Gluten Free Crustless Quiche Recipe
I love the simplicity and ease of making quiche for dinner. But what I don’t love is not having a good source of ready make gluten free crusts. Wholly Wholesome Certified Gluten Free Pie Shells are pretty good, but they require a special trip all the way across town. So I stock up and keep a supply in my freezer. However, they aren’t cheap.
Instead, I make a gluten free pie crust from rice. Take 1 1/2 ounces of a grated hard cheese (like cheddar, Swiss or Monterey Jack), 1 egg, and 2 cups of just-cooked rice or reheated rice. (This works best if the rice is hot so the cheese melts somewhat.) Mix together, pat into a 9-inch pie plate with a spatula or back of a soup spoon, and prebake at 425 for 15 minutes.
But how about eliminating the need for a crust at all and making a crustless gluten free quiche instead?
I wanted to make this as quick and easy as possible for you to make on a weeknight after coming home from a long day at work. So I’ve used frozen vegetables to eliminate as much cutting and prep work as possible. You can have it cooking while you empty the dishwasher, help the kids with their homework, or take the dog for a quick walk around the block.
While I’ve used Mexican style cheeses, chorizo sausage, and fajita style vegetables in this recipe, feel free to use your favorite spicy Italian sausage and whatever veggies and cheeses you think would go best with that. The nice thing about quiche is that it’s a terrific way to use a little bit of this and a little bit of that. You can use up vegetables, sausage, cold cuts, and cheeses from other meals and recipes, too! And considering how inexpensive eggs are, it’s a very affordable dish.
You may be a little shocked at the amount of eggs and cheese. But after experimenting with a few batches, to get the quiche to hold together, you really need to use that much. I’ve tried to cut back on the fat a bit by using some egg whites. Also, unlike a lot of typical quiche recipes I didn’t use heavy cream but opted to use coconut milk instead. (Due to my food sensitivity to whey I can eat cheese, but try to avoid milk.) Feel free to use regular cow’s milk if you wish.
Serve this up with a nice side salad. Leftovers heat up well in the microwave.
What are your favorite quiche ingredients?
Gluten Free Crustless Quiche
Ingredients
- 8 ounces chorizo (or other spicy sausage)
- 1 (12 ounce) bag frozen mushrooms and onions
- 1 (14 ounce) bag frozen pepper sftir fry (or other vegetable mix)
- 4 eggs
- 1/3 cup egg whites
- 1 cup coconut milk (or regular cow’s milk or other alternative milk)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 1/2 cups shredded queso quesillo rallado or Mexican style cheese, divided (or another shredded cheese like Monterey Jack, Swiss or a combination)
Directions
Preheat oven to 350 degrees F.
Cook chorizo in a large oven safe skillet over medium high heat. Use sides of spoon to break up sausage. Cook until sausage starts to render.
Add mushrooms, onions and pepper stir fry to skillet. Cook until there is no moisture from vegetables left in skillet. If you have a soupy vegetable and meat mixture, you’ll have a mushy quiche! Turn off heat and remove from stove top.
Beat together eggs, egg whites, milk, salt and pepper until just combined. Add 2 cups of shredded cheese to the egg mixture and stir to combine.
Add egg and cheese mixture to the vegetables and meat mixture in the skillet. Using spoon, evenly distribute meat, vegetables, egg mixture and cheese. Evenly sprinkle remaining 1/2 cup of cheese over quiche.
Place skillet in oven and cook for 40 minutes until the quiche sets. You should be able to insert a knife cleanly in the middle.
Remove from oven and let cool for 15 minutes before cutting into slices and serving.
Prep Time: 25 Minutes
Cook Time: 40 Minutes
Total Time: 1 Hour 5 Minutes
Servings: Serves 6 to 8
Serving size: 1/6 to 1/8 of quiche