These Gluten Free Cheddar Dill Tartlets are a family favorite for breakfasts, brunches, parties, and showers. Watch them disappear quickly!
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My kids’ birthdays are both in June, six days apart. Because they were summer babies, and because my mom and dad have an in-ground pool at their house, the most logical birthday themes were always pool parties. Every summer for two weekends back to back we would throw the best kids’ birthday parties you could have, at least back then. Maybe nowadays all these over-the-top people trying to outdo each other on social media would beg to differ.
Any time our family threw a party, lots of great food would be involved. It didn’t matter that the kids could’ve cared less to get out of the pool to eat because we adults would want something yummy, haha! So we’d make plenty of good party food for us, and plenty of kid-friendly bites for them. These cheddar dill tartlets seemed to always find their way onto any of our food tables, no matter the occasion. They’re so easy to make, they can be made ahead, and they are addictive as ever!
why make cheddar dill tartlets
- They’re quick
- They’re easy
- They can be made ahead
- You can customize them
- Everyone will love them!
here’s what you’ll need
- Gluten free pie crust — my gf pie crust is the BEST and it’s so easy to roll out. I seem to always have a disk of it in my fridge or freezer.
- Half and half — if you don’t have half and half in your area, use equal amounts of whole milk and heavy cream.
- Dill — dill is what makes these so addictive. I used fresh here, but dried works just as well (maybe better actually). My mom has always used dried dill and the flavor comes through so much better with dried.
let’s make these little quiche
- Roll out pie crust dough to ¼-inch thick.
- Cut out circles using a 2½-inch cutter.
- Press circles into mini muffin pan (affiliate link).
- Chill until firm.
- Mix eggs with half and half, dill, salt and pepper, whisking until well combined.
- Place roughly 1 tbsp of shredded cheddar into each chilled pie crust.
- Slowly pour egg mixture over cheese, filling ¾ full.
- Bake at 350 for 15-20 minutes, or until puffed and golden brown. They will depuff as they cool.
- Serve warm or at room temperature.
cheddar dill tartlets faqs
This recipe has only been tested using half and half, and milk alone would make a very loose filling that most likely won’t set properly. But if you can’t find half and half in your area, combine equal parts milk and heavy cream to make half and half.
I haven’t tried this recipe dairy free, but if you can find an unflavored dairy-free creamer I would use that. Brands such as Califia, Blue Diamond, and Silk may have options. I wouldn’t substitute with just dairy-free milk as it won’t be thick enough.
Absolutely! You can change up the herbs and cheeses to suit your tastes. For herbs, try chives, parsley, basil, thyme, rosemary, sage, or tarragon, for example. Gruyere, fontina, Swiss, Havarti, parmesan, or goat cheese are just a few examples of cheeses you can substitute.
I haven’t tried this with added proteins, but if you add something like bacon or sausage, cook it first and make sure to finely chop it.
I like to serve these at room temperature, but you can also serve them straight from the oven, warm, or even cold from the fridge. They’re that good!
MORE GLUTEN FREE BREAKFAST/BRUNCH IDEAS
- The ultimate overnight monkey bread
- English muffins
- Bakery style blueberry muffins
- Cinnamon knots
- Ultimate cinnamon rolls
- Hot cross buns
- Mochi waffles
- Soft and fluffy cream biscuits
- My grandma’s famous pancakes
- Sausage gravy
- Bakery style apple fritters
- Yeast free cinnamon rolls
- Homemade bagels
CRUSTLESS MINI QUICHE OPTIONS
Don’t have time to make your own pie crust? Trust me, I understand. We always have to make everything ourselves so it can get very overwhelming when we’re trying to make more than one dish. When I was first diagnosed with celiac, my mom made these to bring to our Easter brunch, but she didn’t have a recipe for gluten free pie crust (and neither did I at the time). So she made them crustless and they were just as good without the crust as they are with the crust!!
When making them crustless, make sure your pan is nonstick or even add a little nonstick spray or melted butter to each well before pouring the cheese and filling mixture into each. That will ensure the little crustless quiches slide right out!
Y’all have gotta try these gluten free cheddar dill tartlets. There’s a reason they’ve been made by my family for over 40 years. After you try one, you’ll see why it’s hard to stop there.
Gluten Free Cheddar Dill Tartlets (Mini Quiche)
- ½ recipe gluten free pie crust
- 8 oz (226g) shredded cheddar cheese
- 4 large eggs, at room temperature
- 1 cup (240ml) half and half
- 2 tsp dried dill weed
- 1 tsp salt
- ½ tsp pepper
- Preheat oven to 400℉. If not using a nonstick muffin pan, spray muffin pan with nonstick spray and set aside.
- Roll out pie crust dough to ¼-inch thick. Cut out circles or scalloped circles using a 2½-inch cutter.
- Press cutout shapes into mini muffin pan. Chill until firm.
- Whisk together eggs, half and half, dill, salt, and pepper. Set aside.
- Remove muffin tin from fridge. Put about one tablespoon of shredded cheddar in each pastry-lined muffin well.
- Pour filling carefully into each muffin well, filling about ¾ full.
- Bake for 15-20 minutes, or until puffed and pastry is golden brown. Filling will puff up considerably, but will drop down once they come out of the oven.
- Serve warm, at room temperature, or even cold. Store leftovers in refrigerator, reheating at 325℉ for 5-7 minutes, if desired.
Did you make this recipe? Snap a pic and tag @letthemeatglutenfreecake on Instagram so I can see your creation!