Best Crustless Quiche Ever

I’ve recently discovered the deliciousness of quiche. But since I’ve also recently gone gluten-free, I can’t eat the crust part. This is a yummy rich decadent recipe that makes me forget to feel sorry for myself for not getting to eat any crust!

6 eggs
2-1/2 c half & half (I told you this thing was decadent!)
1/3 c grated cheese (gruyere, parmesan, sharp cheddar … whatever you have around)
1/2 c chopped green vegetable (broccoli bits, torn kale, spinach, even green peas)
1/2 c chopped ham or bacon
salt & pepper (even with ham, the batter needs some salt)

Cook your green vegetable (if you don’t your quiche will be watery). Beat the eggs. Add cream. Stir in the other ingredients.

Butter a 10″ round pan (this is a LOT of filling, so make sure it’s not one of those small pans) and fill with the filling. Bake at 400 degrees for 45 minutes, or until set. Allow to cool for 10 minutes before serving.

The pan will be really full, and the quiche expands as it cooks – so be sure to put some foil down on the bottom of your oven so you can easily clean up any overflow.

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