Gluten Free Crustless Quiche Perfect for Easter Brunch
My kids love quiche and this is a quick, easy gluten free recipe that you can vary by adding ingredients that your kids love. This quiche would be a great way to use up left over eggs from any eggs you hollowed out to decorate like we did. Have you ever made cascarones? These are confetti-filled eggs that are dyed bright colors. Read more about this fun Mexican tradition on the Austin Kids blog.
When I was a little girl, Easter at Granny’s house wasn’t just about the amazing Easter Egg hunts or the beautiful gardens at her house, it was also about the food. We have a large family and everyone would bring something to contribute to a huge Easter Brunch buffet. There was usually so much food, we not only had brunch but dinner, too. There was always an Easter ham, sometimes turkey, too, plus deviled eggs and three or four types of salads, hot rolls and too many desserts. I don’t know about you, but now there are just the four of us and we don’t tend to eat heavy meals or create big buffets like we used to.
But it is nice to create something special for Easter Sunday and try to get the kids to eat something healthy before they devour the entire chocolate Easter Bunny in their Easter Basket.
I am gluten free, but my kids are not, so I would serve this with a fruit salad and some homemade scones or store bought rolls.
This is my mom’s recipe and I am always so excited when she makes a gluten-free treat for me. Thanks to her for sharing this recipe with us! I will have to make one soon so I can take some photos!
Gluten Free Crustless Quiche
- 1/2 lb. bacon, ham, or cooked meat (or add no meat at all.) Add extra cheese if no meat used. My kids love sausage!
- 1 cup (about 4 oz.) shredded cheese (Swiss goes with bacon, cheddar with veggies)
- 2 tbsp. finely minced yellow onion or about 3 small green onions
- 1 cup chopped lightly steamed broccoli and cauliflower, or a fresh tomato, finely chopped and juice removed + 1 tsp dried basil
- 2 c. milk
- 1/2 cup cottage cheese
- 1/2 c. Pamela’s gluten free baking mix
- 4 eggs
- 1/4 tsp. salt
- 1/8 tsp. pepper
- Preheat oven to 350 degrees.
- Spray a pie plate or rectangular glass dish with oil.
- Sprinkle meat or vegetables in bottom of pan.
- Mix remaining ingredients with a mixer until smooth and pour over ingredients in pan.
- Bake 20 to 30 minutes. Check with wood skewer to see if done in center. May take longer to cook depending on the temperature of your oven. It will fall when it cools.
- Serve warm or at room temperature.