Description
Whether you need a quick breakfast, a light lunch, or a grab-and-go snack, Gigi’s Crustless Quiche does it all. It’s protein-packed, endlessly adaptable, and made with just a handful of clean ingredients.
Ingredients
Scale
5 eggs
½ cup non-dairy milk (almond, coconut, etc.)
¼ cup gluten-free flour (I like Indulge Right’s All Purpose)
½ tsp baking powder
½ cup dairy-free sour cream (I like Forager’s)
½ cup dairy-free ricotta (Kite Hill is my go-to)
½ tsp salt
Optional: dried onion flakes
Toppings
Sliced tomatoes
Your Favorite Seasoning blend (I like Bragg’s 24-spice blend)
Instructions
- Preheat oven to 400°F. Lightly oil a 10×10 baking dish.
- Whisk eggs in a bowl (or throw all ingredients into a blender).
- Add all ingredients except toppings and stir/blend until smooth.
- Pour into the baking dish and top with tomato slices and seasoning.
- Bake at 400°F for 10 minutes, then lower temp to 325°F and bake for 30 more minutes.
- Quiche is done when a knife in the center comes out clean.
- Let cool slightly and serve however you like!
Notes
Note: I ALWAYS double this and bake in a 9×12 or 10×13-inch pan. You may need to increase baking times.