Crustless Quiche (Gluten Free and Dairy Free)


Christmas morning we always eat QUICHE! THE great Christmas Quiche!  It’s a tradition.

We brew coffee, throw the great Christmas quiche in the oven, and unwrap presents. The quiche bakes and fills the house with wonderful smells.  Unfortunately, I can’t have the tasty pastry crust since I have a gluten sensitivity.  So…..we are going crustless.


I found a few recipes for almond flour based crusts, which I have tried and love. But going crustless is uber eeeeazy peeeeazy and allows me to focus on what really matters…enjoying my family unwrapping presents!

You can throw this quiche together in the morning, or you can put it together the night before.  There are so many variations of this….add meat, add mushrooms, add other veggies that you have on hand.  The original recipe is adapted from my newest cookbook that my husband gave me, Practical Paleo.

Before we go any further, I have to tell you that I LOVE this cookbook.

If you are still trying to figure out what to get someone, this is an awesome gift for a anyone wanting to learn to cook with whole foods. The author, Diane Sanfilippo, also blogs at balanced bites. She gives a wonderful detailed approach on how to heal and treat certain allergies, digestive health, blood-sugar regulation, thyroid health, cancer recovery, auto immune disorders, migraines, hormone imbalances, etc. Her recipes are delicious, inspiring, and wholesome.


This crustless quiche originally had zucchini and carrots. I used chopped spinach instead of zucchini. For Christmas, instead of throwing in raw spinach, I will saute the spinach with mushrooms and peppers before adding it eggs. Then I will throw it in the oven, grab a huge cup of coffee, and watch everyone unwrap their presents.

Crustless Quiche (Gluten Free and Dairy Free)

(adapted from Practical Paleo)

Serves 6 to 8


  • 12 eggs, beaten
  • 2 cups of spinach, chopped
  • 1 medium carrot, shredded
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground sage (optional)


  1. Preheat oven to 375F. Grease a 9X13 baking dish with either butter, coconut oil, or nonstick spray.  Set aside.
  2. Mix everything together in a large bowl. Pour into the prepared baking dish.  For the swirled effect, stir the mixture with a spoon or fork before baking.
  3. Bake for approximately 45 minutes or until a knife inserted in the middle comes out clean.

2 thoughts on “Crustless Quiche (Gluten Free and Dairy Free)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s