Home > Celiac Travel Blog > Crustless Gluten Free Quiche Recipe - a.k.a. Gluten Free Fritatta

Crustless Gluten Free Quiche Recipe - a.k.a. Gluten Free Fritatta

Published 21 February, 2007

Crustless gluten free quiche - genius! Whether you need to eat gluten free food or not, it's a major time-waster making your own pastry, blind baking it, THEN, finally, cooking your quiche. That's bit too much of a time investment for me!

Anyway, onto the crustless gluten free quiche recipe - Broad Bean, Mushroom and Onion.

Serves 1 hungry person, or 2 sharing a light lunch, and takes about 15 minutes to prepare and cook.

3 spring onions (scallions), chopped
4-6 mushrooms, sliced
4 cherry tomatoes, halved
1 clove garlic
4 large eggs
handful chopped fresh parsley
1/2 cup broad beans (defrosted)
25g grated cheese

Pre-heat a grill. Select a small omlette pan, which you can put safely under a grill.

In olive oil or butter, gently fry your onions, mushrooms, tomatoes and garlic for about 3 minutes. Meanwhile, crack your eggs into a jug and add 4 tablespoons of either water or milk. Beat the eggs well, and then add the chopped parsley and broad beans to the egg mix.

When the onions, mushrooms, tomatoes and garlic are heated through and starting to cook, add the egg mix to the pan. Turn the heat to about medium (this is where a good thick based omlette pan comes into it's own) to ensure the egg cooks thoroughly without burning. This will take about 5-8 minutes. You can test if it's cooking by gently lifting up the side of the fritatta and seeing how runny or set it is.

When it's almost done, there may still be some liquid on the surface - don't worry, just sprinkle the grated cheese on top, season, and place under the preheated grill until the cheese starts to bubble and brown.

Serve onto warm plates with a fresh green salad. Delicious, and not a speck of gluten in sight!

This crustless gluten free quiche (fritatta) recipe can be easily adapted. Maybe add some cooked bacon or pancetta, or change the parsley for basil. It's up to you (and what's in your cupboard!)

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