Crustless Quiche Please Help

Gamma, celiac disease is an autoimmune disorder. He can't just 'scoop it off the crust' because the whole dish would be unsafe for him to eat.

It would be like handing a nut-allergic kid a bag of trail mix and telling him to just pick out the peanuts and eat the fruit. He can't; the fruit is contaminated.

Yes, you can just omit the crust, and yes, you can just use cooking spray.

I've also used Pamela's Baking Mix (gluten free) with butter or canola oil and turned out a pretty good crust that way.

I make frittata, which is just like a quiche but without the crust. I grease the pan and put a layer of hash browns on the bottom.

Updated

I make frittata, which is just like a quiche but without the crust. I grease the pan and put a layer of hash browns on the bottom.

Well a crustless quiche is just a frittata. So do it the same way only pour the egg mixture directly into a non stick greased pan and bake in the oven until just slightly loose in the middle.

http://www.foodnetwork.com/topics/frittata-recipes.html

:)

The filling is custard base. Look at a recipe for custard and follow those directions for baking. I suggest it may work best if you bake it by placing the pan inside a pan with water in it. That is usual for custard. However I might try just oiling the pie pan and baking as if it had a crust.

Can't you make it regularly then scoop his off the crust?

I don't like pie crust so that's what I do. Seems normal to me to just leave the crust sitting there.

I make crustless quiche's all the time, especially for family gatherings. As I don't care for crust.

The real trick is to add a thickening agent (typically flour) into the egg mixture.

You can substitute any celiac safe flour option (would that include gluten free flours?) or cornstarch. Is cornstarch safe? Idk..

So for 12 eggs, I add 4 Tablespoons of flour, 1 large teaspoon of Baking Powder, beaten into the wet ingredients.