When making a breakfast feast, my problem with breakfast casseroles and quiches is that they usually have crusts or bread baked in. And while this is delicious, my digestive system is much happier when my gluten intake is at minimum. Which has been a journey- of which I will spare you the details.

I would rather get to have my cake and eat it too (or, as it were, have my quiche and muffin too) and enjoy the gluten via a baked good (muffin, biscuit, scone, croissant, etc.).

For our small group, we have a meal theme each week and send out a sign up for items to bring to contribute to the meal. It’s more structured than a pot luck, as it is more prescribed and coordinated, however there is room for creativity and personal preference! I love it.  One week our menu was Breakfast for Dinner, and I signed up to bring an egg dish. Knowing that we also had an array of bready, starchy, gluten-filled treats coming (a waffle bar! Biscuits! Pop Tarts!) I decided against a casserole with bread (like my favorite Silky Swiss Strata) or quiche with a flaky crust (like this Savory Summer Pie) and searched for a crustless quiche that was gluten free!

My friend, Justice, had given me loads of veggies from a CSA (Community Supported Agriculture) box from the home where she was house/pet sitting, so I used the parameters of the CSA + Gluten Free to make a egg dish.

I wanted to share it with you, now that spring is close and produce will be more plentiful and lovely.

Crustless Veggie Quiche [Crustless + Lots of veggies: squash, peppers, onion & greens]

2 Tbsp. olive oil

3 cups squash/zucchini diced

1 cup bell pepper diced

2 cloves of garlic, minced

½ medium onion, finely chopped

1 cup chopped fresh kale

1 tsp. dried minced thyme (or use fresh herbs if you have them!)

6 eggs

¾ cups milk

½ tsp. Kosher Salt

¼ tsp. freshly ground black pepper

2/3 cups shredded Monterey jack cheese (or cheese of your choice)

4 Tbsp. grated parmesan cheese

Preheat oven to 350 ˚. Spray a 9 inch pie pan with cooking spray. Set aside.

Heat a large skillet over medium high heat. Add olive oil. After warming for a minute, add diced veggies (squash, peppers, garlic, onion, kale) and a pinch of salt and pepper (the rest of the S & P goes into the egg mixture). Sauté in pan about 7 minutes or until tender. Turn off burner and allow to cool while stirring together egg mixture.

In large bowl, whisk together the eggs, milk, thyme, salt and pepper together until well combined. Scoop sautéed veggies into the prepared pan. Top with shredded cheese, pour egg mixture on top. Sprinkle with grated parmesan cheese. 

Bake for 45 minutes or until filling is set and no longer jiggles. Cool for 10 minutes before serving.

Doubles easily (for 2 pies)

The recipe is simple and flexible. A bonus we discovered was that it warms up well in the microwave and Dave found that scooping it inside a tortilla with a sprinkle of feta and a few dashes of hot sauce made a mighty fine breakfast burrito!