Crustless Vegetable Quiche Gluten Free Recipes

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CRUSTLESS VEGETABLE QUICHE (GLUTEN-FREE OPTION)



Crustless Vegetable Quiche (Gluten-Free Option) image

A simple crustless quiche- you can use any vegetables, A great way to use up your veges from the fridge. This quiche can be made gluten-free by using a blended gluten-free flour- with no crust a great option to make an easy gluten-free meal. Serve with chips or a salad on the side to serve as a light meal or lunch

Provided by Jubes

Categories     Lunch/Snacks

Time 1h

Yield 1 quiche, 6 serving(s)

Number Of Ingredients 7

1 cup cheese, grated
1 onion, finely chopped
1/2 cup self-raising flour or 1/2 cup gluten-free self-raising flour
4 eggs, beaten
1 1/2 cups milk
salt and pepper
2 cups vegetables, chopped (such as tomato, brocolli,celery, zucchini, capsicum or sweet peppers, mushroom, carrot)

Steps:

  • Preheat oven to 180°C Grease a medium sized round quiche or pie dish.
  • Mix all ingredients together and pour into the quiche dish.
  • Cook for 45 minutes in the oven, or until the eggs have cooked through- will depend a little on your oven and the size of the dish used.

Nutrition Facts : Calories 193.2, Fat 10.1, SaturatedFat 5.3, Cholesterol 144.6, Sodium 392.2, Carbohydrate 14.1, Fiber 0.6, Sugar 0.9, Protein 11.1

PERFECT CRUSTLESS QUICHE



Perfect Crustless Quiche image

This gluten-free crustless vegetable quiche is a perfect make-ahead solution if you're short on time. Bake yours today to enjoy a hot breakfast tomorrow!

Provided by Leslie Morrison

Time 1h25m

Number Of Ingredients 15

1 tablespoon coconut oil
1 small onion
1 red bell pepper
10 thin stalks asparagus
10 eggs
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley
1/8 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1/2 cup shredded Monterey jack cheese (optional)
1 1/2 cups baby spinach
Chives for garnish (optional)

Steps:

  • Preheat the oven to 350°F. Grease the bottom and sides of a deep dish pie pan.
  • Prep the vegetables. Heat coconut oil in a large saute pan over medium-high heat. Add diced onions, diced red peppers, and chopped asparagus, and saute for 5 minutes, or until the onions are translucent and the asparagus is cooked. Remove from heat.
  • In a separate large bowl, whisk together the eggs, milk, salt, onion powder, garlic powder, parsley, cayenne, and black pepper. Stir in the sauteed vegetables, cheese, and fresh spinach. Stir until well combined.
  • Pour the egg and vegetable mixture into the prepared pie pan, and bake for 30 minutes, or until a toothpick, when inserted, comes out clean. Remove from the oven and allow the quiche to cool for at least 5 minutes. Then slice and serve! Quiche can also be made the day before and popped in the oven for about 15 minutes to reheat before serving.

Nutrition Facts : ServingSize 1 average slice, Calories 155 calories, Sugar 2.5 g, Sodium 289.2 mg, Fat 10.4 g, SaturatedFat 5 g, TransFat 0 g, Carbohydrate 4.3 g, Fiber 1.1 g, Protein 11 g, Cholesterol 240.3 mg

CRUSTLESS VEGETABLE QUICHE (GLUTEN FREE)



Crustless Vegetable Quiche (Gluten Free) image

I absolutely love quiche. But not for breakfast, I like it for dinner. Loaded with veggies and goat cheese. I've been known to change the vegetables using zuchinni and yellow squash, it's pretty versatile. This quiche is crustless and it's good that way. Of course, you could bake it in a crust if crust is a must for you. I use a pirex pie plate to bake mine in. I slice the peppers into thin strips and then cut in half. This recipe is a variation of a recipe I found on Gluten Free Goddess.

Provided by Chermoni

Categories     Savory Pies

Time 45m

Yield 1 8 inch quiche, 4-6 serving(s)

Number Of Ingredients 7

1 bunch fresh spinach, cut into small pieces
1 cup sliced mushrooms
1 yellow pepper, sliced
1 red pepper, sliced
8 ounces goat cheese
4 eggs
1/2 non-dairy milk substitute (I use hemp milk for this recipe)

Steps:

  • In a bowl, toss vegetables until mixed pretty good. Put vegetables into the pie plate.
  • In a separate bowl, mix eggs with milk. Pour egg/milk mixture over the vegetables. Shake it a bit to get the egg mix to the bottom of the plate.
  • Crumble up the goat cheese and mix into the quiche.
  • Top quiche with leftover goat cheese crumbles.
  • Bake at 375 degrees for 30 minutes or until edges are golden brown.

Nutrition Facts : Calories 323.6, Fat 22.5, SaturatedFat 13.3, Cholesterol 256.3, Sodium 431.6, Carbohydrate 10.2, Fiber 3.1, Sugar 3.7, Protein 22.3

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