Gluten Free No Crust Mini Quiches

For those of you who are looking to eliminate gluten and other empty carbohydrates from your diet this No-Crust Mini Quiche recipe is perfect for you! They’re filling, easy to make, and great for grabbing on your way out the door. These No Crust Mini Quiches are perfect to pop in the microwave for breakfast in the morning or to take to work as a quick on-the-go snack.

Ingredients for 48 pieces of No Crust Mini Quiches: 

  • Mini muffin baking tins (4 if holds 12 pieces)
  • ¼ cup cornstarch
  • 1 ¼ cup milk
  • 2 large eggs
  • 2 large egg yolks
  • 1 cup heavy cream (see options for substitutes)
  • ¾ teaspoon kosher salt
  • ⅛ teaspoon nutmeg
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 2 shallots or 1 sweet onion, minced
  • 2 small zucchini, grated
  • ¼ cup grated Gruyere or Parmesan cheese
  • Fresh basil, finely chopped
  • Olive oil or other non-stick cooking method

Preheat the oven at 450°F

No Crust Mini Quiches Preparation


  1. Put cornstarch in a medium mixing bowl
  2. While whisking steadily, slowly pour ½ cup of milk until smooth
  3. Whisk in whole eggs and egg yolks until smooth
  4. Gradually whisk the rest of the milk, cream, salt, and nutmeg

Zucchini Mixture:

  1. Heat oil in a nonstick pan over medium heat
  2. Add garlic and shallots (or onions) and stir until fragrant – about 2 minutes
  3. Add grated zucchini and stir until softened (about 3-4 minutes)
  4. Remove from heat


  1. Coat mini muffin tins with olive oil well
  2. Layer ingredients into muffin tins: 1 pinch of grated cheese, 1 teaspoon of Zucchini Mixture, 1 pinch of chopped basil, 1 tablespoon of Batter
  3. Bake until quiches puff and begin to golden (15-18 minutes)
  4. Let cool for 10 minutes
  5. Carefully run a paring knife around the rim of each muffin cup to loosen
  6. Lift each quiche out of its cup
  7. Enjoy!

You can keep these in the fridge for up to a week and pop them in the microwave for a minute or 2 before heading off to work.

These No Crust Mini Quiches also freeze well. Store in a single-layer covered container. Reheat on a cookie sheet in a 400°F oven for about 5-10 mins.

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