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Crustless Quiche

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, Quiche