Gluten Free Dairy Free Mini Quiches

Total time1 hr 30 min

Prep time30 min

Cook time30 min

These little quiches are packed with sweet caramelized onion, wilted spinach, and tangy sun-dried tomatoes, all set in a rich egg custard with just a touch of Dijon for depth. The filling comes together in one skillet, then gets tucked into individually portioned crusts and baked until the edges puff golden and the centers barely wobble. Fresh chives scattered on top add a bright, savory finish, and they're just as good warm from the oven as they are at room temperature. Perfectly portable and endlessly snackable, this is a great pick for brunch spreads, lunchboxes, or make-ahead breakfasts. It's a solid choice for a gluten free table, and it reheats beautifully for busy mornings all week long.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

12 servings

For the crust

1 ¼ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
½ tsp salt
½ cup dairy free butter, cold and cubed
3–4 tbsp ice water

For the filling

1 tbsp olive oil
1 medium yellow onion, thinly sliced
2 cups baby spinach, roughly chopped
⅓ cup sun-dried tomatoes, drained and roughly chopped

For the custard

4 large eggs
¾ cup unsweetened dairy free milk
½ tsp dijon mustard
¼ tsp black pepper
¼ tsp salt

For serving

1 tbsp fresh chives, finely chopped (optional)

Instructions

1
In a large bowl, whisk together the flour and 1/2 tsp salt. Add the cold cubed dairy free butter and use your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
2
Drizzle in 3 tbsp ice water and stir with a fork until the dough just comes together, adding the remaining 1 tbsp water a little at a time if needed — the dough should hold when pressed but not feel wet or sticky. Shape into a disk, wrap, and refrigerate for 30 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!