Gluten-Free Crustless Quiche

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. 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:

• 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 sauté them with the veggies!
• Honey Mustard: Any kind of mustard is an acceptable substitute!

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5 from 5 votes

Gluten-Free Crustless Quiche

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

Course Breakfast, Main Course

Cuisine American

Keyword crustless quiche recipe, easy crustless quiche recipe, gluten-free crustless quiche

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings 8 Servings

Calories 177.6kcal

Author Laura

Ingredients

• 8 eggs beaten
• 1 TBS honey mustard
• ½ cup milk
• 2 TBS tapioca flour
• ½ tsp salt
• ¼ tsp pepper
• ½ tsp garlic powder
• ¼ tsp onion powder
• 1 TBS olive oil
• ½ cup red pepper diced
• ½ cup green pepper diced
• ½ cup corn kernels
• salt/pepper to taste
• ½-1 cup shredded cheddar cheese

US Customary - Metric

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!

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

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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