Roasted Vegetable Cheddar Quiche

Gluten free quiche without crust is delicious
Gluten-free roasted vegetable cheddar quiche.

Karina's Roasted Vegetable Cheddar Quiche Recipe

I know what you're thinking. What do I do with a bowl of leftover roasted vegetables? Make a flourless gluten-free quiche, Darling. Forget the crust. You won't miss it. This little lovely is savory and perky all on its own. Lower in carbs. So what's not to love?


2 cups roasted vegetables (I used a medley of broccoli, zucchini, carrots, garlic, sweet potato, peppers)
4 oz. aged Cheddar cheese, grated
4 organic free-range eggs, beaten
1/2 cup light cream, Half and Half Cream (or non-dairy sub)
A pinch of nutmeg
A pinch of Old Bay Seasoning
10 sweet grape or cherry tomatoes, halved
Chopped basil or parsley


Pre-heat the oven to 375ºF. Lightly oil a 9-inch glass pie plate.

Layer the roasted vegetables in the bottom of the pie plate (I layer the potatoes first.) Scatter most of the shredded cheese over the vegetables.

In a large 4-cup Pyrex measuring cup, or mixing bowl, use a fork to beat the eggs with the cream, and add a pinch of nutmeg. Pour the egg mixture all over the veggies and cheese, allowing it to seep in. (I lightly press down a bit with a thin silicone spatula to make sure the custard mixture sneaks in to all the nooks and crannies.)

Press the cute little halved tomatoes all over the top; sprinkle a tad more of the remaining cheese; dust lightly with basil or parsley.

Bake the pie in the center of a pre-heated oven for 30 minutes, or until the center of the pie is set, and the edges are turning golden brown.

Set on a wire rack to cool for five minutes before serving. This allows the pie to settle, and makes it easier to slice and serve.

Serves 4 for dinner; 5-6 for lunch - light and tasty with a side of crisp greens or fruit salad drizzled in a raspberry vinaigrette.

Recipe Source:

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 


    If you must be dairy-free, try using gluten-free vegan cream cheese with organic soy milk, or non-dairy plain yogurt with shredded vegan cheese.

     photo Print-Recipe.png



      1. Laurel.15:21

        mmm! what a yummy blog! so glad i clicked on your link from the St. Johns thing. and i liked your letter re: Lynne Truss's idiotic statements. can't wait to try some of your recipes!

      2. Thanks, Laurel! Stop by again. ~k

      3. I have always preferred crustless quiches anyway, and yours looks delicious. I doscovered you via Elise, btw.


      4. Excellent!

        It *is* delicious, Sam. We think it's our new favorite.


      5. Sabrina07:33

        Have you ever tried a quiche where separation of the eggs is required? The egg whites are beaten stiff then incorporated into the egg yolks, cream, and cheese mixture and then poured into the crust with the meat+/vegetables already layed on the crust. The texture is delightfully fluffy.

        I can post the recipe later if you like.

      6. Sabrina07:36

        Oh, the crust you will leave out. :-)

      7. Hi Sabrina!

        You know, I have done that technique for baking cakes - especially cakes featuring almond flour/meal, as it lightens the batter (gluten-free baking can be very *heavy*). But not for my quiches or frittatas. Good tip!

        If you'd like to post your recipe here, please do!

        Thanks for your thoughts! :-)


      8. Sabrina04:34

        Quiche Lorraine

        200 g/7 oz plain flour
        1/2 teaspoon salt
        100 g/3 1/2 oz butter cut into flakes
        2-3 tablespoons water

        225 g/8 oz streaky bacon
        4 eggs separated
        250 ml/ 8 fl oz single cream
        pinch of white pepper
        1/4 teaspoon salt
        125 g/4 1/2 Edam cheese, grated

        Grease and flour one loose-bottomed 25-cm/10-inch flan tin or two 18-cm/7-inch tins.

        Sift the flour and salt into a mixing bowl and add the butter and water. Knead to a dough. Wrap the pastry in foil or cling wrap and leave in the refrigerator for 2 hours.

        Preheat the oven to moderately hot (200 C, 400 F Gas Mark 6). Roll out the pastry on a floured surface to about 4 mm/ 1/6 inch thick and use to line the base and sides of the flan tin. Prick the base of the pastry all over with a fork.

        Coarsely chop the bacon rashers and scatter over the pastry base. Whisk the egg yolks with the cream, pepper and salt, and mix in the grated cheese. Whish the egg whites until stiff and fold into the cheese mixture. Pour into the pastry case, smooth the surface and bake for 30-40 minutes.

        When cooked, allow the quiche to cool for a while in the tin, then tansfer to a serving plate and cut while still warm.

        "Cooks Tip"

        Bacon, combined with eggs and cream, is the traditional filling for a Quiche Lorraine. Equally delicious quiche fillings include smoked or flaked fresh salmon, mushrooms tossed in a little butter, cooked chopped spinach or drained canned asparagus spears.

      9. Thank you, Sabrina. It sounds delicious!

      10. hi karina,
        i found your blog because i was looking for flourless quiche last night. i was so inspired and happy with your site and have also a special affinity for people who use the word goddess in everyday life.

        anyway, for various reasons my diet is limited to fruits (including veggie fruits), unfertilized eggs, pure milk (meaning i don't eat rennet or plant enzymes even) and honey. that actually is a lot of foods.

        thank goodness cocoa grows on trees as a fruit seed!

        oh and also i have a very kooky stove which i mentioned in the dark goddess cake comment.

        so last night i think technically i made something else other than a quiche, BUT SOOO YUMMY. definitely inspired by your flourless and savory creation.

        but what i thought you might love, as a flourless guru, is that i used very thinly sliced plantains to line the "quiche". i let them brown first (because i think i made more like a pan quiche type thing, since i did not bake it and let it cook very slowly on top of the stove.) and they get a little crunchy chewy when you put them in hot o.o. so they had an interesting texture that reminded me of pastry a little. it has been so long, that maybe i don't remember it so well. forgive me if that is not your experience.

        BUT IT WAS GOOD. even my very traditional guatemalan friend who eats his pan del dia and cafe religiously, loved it, which usually he really cannot figure out what i am trying to make!!! ha ha ha!

        if you can get plantains where you are, maybe try them in stuff like that. quick, easy and they really held sort of crust space at the bottom of the quiche thing i made.

        lots of love
        and thank you for being vigil with your work and love of food,

      11. Hola Bess!

        I LOVE your idea about using plantains as a bottom crust. I have used thinly sliced potatoes, assorted roasted vegetables, and leftover brown rice spaghetti, but this is a fab new idea!

        I have been toying with the idea of an apple quiche, too.

        I will experiment, and post about it. Thank you for your sharing your creativity with us!

        goddess love back atcha...

      12. MMMM. apple quiche sounds amazing.

      13. Anonymous14:39

        I don't own a glass pie plate. What can I use instead? I do have the following: a silicone cake pan, a springform metal cake pan, a pyrex bowl, and a pyrex rectangle. Or would this work on the stove for low heat, covered (if so, how long should it cook for?).

      14. I personally would invest in a Pyrex glass pie plate - you can often find them at yard sales for next to nothing - and new at any supermarket for less than four dollars.

      15. Anonymous13:17

        I ended up using a silicone cake pan (the Kitchenaid red one) and it worked beautifully. I really like silicone baking products and they literally smush into my teeny tiny apartment kitchen cabinets. I'm going to buy a pyrex glass pie plate for when I'm home with my parents (who have an amazing kitchen - I'm so jealous, especially since they don't cook at all) and if I decide that it is vastly superior, I'll somehow find room for it. But I highly recommend the silicone versions! You can also eliminate a lot of oil/buttering since nothing seems to stick.

      16. Hi Karina,

        Can you explain how this is a make-ahead dish? Can I bake it now and reheat it later? How would I do this? Or bake it now (lunchtime) and keep it out (not in fridge) until dinner?

        Thanks so much! I hate having class until 9:05pm [especially in winter]! At least a quiche/frittata would be wonderful to look forward to. :)

        Take care!

      17. Hi ~M!

        You can make a crustless quiche ahead of time in two ways.

        You can assemble it, cover tightly with plastic wrap and refrigerate it overnight (or in your case, for the day); then bake it when you're ready to eat.

        Or you can make and bake it ahead of time- but I suggest covering it and refrigerating it if you're not going to be consuming within 90 minutes or so- I'd worry about it sitting out for hours. Cover it, and pop it in the fridge. When you're ready to eat it, reheat (whole pie or slice, covered with foil) in a 350 degree F oven for twenty-five minutes or so till heated through. It's not *quite* as yummy this way- but. ;)