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Crustless Gluten Free Quiche

A golden, fluffy crustless quiche with silky smooth texture, bursting with flavor and ready in just over an hour. Perfect for brunches or dinner parties.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 6
Calories: 285
Ingredients Method Notes

Ingredients
  

For the Base
  • 8 large eggs
  • 1 cup heavy cream
  • ½ cup whole milk
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon nutmeg
For the Filling
  • 1 cup shredded Gruyère cheese (can substitute with sharp cheddar)
  • ½ cup crumbled goat cheese
  • 1 medium onion, diced
  • 2 cups fresh spinach, chopped
  • 6 strips bacon, cooked and crumbled (turkey bacon works too)
  • 2 tablespoons olive oil
  • 1 tablespoon fresh thyme (or 1 teaspoon dried)

Method
 

  1. Preheat your oven to 375°F and generously butter a 9-inch pie dish or quiche pan.
  2. Heat olive oil in a large skillet over medium heat until it shimmers. Add diced onion and sauté for 5-7 minutes until translucent and fragrant.
  3. Add spinach and cook just until wilted, about 2 minutes. The spinach should be bright green and tender, not mushy.
  4. In a large bowl, whisk eggs until smooth and pale yellow. Gradually add cream and milk, whisking continuously to prevent lumps.
  5. Season with salt, pepper, and nutmeg. The mixture should be silky and completely smooth.
  6. Spread the sautéed vegetables evenly in your prepared pan, then sprinkle both cheeses over top.
  7. Pour the egg mixture slowly over everything, allowing it to settle naturally around the fillings. Gently tap the pan on the counter to release air bubbles.
  8. Scatter crumbled bacon and fresh thyme across the top for beautiful presentation and extra flavor bursts.
  9. Bake for 35-45 minutes until the center is just set but still slightly jiggly when you gently shake the pan. The top should be golden brown with slightly puffed edges.
  10. Let your crustless gluten free quiche rest for 10 minutes before slicing to allow the custard to fully set.

Notes

Cook bacon and sauté vegetables the night before for quicker assembly. Let rest 10 minutes before slicing for clean cuts. Store covered in refrigerator for up to 4 days or freeze individual slices for up to 3 months. Reheat gently in 300°F oven to maintain creamy texture.