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Easy Crustless Quiche (Gluten-Free, Low-Carb)
This easy crustless quiche is a delicious and versatile dish that can be enjoyed for meals at any time of the day. Cooking quiche without crust still delivers all the great flavors you want but it also makes it a gluten-free and low-carb option! It's so tasty no one will miss the crust!
Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 8
Calories: 246 kcal
Course:
Main Course , Breakfast , Brunch
Cuisine:
American
Ingredients
- 12 large eggs
- 1 ¾ cups whole milk or Half and half
- 1 teaspoon salt reduce to ½ teaspoon for low-sodium option
- ½ teaspoon pepper
- 1 teaspoon red pepper flakes optional
- ½ tablespoon minced garlic or 2 teaspoons of garlic powder
- 1 cup frozen shredded hashbrowns thawed and drained well
- ½ cup shredded pepper jack or Colby Jack, Monterey Jack, or mozzarella cheese
- ½ cup shredded cheddar
- 1 cup diced ham or fully cooked bacon or sausage
- ½ cup cooked spinach fresh baby spinach or thawed and drained frozen spinach squeezed dry with paper towel
- 1 cup chopped fresh broccoli florets
- ½ cup sauteed sweet onions
- cooking spray
Instructions
- In a large skillet, cook the necessary mix-ins such as bacon, sausage, or vegetables, until browned and tender. Drain any excess grease, and set aside.
- Preheat the oven to 350 °F and grease a 10 inch quiche pan with cooking spray.
- Whisk together the eggs, milk, salt, pepper, red pepper flakes, and garlic until combined completely.
- Mix in the shredded hash browns, cheeses, ham, spinach, broccoli, and sauteed onions. Stir until all ingredients are evenly incorporated.
- Pour the egg mixture into the prepared quiche pan and bake uncovered for 45 minutes.
- If the sides of your quiche pan are shallow and you don’t think you can carry a full pan from the counter to the stove, place the pan in the stove and then fill it. This way it doesn’t spill. You can fill the quiche pan to the brim.
- After baking, let the quiche sit and cool for about 10 minutes before serving. It will have risen in the baking process and letting it sit and cool will allow it to settle back into the pan to an even level.
Cup of Yum
Notes
- Be sure to check the full post for more ingredient tips, serving suggestions, how to store, and much more.
- Whisk Well. Whisking your eggs thoroughly incorporates air into the mixture, which will give your crustless quiche a light and fluffy texture
- Baking Time. Exact baking time may vary depending on the depth of the dish used and type of mix-ins used. Remove it when it's firm and springy to touch with a beautiful golden brown color and a knife inserted in the center comes out clean.
- Use Cooked Vegetables: Sauté or roast your veggies beforehand to ensure they are cooked through and don't release excess moisture in the quiche, which might lead to a soggy texture.
- Cool Before Serving. Allow your quiche to cool for a few minutes after baking and before serving to help it set and make slicing easier.
Nutrition Information
Calories
246kcal
(12%)
Carbohydrates
11g
(4%)
Protein
18g
(36%)
Fat
14g
(22%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.03g
Cholesterol
307mg
(102%)
Sodium
717mg
(30%)
Potassium
362mg
(10%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
1922IU
(38%)
Vitamin C
14mg
(16%)
Calcium
233mg
(23%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 246
% Daily Value*
| Calories | 246kcal | 12% |
| Carbohydrates | 11g | 4% |
| Protein | 18g | 36% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 307mg | 102% |
| Sodium | 717mg | 30% |
| Potassium | 362mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1922IU | 38% |
| Vitamin C | 14mg | 16% |
| Calcium | 233mg | 23% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.