Gluten-Free Crustless Quiche

Growing up, my family enjoyed a lot of crustless recipes, like pumpkin pie and quiche.

crustless-quiche-paleo

This is probably because my mom didn’t like the effort involved in making a crust. (I get my kitchen laziness from her– if it’s not quick and easy, I’m not doing it!) Why make a crust for pumpkin pie after making an entire Thanksgiving dinner? All of the flavor is in the filling, anyway.

The same logic can be applied to this quiche. All of the delicious flavor I love is packed in this protein-rich filling, and the crust just seems like unnecessary effort that could be better used doing other things… like sleeping in, if you’re lucky, or playing outside with your son who wakes up WAY too early on the weekends.

Rather than using flour or heavy cream, this recipe gets its “bulk” from cooked spaghetti squash, which also provides a wide variety of vitamins and minerals, including vitamin A, B-6, niacin, folate and manganese. I like to bake a couple of spaghetti squash over the weekend, so that they’re ready to go for any recipe I’d like to prepare quickly during the week, and I highly recommend you do the same so that this process is as easy as possible. (For ideas to use up the other half of your spaghetti squash, see more recipes here.)

Gluten-Free Crustless Quiche
Serves 4-6

Ingredients:

2 cups cooked spaghetti squash (about 1/2 of a 3.5 lb squash)
1 teaspoon coconut oil or butter
1 onion, chopped
1 cup baby kale, chopped
4 eggs, beaten
2 ounces raw cheddar, shredded (about 1/2 cup) and divided
1 teaspoon sea salt
Freshly ground black pepper

coconut oil or butter for greasing the dish

Directions:

If you have not already done so, bake the spaghetti squash using these directions. Allow it to cool to room temperature, and save one half of the squash for another use.

If the oven isn’t already hot, preheat it to 350F and generously grease a 9-inch pie dish (I use this one) with coconut oil or butter. In the meantime, melt the coconut oil or butter in a skillet over medium heat and sauté the onion until tender, about 8 minutes. Add in the chopped kale, and sauté until it’s bright green and tender, about 3 to 5 more minutes.

crustless-quichTransfer the sautéed veggies to a medium mixing bowl, and add in 4 eggs, 2 cups of cooled spaghetti squash strands, 1 ounce of shredded cheese, and season with salt and black pepper. Stir well and pour the mixture into the greased pie dish. Top with the remaining ounce of shredded cheese and bake at 350F until the top is golden, about 35 to 40 minutes. (The center will rise with baking, but will later deflate when you remove it from the oven.)

Allow to cool for 10 minutes and serve warm. Leftovers can be stored in a tightly sealed container in the fridge for up to one week.

quiche-slice

4.9 from 8 reviews
Gluten-Free Crustless Quiche
Author: 
Serves: 6 slices
 
An easy and delicious quiche that doesn't require a crust!
Ingredients
  • 2 cups cooked spaghetti squash (about ½ of a 3.5 lb squash)
  • 1 teaspoon coconut oil or butter
  • 1 onion, chopped
  • 1 cup baby kale, chopped
  • 4 eggs, beaten
  • 2 ounces raw cheddar, shredded (about ½ cup) and divided
  • 1 teaspoon sea salt
  • Freshly ground black pepper
  • coconut oil or butter for greasing the dish
Instructions
  1. If you have not already done so, bake the spaghetti squash using these directions. Allow it to cool to room temperature, and save one half of the squash for another recipe.
  2. If the oven isn't already hot, preheat it to 350F and generously grease a 9-inch pie dish (I use this one) with coconut oil or butter. In the meantime, melt the coconut oil or butter in a skillet over medium heat and sauté the onion until tender, about 8 minutes. Add in the chopped kale, and sauté until bright green and tender, about 3 to 5 more minutes.
  3. Transfer the sautéed veggies to a medium mixing bowl, and add in 4 eggs, 2 cups of cooled spaghetti squash strands, 1 ounce of shredded cheese, and season with salt and black pepper. Stir well and pour the mixture into the greased pie dish. Top with the remaining ounce of shredded cheese and bake at 350F until the top is golden, about 35 to 40 minutes. (The center will rise with baking, but will later deflate when you remove it from the oven.)
  4. Allow to cool for 10 minutes and serve warm. Leftovers can be stored in a tightly sealed container in the fridge for up to one week.
Nutrition Information
Serving size: 1 slice Calories: 119 Fat: 7 Carbohydrates: 6.5 Sugar: 2.5 Protein: 7

Notes:

This recipe can be easily adapted to use any veggies you have on hand. If you need to substitute the spaghetti squash, zucchini or yellow squash can be used, but be sure to squeeze out the excess moisture before mixing it with the eggs to avoid a watery result.

Reader Feedback: Do you have any other crustless favorites?

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Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organs— no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

26 thoughts on “Gluten-Free Crustless Quiche

  1. Laura ~ Raise Your Garden

    I’m just marveling at the fact you made a quiche out of spaghetti squash. I’ll admit, I love a good homemade crust out of Crisco nonetheless! But when you stop and actually analyze what Crisco is…….nothing good comes to mind. I mean, really, what is it?? So crustless anything is awesome these days. I didn’t grow up in a home that made crustless pumpkin pies, now, only in my mid 30’s have I come to appreciate how satisfying a crustless pumpkin pie can be. I made one for my birthday and did not feel cheated at all. And now, I’m just as eager to try your crustless quiche.

    Reply
  2. Kelly

    I’d really like to make this, but I have to ask, can you taste the squash? I’ve made several recipes from your site previously and the family loved them- I didn’t tell them what was in any of the recipes… I can only make it if you can’t tell the squash is there!

    Reply
  3. Shanna

    I made this late last night and enjoyed some for breakfast this morning. It was really good! I did use spinach instead of kale because that is what I had on hand. Thanks for all the great receipes!

    Reply
      1. Abbi*tarian

        Thank you, Megan! This is fantastic! Quiche is one of my mother’s favorite foods, but she can’t have any mammal’s milk based products. I know of so many different whole food dairy-free cheese substitutes, but I wondered which one you feel is the best compliment for this recipe’s flavor & consistency? Jess, it sounds like whatever you used to tackle the dairy-free challenge for this worked beautifully! Did you just eliminate the goat cheese altogether, or did you use a replacement of some kind? Thank you so much Megan and Jess for any thoughts!

        Reply
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  5. Jenna

    Amazing recipe! I just made this and everyone loved it! The quiche was just firm enough, and the cheese on top was nice and golden. I also added in some diced tomato, bell peppers, and zucchini, as well as some mixed herbs. Will definitely be making this again! Thanks for the great recipe 🙂

    Reply
  6. Sarah

    Just made this with the addition of a bunch of garlic, because we feel like we’re coming down with a bug! It was delish- thanks!!!

    Reply
  7. Cynthia

    I just made this last night…it is amazing!! I’m fairly new to eating spaghetti squash with any frequency, but this was the perfect way of using up some leftover from a recent dinner. Delicious and I love that your recipes always turn out!! thank you!

    Reply
  8. Mary Emili

    I made this for a girls’ lunch I had. One of my friends has Celiac disease. I have to say, it was awesome!!! Thank you very much for sharing such a wonderful, healthy and tasty recipe!

    Reply
  9. Ruth

    I just made this – doubled the recipe in 9×13 as I have lots of mouths to feed. Then I just decided to not measure my squash and throw in the whole thing, it looked like it might be more like 5 cups? I think that was a mistake, it made it a bit too watery tasting. Also we may have pulled it out of the oven a bit too early, it wasn’t as brown all over yet like the picture. I think my guys thought it was a little boring but I will definitely try it again, if no one else eats it, I still thought it was a yummy way to eat my veggies!

    Reply
  10. Lisa

    I was surprised to find SIX EGGS in your quiche recipe! . Granted it’s a quiche, but I though this was a vegan SITE, or at least a healthy site.

    Reply

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