• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
The Bojon Gourmet logo
  • Recipes
    • Appetizers
    • Breakfast & Brunch
    • Desserts
    • Dips & Spreads
    • Drinks
    • Main Courses
    • Salads
    • Sauces & Dressings
    • Side Dishes
    • Soups
    • Recipe Finder
    • Recipe Index
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Breakfast & Brunch / Egg Dishes

    5 from 1 review

    Summer Veg Crustless Skillet Quiche

    By Alanna Taylor-Tobin on Sep 28, 2010 (updated Jan 21, 2020) / 4 Comments

    Jump to Recipe Print Recipe

    slice of quiche on a plate
    I quite dislike the term 'last gasp,' especially as it is bandied about this time of year. Suddenly, every event and weather condition takes on a sort of melancholy freneticism: a trip to the beach, a streak of fog-free days, a camping trip, a perfectly ripe peach.

    A skillet quiche brimming with the summery flavors of sweet corn, tomatoes and basil.

    vegetables cooking in a pan
    Here in San Francisco, our Indian summer is just kicking into gear. Though pomegranates and pesky pomes are popping up in the markets, there shouldn't be any 'gasping' around these parts for at least another month.

    So there.

    veggies cooking in a pan
    For now, the markets and our boxes are still full of the flavors of summer - ears of sweet corn, baskets brimming with cherry tomatoes, bunches of verdant basil - and baking them into a simple crustless quiche makes me happy. This is no fritatta - eggs are whisked with a generous amount of half and half, so that the final result resembles more closely the creaminess of a quiche filling than the drier, sometimes rubbery quality that a fritatta can take on. But it is baked right in a skillet, so you can enjoy the brilliant days of early fall outdoors, rather than slaving over a cold pie crust inside.

    quiche mix being poured into skillet
    Mop the juices from this brunch-worthy creation with a hunk of crusty bread, and serve with some crisp mixed greens on the side. You may recognize this as a reincarnation of the Asparagus and Chevre Crustless Skillet Quiche from last spring. I am keen on the versatility of this recipe, as it can be adapted to the seasons. Just don't go putting any tubers, roots or crucifers in it. Not just yet.

    This crustless skillet quiche may make you gasp with pleasure. Hopefully, it will not be your last.

    quiche in a skillet

    For more brunch recipes:

    • Migas
    • Allium and Cheese Souffles
    • Zucchini Tomato Tart
    • Sweet Potato Breakfast Bowl with Eggs & Greens (vegan option)

    *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 crustless skillet quiche recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    top down shot of quiche
    5 from 1 review

    Crustless Skillet Quiche with Sweet Corn, Summer Squash and Cherry Tomatoes

    Print Recipe Pin Recipe
    This crustless skillet quiche may make you gasp with pleasure!
    Alanna Taylor-Tobin
    Prep Time: 10 minutes minutes
    Cook Time: 40 minutes minutes
    Total: 50 minutes minutes
    Servings: 2 to 4 servings.

    Ingredients

    • 1 tablespoon olive oil
    • 1/4 red onion, thinly sliced
    • 2 small zucchini, halved and sliced thinly
    • 1/4 teaspoon salt
    • kernals from 1 cob of corn
    • 2 - 3 ounces mozzarella, sliced or grated
    • 1 - 2 ounces goat cheese
    • 2 tablespoons chopped basil, plus more for garnish
    • a handful of cherry tomatoes, halved
    • 2 eggs
    • 1 cup half and half (or a combination of milk and cream)
    • 1/2 teaspoon salt

    Instructions

    • Position a rack in the center of the oven and preheat to 375º.
    • In a 6" cast iron (or other ovenproof) skillet, heat the oil over medium heat. Add the onion and saute until golden and tender, about 10 minutes. Add the zucchini and saute until tender and beginning to brown, 8-10 minutes. Add the 1/4 teaspoon salt and the corn kernals and saute one more minute, then remove from the heat.
    • Layer the mozzarella, goat cheese, basil and cherry tomatoes over the top.
    • In a large measuring cup, whisk together the eggs, half and half and 1/2 teaspoon of salt until smooth. Pour into the skillet.
    • Bake the quiche until puffed, golden and set, about 20 minutes. Let cool a few minutes before serving.

    Notes

    Nutritional values are based on one of two servings.

    Nutrition

    Calories: 491kcalCarbohydrates: 24gProtein: 22gFat: 35gSaturated Fat: 17gCholesterol: 237mgSodium: 1242mgPotassium: 1003mgFiber: 3gSugar: 10gVitamin A: 1835IUVitamin C: 51.9mgCalcium: 352mgIron: 2.5mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Crustless Skillet Quiche withSweet Corn, Summer Squash and Cherry Tomatoes

    Serves 2 - 4

    1 tablespoon olive oil
    1/4 red onion, thinly sliced
    2 small zucchini, halved and sliced thinly
    1/4 teaspoon salt
    kernals from 1 cob of corn
    2 - 3 ounces mozzarella, sliced or grated
    1 - 2 ounces goat cheese
    2 tablespoons chopped basil, plus more for garnish
    a handful of cherry tomatoes, halved
    2 eggs
    1 cup half and half (or a combination of milk and cream)
    1/2 teaspoon salt

    Position a rack in the center of the oven and preheat to 375º.

    In a 6" cast iron (or other ovenproof) skillet, heat the oil over medium heat. Add the onion and saute until golden and tender, about 10 minutes. Add the zucchini and saute until tender and beginning to brown, 8-10 minutes. Add the 1/4 teaspoon salt and the corn kernals and saute one more minute, then remove from the heat.

    Layer the mozzarella, goat cheese, basil and cherry tomatoes over the top.

    In a large measuring cup, whisk together the eggs, half and half and 1/2 teaspoon of salt until smooth. Pour into the skillet.

    Bake the quiche until puffed, golden and set, about 20 minutes. Let cool a few minutes before serving.

    fork cutting into quiche

    You might also like...

    Gluten-FreeGrain-FreeSummerCheeseGoat Cheese
    « Huckleberry-Chevre Cheesecake Squares
    Cacao Nib Ice Cream »

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. Samantha says

      May 12, 2011 at 3:54 pm

      Made this last night for dinner. Was absolutely delicious!! Thanks so much Alanna!

      Reply
    2. alanna says

      May 12, 2011 at 5:07 pm

      So glad you liked it, and envious that you found corn, zuccs and tomatoes this time of year. Happy cooking!

      Reply
    3. Hilary McMahan says

      August 29, 2015 at 2:55 pm

      Can this be made to feed a bigger crowd?

      Reply
      • Alanna says

        August 29, 2015 at 6:26 pm

        I haven't tried it, but I bet it could be doubled or tripled and baked in a 9x12" lasagna pan. You might also try this one, which is a little sturdier: https://bojongourmet.com/2014/03/potato-and-green-garlic-crustless.html Feel free to switch out the spring vegetables for summery ones!

        Reply

    Leave a comment and rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe after you've made it:




    Primary Sidebar

    Welcome

    Alanna Taylor-Tobin smiling and holding her cookbook, Alternative Baker

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh from the blog

    Gluten-Free Rhubarb Cake with Almond Flour

    Vegan & Gluten Free Rhubarb Crisp

    Homemade Gluten-Free Rhubarb Crisp

    Beginner’s Guide: Baking with Gluten-Free Flours

    Coconut Bacon Recipe

    4-Ingredient Vegan Coconut Flake Bacon

    Oatmeal Teff Chocolate Chip Cookies (GF)

    Footer

    Instagram

    As blueberries come into season here in California As blueberries come into season here in California, I've been dreaming about this gluten-free blueberry coffee cake. It's moist and tender, layered with jammy fruit and an addictively salty-sweet streusel topping. 

Oat flour, sorghum flour, and sweet rice flour build a moist and flavorful cake, and almond flour in the topping helps the streusel hold together. 

It would be an ideal addition to weekend brunch or potlucks, and it takes well to variations. I've made it with rhubarb instead of berries, for instance - so good!

Here are a few things readers have said about this cake:

"Better than any gluten-full coffee cake I ever had. This recipe is a keeper. THANK YOU!!" 

"So this is the best coffee cake I’ve ever had, GF or otherwise! Another genius recipe!"

"This was such a hit last night served as a dinner dessert. People were having seconds and thirds! It was absolutely delicious, fluffy and moist and flavorful with a crunch from the pecans on top." 

"This coffee cake is so good - a light, tender crumb and with a pleasant touch of lemon. If I didn’t know it was gluten free I wouldn’t even suspect so."

Recipe linked the_bojon_gourmet. If you make it, please let me know how you like it! 

https://bojongourmet.com/gluten-free-blueberry-coffee-cake-streusel/

#singluten #glutenfreerecipes #glutenfreecake #blueberrycake #coffeecake
    Gluten-free sponge cake is so easy to make. This a Gluten-free sponge cake is so easy to make. This airy cake can be turned into #victoriaspongecake, tiramisu, tres leches, or layered with your favorite frosting and toppings. 

This version with whipped mascarpone, berry chia jam, and fresh berries was actually our wedding cake!

A trio of flours - millet, sweet rice, and oat - give the cake a mild, neutral flavor with a moist & springy crumb. 

The cake layers are naturally dairy-free and can be sweetened with maple syrup instead of sugar if you prefer.

Recipe linked the_bojon_gourmet 

https://bojongourmet.com/gluten-free-sponge-cake-dairy-free/

🎥: nadia.creativity & rdaphoto 

#victoriasponge #victoriaspongecake🍰 #glutenfreecake #glutenfreecakes #spongecake #chiffoncake #glutenfreespongecake #recipereel
    This gluten-free strawberry rhubarb crisp uses an This gluten-free strawberry rhubarb crisp uses an unusual technique to create an exceptionally crunchy streusel. Watch to see how it’s done! 
 
Full recipe linked the_bojon_gourmet 

#strawberryrhubarb #rhubarb #glutenfreecrisps #glutenfreebaking #recipereels 

https://bojongourmet.com/gluten-free-strawberry-rhubarb-crumble/
    If you liked the gluten-free scones that I shared If you liked the gluten-free scones that I shared recently, you're going to love these gluten-free strawberry #shortcakes! 🍓

Tender almond flour biscuits (adapted from the scone recipe) are smothered with billows of whipped cream (shown here with culinayogurt for an easy DF option) and juicy strawberries. They're buttery, creamy, bright-tasting, and not too sweet.

Shortcakes make an ideal dessert for spring gatherings because the components can all be prepared ahead and assembled when you're ready to serve up dessert. 

Feel free to play around with different berries. Add other flavors to the biscuits (I especially love the lemon ginger variation from the scone recipe here). Or add a splash of liqueur to the fruit. 

Recipe linked the_bojon_gourmet 

Bojon appétit!

https://bojongourmet.com/gluten-free-strawberry-shortcake/

#glutenfreebaking #glutenfreebiscuits #glutenfreescones #strawberryshortcake #f52farmstand
    Tender, buttery gluten-free #scones 🧈 These ba Tender, buttery gluten-free #scones 🧈

These bake up sturdy and moist thanks to a blend of gluten-free flours: sweet rice, almond, oat, and tapioca. Made in about an hour with endless mix-in suggestions. 

I’ve been baking scones for 20+ years and I’ve compiled all my top tips and tricks into this post, linked the_bojon_gourmet 

Bojon appétit! 

🎥: nadia.creativity & rdaphoto 

https://bojongourmet.com/gluten-free-scones-almond-flour/

#recipereel #recipereels #glutenfreebaking #sconesofinstagram #sconesrecipe
    Bake up a batch of these lemon blueberry swirl bis Bake up a batch of these lemon blueberry swirl biscuits to share with family or friends for a springtime treat! 

The recipe starts with buttery biscuit dough made with a trio of gluten-free flours and fresh lemon zest. Cultured butter from vermontcreamery has a clean, bright flavor and a high fat content, which, when rubbed into the dough, creates tender, buttery biscuits. 

Roll the dough up with fresh blueberries, cut them crosswise, and bake. The berries condense into jammy pockets encased in swirls of buttery dough. Top with an easy 3-ingredient mascarpone glaze for maximum deliciousness.

The biscuits can also be prepped overnight and popped in the oven day-of for an effortless brunch addition. 

Get the recipe vermontcreamery. Bojon appétit!

#recipereels #glutenfreebaking #biscuits #almondflourrecipes

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    • Facebook
    • Instagram
    • Pinterest

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Copyright © 2023 The Bojon Gourmet | Site by Jaime Asatsuyu Hammack