Gluten-free crustless quiche: keeping breakfast healthy all week



Spice up your breakfast!…/s400/CrustlessQuiche.jpg

Keeping breakfast satisfying is tough. I find that if I make this Quiche on Sunday night, I can eat it all week long by re-heating it in the microwave.

Its packed with protein and will keep you full for hours.

What you will need:

  • 5 extra large eggs
  • 1 pint cottage cheese
  • 1 cup (4 oz.) shredded raw milk cheddar cheese
  • 1-2 cups mixed lightly sautéed veggies (green/red peppers, onions, tomatoes, zucchini, mushrooms, spinach, Swiss chard)
  • Salt, pepper, garlic powder, dried oregano or add hot sauce to taste.


Preheat oven to 350. Mix eggs, cottage cheese, and raw milk cheddar in a medium bowl; gently mix in veggies. Season to taste.

Spray glass pie dish with cooking oil spray, spoon ingredients into pie dish.

Bake for 30 minutes or until done and golden brown.

Serves 6-8, refrigerate leftovers to enjoy all week.

Author Information: Kaitlin Fleming, San Francisco, CA
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About Kaitlin Fleming

Kaitlin Fleming
Kaitlin is a free-lance writer and photographer who just moved to San Francisco. She's beginning a journey in discovering gluten free eating, shopping and cooking in a new fantastic city.

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