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Fluffy Gluten-Free Crustless Quiche

  • Meals
  • Protein-Packed
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5/5 - 38 Ratings
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Prep Time 10 minutes
Cook Time
Serving Yield 6-8 servings

So good, you won't even miss the crust. Like all the best quiches, this one is fluffy, creamy, custardy, cheesy, and rich all at once. It couldn't be easier to throw together, and it's made in a high-sided sheet pan so that everyone at your brunch table can enjoy a hefty slice.

By: Family Farm Team

Ingredients

  • Butter or baking spray
  • 10 large Pete and Gerry’s Organic Eggs
  • 1 cup whole milk
  • 1 cup heavy cream
  • Kosher salt and freshly ground black pepper to taste
  • 1 cup white cheddar, shredded
  • 6 slices thick-cut bacon, cooked crisp and roughly chopped
  • 1/4 cup fresh chives or scallions, minced
  • 1 cup fresh baby spinach

Directions

Step 1

Preheat oven to 350F. Grease a 9" x 13″ high-sided sheet pan with butter or baking spray and set aside.

Step 2

In a large bowl, whisk together eggs, milk, and cream, then add 2-3 pinches of salt and a few churns of pepper.

Step 3

Pour egg mixture into prepared sheet pan, then sprinkle with cheese, chopped bacon, fresh chives or scallions, and spinach.

Step 4

Add another pinch or two of salt and pepper over top if desired, then bake for 35-40 minutes, or until quiche is light golden and set. Serve hot from the oven or chill.

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RESPONSES

terri

November 26, 2019

crustless quiche

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Dale

January 26, 2019

No crust will help in your carb battle.

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1 Reply

[email protected]

January 26, 2019

You've got that right, Dale! This quiche is fairly low in carbs, so it's a great choice for folks who follow a low carb or keto diet.

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Marva Johnson

January 20, 2019

I am a quiche lover and this looks delicious. Thanks for sharing your recipe

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1 Reply

[email protected]

January 21, 2019

We're so excited that it caught your eye, Marva. We love all things quiche and we'll definitely keep the recipes coming!

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Maureen Campbell

January 17, 2019

I’m gonna try this, I love your eggs ♥️

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izabelle

November 14, 2018

recipe

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