Gluten free crustless quiche or gluten free egg bake 

converting from


  • Bread crumbs to scatter on the bottom
  • 2 cups sausage crumbles or sausage/bacon mix or ham or similar (or reduce – I like a lot of meat and the original called for 1c)
  • 8oz shredded cheese of choice (it said Swiss, I did cheddar, plus topped with more parmesan)
  • 4 eggs
  • 1 cup heavy cream
  • 1 cup milk
  • They said 10-inch quich dish or pie plate; I did 8×8 baking pan


  • Preheat 425.
  • Butter or spray your dish; sprinkle with bread crumbs
  • Put meat on the bottom of pan. 
  • Layer on your cheese
  • Whisk together eggs, cream, milk and pour over the cheese layer. 
  • Bake until top is golden and custard is set in center. Original said 20 to 25 minutes but with a smaller thicker dish likely needs a lot longer, like 40-50. 


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