Crustless quiche is one of our “fast food” recipes that we fall back on when we are too busy to cook. Within a few minutes, it can be in the oven where it requires no attention for 40 minutes. We’ve even served this to company with great results. I shared my spinach and goat cheese quiche recipe with you a few years ago, and you can easily substitute other vegetables and cheeses for variety.
However, you can’t simply substitute a gluten-free flour and expect the same excellent results. So, after months of testing, I finally have a gluten-free version of my classic Quick Quiche recipe.
It uses brown rice flour and 7 eggs, rather than the 3 eggs and regular flour in my original recipe. That means it is also a great recipe for spring if you have chickens that are laying like crazy because it uses more than twice as many eggs.
If you use frozen vegetables in this crustless quiche, especially spinach, be sure to let it thaw and drain first. Otherwise, you’ll have a soggy quiche that will never feel completely cooked.
The basic crustless quiche ingredients are:
- 7 eggs
- 1/3 cup brown rice flour
- 1/2 cup milk
- 1/4 teaspoon salt
You can try the following variations:
- spinach and feta
- broccoli and cheddar
- asparagus and goat cheese
- sliced tomatoes and mozzarella with basil or pesto
- hamburger quiche (crumbled and browned ground meat, such as beef, lamb, or turkey)
- cheeseburger quiche = hamburger quiche plus 8 ounces of cheese
Put all of the basic quiche ingredients into a blender and blend for about 30 seconds or until well blended.
Butter a pie pan and add the vegetables, meat, and cheese. Then pour the basic quiche ingredients over that.
Bake at 350 Fahrenheit for 35 to 40 minutes. The quiche is done if you insert a knife and it makes a clean cut, meaning that the quiche is firm and you don’t see any of the egg mixture swimming around in the cut. Let quiche sit for about 10 minutes to firm up before cutting.