Crustless Quiche for Friday Foodie Fix
This post is also linked to Sir Ham-a-Lot Leftover Ham Recipes and Gluten-Free Wednesdays.
Diane, over at The W.H.O.L.E. Gang, has initiated a new blog carnival called the Friday Foodie Fix. Each week features recipes with a secret ingredient. This week’s ingredient is eggs. (Heads up … next week’s secret ingredient is avocados if you’d like to join in!) This week seemed like a long one and I was out for several hours today enjoying art galleries and having lunch with my friend, Veronica, so I wasn’t sure I’d get to participate. But, I came home refreshed and re-energized. Oh, and I guess I should mention the exhibit at our first stop, LibertyTown Workshop, was “Feast For the Eyes—An Exhibit of Art … About Food.” So many glorious renderings of food can make a girl want to get busy in the kitchen! Then, when I saw the secret ingredient for the Friday Foodie Fix was eggs, I knew this would be a good time to share one of my favorite gfe recipes … crustless quiche.
I am sharing two versions. The quiche that I made this evening is a crustless classic quiche Lorraine, which calls for eggs, Swiss cheese, bacon, onions, milk, salt, and a small amount of flour. What makes it crustless and gfe? You simply replace the flour that is already called for in the recipe with gluten-free flour and then add an additional ¼ cup of gluten-free flour. (So if a quiche recipe called for no flour at all, you’d just add ¼ cup of gluten-free flour.)
Crustless Quiche Lorraine
(Click here for a printable version of this recipe.)
8 slices bacon (or ham), cooked and chopped (I simply cut mine with kitchen shears)
1 cup shredded Swiss cheese
1 medium yellow (or green) onion, chopped (about ½ cup)
¼ cup plus 2 tbsp gluten-free flour
4 eggs
1 cup milk
1/2 tsp salt
1/8 tsp cayenne pepper (optional, but provides a nice little bite)
Preheat oven to 350 degrees.
Grease a 9-inch pie pan. Toss bacon, cheese, onion, and gluten-free flour together and spread in the bottom of the pie pan. (I just do this in the pan.)
In a bowl or larger measuring cup, beat eggs together and then add remaining ingredients, beating well. Pour egg mixture over the bacon mixture. Bake, uncovered, for 35 to 40 minutes or until toothpick comes out clean. Let stand several minutes before cutting.
(Adapted from a recipe from Leanne Ely of Saving Dinner. (Note: I could not find a direct link to this recipe. I actually received the original recipe years ages ago via email from Leanne Ely through Flylady. Leanne Ely is a cookbook author and promoter of healthy, reasonable meals. Her saving dinner site offers menu mailer subscriptions. The low-carb menu mailer can easily be adapted to gluten free—along the lines of gfe. I subscribed for a while.)
Not too long ago, I tried the gfe quiche variation using ham and green onion (versus bacon and yellow onion). It’s shown below. It was quite good also, but we prefer the quiche Lorraine. But, you can see how quiche is a very adaptable recipe. You can use leftover bits of meat, seafood, and vegetables, but the eggs are key. If you absolutely want some type of crust, consider alternatives like rice crusts and potato crusts.
Because I am trying to eat more dairy free these days, I won’t be making any more quiches for us for a long while. This evening I ate a small piece with a side salad. Quiche just seemed like the perfect way to meet the eggs requirement for the Friday Foodie Fix and to also introduce you all to this easy tip on making a quiche not just gf, but gfe. However, next time I have a yearning for quiche, I might follow Kelly’s lead at The Spunky Coconut and make a lovely quiche with some goat cheese and coconut milk.
My friend, Sue, from a sister support group, shared the tip on adding ¼ cup of gluten-free flour for making pies and quiches. (I’ll be sharing lots of crustless dessert pie recipes in the future.) When I tried Sue’s tip, I truly felt like I had hit the gfe jackpot. Try it … I promise you, won’t miss the crust!
Update: I’ve submitted this recipe for Slightly Indulgent Mondays over at Amy’s blog, Simply Sugar Free and Gluten-Free. Check out all the wonderful entries here!
Shirley
Not just gf, but gfe!
- Catch up with me on Twitter.
- “Like” gfe—glutenfreeeasily on Facebook to see updates/more content.
- Get gfe posts (including recipes) by email.
- Looking for a gfe recipe?
- Get the best gluten-free desserts recipes at All Gluten-Free Desserts.
- Local to Fredericksburg, VA area? Check out Support Group & Events page.
Comments
43 Responses to “Crustless Quiche for Friday Foodie Fix”
Leave a reply
You make everything look so delicious and easy to make. I love it. One of my favorite ingredients is bacon. I’ve long since stopped making quiche with flour but now I’m going to give it a try with my next one. Thank you so much for participating and sharing the information about my Friday Foodie Fix. I can’t wait to see what you create with avocados next week!
Good morning, Diane!
Thanks so much! Yep, I’m all about easy. Trying to live up to my blog’s name! LOL Seriously, there’s never a need to spend hours in the kitchen to get a wonderful meal whether one is eating gluten free or not.
I’ll be looking forward to your quiche post when you get to make it again.
Your first Friday Foodie Fix got a great response! It’s fun to see the variety of recipes and think about incorporating them for future meals. Eggs are a terrific ingredient, especially when they are the key ingredient, because usually that means the recipe can work for any meal–just like my quiche can.
I’m already thinking about the avocado possibilities.
Probably my favorite way to eat them is just cut up as they are, but I remember one particularly exceptional meal I had while dining out that featured avocados. I might try to recreate that …
Thanks again!
Shirley
Shirley,
Am I right in thinking that you would like to host Go Ahead Honey one month? I have July Free at the moment if you would like to host that month. If you do, please let me know and we can discuss a theme.
x x x
Hi, Naomi!–I thought I’d already emailed you saying I’d like June, but July should work fine. I have a theme in mind, so I’ll email you.
Thanks
,
Shirley
I love quiche. I make a crustless quiche that does not use flour, but I think I’ll try your recipe next time. Thanks!
Linda–Hi! Thanks so much for stopping by GFE. I’ll have to stop by your blog and look for your quiche recipe.
It’s nice to dry all different ones I think. There’s one B&B about 2 hours away that we try to fit into our travel plans for the first night out when we’re heading north. It’s run by a very lovely, personable couple. The hostess easily accommodates my gluten-free needs. She always has an egg, cheese, and milk dish as part of her huge spread, but she always says, “I’ll just leave out the flour.” That makes me happy (and she actually does more than that, she’s great on ensuring GF folks get safe food), but I’ve never asked her if she adjusted the amounts of the other ingredients, if she baked it longer, or what accommodations she made exactly. So, I’ll be interested to see how your flourless quiche compares in amounts. 
Thanks again,
Shirley
Shirley!
How are you?
I am just catching up on your recent posts, everything looks just great. I love the cute little Easter bunnies around this quiche!
Do you try to eat less dairy because it bothers your tummy? I’ve heard that people with Celiac (is that what you have?) are more likely to have troubles with dairy also. (I can’t have it either!)
I have Leanne Ely’s Saving Dinner the Low Carb Way, because as you mentioned, most are GF or can easily be made GF. There are some great recipes in it; unfortunately I do not use it much as my allergies have worsened over the years and I can’t do most meat products anymore. Oh well, someday!
I hope you have a lovely weekend!
Hi there, CoconutGal–Thanks so much for taking the time to stop by and provide such nice comments. I’m doing pretty well, thanks. As I was telling Ali, I am not usually much for figurines (or “dust collectors” LOL), but I have a particular fondness for bunnies so these come out every year around Easter. They usually stay in a small cabinet, but I thought hey, why not use them in my food pics?
Glad you are enjoying them!
I was never tested for celiac. My doctor diagnosed me as gluten intolerant based on sensitivity testing and my multitude of symptoms and conditions over many years. (She believes that so many people severley affected by gluten will never test positive for celiac.) Dairy does not bother my stomach at all, but it does cause other symptoms which are not uncommon for folks with gluten issues (from sensitivity to celiac). There’s the fact that one’s gut is damaged, the whole “leaky gut” theory. Leaky gut is one of the components that factor into the research trials for the drug being developed by Alba Therapeutics (which includes Dr. Alessio Fasano of the U of MD Center for Celiac Research). When I first went gluten free I gave up dairy and sugar along with gluten for six months, but it seems that really was not enough for me to have proper healing so I have some continuing symptoms keeping me from being 100%. So now I am going down that path again to get there.
Gluten and dairy have similar effects on folks. “The peptides from gluten and casein are important because they bind to opiate receptors in the brain, mimic the effects of opiate drugs like heroin and morphine and affect behavior.” For me the “behavior” issues are mood, brain fog, little mini trances (you know those times when you just get stuck in a stare/daze?), etc. You can read more here in this brief article on the effects of wheat and dairy. My one friend says we are not baby cows and another blogger says why do we want to drink something that allows a calf to grow to be a full-grown cow in about a year. I’ve read that the reason folks don’t have as many issues with goat’s milk is because it’s far more simiilar to human milk. I also have other issues when I eat dairy that are more well known, like congestion, ear pain/pressure, and sinus headaches.
Leanne Ely’s menu mailers can be really helpful to folks. There are some good recipes there and I like the fact that it’s an easy way to start learning substitutions on one’s own. We all need to learn to cook and figure out ingredient combinations on our own that are safe and work. But, no meat products is really tough. I truly hope you’ll continue healing so you’ll be at your best and eventually can re-introduce more foods!
Thanks! Hope you have a wonderful weekend, too … Sunday is still left.
Shirley
Hi, I just got here from The Pasta Queen and I’m very glad I did. You made that quiche look so good, I can’t imagine why it would ever need a crust. Your comment above to CoconutGal was so informative too – thank-you. I’ll be back!
Hi, Cybill–Welcome!
Thanks very much–it is a great quiche and so easy.
I also appreciate the feedback on my discussion with CoconutGal. Folks are skeptical when they hear that that type of info, but the data is out there. Individuals and parents of children with issues can share their own testimonials on getting themselves or their child back, respectively, after removing gluten and/or dairy.
Thanks so much for commenting. Look forward to seeing you again!
Shirley
Just beautiful Shirley…a great way to save calories too!
Thanks, Cathy! Calories and money, too–quiches offer great nutritional value for relatively little cost.
Shirley
I have often made crustless quiche and crustless pumpkin pie to save calories. These look wonderful. I need to return to quiche baking to give my vegetarian Grrrl more options.
BTW, lovely dishes. You should get some more of those. ; )
Hey, V–Thanks so much! Ah, you’ve hit upon another favorite of mine—the crustless pumpkin pie! One need never make a crust again for pumpkin pie … all you get is pure delicious pumpkin taste.
You’re right about the vegetarian options, too. Making a vegetarian quiche can be a great way to clean out the fridge and the results are always pleasing. One of my all-time favorite quiches was made by a friend for an outdoor party—caramelized onion quiche. I still salivate just thinking about it. I was so grateful that the “real men” weren’t eating it.
LOL on the dishes … too funny. Yes, I now have a justification for buying more pottery pieces. I know my faithful readers don’t want to see the same dishes over and over.
Thanks!
Shirley
Hi Shirley,
I’m so glad I stopped by. I found you via The Whole Gang and have just added you to my bloglist of GF bloggers.
Your quiche looks fabulous. I would recommend, since you’re interested in experimenting with dairy free, that you veganize the quiche. It would be quite easy. One thing you could do is sub in tofu for the eggs, I think you’d have a winner. There are lots of vegan quiches in either vegan cookbooks or on the internet – give it a try. Much continued success. I look forward to reading your future blog posts!
best, Ellen
http://www.Iamglutenfree.blogspot.com
Mmm, I love quiche, and this recipe looks awesome =D.
Hi, Ellen–Thanks so much for stopping by and checking out gfe–glutenfreeeasily! It’s so kind of you to add me to your bloglist. I’ll have to check out your blog. (I am pretty sure I have before and I liked it
, but it’s been a while.)
Thanks also for the compliment on my quiche and your thoughtful suggestions regarding converting my recipe to dairy free. The only problem is I also largely avoid soy. I do make some exceptions for a few processed foods that are naturally gluten free that I like. So, I’ll have to come up with another plan, but I really appreciate you trying to figure out an alternative for me!
I look forward to seeing you here again. Off to get reacquainted with your blog …
Shirley
Hey there, Lauren–Thank you very much! Let us know if you give it a try.
Shirley
Hey Shirley,
I just got a new pottery pie dish from an artist at the farmers market. Your quiche would be a great recipe for my first test drive!
Hi, Kay–I love pottery! So much diversity and beauty in the fired and glazed pottery alone, but one from an artist sounds extra special. In the near future, you’ll have your own eggs to put in this quiche–how cool will that be! Don’t wait though … find some good eggs and break in that dish.
Shirley
Shirley crustless quiche is one of my all time favorite quick go to meals when I need a little break from cooking. I love that we can throw in whatever we like!
Hi, Robin Sue–I know you are fond of the egg, so I am not surprised you are a quiche fan. (I’m still remembering and sharing your chicken and egg post on eating on the go—loved that!) Yes, all you need to do for a lovely quiche is mix up a few things in your pie pan and bake. That’s all that’s needed for a simple satisfying meal.
Shirley
Looks delicious, Shirley.
By the way, you and I once shared a wonderful restaurant dish that contained avocado. Do you remember?
Therese–Thanks! Have you been “reading” my brain waves? LOL That dish is exactly what I am thinking of recreating for Diane’s Friday Foodie Fix this week. So I must email you to see exactly what you remember. I’ve already been looking online for that restaurant and its menu … no luck so far, but of course, I am not a native of your area. Help!
Shirley
Shirley – you posted this before I found you – it’s a great recipe. You always come up with the most fabulous ways to make cooking GF easy – the perfect meal for anytime of day and no need to make crust. Thanks so much for sharing this at Slightly Indulgent Mondays!
Hi, Amy!–Ah, you say the nicest things! I truly appreciate your words … if that is coming across, I’m being successful here at gfe, because that’s my mission to show folks that eating gf doesn’t have to be hard at all.
Eating gfe is a snap in many ways!
I love Slightly Indulgent Mondays! You are doing a really great job with that. It’s so much more than many blog carnivals. I love to see what you come up with each week … who you feature, what your giveaway is, etc.!
Thanks again!
Shirley
Thanks for your support on Amy’s blog! Your quiche looks so good!
Hi Iris–Welcome to gfe! I love your beautiful name; the name of your blog, The Daily Dietribe (so clever!); and your story you shared about going gluten free resolving your depression. That is just so huge and I’m so happy that being gluten free has given you that new life! As I shared on Amy’s blog, Dr. Vikki Petersen has shared her findings on celiac.com about how much of depression can be resolved by going gluten free and why.
Thanks for the compliments on the quiche, too! It’s good stuff, and a nice way to warm up the kitchen now that cooler days are coming.
Shirley
That looks really good! I made my first quiche last weekend, we enjoyed it, even my husband liked it.
Thanks for adding your recipe to the Sir Ham A Lot Leftover Party!
~Liz
I love quiche, although I haven’t made one in a long time. As a borderline diabetic, I’ve been quietly resolving to try to find more carb-free or lower carb dishes I can make, this sounds like something that would be so quick and easy to do, and without the crust would be just what I need! Thanks for sharing the recipe and technique.
Hi Charlene–Welcome to gfe!
Crustless quiches are really great and, yes, so easy. I made one while on vacation with girlfriends the past few days. There were two small slices left and Son was so happy I brought those home for him. 
I hope you’ll enjoy this recipe when you give it a try. Would love to hear back from you if you get a moment!
Best,
Shirley
I like any type of onion in quiche, particularly paired with ham or bacon. You’re right, quiche is great fro throwing in whatever you have. Thanks for linking these up for the quiche challenge.
Hey Linda–I’m a big quiche fan and love the onion. On my recent girlfriends’ trip, I took everything to make the quiche Lorraine except an onion. Everyone enjoyed the quiche, but it would have been so much better with the onion! Just have to figure out dairy-free quiche now.
Shirley
Hi Shirley.
Have always been daunted by the thought of trying to make my own quiche (or anything for which I can’t find a crock pot recipe that allows for dumping everthing in at once an walking away) but love quiche and on reading your recipe, I think I can finally give it a try.
I’ve shared it on my Facebook page, mostly just to be able to keep track of it myself, but I know of a lot of ppl who will be looking it over with great excitement.
Hey Sue–LOL, well, the “dump everything in” crockpot recipes do rule
but there’s nothing hard about this recipe. Please report back. What is your Facebook page? I’d lgadly find it and leave a comment. I so appreciate you sharing a link to my recipe. 
Shirley
Oh, and forgot to say, welcome to gfe!
Shirley
I was interested in a gluten free receipe for the coconut cake, I just lost, pressed the wrong button and now can’t find it. I am having a party and would love to have it. Thanks .Flo
Hi Flo–I may be too late. I’m sorry if I am … I’ve been away from the blog for a while due to some family concerns. You can always look through my Recipe Index or use my Google Search feature to find specific recipes. However, I’ve only got two cakes that have a coconut factor. One is my Banana Kahlua Coconut Cake and the other is my Pineapple Layer Cake with Maple Coconut Whipped Frosting. The latter is a mini cake, but it will still serve a few folks. Hope those links helps!
Enjoy!
Shirley
I will LOVE this! Thank you!