Gluten Free Mexican Mini Quiches Recipe

by Carol Kicinski on September 15, 2013

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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 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 or dairy free sour cream alternative plus more for serving
2 large organic, pasture eggs, lightly beaten
2 tablespoons fresh chives, minced (minced then measured)
¼ cup cilantro leave, 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.


This Gluten Free Mexican Mini Quiches recipe serves 6 (serving size, 2 each)

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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Categories:    Breakfast & Brunch

{ 14 comments… read them below or add one }

Agnes Goldberg Gordon September 17, 2013 at 7:03 am

will make this tonite!!!!!Thanks for all recipes.they are terrific.


CarolKicinski September 20, 2013 at 3:56 pm

Thank you Agnes, enjoy!


Jasmine Ann | The Gluten Free September 19, 2013 at 7:36 pm

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!


CarolKicinski September 20, 2013 at 3:55 pm

Thanks Jas! How are you enjoying married life?


Kerry September 3, 2014 at 8:37 am

FYI – These were absolutely as good as they looked! I swapped out for dairy free options and it was still fantastic.


Carol Kicinski September 3, 2014 at 2:10 pm

Thanks! That’s great to hear!


Mamasmalls April 4, 2015 at 2:32 pm

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?


Carol Kicinski April 6, 2015 at 3:51 pm

Hi, the salsa is just to garnish the tops for serving.


memaw April 14, 2015 at 3:37 pm

Have you tried freezing them.


Carol Kicinski June 9, 2015 at 12:58 pm

Yes they freeze great!


Raquel June 17, 2015 at 4:23 pm

did you use the whole chicken?


Carol Kicinski July 24, 2015 at 10:15 am

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


Jeanne Doersch September 10, 2018 at 12:37 pm

I am concerned about the rotisserie chicken being gluten free.


Carol Kicinski September 10, 2018 at 2:22 pm

Hi Jeanne,

Yes, I address this concern in the post. My local grocery store makes gluten-free rotisserie chickens, but not all stores do. Be sure to ask your local grocery store deli manager to find out if there is any gluten ingredients or potential cross-contamination. You can also make your own rotisserie chicken and then just use the leftovers for this recipe. Hope this helps!



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