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Crustless Quiche

Gluten Free
Course Main Course


  • 7 Eggs
  • 1 cup Skim Milk (I use Cashew Milk when making DF)
  • 115 grams Cheddar Cheese, grated (I use Soy Cheese when making DF)
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1/8 tsp Nutmeg
  • 3 tbsp Red Onion
  • 3/4 cup Mushrooms, chopped
  • 50 grams Spinach roughly chopped
  • 80 grams Gluten Free Cold Meat - Turkey
  • 50 gram Red Pepper
  • 1 tsp Olive Oil


  • Heat oil in small fry pan. Add red onion and mushroom. Cook for 2-3 minutes and remove from heat.
  • Place grated cheese in bottom of greased pie plate.
  • Then place the spinach, red pepper, turkey, cooked onion and mushrooms. Set to the side.
  • In a bowl, whisk the milk, eggs, salt, pepper, and nutmeg.
  • Pour the egg mixture evenly ontop of the cheese and veggies.
  • Place quiche into a 350 F degree oven. Bake for 45-50 minutes.
  • You will know it is cooked when the middle does not look liquidy and a knife comes out clean. Take it out of the oven and let it sit for 5 minutes. Then enjoy!


My family enjoys this grain free, low fat quiche with a side salad.  My husband is dairy free, therefore, I cut the recipe in half and make him a smaller dairy free quiche.  The leftovers taste great warmed up the next day.
Sometimes I make this with a pie crust.  If you want to learn how to make flaky gluten free pie crust, check out my pie crust video demo and recipe at www.glutenfreebakingclasses.com.
Keyword Eggs, gf, gluten free, Quiche