Potato and Green Garlic Crustless Quiche with Goat Cheese, Gruyère, and Chives {Gluten-Free}

delicious Potato and Green Garlic Crustless Quiche with Goat Cheese, Gruyère, and Chives {Gluten-Free

My friend Jen invited me to brunch with her husband and their toddler the other weekend, saying that she wanted us to bake a quiche together. Since we only had a couple of hours, I worried, imagining hastily prepared pastry that wouldn’t have a chance to chill or get par-baked, leading to a tough texture and soggy bottom. I wondered whether I should make pie dough ahead of time, or even bring a par-baked crust, but I tried to take deep breaths and have faith in Jen’s quiche-making abilities.

ingredients on a tray

Yes, I am that neurotic.

baby potatoes

When I arrived, though, my fears were quelled. “It’s a crustless quiche,” Jen said. “Well, it’s called a quiche, but it has flour in it.” She explained that her husband doesn’t like the extreme egginess of frittatas, so she regularly makes a recipe she found in a lovely little book called French Kids Eat Everything, which discusses how to raise your kiddos to have healthy eating habits. Judging by the salad, mushrooms, olives, goat cheese, and crustless quiche that Jen’s toddler ate, I’d say that the advice in the book works brilliantly.

sliced potatoes

The quiche recipe is quite simple: cook up some vegetables, whip up a batter of eggs, milk, and flour, combine the two and add some cheese, bake, and voilà. Brunch. (Or lunch. Or dinner. Or all of the above.)

chopped leeks

We sauteed mushrooms, wilted spinach, grated cheese, cracked eggs, whisked, buttered, poured, and baked. When the timer went off, Jen pulled an impressive creation from the oven. The quiche had puffed high above the pan, forming a golden dome of eggy loveliness. We let it settle down, then we settled down to a perfectly lovely brunch.

eggs being whisked

bowl of ingredients

I’ve made crustless quiches in the past, but, without any flour or breadcrumbs to sop up the juices, they tended to be soft and difficult to slice. A bit of flour is the perfect solution. The dairy and flour break up the egginess for those of us who find straight frittatas and omelettes difficult to face, leaving a tender, puffed filling dotted with whatever you feel like putting in it. Genius.

cheese in bowl

Inspired by the spring alliums at the market – green garlic, spring onions, and chives – I concocted this version that Jay and I can’t seem to get enough of. I add some sliced, par-boiled potatoes, grated cheese (either an aged gruyère or Wagon Wheel from Cowgirl Creamery which is organic – yay!), some big chunks of goat cheese, and a bunch of snipped chives. Oh, and I made it gluten-free by swapping sweet rice and oat flours for the wheat. A wedge served alongside a green salad makes an ideal meal.

quiche mix in a skillet

I’m loving the springy flavors going on here, but feel free to change up the recipe, too. Other ingredients that might be nice are:

-sauteed asparagus or mushrooms
-wilted, squeezed, and chopped greens (kale, pea greens, spinach, or chard)
-other soft herbs such as tarragon, chervil, or parsley
-different cheeses
-lemon zest

side shot of Potato and Green Garlic Crustless Quiche with Goat Cheese, Gruyère, and Chives {Gluten-Free

skillet of Potato and Green Garlic Crustless Quiche with Goat Cheese, Gruyère, and Chives {Gluten-Free}

slice of Potato and Green Garlic Crustless Quiche with Goat Cheese, Gruyère, and Chives {Gluten-Free}

While nothing trumps a traditional quiche with a buttery crust and rich, creamy filling, this is sure to satisfy when you want something simpler and a bit lighter…

overhead shot of Potato and Green Garlic Crustless Quiche with Goat Cheese, Gruyère, and Chives {Gluten-Free}

..no matter how neurotic you may be.

top down shot of Potato and Green Garlic Crustless Quiche with Goat Cheese, Gruyère, and Chives {Gluten-Free}

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*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this green garlic crustless quiche recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

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Potato and Green Garlic Crustless Quiche with Goat Cheese, Gruyère, and Chives {Gluten-Free}

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A delicious and cheesy quiche that's easy to make.
Prep: 20 minutes
Cook: 1 hour 15 minutes
Total: 1 hour 35 minutes
Servings: 6 moderate servings.


  • 12 ounces small, yellow potatoes, scrubbed, sliced 1/4" thick
  • salt, as needed
  • 3 stalks green garlic
  • 3 spring onions
  • 2 tablespoons olive oil, plus 1 tablespoon for greasing the pan
  • 1/4 cup oat flour
  • 1/4 cup sweet white rice flour
  • 1/2 teaspoon fine sea salt
  • 6 large eggs
  • 3/4 cup whole milk
  • 1/2 cup half and half
  • 4 ounces fresh goat cheese, crumbled (about 1 cup)
  • 4 ounces grated gruyère, or other nutty melting cheese such as Wagon Wheel (1 cup)
  • 1 bunch chives, chopped or snipped into 1/4" lengths


  • Position a rack in the upper third of the oven and preheat to 350ºF.
  • Place the sliced potatoes in a small saucepan, cover with cool water, add a teaspoon of salt, and bring to a simmer. Cook the potatoes until tender, but not falling apart, about 10 minutes. Drain the potatoes and set aside. (You can save the water to use as stock in another recipe, if you like.)
  • Meanwhile, slice the green garlic and spring onions into 1/4" thick rounds. Place in a large bowl, fill with cool water, and separate the rings with your fingers. Let soak for a few minutes, swishing occasionally, to dislodge any sandy dirt that may be clinging between the rings.
  • Heat 2 tablespoons of the olive oil in a 10" oven-proof skillet over a medium flame until it shimmers. Scoop the green garlic and spring onions out of their soaking water, shake off any excess water, and saute until very tender, 10 minutes. Remove the garlic and onions to a bowl, wipe out the pan, and brush the bottom and sides with the remaining tablespoon of olive oil.
  • Meanwhile, whisk together the oat and rice flours with the 1/2 teaspoon of salt in a large bowl. Whisk in the eggs two at a time, whisking until smooth after each addition, then gradually whisk in the milk and half and half. Stir in the green garlic, spring onions, and chives, then fold in the cheeses, leaving the goat cheese in clumps.
  • Scatter the potatoes over the bottom of the oiled pan, then pour the batter over the top, taking care to distribute the solids evenly. Bake the quiche until puffed and golden all over the top, about 55 minutes. If you peek into the center, you should not see any wet batter. Let the quiche settle for at least 10 minutes, then cut into wedges and serve warm. Leftovers store well refrigerated airtight for up to three days; re-heat in an oven or toaster oven.


Adapted from my friend Jen, who adapted it from French Kids Eat Everything: How Our Family Moved to France, Cured Picky Eating, Banned Snacking, and Discovered 10 Simple Rules for Raising Happy, Healthy Eaters.
Feel free to swap out the oat and rice flours here for anything you prefer, such as an all-purpose gluten-free blend, or all-purpose wheat flour.
You can make this with all whole milk, all half and half, or with a combination of milk and heavy cream.
And feel free to play fast and loose with the fillings based on what you have around; I've given several suggestions up top.
Nutritional values are based on one of six servings.


Calories: 360kcal | Carbohydrates: 19g | Protein: 19g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 204mg | Sodium: 424mg | Potassium: 428mg | Fiber: 2g | Sugar: 2g | Vitamin A: 940IU | Vitamin C: 10.1mg | Calcium: 328mg | Iron: 3.3mg
Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

More Hearty GF Vegetarian Dishes:


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41 thoughts on “Potato and Green Garlic Crustless Quiche with Goat Cheese, Gruyère, and Chives {Gluten-Free}”

    1. Thanks, Katie! Looking through that book made me really happy. There's good stuff in there for grown-ups, too. Hooray for goat cheese and olive-loving kiddos. :)

  1. Such a beautiful quiche! Those fresh spring chives and green garlic (I can't be the only one who thought those were baby leeks at first, can I?) look so fantastic. My chives are blowing up in the side yard–and now I'm really excited to start cooking with them. :)

    1. Thanks, Eileen! The green garlic definitely looks like baby leeks – I accidentally left them in the fridge for too long and had to peel away their outer pink layer before I shot them – oops! I just planted some chives in my window box (deeply envious of your yard!) and they are quite happy, too. Love those little guys. :)

  2. I'm a big quiche fan – I think they're such a perfect dish for this time of year and so customisable for whatever you have on hand. The addition of a little flour to the filling is so clever too!

  3. I made this quiche tonight and it was delicious. I like the fact that this version does not have a regular crust. Thank you for sharing!

  4. I made a version of this for a smaller skillet Sunday evening, and it was delicious! I used Egyptian walking onions (which were the only green things up in my garden), red chard and garlic (cooked non-vegetarianly in bacon fat) and millet/brown rice flour mix – and also snuck some milk kefir into the custard. I love the potato as crust too! One of my new favorite pie dinners: thank you!

    1. Yay! That makes me so happy. I love the sound of your version, and that you used onions from your yard (I've never had that variety – I'll have to check them out). Thanks for giving the recipe a go, and for the note! I'm so inspired by your kefir recipes of late.

  5. I had green garlic for the first time earlier this year in India. I had no idea what it was. I thought it might be related to Scallions. Totally forgot about them. I wonder if I can find them near me. This recipe is making me hungry. :-)

    1. Thanks Angie! I'm a big green garlic fan.. obviously. :) Hope you find some soon! We get it in California in late winter and early spring. You can certainly trade it for leeks or scallions here, though.

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  7. I’ve been using this recipe to make quiche every day for the past 5 weeks, scaled down to individual portion, in a 5″ cast iron skillet. We’ve had a bumper crop of broccoli this year from the garden and it works well in this recipe as a filling.

    I made the following modifications:
    1) I grind my own sweet rice flour and oat flour. The texture is not quite as fine as Mochiko flour but for this application, you can’t taste any grittiness in the final product. My husband is Japanese, so I always have bags of short-grain white rice in the pantry. Yes, BAGS!
    2) We’re not big on drinking milk, so instead I dilute Greek yogurt, plain yogurt and even SKYR with water for the “liquid dairy” portion of the custard. In a pinch, I even used reconstituted buttermilk powder which gave the quiche a really lovely mouth feel.
    3) I soak the flours in the “liquid dairy” overnite, in the fridge, to hydrate and then bake with it the next day (filling pre-made a day or two in advance).
    4) The quantities that I use include 2 eggs, 100g filling, 100mL water + 25g SKYR/yogurt, 15g sweet rice flour, and 12g oat flour. If I use more oat flour, it ends up sinking to the bottom and actually affects the overall taste of the quiche.

    As we head into the Fall, I look forward to finishing the broccoli (phew!) so I can try different fillings using the same liquid to flour ratio.

    Can’t wait to try the Apple, Buckwheat and Gruyere Puff Pancake from your book. Looks like another winner…

    1. Aw, I’m so glad you love this recipe – I make it all the time myself! I’m glad to know that diluted yogurt works well for the dairy. Please let me know which other variations you try, and if you make the puff pancake – also a favorite around here!