Breakfast/ Recipes

Easy Crustless Quiche – With Gluten Free Option

When I moved to PA, my first job was for Ten Thousand Villages.  This wasn’t just any retail store; Ten Thousand Villages carries beautiful handmade fair trade items from around the world.  The store that I worked at is one of (if not THE) biggest store and they had a fantastic international cafe that I waitressed in. Their menu was based on a specific country each week, my favorite week was South African week, I can still remember the delicious soup!

We were open each day for a light brunch also, and that is where I got this recipe.  We would sell out of quiche and muffins every day! This recipe is so quick and easy to make and it freezes well too. This can be made gluten-free or not.

Easy Crustless Quiche

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By Donna Shenk Serves: 8
Prep Time: 10 Cooking Time: 40

Ingredients

  • 5 eggs
  • 2 cups Milk
  • ½ cup cottage cheese
  • ½ cup grated cheddar (or other cheese)
  • ½ cup Bisquick ( I substituted Bob's Red Mill Biscuit and Baking Mix but you can use any Gluten-Free Baking mix)
  • Salt and Pepper to taste.
  • 1 cup chopped fillings (ham, bacon, tomatoes, onions, mushrooms, or any other toppings you love)

Instructions

1

Spray your pie plate (or casserole dish) with nonstick spray.

2

Arrange 1 cup chopped fillings (ham, bacon, tomatoes, onions, mushrooms, or any other toppings you love) into the bottom of your pan(s).

3

Add all of the remaining items into a blender and blend until smooth.

4

Pour egg mixture over toppings and bake. 325° for 40 - 50 minutes.

5

Let cool for 15 minutes and enjoy! This quiche freezes well too.

 

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  • Annie Barnett
    November 6, 2012 at 12:38 pm

    Looks delish, Donna! Yum.