Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Print Recipe
5
from
47
votes
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
mins
Cook Time
50
minutes
mins
Total Time
1
hour
hr
Course:
Breakfast, Main Course
Cuisine:
American
Servings:
8
Servings
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!
Video
Nutrition
Calories:
177.6
kcal
|
Carbohydrates:
7.7
g
|
Protein:
10.9
g
|
Fat:
11.5
g
|
Saturated Fat:
5.1
g
|
Polyunsaturated Fat:
1.3
g
|
Monounsaturated Fat:
3.1
g
|
Cholesterol:
202.3
mg
|
Sodium:
315.7
mg
|
Potassium:
156
mg
|
Fiber:
0.6
g
|
Sugar:
2.2
g
|
Vitamin A:
1130
IU
|
Vitamin C:
34
mg
|
Calcium:
141
mg
|
Iron:
0.9
mg