This Gluten-Free Crustless Quiche recipe is easy, healthy & delicious! Perfect for a special brunch or quick weeknight dinner!
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!
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. SautƩ the vegetables.
Start by sautƩing 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 9x9" 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:
- This hash brown quiche is still gluten-free but it has a yummy hash brown crust!
- These overnight oats are a great healthy breakfast meal prep idea!
- If you loved baked oatmeal, check out this blueberry baked oatmeal, peanut butter banana baked oatmeal, chocolate peanut butter baked oatmeal, pumpkin baked oatmeal or this apple cinnamon baked oatmeal!
- This Gluten-Free Breakfast Casserole looks so good!
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 sautƩ them with the veggies!
- Honey Mustard: Any kind of mustard is an acceptable substitute!
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Gluten-Free Crustless Quiche
Ingredients
- 8 eggs beaten
- 1 TBS honey mustard
- Ā½ cup milk
- 2 TBS tapioca flour
- Ā½ tsp salt
- Ā¼ tsp pepper
- Ā½ tsp garlic powder
- Ā¼ tsp onion powder
- 1 TBS olive oil
- Ā½ cup red pepper diced
- Ā½ cup green pepper diced
- Ā½ cup corn kernels
- salt/pepper to taste
- Ā½-1 cup shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees F. Grease a 9-10ā 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 sautƩ 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 Ā½ 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
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!
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Cindy
This recipe really helped me out when I was volunteered to make gluten free quiche for our church leaders-breakfast group -yikes...I needed this.
Linda M
Excellent as a quiche and as nice the next day. Will try as muffins next.
Thanks for sharing your recipe and to those who reviewed as it made me want to try it.
Anna
Just made these! Added Broccoli, made them as muffins (35 minutes in the oven). Taste great! I am wondering, can I freeze them, take one out of the freezer in the morning and eat it for lunch at work
Laura
I'm so glad you like them Anna! Yes you absolutely can freeze them!
Vanda
Great recipe! I added 1 med grated carrot (microwaved for 30 seconds), 2 sliced spring onions, a few roughly chopped mushrooms fried in butter, several chopped up rashers of streaky bacon (fried up) skipped the salt and used cream instead of milk. Baked in muffin cups for 45 min. they popped out easily. Moist and tasty! Thank you!
Marion
I added cooked grated potholes to my recipe in the bottom first and brown them a bit then poured on the quiche turned out great