Crustless Quiche

I love quiche, but since giving up wheat I have not made one, as I have yet to find a gluten free pie crust that tastes good.  Recently my friend Jane made me a crustless quiche, and it was so good, I couldn’t wait to make another.  She used sour cream instead of cream in hers, and I followed her lead.  Normally I use spinach in my quiche, but I didn’t have any on hand, so I used zucchini and was thrilled with the results!

The recipe:

5 organic eggs


1 cup sour cream

2 tablespoons Wildtree Organic Worcestershire Sauce

2 teaspoons Wildtree Organic Scampi Blend

1 small organic tomato, diced

1 small can organic mushrooms

1 small organic zucchini, zoodled

1 1/2 cups shredded organic cheddar

Preheat oven to 375 degrees.  Whisk together eggs, sour cream, Worcestershire Sauce and Scampi Blend.  Add remaining ingredients.  Spritz pie plate with grapeseed oil and pour mixture into plate.  Bake for 35-45 minutes, or until eggs are set.


Hint:  Try this great gadget for measuring sour cream, mayo, anything thick – you get the entire measured contents into your dish without leaving anything behind!

Unfamiliar with a spiralizer for making zoodles from zucchini?  Click here!  It is sooo easy!



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