Inside scoop: This Garden Party Gluten-free Crustless Quiche is the perfect meal to prep for your entire week.
This recipe was submitted by Heather Allen, Holistic Nutritionist, coconut enthusiast and ukulele lady with a sweet spot for all things seasonal.
“The best part about this gluten-free crustless quiche? It plays triple duty as a great choice for breakfast, lunch or dinner making this my go-to for no-brainer meals when time is tight. And yes it is a frittata, but doesn’t crustless quiche make it sound easier?!” – Garden Goddess, AKA Heather Allen, Holistic Nutritionist
Everyone needs a delicious quiche recipe in their database. Whether it’s got a flaky pastry crust, or it’s more like this gluten-free crustless quiche, AKA frittata, a quiche by no other name would still taste just as delicious.
And it’s one of our favourite healthy breakfast, lunch or dinner options that you can make at the end of the week (it’s quite simple to make as well), and have ready-made meals throughout the week.
For us, we just prefer to go crustless, for one, Jenni has a bit of a funky gut so she avoids grains as they make her feel unwell, and two, crustless is just way easier, less mess, and just as delicious. But, if you want to get some pastry action happening with your ‘now not so crustless gluten-free quiche’ definitely check out this recipe for a yummy almond flour crust recipe.
WHY THE GARDEN IS THIS GLUTEN-FREE CRUSTLESS QUICHE’S BFF
Okay, so now you know what your breakfast is for the next week, and you’re pretty excited you’re only cooking one day for a week’s worth of scrumptious breakfasts, but the next wonderful feature of this gluten-free crustless quiche, is that it loves fresh garden picks!
If you’re like us, you might not have a garden for whatever reason (renting, lack of time, hate bugs) but we have plenty of friends, nans, and nan’s friends that LOVE giving us all their garden goodies, and we love this (those grannies kick some serious garden ass BTW). Garden goodies in quiche is not only one of the best way to get a fresh dose of vitamins, minerals, and antioxidants into your morning routine, but it’s also a great way to use up those veggies and herbs without really thinking about how you’re going to use up 100 lbs of nans zucchini.
Side note (and no lie), last year we made these Zucchini & Corn Fritters, these Zucchini Breakfast Cookies AND these Double Dark Chocolate Zucchini Muffins with my grandmothers leftover zucchini, her zucchini harvest was unreal.
It’s officially garlic, mushroom and onion season, and you’re going to be finding fresh greens, peppers and dill at the farmers market, so why not get them all into one freshly baked gluten-free, crustless quiche of goodness.
We also absolutely recommend getting local eggs, we love Conestoga Eggs or grab some at the farmers market (Conestoga uses local farms), all in all, look for organic, or free range eggs.
Another thing that we just love about this recipe is how simple it is to put together. You can mix and match your veggies, or play around with the herbs. All you do is whisk together, and bake and then you have a recipe that can provide breakfast or lunches throughout the week. It’s so simple.
We’re all about simplicity these days, as busy working moms/ career women, that’s why we put together a little something something to help you with your busy life. For 5 days we challenge you to cook 5 recipes with this 5 Ingredient Cookbook. A cookbook filled with simple, plant-based style recipes that contain only 5 ingredients. You can definitely make healthy easy on yourself. Download the cookbook here:
What are your favourite garden fresh veggies or herbs? Let us know in the comments below.
Don’t forget, if you make this delicious dish to #naughtynutrition.
Garden Party Gluten-Free Crustless Quiche
Ingredients
- 1 tsp coconut oil
- 1/3 cup sun-dried tomatoes sulphite free, chopped
- 1/2 cup onion diced
- 2 cloves garlic minced
- 1 cup mushrooms sliced
- 1 cup broccoli florets chopped
- 1/2 red pepper chopped
- 1 1/2 cups kale spinach or swiss chard, roughly chopped
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried dill weed
- 6 eggs
- 1 cup almond milk or unsweetened dairy-free milk of choice
Directions
- Preheat oven to 350 degrees and grease pie pan with 1 tsp coconut oil.
- Rehydrate sun-dried tomatoes in 1 cup of hot water for 20 mins until soft.
- Heat 1 Tbsp of water in large frying pan over medium-high heat.
- Once pan is hot, add veggies (onions, garlic, mushrooms, broccoli, pepper and kale).
- Season veggies with onion and garlic powders.
- Lightly sauté veggies for 3-5 minutes until slightly tender.
- Drain any excess water and place veggies in pie pan.
- Mix in sun-dried tomatoes and set aside to cool.
- In a large bowl, lightly whisk together eggs, almond milk and dill.
- Pour egg mixture evenly into pie pan over the cooled veggies.
- Place in preheated oven and bake for approx. 35 mins or until the middle no longer "jiggles".
- Once cooked, remove from oven and allow to cool for 5-10 minutes before slicing.
- Slice and enjoy! I love serving this easy peasy quiche with a side of mixed greens with a basic homemade vinaigrette.
Heather Allen
Heather is a Holistic Nutritionist, coconut enthusiast and ukulele lady with a sweet spot for all things seasonal. Heather’s passion for nutrition started during her years spent traveling abroad where she noticed first-hand the impact each new cultural diet had on her mental and physical wellbeing. Heather later pursued this passion by attending The Institute of Holistic Nutrition, where she graduated with first-class honours. She currently runs a private practice in the heart of downtown Toronto, working alongside Dr. Meghan Walker, ND, to support the nutrition and lifestyle needs of some of the country’s top business leaders and hard-working moms.
- For more about Heather, check out her website: www.heatherallen.ca
- Scroll through her feed on Instagram: @bitewithlove
- Or check out her page on Facebook @ Heather Allen- Nutritionist
Wow! This recipe is delicious! I put more vegetable portions than mentioned so it took longer to cook. I made sure to cook until there was not so much liquid in the middle. I am eating the first piece cold next day and it’s incredible! I could just imagine how it would taste fresh and hot. The dill and sundried tomatoes make this recipe!
We are so happy that you enjoyed this recipe! It’s the perfect time of the year too, as you can use the fresh herbs and veggies from the garden. Thank you for sharing your experience with it, it’s definitely one of our favourite breakfasts as well – and you can even enjoy it all week!