You’re going to want to bookmark this gluten free quiche recipe. It couldn’t be easier — you don’t even have to make a gluten free crust if you don’t wanna!
Gluten free veggie quiche without a crust.
Just pick your favorite fillings or empty your refrigerator of leftovers and make this beautiful large quiche or lots of little ones as appetizers. Either way, this easy gluten free quiche is a fast way to put an inexpensive, filling meal on the table (and a great way to clean out the fridge!).
Gluten Free Quiche made with leftover roasted vegetables and vegan cheese. So good!
With heaping bags of back-to-school supplies spilling out into the foyer, and my “last minute” planning list creeping onto its second page, panic used to creep into me as I worried about finding the time to make healthy dinners while contending with homework hysteria each school night. One of the recipes that brings calm back into my life is gluten free quiche.
This crustless version is not only fast to make, it’s low carb — bonus! Made without a pie crust (the gfJules Flour settles to the bottom to form its own crust without being gritty – bonus!), you simply dump ingredients into the bowl, mix and bake this gluten free quiche without shirking any homework monitoring duties.
Your gluten free quiche could take a different form each time you make it, affording the opportunity to make it even more than once a week, if you like! Sometimes I do use a pie crust, for a change of pace, and it’s equally delicious in its more traditional form (here’s the link to my fool-proof flaky gluten free pie crust recipe).
Of course, if you have a few extra minutes, adding my famous gluten free pastry crust to the bottom is always a welcome touch.
Just look at how light and flaky that gluten free crust is! Don’t settle for store-bought crusts when it’s so easy to make a show-stopping homemade crust with my recipe and gfJules Flour!
I hope this gluten free quiche recipe gives you all sorts of ideas about cleaning out your refrigerator, feeding healthy goodness to your whole family, and not stressing about meal preparation. This quick and easy, empty-your-refrigerator-recipe for gluten free quiche will certainly become one of your go-to recipes all year long.
For another twist on this basic recipe, check out these gorgeous gluten free Quiche Tarts!
With or without a gluten free crust, baked in a large pan or small pans, this recipe should be on your permanent dinner rotation!
1-2 Tbs. extra virgin olive oil
1 cup mixture of:
sliced mushrooms; diced zucchini; broccoli pieces; peas; diced bell peppers; diced asparagus; diced onion; corn; chopped red potatoes; or other vegetable additions of your choosing
4 eggs, lightly beaten
1 cup sour cream, dairy or non-dairy (dairy or non-dairy OR plain yogurt)
1 cup cheddar cheese (dairy or non-dairy)
2 cups mozzarella, Monterey Jack, or other mild shredded white cheese (dairy or non-dairy)
8-12 oz cooked shrimp, chopped, or crabmeat (optional)
1/4 cup gfJules™ Gluten-Free All-Purpose Flour
1 tsp. chopped Italian Parsley
1 tsp. oregano
1 tsp. basil
pinch of salt
1 tsp. cracked black pepper
1 recipe gfJules Gluten Free Pastry Crust (optional)
Preheat oven to 350° F.
In large pan heat olive oil to medium-high, then sauté vegetables, legumes, mushrooms, or any combination thereof that you choose, cooking potatoes longer than any other addition. Set aside to cool.
Combine eggs, sour cream, cheese, gfJules™ All Purpose Flour, salt, pepper and herbs in a large mixing bowl and beat well. Stir in your sautéed ingredients, shredded cheese, and seafood, if using.
If using a gluten free pastry crust, prepare it according to these directions, then line one large quiche dish or deep pie plate or to bake without a crust, oil the pan lightly (the gfJules Flour helps to form a crust when baked, so no pie crust is necessary).
Depending on how many additions you used, you may need a small casserole prepared to handle the additional batter.
Bake for approximately 45 minutes, or until the center is no longer jiggly, and a knife inserted into the center comes out clean. Cool for 5 minutes before slicing and serving. (OR use mini muffin pans, well oiled, and cook only until done – approximately 25 minutes).
Serve warm or cold.
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