Crustless Cheesy Chunky Quiche with step-by-step pics [Primal, LCHF, Paleo,  Gluten free, Grain free]

For a simple yet delicious meal, at any time of the day, look no further than this highly satisfying quiche. It can be made both with or without dairy so is great for everyone!

With a picnic to prepare for, it was a no-brainer that quiche would be on the menu. I’ve made quiches with gluten-&-grain-free crusts (one with Coconut flour and another with almond flour) but did not want to muck about with flours this morning because I’m making another flour based recipe later 😉 So a crustless quiche was the way to go. It’s also a great way to use up those stragglers in your crisper that need using up before the next grocery delivery arrives! 

I had red pepper, spinach, and mushrooms so this was what I used, but of course, you can use veggies or meats of your choice for the filling. If using mushrooms and spinach, you would need to cook them before adding to our pie dish because of the liquid that will be released from them. 

This can be whipped up in no time at all so is great for a lazy weekend brunch … Or how about making it something special and treating somebody you love to a breakfast in bed (hint hint … It’s Mothers Day this Sunday in SA !).  


Recipe for Crustless Cheesy Chunky Quiche

Yield: 6-8 servings (8″ pie dish)

Prep time: 10 minutes (incl cooking the veggies)

Cooking time: 20 minutes (approx)

What you need

1/2 onion, chopped finely

1 red bell pepper, chopped finely

2 cups mushrooms, chopped in quarters

2 cups chopped spinach/Swiss chard 

4 jumbo eggs, whisked 

1/4 tspn ground nutmeg

Salt and pepper to taste


2/3 cup grated white cheddar/mozzarella

1 ‘disc’ plain feta, crumbled

What you need to do 

1. Preheat oven to 200°C. Fry onion and pepper in butter/coconut oil over medium-high heat.  


2. Add mushrooms, and sautée for a few minutes. Add spinach, nutmeg and seasoning. Cook until spinach has wilted.  

3. Grease a pie dish and put in the veggies, however, don’t add the excess liquid. 

4. Whisk eggs (you can add some water or milk to the eggs if you prefer), season lightly, and pour over the veggies.  Sprinkle the cheeses over the top (if using). Bake for approximately 20 minutes, or until set.

5. Remove from oven, allow to cool slightly and serve! 

Top tip:

Cool completely, cut into serving sizes,  wrap individually in cling wrap, and freeze if batch cooking 😉  



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Please note: if you’d like to use and share my recipes or content, go ahead! Please just link back to the original post when you do so though. Photographs cannot be used without my permission. Thanks! 


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