Smoked Chicken Mini Quiches – Gluten-free & Low FODMAP

Smoked Chicken mini Quiches - Gluten-free & Low FODMAP
Another weekend is drawing to a close. I have spent much of today making a few changes to my blog by manipulating the code, which is quite hair-raising as I have actually killed my blog before by doing that. This time I made copies of each page before I touched them and it all worked, thank goodness.
Yesterday, my baking day, I made a banana & blueberry loaf, grain-free bread rolls, kumara & cheese muffins and these smoked chicken mini quiches, which we gobbled up last night with a chilled glass of white wine. I will put up the other recipes later this week. I also still have the chocolate chip cookies from last weekend to show you.
These mini quiches were a great nibble and Adriano managed to eat 8 of them all by himself. I made a different pastry from the usual one because I wanted to be able to roll it out thin and for it to be crispy as opposed to soft like in a tart. It was easy to work with and turned out exactly as I wanted it. The filling was delicious with the blend of the smokiness of the chicken and the tang of the cheese.

Smoked Chicken Mini Quiches


For the pastry

1/2 cup white rice flour
3/4 cup brown rice flour
3/4 cup tapioca flour
1/2 tsp baking powder
1/2 tsp salt
30 gms/1 oz butter
3/4 cup water

For the filling

150 gms/5.3 oz smoked chicken
100 gms/3.5 oz mature cheese
1 cup cream or coconut cream
3 eggs
salt to taste


For the pastry

1. Mix all the dry ingredients together in a bowl.
2. Rub the butter into the dry ingredients until a crumbly mixture is formed.
3. Add the water and mix to form a dough.
4. Place in the fridge for 30 minutes.
5. Heat oven to 180°C/350°F.
6. Oil a 20-capacity muffin tin.
7. Roll out the chilled dough on a floured surface and cut out circles the size of your muffin tins.
8. Press into the muffin tin moulds and trim edges.
9. Bake for 10 minutes then remove.

For the filling

1. Chop up the smoked chicken into small pieces and place in the pastry cases.
2. Grate the cheese and place on top of the chicken.
3. Beat together the eggs, cream and salt.
4. Pour over the cheese until the cases are full.
5. Place in the oven for about 10 minutes until set.
6. Decorate with pieces of tomato and chicken and sprinkle with chopped parsley.


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  1. says

    Great food styling! And lovely recipe. I’m always reluctant to do much messing with my blog, just because of the chance of doing something totally dreadful. Of course I don’t really know HTML and whatnot, so that makes a difference, too. 😉

  2. says

    I love all your experimenting. These mini quiches look really good and I think they’re the perfect pre-dinner snack and would go very nicely with a glass of wine, however, I’m not sure I could eat my dinner if I ate eight of them – but that’s young adults – they can put away food with no trouble at all xx

  3. says

    I’m loving this recipe Suzanne!! My nephew has gluten, dairy, egg and nut allergies so my sister really struggles to make him new things to try. I think she would love this recipe and just make adjustments on the filling. Have you ever tried substituting the butter with vegetable fat? Am going to forward her your page xx

    • says

      I think coconut oil would be a good substitute for someone with those allergies. Chia seeds are great as a substitute for egg, by the way.
      I have just subscribed to your blog – I love all those little sweet treats. I would have to modify them but they are inspirational.

  4. Dorothy says

    Hello I would like to make this pastry but I can’t use rice white and brown.what substitute can I use please.corn is not good too.thanks alot.and if it possible your ingriedients write them in metric it is more help full .thanks again


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