Gluten-Free Crustless Quiche

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This Gluten-Free Crustless Quiche recipe is easy, healthy & delicious! Perfect for a special brunch or quick weeknight dinner!

overhead view of a baked Gluten-Free Crustless Quiche in a cast iron skillet

If you haven’t noticed, I’m all about meals that are quick, easy and healthy. Don’t get me wrong, there are days when I find being in the kitchen for hours therapeutic and fun…but there are also seasons of life that call for all things fast and simple (like when you’re 39+ weeks pregnant with baby #)!

This Gluten-Free Crustless Quiche is such a great recipe! It 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. I know it sounds silly to be thankful for a food, but eggs are such a wonderful versatile 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 busy evenings!

side view of Gluten-Free Crustless Quiche recipe in a cast iron skillet

How to make Gluten-Free Crustless Quiche

Making this recipe is super easy, but I’ll give you a few tips to ensure your success!

1. Sauté the vegetables.

Start by sautéing the vegetables and letting them cool before adding them to the egg mixture. This ensures that they are softer and not super crunchy. Then, you really have a classic mix, dump, & bake situation!

2. Choose your baking dish 

You can bake this Gluten-Free Crustless Quiche in any 9″ or 10″ round dish. I have used a cast iron skillet as well as a glass pie plate! 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}!

More easy & healthy breakfast dishes

If you’re loving the idea of easy, healthy breakfast or brunch recipes then check out some of these ideas:

Overhead view of Gluten-Free Crustless Quiche recipe in a cast iron skillet

Gluten-Free Crustless Quiche: Ingredients & Substitutions

This Crustless Quiche is a very versatile recipe! Here are a few potential substitutions!

  • Veggies: Toss any veggies you would like in here! This can be a great “clean out the veggie drawer” recipe!
  • Milk: If you’d like a dairy free option, unsweetened almond milk can be used in place of regular milk!
  • Tapioca Flour: This is a gluten-free baking staple in my pantry. However, if you don’t keep it on hand you can substitute cornstarch, arrowroot powder, all-purpose gluten-free flour, or regular flour {not gluten free}!
  • Spices: As you know I’m a fan of using powdered spices, especially when trying to keep meals kid-friendly! You absolutely can substitute the real thing, e.g. minced garlic for garlic powder, diced onion for onion powder, etc. Just sauté them with the veggies!
  • Honey Mustard: Any kind of mustard is an acceptable substitute!

Overhead view of Gluten-Free Crustless Quiche cut into pieces with one removed on a plate next to the pan

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Gluten-Free Crustless Quiche

Laura
This Gluten-Free Crustless Quiche recipe is easy, healthy & delicious! Perfect for a special brunch or quick weeknight dinner! 
5 from 47 votes
Course Breakfast, Main Course
Cuisine American
Servings 8 Servings
Calories 177.6
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour

Ingredients 
 

Instructions 

  • Preheat oven to 350 degrees F. Grease a 9-10” pie plate or cast iron skillet. Set aside.
  • Heat olive oil in a large saucepan over medium-high heat.
  • Add red pepper and green pepper and sauté over medium-high heat until slightly soft.
  • Remove pan from heat.
  • Add corn kernels to hot pan and stir to combine. Set aside to cool.
  • In a large mixing bowl, combine eggs, honey mustard and milk. Whisk until combined.
  • Add tapioca flour, salt, pepper, garlic powder and onion powder to the egg mixture and whisk until completely combined.
  • Add cooled veggies to the egg mixture and stir until evenly distributed.
  • Mix in 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

Nutrition

Calories: 177.6kcal | Carbohydrates: 7.7g | Protein: 10.9g | Fat: 11.5g | Saturated Fat: 5.1g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 3.1g | Cholesterol: 202.3mg | Sodium: 315.7mg | Potassium: 156mg | Fiber: 0.6g | Sugar: 2.2g | Vitamin A: 1130IU | Vitamin C: 34mg | Calcium: 141mg | Iron: 0.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

front view of Gluten-Free Crustless Quiche in a cast iron skillet

This recipe would be a great addition to your Easter weekend brunch! Or if you’re just trying to decide what to make for dinner tonight….give this one a whirl!

This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine!




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23 Comments

  1. I wanted to understand the purpose of the tapioca flour – is that to give it some structure in the absence of the pastry?

  2. 5 stars
    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?

  3. 5 stars
    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!

  4. 5 stars
    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.

  5. 5 stars
    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!

  6. 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!

  7. 5 stars
    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!