Gluten-Free Crustless Quiche
This Gluten-Free Crustless Quiche recipe is easy, healthy & delicious! Perfect for a special brunch or quick weeknight dinner!
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 Servings
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!
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