Gluten Free Crustless Quiche
Posted Apr 13, 2017, Updated Jul 07, 2024
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This gluten free crustless quiche recipe is easy, healthy & delicious! Perfect for breakfast, brunch or a quick weeknight dinner.
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.
Gluten Free Quiche Recipe FAQs
Yes, you can double it and bake it in two round skillets or pie dishes.
Yes. Cook diced bacon or crumbled sausage until lightly browned. Then add the vegetables and cook in the fat released by cooking the meat (instead of olive oil).
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Crustless Gluten Free Quiche
Ingredients
- 8 eggs
- 1 Tablespoon Dijon mustard
- ½ cup whole milk
- 2 Tablespoons tapioca flour (or cornstarch)
- ½ teaspoon fine sea salt
- ¼ teaspoon pepper
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 Tablespoon olive oil
- ½ cup red bell pepper (finely diced)
- ½ cup green bell pepper (finely diced)
- ½ cup corn
- 1 cup shredded cheddar cheese (divided)
Instructions
- Preheat oven to 350 degrees F. Grease a 9 or 10” pie plate or cast iron skillet. Set aside.
- Cook red and green bell pepper in olive oil in a nonstick fry pan over medium-high heat until slightly soft.
- Remove the vegetables from the heat and stir in corn. Set aside to cool.
- Whisk eggs, honey mustard and milk together in a large mixing bowl.
- Then whisk in tapioca flour, salt, pepper, garlic powder and onion powder.
- Stir in the cooled vegetables and ½ cup cheese.
- Pour mixture into the prepared pie plate or skillet.
- If desired, sprinkle additional cheese on top.
- Bake in the preheated oven for 35-45 minutes or until the quiche is set and slightly browned on top.
- Let it cool for at least 15 minutes before serving.
- This dish can be served warm or cold.
Video
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I wanted to understand the purpose of the tapioca flour – is that to give it some structure in the absence of the pastry?
Yes.
I love this recipe and have been making it for a while. I cut the recipe in half, and that is perfect for just my husband and myself. I love how flexible it is with regard to the add-ins. Because of a thyroid issue, I have to avoid egg yolks, so I’m wondering if anyone has ever tried it with only egg whites and if any other modifications would have to be made to do that?
This is definitely a favorite recipe in our house now! It’s very adaptable to different dietary needs. If you can’t eat eggs (I have a mild allergy), a vegan egg product called Just Eggs subs perfectly. If you need to make it lower in carbs, substitute chopped baby corn for the corn kernels – similar taste, fewer carbs. We have a lot of fun making it differently every time!
Made this for the first time and it came out perfect. It both looks pretty and tastes delicious. I will definitely be making this again.
I swapped out the tapioca flour for potato flakes. I also sauted an onion and instead of corn I used up the peas I had in the fridge. Easy and delicious!
Would this quiche be something you could freeze and pull out later? I have to cook some quiches for a community function, want to do it this week as I will be busy… Thanks!
Yes absolutely.
I swapped the green and red peppers for peas and grated carrot as my wife doesn’t like peppers, but excellent quiche recipe. My 6 yo’s review was that he wants me to make it every night!