Low Calorie Gluten Free Mini Quiche

Let me tell you about these little gluten-free mini quiches that have become my go-to for busy mornings. I used to think quiche was only for fancy brunches, but these bite-sized versions have changed my morning routine completely. When you’re rushing around trying to get everyone fed and out the door, the last thing you want is a complicated breakfast situation.

That’s why I love making a batch of these ahead of time. I’ll whip them up on Sunday evening while I’m already in the kitchen prepping for the week. Pop them in the freezer, and suddenly you’ve got breakfast ready whenever you need it. Just a quick warm-up, and you’re good to go.

Whether you’re avoiding gluten by choice or necessity, these mini quiches deliver all the comfort of the classic version without any of the wheat. Plus, they’re perfect for customizing – toss in whatever vegetables or cheese you have in the fridge. Trust me, your future self will thank you for making these.

What Kind of Cheese Should I Use?

While this recipe calls for cheddar cheese, you’ve got plenty of room to play around with different options here. Sharp cheddar adds a nice bold flavor, but mild cheddar works perfectly well if that’s what you prefer or have on hand. You could even try mixing things up with Swiss, Gruyere, or a combination of cheeses – just make sure whatever you choose melts well. When picking your cheese, it’s best to buy a block and shred it yourself rather than using pre-shredded cheese, since the anti-caking agents in packaged shredded cheese can affect how smoothly it melts in your quiche. Just pop your block cheese in the fridge for about 20 minutes before shredding – it’ll make the job much easier.

Options for Substitutions

Need to make some changes to this mini quiche recipe? Here are some helpful swaps you can try:

• Gluten-free pie crust: While you need to stick with a gluten-free crust to keep the recipe GF, you can use store-bought instead of homemade. Another option is making a crust using crushed gluten-free crackers mixed with melted butter.
• Cheddar cheese: Feel free to swap the cheddar with any good melting cheese like Swiss, Gruyere, or mozzarella. Just make sure to use the same amount by weight.
• Half-and-half: You can replace this with whole milk for a lighter version, or heavy cream for a richer result. For dairy-free, try full-fat coconut milk or unsweetened almond milk mixed with a bit of dairy-free cream.
• Dried dill: Not a fan of dill? Try other dried herbs like thyme, basil, or Italian seasoning. If using fresh herbs, triple the amount since dried herbs are more concentrated.
• Eggs: The eggs are essential for this recipe and can’t be substituted – they’re what makes a quiche a quiche!

Watch Out for These Mistakes While Baking

The trickiest part of making mini quiches is getting the gluten-free crust just right – avoid overworking the dough as it can become tough and crumbly, instead handle it gently and patch any cracks with extra pieces of dough.

Temperature control is crucial here – starting with room temperature eggs and half-and-half helps create a smoother custard filling, while pre-baking (or blind baking) the crusts for about 10 minutes prevents the dreaded soggy bottom.

One common mistake is overfilling the mini shells – fill them only about 2/3 full since the egg mixture will puff up during baking, and be sure to let them cool for 5-10 minutes in the pan before attempting to remove them.

For the best texture, avoid overbaking – take them out when the centers are just set but still have a slight wobble, as they’ll continue cooking from residual heat.

What to Serve With Mini Quiche?

These little quiches are perfect for brunch or a light lunch, and they pair wonderfully with so many sides! A simple mixed green salad with a light vinaigrette makes the meal feel complete without overshadowing these savory bites. For breakfast or brunch, I like serving them alongside fresh fruit – think berries, melon, or citrus segments – which adds a sweet, refreshing contrast to the rich, cheesy quiche. If you’re hosting a party, try setting up a breakfast potato situation – either crispy hash browns or roasted breakfast potatoes work great and help make the meal more filling.

Storage Instructions

Keep Fresh: These mini quiches are perfect for meal prep! Place them in an airtight container and keep them in the fridge for up to 3 days. They make such an easy grab-and-go breakfast or quick lunch option when you’re in a hurry.

Freeze: Good news – these little guys freeze really well! Let them cool completely, then place them in a freezer-safe container with parchment paper between layers. They’ll stay good in the freezer for up to 2 months. I like to freeze them individually so I can grab just what I need.

Reheat: To warm up your mini quiches from the fridge, pop them in the microwave for about 30 seconds, or until heated through. If they’re frozen, either thaw overnight in the fridge first, or microwave for 1-2 minutes. You can also reheat them in a 350°F oven for about 10 minutes to get that nice crispy crust back.

Preparation Time	15-20 minutes
Cooking Time	15-20 minutes
Total Time	30-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 40-50 g
• Fat: 60-70 g
• Carbohydrates: 30-35 g

Ingredients

• Half a batch of gluten-free pie crust
• 8 oz shredded cheddar cheese (226g)
• 4 large eggs, room temperature
• 1 cup half-and-half (240ml)
• 2 teaspoons dried dill
• 1 teaspoon salt
• 1/2 teaspoon pepper

Step 1: Prepare the Oven and Muffin Pan

Begin by preheating your oven to 400℉.

If you are using a standard muffin pan, spray it with nonstick cooking spray to prevent sticking.

If your pan is nonstick, you may skip this step.

Set the prepared pan aside while you work on the dough.

Step 2: Prepare and Chill the Dough

Roll out your pie crust dough until it’s approximately ¼-inch thick.

Use a 2½-inch cutter to cut out circles or scalloped shapes from the dough.

Gently press each cutout shape into the wells of a mini muffin pan to form the crust.

Once all the wells are lined with dough, place the pan in the refrigerator to chill until the dough is firm.

Step 3: Make the Egg Filling

In a mixing bowl, whisk together the eggs, half and half, dill, salt, and pepper until well combined.

Set this mixture aside; it will serve as the filling for your mini quiches.

Step 4: Assemble the Mini Quiches

Remove the muffin tin from the refrigerator.

Place about one tablespoon of shredded cheddar cheese into each pastry-lined muffin well.

Carefully pour the egg filling into each well, filling them about ¾ full to allow room for the filling to puff during baking.

Step 5: Bake the Mini Quiches

Bake the assembled mini quiches in your preheated oven for 15-20 minutes or until they are puffed and the pastry is golden brown.

The filling will rise significantly while baking but will settle down as they cool.

Step 6: Serve and Store

You can serve these mini quiches warm, at room temperature, or even cold.

If you have leftovers, store them in the refrigerator.

Reheat in the oven at 325℉ for 5-7 minutes if desired before serving again.