Make this easy crustless quiche in a cast-iron skillet. It's a Whole30-compliant recipe made from whole ingredients.
When you want a healthy, nutritious, and gluten-free brunch recipe, this is going to become your favorite one of all! It's so easy to make, and uses all whole ingredients.
What Is Crustless Quiche?
A quiche is traditionally a pielike dish with a pastry crust that is filled with eggs and vegetables. Some people fill it with a custard or with an egg and cheese mixture.
I made a crustless version to keep it gluten-free. In place of a pie crust, I cooked a homemade potato hash on top of the egg mixture. The result was crispy perfection!
Make Quiche In The Spring
Quiche is known as a spring-time brunch recipe. This is because crustless quiche is a great way to use up the seasonal spring veggies that are coming up everywhere this time of the year in a tasty and nourishing way.
The warm and bright sun melts the last bit of gray snow while bright yellow and green Forsythia and Crocus come out of winter hibernation right about now.
And what do I think about?
The yellow and green colors in quiche scream "SPRING!" in harmony and it's a perfect dish to have on a sunny Spring morning. And with a seasonal veggie like Asparagus - which, by the way, is part of Clean Fifteen so you don't even have to buy organic - being so cheap these days, this is a "must-make" dish!
Homemade Potato Hash Instead Of Pie Crust
But there is one problem. We can't eat wheat. And I haven't succeeded in making a perfect gluten-free quiche crust so I make it crustless. Why fight a battle I can't win? We also can't eat dairy so there is no cream or cheese in it. Some might call it 'Frittata' but whatever. (Check out this 'Frittata' dish I make at the end of the summer with wild rice and garden veggies. Here is the recipe.)
Whatever you want to call it, quiche is one of the easiest and tastiest breakfast (or lunch) I could make with my eyes closed. If I want to. Sort of.
For all the exact ingredient amounts and step-by-step directions, scroll down to the printable recipe card. First, I'm going to share a bit more information about the ingredients and recipe.
There are two parts to this recipe - the quiche and the potato has topping. Both recipes are at the bottom of this post!
In the quiche, I used the following whole ingredients:
- Free-range eggs
- Cooked bacon chopped
- Asparagus, chopped
- Fresh tarragon
- Fresh parsley
Trust me, using fresh herbs tastes so much better than dried. If you don't have fresh herbs, you can use dried. Just try it with fresh - you'll notice the difference.
There are only 4 ingredients in the potato hash.
- Chopped Potatoes
- Diced Onions
- Salt & Pepper
- Garlic Powder
This is how easy it is to make crustless quiche!
Just pour the egg batter in a hot "HOT" cast iron skillet ... (See the edges already cooking?)
And bake it in the oven at 350°F until when inserted toothpick comes out clean! See all the delicious colorful goodness buried in the eggs? I serve it with oranges and avocado wedges. But you can serve with salads on the side.
I'm so happy it's finally Spring because this spring colored dish awaits my weekends! Happy Spring!
If you enjoyed this crustless quiche recipe, try these breakfast recipes next. You will love them!
Crustless Spring Quiche Recipe: Dairy & Gluten Free
- 10 Pastured Eggs from Free Roaming Chickens
- 1 c Cooked Bacon Bits
- 2 c Asparagus cut in 1 Inch pieces
- 1 c Potato Hash Sweet potato hash works great too!
- 1 tablespoon Finely Chopped Fresh Tarragon or 1 teaspoon Dried Tarragon
- 1 tablespoon Chopped Fresh Parsley or 1 teaspoon Dried Parsley
- Pinch of Sea Salt and Black Pepper
- Preheat oven to 400°F.
- Place the greased skillet or pie pan on the middle rack until ready to pour the egg batter.
- Mix 10 eggs in a medium size bowl.
- Add chopped cooked bacon bits.
- Add asparagus, parsley and tarragon and mix gently.
- Season with pinch of salt and pepper.
- Carefully, take out the skillet or the pie pan from the oven. Lower the oven temperature to 350°F.
- Pour the egg mixture into the skillet.
- Gently, spoon the potato hash on top and don't mix.
- Carefully place the skillet or the pie pan back in the oven on the middle rack.
- Bake for 20-30 minutes or until a toothpick when inserted comes out clean.
- Serve immediately.
- 1 Cup Chopped Potatoes
- ½ C Diced Onions
- Salt and Pepper to taste
- 1 teaspoon of Garlic Powder
- In a greased hot pan, saute onions until translucent.
- Add chopped potatoes and season with garlic powder, salt and pepper.
- Sauté until potato is cooked but still firm. This may take up to 10 minutes.
- Set aside to cool.
More Quiche Recipes
I got together with a few food bloggers to create different renditions of Spring Quiche so check out these variations.
Aren't these gorgeous??? Click the links below the image for their recipes.
- Spring Quiche with Asparagus and Artichoke Hearts by The Organic Kitchen
- Crustless Spring Quiche with Asparagus, Fennel and Radishes by Recipes to Nourish
- Egg-free, Dairy-free Quiche with Grain-free Crust and Spring Veggies by Eat Beautiful
Megan Stevens says
Mmm, I love how this looks in the pan, with just one slice cut out-- perfect! No crust needed, lovely. Wish I had some for breakfast! I also love that spring makes you think of quiche, so cute.
Recipes to Nourish says
This sounds so delicious! I love the addition of the tarragon, such a lovely herb. You had me at bacon too. Yum!
[email protected] Talk says
Sounds delicious. Boys are on a no carb diet so I wonder if I can sub butternut squash or turnips in lieu of the potatoes.