Gluten Free Crustless Quiche

Gluten Free Crustless Quiche is one of my all-tine favorite recipes.  It is easy, inexpensive, and tastes elegant and delicious.  You can serve it for breakfast, brunch, lunch, dinner, potlucks...whatever.  The items you put in it are only limited by your imagination.

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.

Chicken Quiche

Here is my basic recipe for gluten free crustless quiche!  Enjoy and have fun experimenting.

4 eggs
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!

Coconut Flour Carrot Muffins

These are a delicious, moist, healthy gluten-free coconut flour muffin.  I altered a basic recipe I found on Elena's Pantry, changing a few ingredients and quantities to suit our tastes and the ingredients we have on hand.    They only use a little bit of coconut flour, so the coconut flavor is very subtle, they don't taste very "coconut-y" (is that a word?).  They are bit moist, and did stick slightly to the muffin tin, despite greasing it well, but their taste and texture is absolutely superb.  I'm sure I'll keep working on this recipe to perfect it, but I thought I would share it now anyway.


1/3 cup cocont flour
1/4 tsp salt
1/2 tsp. baking soda
1 tsp. cinnamon
1/4 cup honey
1 tablespoon vanilla (no, this is not a typo, you really do use that much..gives it awesome flavor!)
3 eggs
1/4 cup oil (whatever oil you typically use...coconut, grapeseed, etc,.  I typically use coconut oil.)
1 1/2 cups shredded carrots
1/2 cup of add-ins (chopped nuts, raisins, dried cranberries, chocolate chips, white chocolate chips, shredded coconut..whatever you like). 

Grease a 12- muffin tin. Mix dry ingredients in a bowl.  Add honey, eggs, oil and vanilla.  Mix well.  Fold in shredded carrots and whatever add-in you choose.  (In the picture, I used a combination of chocolate chips and white chocolate chips that I wanted to use up.)  Spoon equal amounts of batter into each tin and bake at 350 degrees for 20 minutes.

Allow to cool in tin before removing.

Enjoy these yummy, gluten-free coconut flour muffins!