Crustless Quiche

I make crustless quiche at least once a month. It is great for when you are having overnight guests or to meal plan for the week. The best thing about it is that it’s easily customizable based on what you have in your kitchen and your preferences. It is a great way to get rid of leftover meat and vegetables.

The vegetables: I love mushrooms so I pretty much always have these. Just about any vegetable will do. I’ve done spinach, asparagus, artichoke, sun dried tomatoes, onion and bell peppers.

Meat: You can easily go meatless like I did, but I’ve also been known to add bacon, ham, leftover shredded chicken and chorizo/soyrizo.

Dairy: I usually use soy milk or almond milk because that is what I drink but regular milk or cream also works. You can leave out the cheese or mix it up with different kinds. My go to is mozzarella and goat cheese but I’ve also used brie or vegan cream cheese chunks. As you can see, it’s very easy to make dairy free!

Eggs: I typically use 5 eggs but I’ve used up to 7 eggs before. Other times I’ve used less eggs and substituted the rest with egg whites.

I’m sure you can bake this in a brownie dish but I just love my quiche dishes. I have 2 and they are so easy to clean. 1 dish is from Williams Sonoma and the other from Amazon. The Amazon works just as great and is less expensive. You can find it here.

I hope you enjoy this easy and naturally gluten free breakfast recipe. I look forward to hearing what combinations you come up with!

Print Recipe

Crustless Quiche

Author: Emily Rogers Courses: Breakfast

Prep Time 10 mins Cook Time 25 mins Rest Time 5 mins Total Time 40 mins

Servings: 6

Ingredients

Servings

• 5 eggs
• ¹⁄₄ cup milk (or cream)
• 1 tsp jarred garlic (1 clove)
• 5 oz mushrooms (chopped)
• 3 oz spinach (1/2 bag)
• ¹⁄₃ cup green chile
• salt & pepper (to taste)
• ¹⁄₃ cup shredded cheese

Instructions

1. Preheat the oven to 350 degrees then cook the spinach with the garlic on the stove with a little butter or oil.

2. When the spinach is wilted add it to your quiche dish and spread it out evenly. Next cook your chopped mushrooms. 

3. While the mushroom are cooking, add your eggs, milt, salt & pepper to a bowl and whisk. 

4. Once the mushrooms are cooked spread them out in the quiche dish. Now top with green chile and cheese. Spread out evenly. 

   Sometimes I add a little paprika or garlic salt on top. Feel free to use more that 1 type of cheese (I like using some crumbled goat cheese as well)

5. Pour the egg mixture on top of the eggs evenly so the veggies are covered. Use the back of a spoon or spatula to push anything down. 

6. Bake in the oven for 25 minutes at 350 degrees.

7. Remove quiche and let it cool and set before serving. 

Keywords: quiche, crustless quiche, breakfast, gluten free, hatch chile