Gluten Free Mexican Mini Quiches Recipe
Do you remember “impossible pies”? They are pies that form their own crusts while baking, made with Bisquick mix, eggs, milk and such – sometimes sweet and sometimes savory; more like a casserole than a pie. They were quite in vogue several years back – in fact I think my grandmother must have had at least 100 different “impossible pie” recipes.
It is no secret that I love Mexican food and I decided to make up my own gluten free version of an impossible pie except I wanted them individual-sized – so I guess you could call them impossible muffins.
Now I suppose it would have been easy as could be to just grab some gluten free Bisquick but I didn’t have any so I just added some gluten free all-purpose flour and baking powder to the rest of my ingredients.
The rest of the ingredients consisted of a rotisserie chicken (my grocery store makes gluten free rotisserie chickens, double check with your store), some shredded cheese, a small can of mild green chilies, a good handful of chives and cilantro, some buttermilk, sour cream and to hold everything together, a couple of organic pastured eggs (I use Nature’s Yoke.) The result? A chicken ranch enchilada in muffin (or mini quiche) form. I topped them with a bit of salsa and some more sour cream and what I got was yum, yum, yum!
We had a hot debate as to what to call these yummy babies – Mexican muffins? Savory cupcakes? Mini quiches? I never really came up with the perfect recipe title but I know this, I would never call these “impossible” anything. Not only are they seriously simple, they show just how “possible” great gluten free food can be!
Gluten Free Mexican Mini Quiches Recipe
- Gluten free non-stick cooking spray
- 1 rotisserie chicken shredded
- 1 ½ cup shredded cheddar cheese (or dairy free cheese alternative shreds)
- 1 (4 ounce) can mild green chilies, diced
- ½ cup gluten free all-purpose flour
- ½ teaspoon baking powder
- ½ cup buttermilk or ½ cup dairy free milk with 1 teaspoon lemon juice stirred into it
- ¼ cup sour cream, plus more for serving (or dairy free sour cream alternative)
- 2 large organic pasture eggs, lightly beaten
- 2 tablespoons fresh chives minced (minced then measured)
- ¼ cup cilantro leaves minced (minced then measured) plus more for serving
- 1 cup prepared salsa
- Preheat oven to 375 degrees. Lightly spray a standard muffin pan with cooking spray.
- In a large mixing bowl combine all the ingredients with a spoon until well mixed. Spoon the mixture into the prepared muffin tins.
- Bake for 30 minutes or until browned and set. Run a dinner knife around the edges of the quiches, remove from the pan and serve with your favorite salsa, some extra sour cream, and cilantro.
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will make this tonite!!!!!Thanks for all recipes.they are terrific.
Thank you Agnes, enjoy!
No way! I’ve been playing around with an impossible pie recipe from a recent Donna Hay Magazine, I do love it so as it saves having to make pastry. Your recipe is next on my list to try and yep, mexican food is delicious!
Thanks Jas! How are you enjoying married life?
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FYI – These were absolutely as good as they looked! I swapped out for dairy free options and it was still fantastic.
Thanks! That’s great to hear!
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I want to try this out for my daughter-in-law…looks great for everyone! Question: Is the cup of salsa for just a serving garnish or is it included into the mix before baking?
Hi, the salsa is just to garnish the tops for serving.
Have you tried freezing them.
Yes they freeze great!
did you use the whole chicken?
Raquel, Yes I used a small one – the ones I get are organic and small but you could eyeball it and put in as much chicken as you want! xo, Carol
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