Gluten Free Mini Quiches with Courgette and Feta
These easy gluten free, vegetarian mini quiches are perfect for picnics and parties. Made using my gluten free shortcrust pastry recipe, they are so easy to make and absolutely delicious!
Servings: 12 quiches
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
Got a question about these gluten free mini quiches? Scroll down to see my FAQs and if you can't find the answer, leave me a comment!
Nutrition
Calories: 147kcal | Carbohydrates: 8g | Protein: 3g | Fat: 11g
