Gluten-Free Crustless Quiche
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
6 slices
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Calories
109 kcal
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Course
Main Course, Breakfast
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Cuisine
American
Gluten-Free Crustless Quiche
Description
The recipe starts by roasting spaghetti squash and using half for the quiche base, which substitutes grain-based crust and adds a subtle sweetness and moist texture. The filling combines sautéed onion and kale for savory, vegetal notes with beaten eggs providing structure and cheddar cheese adding richness and a melted topping. The mix is poured into a greased pie dish and baked until the surface is golden and the center is firm but tender.
This crustless quiche is suitable for those avoiding gluten and can serve as brunch, light dinner, or a nutritious snack. It offers a balance of vegetables and protein with some dairy fat and cheese flavor. The absence of crust cuts carbs and simplifies preparation without sacrificing heartiness and taste.
The quiche’s texture is moist from the squash and eggs, with tender bits of green kale and melted cheese on top. Cooking at moderate oven temperature ensures even baking and browning.
Ingredients
- 2 cups spaghetti squash about 1/2 of a 3.5 lb squash, cooked
- 1 teaspoon coconut oil or butter
- 1 onion , chopped
- 1 cup kale chopped, baby
- 4 egg beaten
- 2 ounces cheddar cheese shredded (about 1/2 cup) and divided, raw
- 1 teaspoon salt sea salt
- black pepper freshly ground
- coconut oil or butter, for greasing the dish
Instructions
- If you have not already done so, bake the spaghetti squash using these directions. Allow it to cool to room temperature, and save one half of the squash for another recipe.
- If the oven isn't already hot, preheat it to 350F and generously grease a 9-inch pie dish (I use this one) with coconut oil or butter. In the meantime, melt the coconut oil or butter in a skillet over medium heat and sauté the onion until tender, about 8 minutes. Add in the chopped kale, and sauté until bright green and tender, about 3 to 5 more minutes.
- Transfer the sautéed veggies to a medium mixing bowl, and add in 4 eggs, 2 cups of cooled spaghetti squash strands, 1 ounce of shredded cheese, and season with salt and black pepper. Stir well and pour the mixture into the greased pie dish. Top with the remaining ounce of shredded cheese and bake at 350F until the top is golden, about 35 to 40 minutes. (The center will rise with baking, but will later deflate when you remove it from the oven.)
- Allow to cool for 10 minutes and serve warm. Leftovers can be stored in a tightly sealed container in the fridge for up to one week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6slices
Amount Per Serving
Calories 109 kcal
% Daily Value*
| Calories | 109kcal | 5% |
| Carbohydrates | 5g | 2% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 119mg | 40% |
| Sodium | 498mg | 21% |
| Potassium | 167mg | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1410IU | 28% |
| Vitamin C | 15.4mg | 17% |
| Calcium | 113mg | 11% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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