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  • Writer's pictureMechelle

Gluten-Free Crustless Broccoli & Spinach Quiche

Updated: May 8, 2018

It’s quiche time! This French open pastry is a delightful creamy brunch dish that’s a savory mix of eggs, bacon and cheese. I’ve always liked quiche for its versatility: it can be enjoyed hot or cold, with meat, a salad or raw vegetables and can also be hearty enough to be eaten alone. It can be served bite-sized, mini or in whole slices. The flaky crust is a definitely a must-have but I find that the crustless quiches provide a lighter bite and I bake them more often. They’re perfect at appetizer/entrée option at tea parties, open houses, cocktail reception and club meetings. This recipe is combination of the Lorraine (bacon) and Florentine (spinach) quiche recipes and will be a hit at your next girls night-in or NetFlix series binge!


4 Turkey bacon slices, chopped

1tsp Parsley, freshly minced

2 Spinach, handfuls, chopped

3 Garlic cloves, minced

Salt & Black pepper to taste

½ Jalapeno, minced

½ Sweet Onion, large, chopped

1 Broccoli head, chopped and steamed

¼ cup Tofu cream sauce

4 Eggs, cold

2 cups Cheese - (Mozzarella, Cheddar)

1 9” circular pan


Place quartered broccoli head in salted, boiling water for 7 minutes and remove. Let cool for 2 minutes and chop. Mince or chop, all herbs and other vegetables. Place all items aside.


Preheat oven at 200°C (392° F) s for 15 minutes. Place all dry ingredients, eggs and tofu cream sauce into a mixing bowl. Add ½ of the cheese and mix until blended. Place in a buttered pan and top with the remaining cheese. Let bake for 30 minutes uncovered. Remove from oven and let cool for 8 minutes. Top with parmesan cheese and serve with a side salad or baked chicken.

Servings: 8


  • Use a pie crust (store bought or homemade) for added flakiness

  • Ingredient substitutions, similar to the tofu sauce and turkey bacon, can be used including vegan cheese or milk and also vegan ‘egg’

  • Add fresh or dried herbs such as basil, dill, rosemary and Italian seasoning for a range of flavors

What is your favorite type of quiche? What would serve your quiche with? Comment below or on the homepage.



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