Gluten free crustless quiche

Although there is flour in the recipe, you don’t need to make a pastry shell so it is quick to prepare.  You can vary the vegetables, depending on what you have.

Serves four.

Gluten free crustless quiche

Gluten free crustless quiche

4 large eggs, whisked

3/4 cup gluten free self raising flour

1/2 cup milk

salt and pepper to taste

6 spring onions or one very finely chopped onion (as you won’t be cooking the onion, it has to be finely chopped or it will be too crunchy)

3/4 cup chopped vegetables such as celery or capsicum, nothing hard like carrot or it won’t cook through in time

1 large grated potato

1 & 1/2 cups grated cheese of your preference (I like a tasty or a sharp cheddar)

A big handful of ham or chopped cooked chicken


Put flour into a bowl, mix through the milk until well combined then add the eggs.  Add the vegetables and meat.  Place in a casserole dish and put in an oven heated to 180 celcius (fan forced – 20 degrees higher if not).  Cook for approximately 50-60 minutes.

Rest 10 minutes before serving.


If you want to make mini quiches out of this mix, it should make 24 patty cake sized ones, cook for 10 minutes and rest 10 minutes.  If you are having difficulty removing them, let them sit another 10 minutes in the tins.