What do you do when your mom’s classic quiche recipe is amazing—but no longer fits your lifestyle? You reinvent it, of course! This updated, gluten-free, dairy-free version of my mom’s beloved quiche (we call her Gigi) has quickly become one of my most-made recipes.
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.
Why You’ll Love Gigi’s Quiche
Here’s why I keep this recipe on repeat:
- Ridiculously easy: Mix it in a bowl or throw everything in a blender. That’s it!
- Versatile: Serve it warm or cold, for any meal of the day.
- Protein-rich + blood sugar friendly: Keeps you full and focused without the crash.
- Gluten-free + dairy-free: But still creamy, savory, and satisfying.
When I Make It (Hint: Often)
I usually make this on Sunday so I have something quick and nourishing ready for the week. You’ll find me eating it:
- For breakfast with sliced avocado, salsa, and roasted veggies
- For lunch with a crisp salad and pickled veggies or kimchi/sauerkraut
- For dinner when I just can’t be bothered to cook
- …and sometimes as a protein-rich snack between clients
Tips for Making Gigi’s Crustless Quiche
I love Kite Hill’s ricotta and Forager’s sour cream for that creamy texture. If you use another brand, make sure it’s not too watery.
GF Flour
Indulge Right’s all-purpose blend works beautifully, but any GF flour with a neutral taste should do. The flour helps the quiche set just right.
My Favorite Add-In
Dried onion flakes are my secret weapon. Stir some into the batter before baking—mwah! Trust me.
Tomato Topping + Seasoning
I top it with sliced tomatoes and whatever seasoning blend I’m feeling that day (shoutout to Bragg’s 24-Spice Blend!). It gets just the right golden crust on top.
Make It in a Blender
Want even less clean-up? Blend everything (except the toppings), pour into your dish, and bake.
Storage + Serving
Store: Keep it in an airtight container in the fridge for up to a week.
Reheat: Gently warm in the microwave or a toaster oven or enjoy cold straight from the fridge.
Serve With:
- Avocado and salsa
- Side salad + vinaigrette
- Roasted sweet potatoes
- Or just eat it on its own—no judgment 😉
I hope this becomes one of your “make it again” recipes, too. 💛 Let me know if you try it—tag me on IG or leave a comment below.
Gigi’s Crustless Quiche
- Prep Time: 10
- Cook Time: 40
- Total Time: 50
- Yield: 10-12 Servings 1x
- Category: Breakfast
- Cuisine: French, American
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
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.