

One thought on “Pop-in-Your-Mouth Savory Gluten-Free Mini-Quiches

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