Gigi’s Crustless Quiche (Gluten-Free, Dairy-Free, and SO Easy)

What do you do when your mom’s classic quiche recipe is amazing—but no longer fits your lifestyle? You reinvent it, of course! This updated, gluten-free, dairy-free version of my mom’s beloved quiche (we call her Gigi) has quickly become one of my most-made recipes.

Whether you need a quick breakfast, a light lunch, or a grab-and-go snack, Gigi’s Crustless Quiche does it all. It’s protein-packed, endlessly adaptable, and made with just a handful of clean ingredients.

Why You’ll Love Gigi’s Quiche

Here’s why I keep this recipe on repeat:

• Ridiculously easy: Mix it in a bowl or throw everything in a blender. That’s it!
• Versatile: Serve it warm or cold, for any meal of the day.
• Protein-rich + blood sugar friendly: Keeps you full and focused without the crash.
• Gluten-free + dairy-free: But still creamy, savory, and satisfying.

When I Make It (Hint: Often)

I usually make this on Sunday so I have something quick and nourishing ready for the week. You’ll find me eating it:

• For breakfast with sliced avocado, salsa, and roasted veggies
• For lunch with a crisp salad and pickled veggies or kimchi/sauerkraut
• For dinner when I just can’t be bothered to cook
• …and sometimes as a protein-rich snack between clients

Tips for Making Gigi’s Crustless Quiche

I love Kite Hill’s ricotta and Forager’s sour cream for that creamy texture. If you use another brand, make sure it’s not too watery.

GF Flour

Indulge Right’s all-purpose blend works beautifully, but any GF flour with a neutral taste should do. The flour helps the quiche set just right.

My Favorite Add-In

Dried onion flakes are my secret weapon. Stir some into the batter before baking—mwah! Trust me.

Tomato Topping + Seasoning

I top it with sliced tomatoes and whatever seasoning blend I’m feeling that day (shoutout to Bragg’s 24-Spice Blend!). It gets just the right golden crust on top.

Make It in a Blender

Want even less clean-up? Blend everything (except the toppings), pour into your dish, and bake.

Storage + Serving

Store: Keep it in an airtight container in the fridge for up to a week.

Reheat: Gently warm in the microwave or a toaster oven or enjoy cold straight from the fridge.

Serve With:

• Avocado and salsa
• Side salad + vinaigrette
• Roasted sweet potatoes
• Or just eat it on its own—no judgment 😉

I hope this becomes one of your “make it again” recipes, too. 💛 Let me know if you try it—tag me on IG.