Crustless Gluten Free Quiche

5 from 47 votes

Crustless Gluten Free Quiche

This gluten free crustless quiche recipe is easy, healthy & delicious! Perfect for breakfast, brunch or a quick weeknight dinner.

Prep Time10

Cook Time50

Total Time1

Course: Breakfast, Main Course

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: Servings

Author: Laura

Cost: $5

Equipment

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)

US Customary - Metric

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

Ingredient Substitution 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.

How to Add Meat

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).

Store

Store leftover crustless quiche in an airtight container in the refrigerator for up to 5 days.

Freeze

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.

Nutrition