Can I use milk instead of heavy cream for quiche?

While it is not as traditional for quiches such as quiche Lorraine, you can use milk instead of heavy cream for quiche .

What is the formula for quiche?

The best quiche ratio is 1 large egg to 1/2 cup of dairy .

Why is my crustless quiche soggy?

If your quiche appears too watery to serve it could be because it was overbaked or underbaked, the egg to dairy ratio was not correct, the ingredients have too much liquid or it was baked on the wrong rack in the oven .

What can I use if I don't have heavy cream or milk?

Substitutes for heavy cream can include options like a soy milk-olive oil combo, evaporated milk, and coconut cream , among others. Heavy cream features in a wide variety of recipes, including soups, sauces, homemade butter, ice cream, and sour cream.

Can I substitute Greek yogurt for heavy cream in quiche?

If you're low on dairy ingredients, don't fret. Greek yogurt can substitute milk, sour cream and heavy cream . Milk: If you're short on milk, half and half or light cream, Greek yogurt can be used to make up for the difference.

What is the secret to a fluffy quiche?

Baking: Be sure to preheat your oven and bake the quiche at the right temperature . A moderate oven temperature allows the custard to set gently, promoting a fluffy texture. Resting: Allowing the quiche to rest for a few minutes after baking can help the custard set and achieve a fluffy, creamy texture.

Can you put too many eggs in a quiche?

Using too many eggs in the custard results in a quiche that rubbery and too firm when baked , while not using enough will prevent the custard from setting. Follow This Tip: Remember this ratio: 1 large egg to 1/2 cup of dairy.

Should I Prebake my quiche crust?

The crispy, flaky crust is one of the best parts of a quiche. "But to achieve that tasty outer layer, you need to bake your naked crust a little before adding the egg mixture ," says Zakari Davila, executive chef at Willa's in Tampa, Florida. This prevents it from getting soggy.

How do you crisp the bottom of a quiche?

Like 475 degrees hot, then add the quiche to the crust, put in the oven for 10 minutes then turn the heat down to the RECOMMENDED COOKING TEMPERATURE and allow to cook the remainder of the way. The preheated cookie sheet (rimmed baking sheet) will allow the crust to crisp up while the egg/custard mixture cooks.

What happens if you use milk instead of heavy cream in pasta?

But milk won't whip like heavy cream . Can I use milk instead of heavy cream in pasta? Yes. Use whole milk and stir in a flour-butter mixture to thicken and enrich pasta dishes instead of heavy cream.

Can you use milk instead of heavy cream for eggs?

Use 1 tablespoon of cream, milk or water for each egg that will be scrambled . Using milk, half & half or even whipping cream creates a deliciously creamy texture.

Why isn't my quiche creamy?

Figuring out your proportions couldn't be simpler – for each egg you use, you need half a cup of milk. Too little dairy , and your quiche will be dry instead of creamy. Too much, and it won't set properly.

How do I substitute dry milk for heavy cream?

If you find yourself short on heavy cream but you happen to have powdered milk in your pantry, try using it to give your dishes some added thickness and creaminess. One or 2 tablespoons of powdered milk can help to thicken sauces and soups that have a liquid base of something other than cream .

Easy Gluten-Free Crustless Quiche Recipe (2024)

By Laura

Posted Apr 13, 2017, Updated May 10, 2021

5 from 47 votes

21 Comments

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This Gluten-Free Crustless Quiche recipe is easy, healthy & delicious! Perfect for a special brunch or quick weeknight dinner!

If you haven’t noticed, I’m all about meals that are quick, easy and healthy. Don’t get me wrong, there are days when I find being in the kitchen for hours therapeutic and fun…but there are also seasons of life that call for all things fast and simple (like when you’re 39+ weeks pregnant with baby #)!

This Gluten-Free Crustless Quiche is such a great recipe! It can be served as part of a special brunch or as a quick weeknight dinner! Also check out this easy frittata recipe, egg bake (egg casserole) and this hash brown quiche!

To be honest, I’m grateful for eggs. I know it sounds silly to be thankful for a food, but eggs are such a wonderful versatile option when you’re trying to eat healthy on a budget! This easy crustless quiche recipe is a great recipe to have in your tool belt for busy evenings!

How to makeGluten-Free Crustless Quiche

Making this recipe is super easy, but I’ll give you a few tips to ensure your success!

1. Sauté the vegetables.

Start bysautéingthe vegetables and letting them cool before adding them to the egg mixture. This ensures that they are softer and not super crunchy. Then, you really have a classic mix, dump, & bake situation!

2. Choose your baking dish

You can bake thisGluten-Free Crustless Quiche in any 9″ or 10″ round dish. I have used a cast iron skillet as well as a glass pie plate! If you don’t care about it being round, feel free to bakeit in a 9×9″ pan or even in muffin tins for a quick grab and go breakfast {although you will have to reduce the baking time with this option}!

More easy & healthy breakfast dishes

If you’re loving the idea of easy, healthy breakfast or brunch recipes then check out some of these ideas:

This hash brown quiche is still gluten-free but it has a yummy hash brown crust!
These overnight oats are a great healthy breakfast meal prep idea!
If you loved baked oatmeal, check out this blueberry baked oatmeal, peanut butter banana baked oatmeal, chocolate peanut butter baked oatmeal, pumpkin baked oatmeal or this apple cinnamon baked oatmeal!
This Gluten-Free Breakfast Casserole looks so good!

Gluten-Free Crustless Quiche: Ingredients & Substitutions

This Crustless Quiche is a very versatile recipe! Here are a few potential substitutions!

Veggies:Toss any veggies you would like in here! This can be a great “clean out the veggie drawer” recipe!
Milk:If you’d like a dairy free option, unsweetened almond milk can be used in place of regular milk!
Tapioca Flour:This is a gluten-free baking staple in my pantry. However, if you don’t keep it on hand you can substitute cornstarch, arrowroot powder, all-purpose gluten-free flour, or regular flour {not gluten free}!
Spices:As you know I’m a fan of using powdered spices, especially when trying to keep meals kid-friendly! You absolutely can substitute the real thing, e.g. minced garlic for garlic powder, diced onion for onion powder, etc. Just sauté them with the veggies!
Honey Mustard:Any kind of mustard is an acceptable substitute!

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Gluten-Free Crustless Quiche

Laura

This Gluten-Free Crustless Quiche recipe is easy, healthy & delicious! Perfect for a special brunch or quick weeknight dinner!

5 from 47 votes

Ingredients

▢ 8 eggs beaten
▢ 1 TBS honey mustard
▢ ½ cup milk
▢ 2 TBS tapioca flour
▢ ½ tsp salt
▢ ¼ tsp pepper
▢ ½ tsp garlic powder
▢ ¼ tsp onion powder
▢ 1 TBS olive oil
▢ ½ cup red pepper diced
▢ ½ cup green pepper diced
▢ ½ cup corn kernels
▢ salt/pepper to taste
▢ ½-1 cup shredded cheddar cheese

Instructions

Preheat oven to 350 degrees F. Grease a 9-10” pie plate or cast iron skillet. Set aside.
Heat olive oil in a large saucepan over medium-high heat.
Add red pepper and green pepper and sauté over medium-high heat until slightly soft.
Remove pan from heat.
Add corn kernels to hot pan and stir to combine. Set aside to cool.
In a large mixing bowl, combine eggs, honey mustard and milk. Whisk until combined.
Add tapioca flour, salt, pepper, garlic powder and onion powder to the egg mixture and whisk until completely combined.
Add cooled veggies to the egg mixture and stir until evenly distributed.
Mix in ½ cup cheese.
Pour mixture into the prepared pie plate or skillet.
If desired, sprinkle additional cheese on top.
Bake in the preheated oven for 35-45 minutes or until the quiche is set and slightly browned on top.
Let it cool for at least 15 minutes before serving.
This dish can be served warm or cold!

Video

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

This recipe would be a great addition to your Easter weekend brunch! Or if you’re just trying to decide what to make for dinner tonight….give this one a whirl!

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