Gluten-Free Quiche (Crustless/No Pastry)
This gluten-free quiche is a total lifesaver for busy days – no pastry, no stress, just mix and bake. It’s packed with savoury flavour from cheese, bacon, and sweet pops of corn and tomato, and it works just as well hot or cold. Whether it’s a quick weeknight dinner, a lunchbox filler, or something to take to a picnic, this quiche delivers every time – and you won’t miss the pastry one bit.
How to Make Gluten-Free Quiche Simple and Fuss-Free
Gluten-free pastry can be fiddly and time-consuming, so this crustless version is the shortcut we all need. Instead of a base, the flour is mixed straight into the batter – which holds everything together and gives it just enough structure.
One tip? Gluten-free flour can be a bit lumpy, so I recommend using an electric mixer when combining it with the milk and eggs to keep things smooth. Then it’s just a matter of folding in your fillings – and no need to pre-cook the bacon or ham either, it cooks through perfectly in the oven.
Ingredients Required to Make Gluten-Free Quiche
Here’s everything you’ll need for this easy ham, cheese, and tomato crustless quiche:
- 1 cup grated cheese (cheddar, tasty, or whatever you have)
- ½ onion, finely chopped
- 4 slices bacon, diced (or use ham)
- ⅔ cup gluten-free plain flour
- 1 teaspoon gluten-free baking powder
- 5 eggs
- 1 cup milk
- ½ cup corn kernels (canned or frozen, drained if canned)
- 8 cherry tomatoes, halved or sliced
- Salt and pepper, to taste
It’s a classic base that’s simple, satisfying, and always popular with kids and adults alike.
Substitutions and Variations
This quiche is really forgiving and can be adapted to suit pretty much whatever you’ve got on hand:
- Make it richer: Swap some or all of the milk for cream if you have some to use up – makes it more indulgent and creamy.
- Vegetables that need using up: Add in things like grated zucchini (squeeze out the moisture though), chopped spinach, mushrooms, broccoli, capsicum or leftover roast veg. Just keep the overall volume similar so it cooks through evenly.
- No bacon or ham? Leave it out or replace with a vegetarian alternative like cooked veggies or cheese and herbs.
- Dairy-free? Use your favourite plant-based milk and cheese alternative.
- Flavour boosts: Add a teaspoon of mustard, a sprinkle of dried herbs, or chopped fresh parsley for a twist.
I haven’t tested every one of these variations, but these swaps generally work well with the base recipe. I’m always swapping in and out the vegetables based on what’s looking a little dire in the fridge though!
What You’ll Need to Make This Gluten-Free Quiche
You don’t need anything fancy:
- A large mixing bowl
- A whisk and optional electric mixer – recommended to avoid lumps in the batter, but not absolutely essential.
- A baking dish (20–23 cm round or square tin works well)
- Knife and chopping board for prep
Grease your baking dish lightly to prevent sticking.
How To Make Gluten-Free Quiche: Step-by-Step
Step 1: Preheat oven to 180°C (350°F). Lightly grease your baking dish.
Step 2: In a large bowl, whisk together the eggs and milk.
Step 3: Add the gluten-free flour and baking powder. Using an electric mixer helps create a smooth, lump-free batter — you can whisk by hand, but it may take longer to smooth out.
Step 4: Fold in the cheese, onion, bacon or ham and corn. Season with salt and pepper.
Step 5: Pour the mixture into the prepared dish, level out the top and add cherry tomatoes if using.
Step 6: Bake for 35–40 minutes, or until golden and just set in the middle.
Step 7: Allow to cool slightly before slicing. Enjoy warm or cold.
How To Store and Freeze Gluten-Free Quiche
- Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Freeze: Slice into portions, wrap individually or store in a freezer-safe container, and freeze for up to 2 months.
- Reheat: Microwave single slices or reheat in a 160°C (320°F) oven until warmed through.
Perfect for school lunches, meal prep, or a grab-and-go dinner when life’s busy.
Gluten-Free Recipes You’ll Love
If you loved this easy gluten-free quiche, try these next:
Gluten-Free Quiche Recipe
Ingredients
- 1 cup cheese, shredded/grated
- ½ onion, finely chopped
- 4 slices bacon (or ham), diced
- ⅔ cup gluten-free all-purpose/plain flour
- 1 teaspoon gluten-free baking powder
- 5 eggs
- 1 cup milk
- ½ cup corn kernels,
- 8 cherry tomatoes, sliced or halved
- salt and pepper, to taste
Instructions
- Preheat oven to 180°C (350°F). Lightly grease your baking dish.
- In a large bowl, whisk together eggs and milk.
- Add gluten-free flour and baking powder. Use an electric mixer to combine – this helps eliminate any lumps, but you can also whisk by hand.
- Stir in cheese, onion, bacon or ham and corn, salt and pepper.
- Pour mixture into the prepared dish and smooth out the top, placing sliced or halved cherry tomatoes gently on top.
- Bake for 35–40 minutes, or until golden and centre is set.
- Let cool slightly before slicing. Serve warm or chilled.
Notes
Substitutions and Variations
This quiche is really forgiving and can be adapted to suit what you’ve got on hand:- Make it richer: Swap some or all of the milk for cream if you have some to use up – makes it more indulgent and creamy.
- Vegetables that need using up: Add in things like grated zucchini (squeeze out the moisture), chopped spinach, mushrooms, broccoli, capsicum or leftover roast veg. Just keep the overall volume similar so it cooks through evenly.
- No bacon or ham? Leave it out or replace with a vegetarian alternative like cooked veggies or cheese and herbs.
- Dairy-free? Use your favourite plant-based milk and cheese alternative.
- Flavour boosts: Add a teaspoon of mustard, a sprinkle of dried herbs, or chopped fresh parsley for a twist.
Did you make this recipe?
Mention us @theglutenfreekids or tag us using #theglutenfreekids so we can see your creations! You can also leave a comment below!
