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Crustless Quiche

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A delightful gluten-free dish perfect for cozy brunches or quick weeknight meals, featuring baked eggs and wholesome mix-ins.

Ingredients

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  • 6 large eggs
  • ⅔ cup whole milk
  • ¼ cup half-and-half
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon Dijon mustard (optional)
  • Pinch ground nutmeg (optional)
  • 1 ½ cups mix-ins of choice (e.g., ⅔ cup grated Gruyère cheese, 2 tablespoons chopped fresh chives, cooked crumbled lean beef, chopped and sautéed broccoli, caramelized onions, cubed leftover roast beef, roasted vegetables)

Instructions

  1. Preheat the oven to 375°F (190°C). Grease a 9-inch pie dish with butter or cooking spray.
  2. Prepare your vegetables: thaw and squeeze dry any frozen spinach; finely dice onions; slice mushrooms. Sauté onions in a skillet for 3-5 minutes, then add mushrooms and other vegetables and cook until softened. Set aside to cool.
  3. Whisk the eggs in a bowl until combined. Add whole milk and half-and-half followed by salt, pepper, Dijon mustard, and nutmeg. Mix well.
  4. Fold in your mix-ins (cheese, chives, and cooked vegetables/proteins) until evenly distributed.
  5. Pour the mixture into the greased pie dish.
  6. Bake for 40 to 55 minutes until golden and set. Allow cooling for 10-15 minutes before slicing.
  7. Serve warm with a salad or bread.

Equipment

Notes

Ensure all ingredients are certified gluten-free and check for hidden gluten to maintain safety. Use dedicated gluten-free utensils to prevent cross-contamination.

Nutrition

Find it online: https://www.glutenfreez.com/crustless-quiche/