Mini Rice Paper Quiches: A Protein-Packed, Savoury Delight
Elevate your snack game with these protein-packed Mini Rice Paper Quiches—a light yet satisfying treat that’s perfect for meal prep, lunchboxes, or a quick bite any time of day. With a delicate rice paper base and a hearty filling of shredded chicken, fresh veggies, and spinach-egg custard, these mini quiches are not only delicious but also versatile and easy to make. Whether you’re following a gluten-free diet or simply looking for a lighter twist on a classic quiche, this recipe is sure to impress!
Simple Ingredients, Big Flavours
Despite their elegant appearance, these Mini Rice Paper Quiches come together with simple ingredients, turning everyday pantry staples into something extraordinary. With rice paper as the base, you get a light and delicate texture that resembles a dumpling on the bottom and sides, providing a unique twist on the traditional quiche crust. Here’s a quick look at the key ingredients that make these quiches truly special:
- Rice Paper: This unassuming ingredient serves as the perfect gluten-free, low-carb alternative to traditional pastry. When baked, rice paper provides a light and delicate texture, making it a great option for those seeking a lighter, healthier quiche base.
- Shredded Chicken: A great source of lean protein, shredded chicken brings a savoury, tender element to the quiches. It pairs beautifully with the fresh vegetables and eggs, giving you a balanced bite every time.
- Cherry Tomatoes & Leeks: The cherry tomatoes bring a burst of juiciness and sweetness, while the leeks contribute a mild onion flavour that enhances the overall dish. Together, they make the perfect veggie filling for this recipe.
- Spinach & Eggs: These ingredients combine to create a creamy, protein-packed custard that holds the quiche together. The spinach adds a touch of colour and nutrition, making this a wholesome, veggie-loaded dish.
- Mayonnaise & Sriracha: For a little heat and richness, the mayo-sriracha topping adds the finishing touch, balancing the flavours and enhancing the overall experience.
How to Make Mini Rice Paper Quiches
Making these mini quiches is surprisingly easy and doesn’t require any complicated techniques. Scroll down for the printable recipe card with full measurements! Here’s how you can put them together in just a few simple steps:
Prepare the Rice Paper Cups
Begin by greasing a muffin tin lightly. Fill a shallow plate with water, and dip one sheet of rice paper at a time, just enough to soften it slightly. You don’t need to wait for the rice paper to fully soften, as it will continue to soften as you work with it.
Once the rice paper is pliable, place it on a clean surface and cut it into quarters. Overlap the quarters slightly to form a smaller circle that fits neatly into the muffin wells.
Press gently to shape the rice paper, ensuring it covers the bottom and sides of each muffin cup. If the rice paper overhangs the muffin well, fold the edges inward to fit neatly into the cup. Repeat the process for the remaining rice papers.
Assemble the Filling
Next, divide the shredded chicken, cherry tomato halves, and sliced leeks evenly among the rice paper cups. These fresh, flavourful ingredients form the base of your quiche filling, offering a perfect balance of protein and vegetables in each bite.
Make the Spinach-Egg Custard
In a food processor, blend the eggs, milk, spinach, salt, and pepper until smooth. This spinach-egg mixture is the key to binding the quiche and creating that creamy texture that’s characteristic of traditional quiche fillings. Pour the mixture evenly into the rice paper cups, ensuring that each cup is filled to the brim with the custard.
Bake to Perfection
Once your cups are filled, pop them in the oven and bake until they are set and golden. Keep an eye on them as they bake, checking for a slight firmness when gently pressed.
Add the Finishing Touch
Once the mini quiches are baked, remove them from the oven and allow them to cool for a few minutes. Then, gently, using a silicone spatula, remove them from the muffin wells. The rice paper will have a light texture with a delicate crispness on the edges and a softer texture on the bottom. To finish, mix mayonnaise and sriracha together, then spoon or pipe it over the top of each quiche. Sprinkle sesame seeds on top for added crunch and an extra touch of elegance.
Customisation Tips
This recipe is highly adaptable, so feel free to get creative with the ingredients. You can swap the chicken for turkey, or even use a vegetarian filling like roasted mushrooms or tofu. Add more veggies like bell peppers, zucchini, or kale, or experiment with different cheeses for added richness. The possibilities are endless, and you can tailor the recipe to suit your preferences.
Why You’ll Love These Mini Rice Paper Quiches
- Protein-Packed: Each quiche is a great source of lean protein, making it a filling and satisfying snack or meal.
- Gluten-Free: Made with rice paper instead of traditional pastry, these quiches are naturally gluten-free.
- Versatile: Easily adaptable to suit your dietary preferences or what you have on hand in the fridge.
- Light Yet Satisfying: The crispy rice paper shell offers the perfect crunch, while the spinach-egg custard filling provides the comfort of a traditional quiche without the heaviness.
- Perfect for Meal Prep: These mini quiches store well in the fridge, making them a fantastic choice for busy weeks ahead.
Watch the Process on Instagram
Want to see how these mini quiches come together? Check out our step-by-step tutorial on Instagram, where we break down the process for you. And if you’re looking for more healthy, protein-packed recipes, don’t miss our other favourites, including
- Mini Tortilla Quiches
- Crushed Potato Pie
- Air-Fried Rice Paper Parcels
- Rice Paper Salmon Chips
- Salmon and Asparagus Quiche
Happy cooking,
Izabella
Description
These protein-packed mini rice paper quiches are a light and wholesome twist on the classic. Instead of pastry, they're wrapped in delicate rice paper and filled with shredded chicken, cherry tomatoes, and a vibrant spinach-egg custard. Perfect for lunchboxes, meal prep, or snacking on the go—easy to customise and naturally gluten-free.
Ingredients
Instructions
Prepare the Rice Paper Cups
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Preheat the oven to 190°C (375°F) and lightly grease a 6-well muffin tin with olive oil. Fill a shallow plate with water. Dip one rice paper sheet briefly—no need to wait for it to fully soften—and place it on a clean surface. Cut it into 4 equal quarters, and slightly overlap the pieces to form a smaller circle. This helps the rice paper fit neatly into the muffin wells. Gently press the assembled circle into a muffin cup, folding in any overhanging edges. Repeat with the remaining rice paper.
Assemble the Filling
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Divide the shredded chicken, cherry tomato halves, and sliced leek evenly between the rice paper cups. In a food processor, blend the eggs, milk, spinach, salt, and pepper until smooth. Pour the mixture evenly into the cups and bake for 20–25 minutes, or until the filling is set.
Finish and Serve
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Once baked, remove from the oven and allow the mini quiches to cool slightly before carefully removing them from the tin. The rice paper will be crispy on the outside but softer on the bottom, so handle gently.. Mix the mayonnaise and sriracha in a small bowl, then either spoon or pipe the sauce over the mini quiches. Finish with a sprinkle of sesame seeds and enjoy!
Equipment
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Nutrition Facts
Servings: 6 ServingCalories:128.01kcalTotal Fat:7.14gSaturated Fat: 1.79gTrans Fat: 0.01gCholesterol:66.9mgSodium:101.68mgPotassium:137.66mgTotal Carbohydrate:10.58gDietary Fiber: 0.5gSugars: 1.45gProtein:5.2gVitamin A: 67.38IUVitamin C: 4.8mgCalcium: 33.01mgIron: 0.71mgVitamin D: 0.49IUVitamin E: 0.41IUVitamin K: 26.74mcgThiamin: 0.03mgRiboflavin: 0.11mgNiacin: 1.13mgVitamin B6: 0.1mgFolate: 21.85mcgVitamin B12: 0.23mcgPhosphorus: 68.07mgMagnesium: 12.34mgZinc: 0.48mg
Note
Rice Paper: Be careful not to soak the rice paper for too long. A quick dip is enough—this allows it to soften while you work with it and prevents it from becoming too soggy.
Customisation: Feel free to swap out the chicken for turkey or add more veggies like mushrooms or bell peppers for a different flavour.
Storage: These mini quiches can be stored in the fridge for up to 3 days, making them great for meal prep. Reheat in the oven for a few minutes before serving.
Handling: Once removed from the oven, allow the mini quiches to cool slightly before carefully removing them from the tin. The rice paper will be crispy on the outside but softer on the bottom, so handle gently.
Sauce: If you prefer a milder sauce, you can adjust the amount of sriracha or leave it out entirely for a creamy, non-spicy topping
