Gluten-Free Mini Quiche Lorraine
These incredibly delicious mini quiche Lorraine bites are made with gluten-free Schär puff pastry, turkey bacon, goat milk mozzarella cheese, green onions, eggs, spices, and So Delicious coconut milk creamer.
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. And are perfect for holiday party appetizers!
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.
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.
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. One of my most popular recipes during the holidays! Such a great appetizer, both large or small minis.
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
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.
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).
Enjoy your gluten-free mini quiche treats! They are delicious. Have a great holiday season! XO
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.
- 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
Place the frozen sheet of puff pastry in the fridge to thaw overnight. Take out and let come to room temperature.
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.
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.
Mix together the mozarella cheese, 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.
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.