Posted Apr 13, 2017, Updated Jul 07, 2024 This crustless gluten free quiche is such a delicious, nutritious recipe for busy seasons of life! It is easy to make with simple ingredients, and can be served as part of a special brunch or as a quick weeknight dinner! Also check out this easy frittata recipe, egg bake (egg casserole) and this hash brown quiche! To be honest, I’m grateful for eggs. They are a high-protein option when you’re trying to eat healthy on a budget! This easy crustless quiche recipe is a great recipe to have in your tool belt for any occasion.
Gluten-Free Crustless Quiche: Ingredients & Substitutions
Veggies: You can substitute bell peppers and corn with your favorite vegetables. Some suggestions include: spinach, tomatoes, zucchini, carrots, broccoli, asparagus, etc. Whole milk. 2% milk, half and half or nondairy milk like unsweetened almond milk all work well. Tapioca Flour. Cornstarch, arrowroot powder, all-purpose gluten-free flour, or regular flour are all good substitutes. Spices: if you’d prefer to use minced garlic and diced onion instead of powders, sauté them with the vegetables in olive oil. Dijon Mustard: choose your favorite, I often use honey mustard for a hint of sweetness.
How to Make Gluten-Free Crustless Quiche
Let’s discuss how to make this recipe step-by-step, an don’t forget to watch the video. Start by sautéing the vegetables and letting them cool before adding them to the egg mixture. Then, whisk together eggs, honey mustard and milk in a large bowl. Next, whisk in the tapioca flour or cornstarch, salt, pepper, garlic powder and onion powder to the egg mixture. Then, stir in the cooked & cooled vegetables and shredded cheese. Then, pour the gluten-free quiche mixture into a cast iron skillet, or any 9″ or 10″ round baking dish (like a pie plate) and sprinkle cheese on top. If you don’t care about it being round, feel free to bake it in a 9×9″ pan or even in muffin tins for a quick grab and go breakfast (although you will have to reduce the baking time with this option. Bake for 35-45 minutes, or until the quiche is set and slightly browned on top. Then, let it cool for at least 15 minute before serving.
Serve
This gluten free quiche can be served warm or cold. I suggest serving it with your favorite breakfast recipes! Here are some suggestions:
Serve with a side of crispy oven roasted potatoes and oven baked bacon. This winter fruit salad or summer fruit salad go great with this quiche. Make some homemade cinnamon rolls or cinnamon bread for a sweet/savory combo. Banana bread or zucchini bread also pair well with this quiche recipe. Try serving it with a cup of coffee and some cinnamon scones or chocolate scones.
Store
Store leftover crustless quiche in an airtight container in the refrigerator for up to 5 days.
Freeze
You can either freeze the whole crustless quiche, or freeze it in slicies.
Entire quiche. let the quiche cool to room temperature. Then wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight and then cover & heat in the oven set to warm until heated through. Freeze individual slices. Place leftover slices of quiche on a baking sheet and put them in the freezer to flash-freeze. Then, once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours and warm in the microwave or in the oven set to warm.
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