Making a crustless quiche is actually easier than making a quiche with crust. For one thing, you don't need a crust..(duh!). But, for the second thing, the amount of filling you use is more forgiving. I can't even tell you how many crust-ed quiches I have overflowed because I had too much filling and not enough to space to put it all. With a crustless quiche you can put a lot more filling into each quiche, thereby giving each slice more protein and vegetables (since none of space on the slice is taken up with nutrient-poor crust).
Note: For the add-ins, everything (vegetables or meat) needs to be cooked and chopped. If you do use vegetables with a lot of water like spinach or zucchini. DO be sure to drain them WELL and pat dry; pressing down hard with a paper towel to get all the water out. Too much water in your vegetables will prevent your quiche from setting and make it too runny. There is nothing worse than runny quiche. It is the number one difficulty people have with making quiche...too much water in vegetables making the quiche runny.
Here is my basic recipe for gluten free crustless quiche! Enjoy and have fun experimenting.
1 1/4 cups milk
1/8 cup gluten-free flour (I use corn flour, simply because I can get quite cheaply at the local store.)
salt, pepper and garlic powder to taste
1 chopped onion
1 cup grated cheese (swiss, cheddar, feta, whatever you like...experiment!)
1 1/2 cups of add-ins..cooked and chopped (bacon, ham, sausage, cooked spinach, zucchini, chicken, tuna, crab, lobster, broccoli, mushrooms etc.)
Grease you pie plate. Put the chopped onion, grated cheese and add-ins at the bottom of the pan. Combine eggs, milk. salt, pepper, garlic powder and flour in a bowl. Mix well. Pour egg mixture over cheese/onion/add-ins. Bake at 400 degrees for approximately 35 minutes or until done.
Enjoy your crustless gluten free quiche!