Gluten-Free Lunchbox Quiche (Crustless Quiches)
This gluten-free lunchbox quiche recipe is super easy. No pasty or complicated steps, just simple ingredients, individual portions and freezer-friendly.
CRUSTLESS MINI QUICHES
Traditional quiche often includes sautéed onion or a pastry base. That adds time, extra dishes and sometimes soggy results. This version though:
- Uses gluten-free plain/all purpose flour for structure
- Keeps vegetable ratios balanced so they cook through properly
- Is baked in mini portions so they’re perfectly packable
INGREDIENTS TO MAKE GLUTEN-FREE LUNCHBOX QUICHE
Simple, everyday ingredients – nothing fancy:
- 5 large eggs
- 1 cup (250 ml) milk
- ⅔ cup (95 g) gluten-free all purpose/plain flour
- 1 cup (100 g) shredded/grated cheese
- 4 slices bacon, diced (or ½ cup diced ham)
- ⅓ cup (50 g) corn kernels
- ¼ cup (35 g) finely diced red capsicum/pepper
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- Salt and pepper, to taste
SUBSTITUTIONS & VARIATIONS
You can absolutely swap the vegetables – just keep the overall quantity similar.
The total add-ins (meat + vegetables) should stay roughly the same so the egg mixture sets properly. Ideas include:
- Swap corn for finely diced zucchini (squeeze excess moisture first)
- Add baby spinach (finely chopped)
- Use grated carrot
- Swap capsicum for finely diced mushroom
- Use cooked chicken instead of bacon
- Make vegetarian by omitting meat and increasing veggies slightly
Dairy-free by using dairy-free milk and cheese alternatives (the texture will likely be a little softer though).
HOW TO MAKE GLUTEN-FREE LUNCHBOX QUICHES
- Preheat oven to 180°C (350°F). Lightly grease a mini muffin or mini square pan.
- Whisk 5 large eggs and 1 cup milk in a large bowl.
- Add ⅔ cup gluten-free all purpose/plain flour and whisk until smooth.
- Stir in 1 cup shredded/grated cheese, 4 slices bacon or ham, ⅓ cup corn kernels, ¼ cup finely diced red capsicum/pepper, ½ teaspoon onion powder, ¼ teaspoon garlic powder and salt and pepper,
- Fill cavities no more than ¾ full.
- Bake in oven for 22 minutes, until lightly golden and centres are set.
- Cool 5 minutes in pan before transferring to a wire rack.
Instructions (Air Fryer)
- Preheat air fryer to 160°C (320°F).
- Fill greased silicone moulds ¾ full.
- Cook for 9 minutes, or until centres are set.
Because air fryer sizes vary, cooking times may differ slightly. If tops brown too quickly, reduce the temperature slightly and cook a minute longer.
How To Store and Freeze
- Fridge: store in an airtight container for up to 4 days.
- Freezer: cool completely. Freeze in a single layer, then transfer to a freezer-safe container or bag. Freeze up to 3 months.
- Lunchbox Tip: pop them into the lunchbox frozen in the morning – they’ll defrost by morning tea time.
- Reheat: microwave 30 to 60 seconds if serving warm.
Gluten-Free Lunchbox Quiche (Crustless Quiches)
If you need a quick and reliable, protein-packed gluten-free lunchbox idea that actually gets eaten, this easy mini quiche recipe is one to keep on repeat. These crustless mini quiches are simple, freezer-friendly and made with everyday ingredients – no frying, no pastry, no complicated steps.
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Servings: 16 mini quiches
Equipment
- mini muffin or mini square pan Silicone moulds (if using air fryer)
- Mixing bowl and whisk
- Oven or Air Fryer
Ingredients
- 5 large eggs
- 1 cup (250 ml) milk
- ⅔ cup (95 g) gluten-free all purpose/plain flour
- 1 cup (100 g) shredded/grated cheese
- 4 slices bacon or ham, diced
- ⅓ cup corn kernels
- ¼ cup red capsicum/pepper finely diced
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- salt and pepper, to taste
Instructions
- Preheat oven to 180°C (350°F). Lightly grease a mini muffin or mini square pan.
- Whisk 5 large eggs and 1 cup milk in a large bowl.
- Add ⅔ cup gluten-free all purpose/plain flour and whisk until smooth.
- Stir in 1 cup shredded/grated cheese, 4 slices bacon or ham, ⅓ cup corn kernels, ¼ cup red capsicum/pepper, ½ teaspoon onion powder, ¼ teaspoon garlic powder and salt and pepper,
- Fill cavities no more than ¾ full.
- Bake in oven for 22 minutes, until lightly golden and centres are set.
- Cool 5 minutes in pan before transferring to a wire rack.
Instructions (Air Fryer)
- Preheat air fryer to 160°C (320°F).
- Fill greased silicone moulds ¾ full.
- Cook for 9 minutes, or until centres are set.
Recipe Notes:
- Do not overfill – they rise slightly.
- Slight sinking after baking is normal.
- Cool completely before storing.
- Freeze for up to 3 months.
Nutrition Information:
Calories: 71kcal | Carbohydrates: 5g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 59mg | Sodium: 84mg | Potassium: 58mg | Fiber: 1g | Sugar: 1g | Vitamin A: 221IU | Vitamin C: 3mg | Calcium: 66mg | Iron: 0.5mg
