Greener Ideal
Greener Ideal

Vegetarian Crustless Wheat-Free Sundried Tomatoes and Spinach Quiche Recipe

Samantha LoweSamantha Lowe

By Samantha Lowe Samantha Lowe |

One of the traditional means of serving quiche has been in a pastry crust. This encompassing flour-based edible dish, and flour often added to the egg mixture as a stabilizer, makes quiche inedible for those avoiding gluten. This recipe still makes a deliciously browned treat, but omits any gluten.

Vegetarian Crustless Wheat-Free Sundried Tomatoes and Spinach Quiche


Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: Serves 6

Calories per serving: 154

Fat per serving: 12g

Vegetarian Crustless Wheat-Free Sundried Tomatoes and Spinach Quiche


  • ¼ cup sundried tomatoes, with oil, finely chopped
  • 1 onion, minced
  • 4 garlic cloves, minced
  • 1 cup mushrooms, chopped
  • 1 tsp dried oregano
  • 2 tsp dried basil
  • 1 pinch salt
  • 1 tsp ground black pepper
  • 1 cup spinach leaves
  • 8 large eggs, lightly beaten


  1. Preheat the oven to 350 degrees Fahrenheit. Lightly coat a muffin tin with olive oil.
  2. Toss the sundried tomatoes and oil, onions, garlic and mushrooms in a deep-bottomed frying pan. Add the dried oregano, basil, salt, and ground black pepper and turn the burner to medium-high heat. Cook for 4 to 5 minutes, stirring constantly, until fragrant. Allow to cool.
  3. Mix the eggs with the sundried tomato mixture. Pour the mixture evenly into the muffin tin.
  4. Cook for 30 to 35 minutes or until golden brown. Remove and let cool for 5 minutes before serving.

Nutritional Information

Calories: 154
Fat: 12g
Carbohydrates: 3g
Protein: 10g

Vegetarian Crustless Wheat-Free Sundried Tomatoes and Spinach Quiche


Based in Kingston, Canada, Samantha Lowe has been writing for publication since 2006. She records her culinary and globe-trotting experiences online at A love of photography and cooking fuels this writing, with the end result usually enticing friends and acquaintances to 'loosen their belts'.

    • angrycook

      A quiche has a pastry case. Why use that word when the recipe clearly is not a quiche. It’s a baked omelette, why not call it that and be proud of it?

      Or have you deliberately misnamed the recipe in order that you can add “gluten-free” to the title and headline paragraph and attract more SEO? It’s not big and it’s not clever and it just pollutes the search pool for cooks are looking for properly described dishes.

      • iapa

        The words “gluten free” appear nowhere on the page and the title has the word “crustless” in it…