Gluten Free Crustless Quiche recipe

Originally posted September 23, 2009

As some of you may know, this is one of my favorite recipes; gluten-free crustless quiche. It’s so easy and so many people like it from children to grown-ups. Last week, I grabbed a zucchini from my garden (yes, my garden!), sliced it up, halved the recipe and about 40 minutes later, had a nice, healthy lunch.

The recipe was originally my grandmother’s. We called it Grandma Rosie’s Zucchini Pie. It really was closer to a frittata. She made it with quite a lot of oil so I slimmed it down and used non-fat milk instead. By using a combination of eggs and milk, it creates a lovely custard-like texture. She used to add Jiffy or Bisquick to thicken (basically a pancake mix) and I eventually started using flour then gluten-free flour. When you use the pancake mix (regular or gf), it does tend to be a bit less wet, especially when using a fresh vegetable like zucchini. When I make the recipe with drier ingredients, it comes out perfect with just the flour.

Cooking isn’t hard when you have the right ingredients on hand. Try either of these recipes and serve it any time of the day. It’s also good to serve in small pieces as an appetizer. The second recipe is particularly tasty. In the photo above, I used whatever veggies I had on hand along with chopped prosciutto. I’m sure Grandma Rosie is happy she was able to contribute to my culinary repertoire! Enjoy.

Crustless Zucchini Quiche (creamy version)

Makes 1 large pan, enough for about 12 – 15 servings

• 1/2 – 1 cup par-boiled vegetable like cauliflower, broccoli or 1 – 2 raw zucchinis, sliced thin or 1 box frozen, chopped spinach, drained
• 1/2 cup shredded mozzarella or cheddar cheese
• 1/4 cup grated parmesan cheese

• 6 eggs, room temperature
• 2 cups of milk, cream or milk substitute (plain and unsweetened)
• 1/2 cup gluten-free flour or gluten-free pancake mix
• 1/2 tsp each salt and pepper
• 1/4 tsp each nutmeg and dry mustard (or Dijon mustard)

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1. Preheat oven to 350ºF. Grease a 13″x9″ baking dish with non-stick spray or oil.
2. Place vegetable or vegetables on the bottom of the pan and then top with cheese.
3. In a large bowl, whisk eggs, milk, flour or pancake mix, salt, pepper, nutmeg and mustard.
4. Pour egg mixture on top. Place in oven and bake 35-40 minutes or until egg is set and top is golden brown and puffed.
5. Allow quiche to cool for at least 15 minutes before cutting.

Tip: Make mini quiche bites using a silicone muffin pan. Heat oven to 375F. Bake about 18 – 20 minutes.

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Crustless Spinach and Feta Quiche

Makes 1 large pan, enough for about 12 – 15 servings

• 1 small box frozen chopped spinach, thawed and squeezed dry
• 1 cup crumbled feta
• ½ pint cherry tomatoes, halved
• ½ teaspoon each dried oregano and garlic powder

• 6 eggs, room temperature
• 2 cups of milk, cream or milk substitute (plain and unsweetened)
• 1/2 cup gluten-free flour or gluten-free pancake mix
• 1/2 teaspoon each salt and pepper
• 1/4 teaspoon each nutmeg and dry mustard (or 1/2 teaspoon Dijon mustard)

Follow directions from above except, instead of zucchini, place spinach, feta and tomato halves in bottom of pan. Omit other cheeses (or keep them in for more cheese flavor). Add oregano and garlic powder to egg mixture. Follow mixing and baking instructions.