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Crustless Quiche, Gluten Free/Dairy Free

One of my stand-by’s for a quick and easy meal is a crustless quiche.  It is so simple and versatile that as long as there are eggs around you can make it.  All the other ingredients can be changed up according to what you have around the house at the moment.


There are so many options to choose from when building your crustless quiche.  Some of my family’s favorites are turkey sausage and scallion, chicken and broccoli, or mixed veggie and herb.  I tend to go heavy on the meat in my quiches to make them more filling.  Others may prefer a lighter dish and use only small amounts.  Some of the veggies that go well are broccoli, zucchini, onion, mushrooms, bell peppers, scallions, cauliflower.  It’s fun to get creative and try out new combinations.


Due to food sensitivities, I make my crustless quiches without dairy.  If you can have dairy, cheese is a delicious addition and makes the quiche rich and lovely. Some people add a cup of milk or cream to their quiche recipes…I just skip that and use more eggs.  But if you want to you can add 1 cup of milk to your recipe and reduce the number of eggs.


Crustless Quiche

makes (2) pie pans or (1) 9 x 13 pan


1 dozen eggs

2 to 3 cups of cooked, chopped meat and/or vegetables  ( I never measure, so this is a rough guess)

Salt and pepper, to taste



Preheat oven to 375 degrees.

Beat eggs until slightly frothy.

Add in your choice of chopped meat/veggies and salt and pepper.

Pour in 2 pie pans or a 9 x 13 baking dish.

Bake 35 to 40 minutes or until it is set in the center.



This delicious, healthy dish is great for breakfast, lunch, or dinner.  It’s quick to put together and can be a great way to use up leftovers.


For those who don’t have to deal with food allergies, you can use this same recipe, add some shredded cheese and pour it in your favorite crust.  It tastes great either way.





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