gluten free quiche

These gluten-free Mini Crustless Quiche Cups bake in just 15 minutes! They also refrigerate and freeze well – a great make-ahead breakfast recipe, too!

•  Ready in 30 Minutes or Less  •  Freezable  •  Make Ahead  •  Gluten Free  •

Mini Crustless Quiche Cups with Sausage and Cheese

eggs

milk

onion powder

salt

shredded, reduced-fat cheddar cheese

parsley

Preheat oven to 375°F.

Thoroughly spray a 12-cup muffin pan with nonstick...

Thoroughly spray a 12-cup muffin pan with nonstick cooking spray.

In a medium bowl, whisk eggs, milk, onion...

In a medium bowl, whisk eggs, milk, onion powder, and salt until thoroughly combined.

Place 5-6 slices of sausage in the bottom...

Place 5-6 slices of sausage in the bottom of each muffin cup and divide cheese evenly among the 12 cups.

Pour egg mixture on top of sausage and...

Pour egg mixture on top of sausage and cheese, dividing evenly.

Bake for about 15 minutes, until egg is...

Bake for about 15 minutes, until egg is set and the tops are just lightly browned.

Serve immediately, garnished with parsley, if desired (or...

Serve immediately, garnished with parsley, if desired (or see notes for refrigerating or freezing as a make-ahead for meal prep).

Shredded sweet potatoes create a delicious, gluten-free crust for this Roasted Red Pepper Spinach Quiche.

Sweet Potato Crust Quiche

potatoes

milk ((non-dairy

spinach

red pepper (chopped)

pepper

feta cheese (optional)

coconut/olive oil

Prepare

Preheat oven to 425 degrees. Grease a 9 inch pie pan or 9 inch spring form pan with coconut or olive oil.

Grate

Using a food processor or box grater, grate 2 peeled sweet potatoes.

Bake

Press the shredded the sweet potatoes into a pie pan. Bake the crust for 20 minutes.

Adjust

Remove from oven and turn the oven to 375 degrees.

Mix the eggs with milk or water and salt and pepper. Stir in the spinach and red peppers and cheese if using.

Return to oven and bake for an additional 20-25 minutes--or until eggs are set.

Serve

Allow to cool for10 minutes before slicing and serving.

https://content.jwplatform.com/videos/8jfUQJlU.mp4

Sweet Potato Quiche

This gluten free quiche has an irresistibly crispy crust made of olive oil and almond flour! Fill it with hearty spinach and Gruyere cheese.

Gluten Free Quiche with Almond Crust

almond flour

garlic,

thyme

fine sea salt

black pepper

red pepper flakes

olive oil

shallots, minced (about 1/2 cup)

greens: spinach, chard or mustard greens

dry white wine

Gruyere cheese

nutmeg

Place a rack in the center of the oven. Preheat the oven to 400F. Grease a 9-inch tart pan or pie plate with oil.

Make the crust: In a large bowl, whisk together the almond flour, garlic, thyme, salt, black pepper, and red pepper flakes. Stir in the oil and 4 teaspoons water. Mix until well combined. Press the dough into the pie plate, making sure it goes at least 1 1/4 inches up the sides. Bake until the crust is lightly golden and firm to the touch, about 15 minutes.

Meanwhile, prepare the filling: In a large cast-iron skillet, heat the oil over medium. Add the shallots and garlic and cook, stirring often, until the pieces are translucent and fragrant, about 5 minutes. Add the greens and continue to cook until they begin to wilt a bit. Add the wine and continue to cook until the moisture evaporates. Remove the veggies from the heat and set them aside.

In a large bowl, whisk together the milk, eggs, cheese, nutmeg, salt, and pepper. Add the cooked veggies and stir well. Pour the egg mixture into the prebaked crust and bake until the crust is deep golden brown and the center of the quiche is set, 30 to 35 minutes. If the edges of the crust begin to brown too quickly, place tin foil around the edges of the pan to prevent burning. Allow the quiche to cool for a few minutes before serving.

This quiche with ham, broccoli, and mushrooms is a delicious, show-stopping dish for your breakfast, brunch, Mother's or Father's Day table. Lovingly-made with a crispy, homemade hash brown crust, this quiche is low FODMAP as well as Paleo and Whole30 compliant, lactose-free, gluten-free and grain-free.

Quiche with Hash Brown Crust (Low FODMAP, Paleo, Whole30)

Avocado oil cooking spray

ghee, melted

ghee, divided*

fresh broccoli, washed, dried and chopped into nickel-sized florets

ham,

coconut cream

chives

yeast (optional)

fresh chives, chopped (optional)

Hash Brown Crust

Preheat oven to 425°F and place rack on top rung. Spray a 10.25” cast iron skillet with cooking spray.

Dry shredded potatoes using paper towels, one handful at a time, and place in a large bowl. In a small bowl or measuring cup, whisk together melted ghee, salt and pepper. Pour ghee mixture over potatoes and toss with a spoon to coat.

Place cast iron skillet on medium high heat. Add shredded potatoes to the skillet, and using a flat bottomed measuring cup (a ½ cup sized cup works best), press potatoes evenly against the bottom and sides of the skillet, making an approximately ½ inch thick crust. Cook for 8 minutes until potatoes start to brown on the bottom, pressing them down with the measuring cup as needed.

Remove the skillet from heat and spray the top of the crust with cooking spray. Bake at 425°F on the top rack of the oven for 15 minutes or until the top is brown and crispy.

Quiche Filling

meanwhile, heat another large skillet on medium high heat. Add 1 tablespoon of ghee and swirl to coat once melted. Add broccoli and sauté until the broccoli starts to soften, about 3 minutes, stirring constantly. Remove broccoli to a large plate. Add 1 tablespoon of ghee to the skillet and swirl the pan to coat. Add chopped ham and sliced mushrooms and sauté for 1 minute, stirring constantly. Remove ham and mushrooms to a plate. 

In a large bowl, whisk together eggs, coconut cream, dried chives, salt, pepper, and nutritional yeast (if using).

Once the crust is done browning, remove from the oven, using care not to touch the handle without oven mitts from this point forward. Reduce oven temperature to 350°F, and place rack on the 2nd rung from the top. Spoon broccoli, ham, and mushrooms evenly over the bottom of the crust. Add egg mixture to the crust and spread with a spatula until the crust is evenly coated. Bake at 350°F on the 2nd rung from the top of the oven for 30 minutes or until quiche is lightly golden brown.

Remove from oven. Cut with a knife into 8 pieces and remove from pan, ideally using a pie server.

Store leftovers in an air-tight container (not the cast iron pan) for up to 4 days. The quiche can also be kept frozen for up to 4 months.

Spinach and feta quiche is healthy and gluten-free with a keto cauliflower crust and savoury vegetarian filling. Serve for breakfast, lunch or dinner.

Spinach and Feta Quiche with Cauliflower Crust

cup Parmesan cheese

teaspoon salt

teaspoon garlic powder

1 egg, slightly beaten

nonstick cooking spray

5 eggs

heavy cream)

teaspoon ground black pepper

teaspoon olive oil

2 scallions, thinly sliced

cheese, crumbled (plus more for garnish)

Parmesan cheese, grated (optional, for garnish)

Place cauliflower florets in the bowl of a food processor with the blade attached. Pulse until completely crumbled. Pour into a microwave safe, medium-sized bowl and microwave on high for 5 minutes. Let cool slightly. Place cauliflower in a small kitchen towel or cheese cloth and ring out all the excess liquid.

Transfer cauliflower to a clean mixing bowl and add Parmesan, salt, and garlic powder. Stir until combined. Add slightly beaten egg to bowl and mix thoroughly.

Spray a 9-inch round tart pan or 9-inch pie dish with nonstick spray. Pour in cauliflower mixture. Use your hands to mold the cauliflower to the pan, making sure to press firmly on the bottom and up the sides to form an even layer.

Bake for 10 minutes. Then, remove from oven and lower oven temperature to 400 F.

In a large mixing bowl, combine eggs, milk (or heavy cream), salt and pepper and whisk thoroughly. Set aside.

Heat olive oil in a small skillet over medium-high heat. Add spinach and cook until just wilted, stirring often, about 2-3 minutes.

Remove spinach from heat and add it to the egg mixture, along with the scallions and feta. Mix to combine, then pour into the cauliflower crust. Bake for 15-20 minutes.

Let cool and serve topped with additional feta or grated Parmesan cheese.

Thank you so much for this recipe! Just made this for my family for dinner, along with some pumpkin soup. I put four eggs instead of three, and it looks perfect nonetheless. Lots of gratitude and love from Bombay, India!
Aarti

I made this for brunch over the holidays and had to come back to make it again. It's so good!

This is delicious. Substituted a half yellow onion for the green onions and added the suggested Parmesan to the crust. Wonderful way to get more veggies. Thanks.

This tasted amazing!! I can't believe I hadn't thought about a cauliflower crust before. Perfect for our low carb living. Thanks for this recipe. So easy I'll definitely have it on dinner rotation.

I love the big bold flavor of the feta in this delicious quiche. I also appreciate the cauliflower crust. Now I can have two slices! LOL

This easy to make quiche is perfect for make ahead and freezer meals. Full of fresh veggies, this crustless quiche is vegetarian, gluten-free and low carb.

Crustless Quiche

Danish Creamery coconut oil butter spread (divided)

mushrooms

zucchini (sliced)

½ red onion (sliced)

cherry tomatoes (halved)

½ cups 2% milk

gruyere cheese

parsley (chopped)

Preheat oven to 375°F. Grease a 9-inch pie dish with cooking spray or butter.

In a medium skillet over medium heat, add 1 tablespoon butter and mushrooms. Sautee until softened and browned, about 5 minutes; transfer to the prepared pie dish.

In the same skillet, heat the remaining 2 tablespoons butter, add the zucchini, onions and tomatoes and saute until softened and lightly browned, about 5 minutes. Add to the mushrooms on the prepared pie dish. Sprinkle with ½ cup of gruyere cheese.

In a large bowl, beat the eggs with the milk, salt, pepper and nutmeg until well blended. Pour the egg mixture over the top of the vegetables. Sprinkle with the remaining ½ cup of gruyere cheese.

Bake in the preheated oven until a knife inserted in the center comes out clean, 30-35 minutes. Let stand 10 minutes before cutting.

Cut into 6 wedges, garnish with parsley and serve warm or at room temperature.

https://content.jwplatform.com/videos/PtRwgXdG.mp4

You can still have delicious quiche on a ketogenic diet! Who needs crust anyway? This classic crustless spinach red pepper feta quiche is a family favorite at our house for breakfast, brunch, or dinner. Easy, quick, and tasty!

Crustless Spinach Red Pepper Feta Quiche

red bell pepper, finely chopped

garlic

frozen spinach, crushed (click for easy instructions)

heavy cream

feta cheese, crumbled

parmesan cheese

Butter a pie pan by peeling down the...

Butter a pie pan by peeling down the top part of the wrapper of a cold cube of butter, and rubbing the cube along the bottom and sides of the pie pan. Be careful to cover pan thoroughly.

Heat olive oil in skillet on medium heat....

Heat olive oil in skillet on medium heat. Add chopped red pepper and sauté for about ten minutes or until tender. Add garlic and sauté for 2 more minutes. Turn heat off and add spinach. Stir and set aside.

Beat eggs in medium bowl. Add cream, feta,...

Beat eggs in medium bowl. Add cream, feta, parmesan, and black pepper.

Stir pepper and spinach mixture into the egg...

Stir pepper and spinach mixture into the egg mixture. Carefully pour mixture into pie pan and bake in 375°F preheated oven for 25 minutes. Allow to cool for 15-20 minutes before slicing.

This easy and Healthy Spinach Bacon Quiche recipe is a fresh take on the traditional breakfast favorite! Made with a low-carb almond flour crust, it's perfect for your next brunch!

Healthy Spinach Bacon Quiche

tbsp minced garlic

olive oil (or butter)

tsp salt

tsp pepper

water

oz turkey bacon,

red onion,

bag fresh spinach, roughly chopped

Eggland’s Best eggs

almond milk (or milk of choice)

cheese, divided

Preheat oven to 350F and grease 9-inch pie dish.

In a medium sized bowl, mix together all crust ingredients until ball forms.

Press crust into pie dish evenly. Bake for 15-20 minutes or until slightly golden brown.

While crust is baking, saute onions and turkey bacon in olive oil on medium-high heat. Once cooked through, add in spinach until wilted. Turn off heat and let cool.

In a large bowl, whisk together eggs, milk, 1/2 cup cheese, salt and pepper.

Add in turkey bacon mixture and pour into slightly cooled crust. It can still be warm, just not hot.

Add the remaining cheese on top and bake for 35-40 minutes or until no longer jiggly. A knife inserted into the center should come out clean.

Let cool 20 minutes before cutting into it.

Store leftovers in the fridge, covered in foil.

DELICIOUS! My family couldn't stop talking about how delicious this quiche was! I will definitely be making again!

Great recipe! The almond flour crust was delicious even my 4 kids approved! We’ve made this a few times with different fillings and all have been huge hits. Our favorite combo was pancetta, leeks and Swiss chard. Thanks for another amazing recipe Erin!!

Crustless butternut squash bacon spinach quiche made only a few ingredients like tender savory roasted butternut squash, crispy bacon, nutritious spinach, protein packed eggs and sharp cheddar cheese. Perfect for meal prep or serving during the holiday season!

Butternut Squash Bacon Spinach Quiche

bacon (or turkey bacon)

butternut squash*

almond milk (or sub regular milk)

salt and pepper, to taste

cheddar cheese

Cook your bacon first. Add bacon to a large skillet or pan and place over medium heat, cook bacon on both sides until crispy and golden brown. If the pan starts to smoke at any point, simply lower the heat. I always cook my bacon on medium low heat. Once bacon is done, blot with a paper towel to absorb excess grease, then chop into bite sized pieces and set aside.

Preheat oven to 350 degrees F. Grease a 9 inch pie pan generously with nonstick cooking spray. Add the roasted, cooked cubed butternut squash cubes. Set aside.

Place olive oil a large skillet over place over medium high heat. Add in spinach and cook until spinach wilts, about 2 minutes. Add spinach to the prepared pan with the butternut squash, then top with chopped bacon.

In a medium bowl, whisk together eggs, milk and salt and pepper. Pour egg mixture over the top of the spinach and butternut squash. Sprinkle the top with cheddar cheese, along with an additional sprinkle of salt and pepper. Bake for 35-45 minutes or until the egg sets up. Remove from heat and wait a few minutes before cutting into 6 slices. Enjoy!

Mediterranean-inspired quiche with vibrant veggies, kalamata olives, and an easy potato crust. Dairy-free, gluten-free, and entirely delicious. Made with just 10 ingredients!

Mediterranean-Inspired Quiche with Potato Crust (GF)

gold potatoes*

sea salt and black pepper

bell

red onion, halved and thinly sliced ((1/2 onion yields ~1 cup or 125 g))

oregano

garlic powder ((optional))

loosely packed chopped baby spinach

kalamata olives ((optional))

eggs ((organic, pasture-raised when possible))

plain unsweetened dairy-free milk

CRUST: Preheat oven to 425 degrees F (218 C) and lightly spritz a standard 9-inch pie pan (as original recipe is written // adjust if altering batch size) with non-stick spray.

Grate potatoes and measure out 3 cups (amount as original recipe is written // adjust if altering batch size). Then transfer to a clean towel and firmly squeeze out excess moisture. Add to pie dish, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat, then use fingers to press into the pan and up the sides to form an even layer.

Bake for 25-30 minutes or until lightly golden brown all over. Some of the edges may get a little crisp — that’s okay. Set aside.

VEGETABLES: Chop the bell pepper and red onion. Add them to a baking sheet, drizzle with olive oil, and sprinkle with dried oregano, garlic powder (optional), and salt and pepper. Toss well to coat. Bake on a separate rack from the crust for 20 minutes, until soft and golden brown. Set aside.

Lower oven heat to 350 degrees F (176 C).

EGGS: To a medium mixing bowl, add eggs, dairy-free milk, and salt and pepper. Whisk well to combine. Stir in the chopped spinach and olives. Add the slightly cooled roasted bell peppers and onions and give it a good stir until everything is evenly distributed. Place the filling into the baked potato crust and bake for 35-40 minutes until the center is set with a very minor jiggle.

Let cool for 10 minutes before cutting and serving. Quiche can be kept in the refrigerator for up to 3 days. Slices are great when reheated at 350 degrees F (176 C) for 15 minutes. Not freezer-friendly.

https://www.youtube.com/watch?v=X7zp9SGbgbM

Mediterranean-inspired quiche with vibrant veggies, kalamata olives, and an easy potato crust. Dairy-free, gluten-free, and entirely delicious. Made with just 10 ingredients!

Full Recipe: https://minimalistbaker.com/mediterranean-inspired-quiche-with-potato-crust-gf/
 
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