Gluten-Free Mini Quiche Lorraine

These indredibly delicious mini quiche Lorraine bites are made with gluten-free Schär puff pastry, turkey bacon, goat milk mozzarella cheese, green onions and So Delicious coconut milk creamer.

Mini Gluten-Free Quiche Lorraine made with Schär puff pastry

Mini Quiche Lorraine Bites

I love quiche. It is such an easy thing to make and keeps well. It works for breakfast, dinner, lunch, or snacks. I especially like making mini quiche bites so you get more of the delicious crust in every bite.

And quiche Lorraine is one of my absolute favorites. You really can’t go wrong with that mixture of bacon, green onion and cheese. When I gave up dairy, we made them without cheese using a hash brown crust and ghee (forgive the old pic).

But since then I have been able to digest goat milk so we have lots of different types of goat milk cheese around the house. In this recipe, we are going to use goat mozzarella from Funny Farm.

Mini Gluten-Free Quiche Lorraine made with Schär puff pastry for beautiful flaky crusts

And we’ve switched over to turkey bacon because we try not to eat pork unless we’re having BBQ or I’m craving Soppressata or Genoa salami. I love Mediterranean plate of goodies.

And instead of milk or creamer, I usually have a carton of So Delicious non-dairy organic coconut milk creamer in the fridge. I use it in place of milk or cream in recipes and it works great as a substitute.

gluten-free puff pastry dough

Schär Puff Pastry Dough

I love this gluten-free puff pastry dough. We’ve been using it in several recipes so far. I absolutely loved it in the goat feta cheese and spinach puffs.

Goat Feta Cheese and Spinach Puff Pastry

So of course, mini quiche Lorraine was next to try. I have a couple pizza recipes coming soon, too. And maybe mini-apple pies all made with this puff pastry dough.

The dough can be very crumbly and crack. So I’ve found that if you thaw in the fridge overnight, then bring to room temperature it will be easier to work with.

I also use a rolling pin to thin it out and make it more pliable.

Making The Quiche

Cutting circles from the puff pastry to make the pie crusts

Roll out the puff pastry and use a small bowl to cut out disks in the puff pastry to fit into a mini-muffin pan. After rolling it out with a rolling pin to make it more pliable, press it into the muffin tin.

You don’t need any oil in the muffin tin.

Take the extra pieces of dough and work them into the bottom of the crusts. This will give you a flaky and more dense bottom crust.

With any leftover pastry dough, form into a ball and then use a rolling pin to thin it out again. You can cut a few more crust from that. I ended up with 22 puff pastry crusts.

Cheese, onion, bacon mixture and gluten-free puff pastry crusts ready to be filled.

Mix together the grated goat mozzarella cheese, cooked and crumbled turkey bacon and chopped green onions. Fill each puff pastry with a large spoonful of the mixture.

Beat the eggs in a pyrex measuring cup. Add the coconut milk creamer, nutmeg, salt and pepper. Pour into each of the puff pastries filled with the bacon, cheese and green onion mixture. Then bake at 400 degrees F until they are done (about 14 minutes).

Mini Gluten-Free Quiche Lorraine made with Schär puff pastry, turkey bacon, goat milk mozzarella and green onions

Enjoy your gluten-free mini quiche treats! They are delicious.

Want More Puff Pastry Ideas?

Gluten-Free Puff Pastry Mini Quiche Lorraine

These indredibly delicious mini quiche Lorraine bites are made with gluten-free Schär puff pastry, turkey bacon, goat milk mozzarella cheese, green onions and So Delicious coconut milk creamer.

Course Appetizer, Breakfast, Snack
Cuisine American, French
Keyword goat cheese, mini quiche, puff pastry, quiche lorraine, turkey bacon
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 22 mini quiche
Author Deana Larkin Evans

Ingredients

  • 1 sheet Schär gluten-free puff pastry
  • 1/2 cup grated goat milk mozzarella cheese
  • 2-3 green onions, chopped (2 tbsp)
  • 4 strips turkey bacon (1/3 cup)
  • 4 large eggs
  • 1/4 cup So Delicious coconut milk creamer
  • 1/8 tsp ground nutmeg
  • salt & freshly ground black pepper

Instructions

  1. Place the frozen sheet of puff pastry in the fridge to thaw overnight. Take out and let come to room temperature.

  2. Place the turkey bacon on a cooking sheet and cook according to directions. When done let cool and then crumble. Turn oven temperature to 400 degrees F.

  3. Roll out the puff pastry and use a small bowl to cut out disks in the puff pastry to fit into a mini-muffin pan. Use a rolling pin to roll out the disk just a bit. Work into the muffin tin. Take extra puff pastry and place into the bottoms of the muffin tins to increase the density of the bottom of the crust.

  4. Mix together the mozarella cheese, crumbled turkey bacon and chopped green onions. Fill each puff pastry with a large spoonful of the mixture.

  5. Beat the eggs in a pyrex measuring cup. Add the coconut milk creamer, nutmeg, salt and pepper. Pour into each of the puff pastries filled with the bacon, cheese and green onion mixture.

  6. Place into oven and bake for about 14-15 minutes. A knife inserted into the mini quiche should come out clean. Let cool slightly on a cooling rack. Use a knife to remove the mini quiche Lorraine from the muffin tin.

Deana Larkin Evans

You get one life - do your best to ENJOY IT! So hi, I'm Deana. This food blog is all about cooking wholesome real food and developing gluten-free recipes for some of our favorite comfort foods. I had to start eating gluten-free in 2010, then cut dairy and casein (except for the occasional Parmesan) in 2014. We learned A2 casein (goat, sheep and buffalo milk) is easier to digest than the predominate A1 form in cow milk. So we brought back goat milk dairy into our recipes in 2016. Thank goodness, right! So I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course. Currently, I'm learning about the microbiome and gut health. And trying to come up with healthy recipes to feed those gut bugs! #feedthegutbugs

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