An upscale low-carb, gluten-free version of an easy tuna casserole. Whip together an easy crustless tuna quiche with just cheese, eggs and milk.
YIELD
4 servingsPREP
5 minCOOK
40 minREADY
55 minThis tuna quiche is an easy-to-make crustless quiche that saves time, is easy on the wallet, and is a convenient meal option for busy families.
Simplicity and versatility in a weeknight main dish from your pantry at its best.
- Ease of Preparation: The straightforward recipe requires minimal time, making it an excellent choice for busy home cooks. The absence of a crust simplifies the process, allowing you to focus on the core ingredients and flavors.
- Versatility: The basic recipe can is easily customized to suit individual preferences. You can experiment with different vegetables, cheeses, and seasonings to create a unique and personalized dish. This flexibility makes it ideal for using up leftovers or incorporating seasonal produce.
- Nutrition: This crustless tuna quiche is not only a delicious meal but also a nutritious one. Packed with protein from canned tuna and enriched with essential vitamins and minerals from vegetables and dairy products, it’s a wholesome choice for your family.
- Appealing to Various Diets: This dish is suitable for those following low-carb, gluten-free, or keto diets, as it eliminates the need for a traditional pastry crust. This makes it an inclusive option for people with dietary restrictions or preferences.
- Budget-Friendly: The ingredients for a crustless tuna quiche are generally affordable and readily available, making it a cost-effective meal choice. Canned tuna, eggs, and everyday pantry items form the base of this dish, keeping costs low without sacrificing flavor.
Ingredients
Directions
Heat oven to 350℉ (180℃).
Spray a 9-inch (23 cm) pie plate, with non-stick cooking spray.
In a bowl, toss together the tuna, swiss cheese, onion, and flour; spread evenly in pie plate.
Beat the eggs and egg whites slightly in a small bowl with a fork; then beat in remaining ingredients.
Pour the egg mixture over the tuna mixture.
Bake the quiche, uncovered, for 35 to 40 minutes or until knife inserted in center comes out clean.
Let stand 10 minutes before cutting.
Comments
Delicious! I added one shredded carrot, 1/4 red bell pepper shredded, 6 green olives cut in little pieces, and mixed the cheese, half mozzarella, half cheddar. 1/4 cup of parmesan cheese on top.
Yum!
Didn't enjoy it at all. Added celery and red pepper. Took way longer to cook than noted time. Was very watery. Ate it because we were hungry. Would not make again.
Mine was a watery mess as well, I hope it dries out.
How can this be gluten free when it has flour????
well you can use gluten-free
flour.
Gluten free flour
Great easy to make easy to follow recipe. I added a tin of corn and it worked a charm. Used a rectangular baking dish and turned out just fine. Delicious meal with a fresh garden salad. Will post a photo when I get a chance.
Thank you
Curt (South Africa)
You add FLOUR and claim it to be gluten-free? Let's try again, shall we?
Thanks for your comment. Just edited the recipe, and you are right. Gluten free shouldn’t be one of the categories! Happy cooking :)
Me and my husband love the receipt! Gluten free because I used gluten free flour! Easy and delicious guilty free!!!
Use gluten free flour - not so difficult!!!
Iooks delicious...I am goiing to try on an open fire in an iron pot..traveling and camping through Zambia oir 3Hmeat are finished!!! Will send a picture..Regards Marinda de Jongh (South Africa
Used coconut flour, cappers and capsicum, with olives for a Mediterranean touch. Finished with boccincini in the mix and parmesan cheese on top
sounds amazing and delicious. will try it this way.
Thank you for the recipe. Will try this today. S.A.
Good recipe. I added green and red peppers, chopped finely.
Delicious added white cheese green and red bell peppers topped with parmesan cheese capers and very small cherry tomatoes.
Tried it more than once family and friends enjoyed it.
Am planning to use pink salmon (canned) and will report result once made. Thank u fr this simple recipe which I plan to embellish a bit !
At what time is the milk added?
The milk is added after beating the eggs - the directions state "add all other ingredients" - perhaps it could be re-written for a bit more clarity!
I really enjoyed it tuna quiche and I add spinach. Thanks for the recipes
This has become a firm favourite in our family. I use cheddar cheese instead of Swiss Cheese, Left over yolks go into baking items, or scrambled eggs. (South Africa)
This looks delicious - am baking this tonight! We love tuna - seems quick and easy to make. Thx so much for the recipe!
In a 4 cup measuring bowl, add 3 eggs. Beat the eggs until blended. Add 1–1/2 cups of half & half (or heavy cream) to the eggs. Add pepper, pinch of salt, 1 Tbls lemon juice. Mix well. Add 2 cans tuna, 1/2 cup white sharp cheddar cheese to the egg mixture.
Sauté separately in a tablespoon of butter green onions, mushrooms. Add to it to the egg mix and stir well to combine. Pour into your quiche dish. Top with a cup of whatever shredded cheese you like, be it more white sharp, Parmesan, Jarlsberg, Gruyère. Then dot top with 2 Tablespoons of cold butter. Bake at 375 degrees for 25-30min. Inserting a pick, it should come out clean to know it’s done.
Absolutely delicious, I was glad that I had done enough to get two meals out of it, thank you for sharing
Yummy! Made mine with ham, broccoli, yellow pepper with a side of homemade home fries! Have a great day everyone!
Can you leave all the eggs whole?
If so, how would the recipe need adjusting?
well if you left them whole it would be a bit crunchy
but for fetishes eating eggshell might be hot or someting
For using all whole eggs, I'd just use 3 or 4 whole large eggs and omit the egg whites. It'll turn out fine.
I want the cabbage
I just mixed everything together and sprayed a muffin pan with cooking spray and filled it with the mixture and it came out delicious!
I love it! Tuna quiche muffins are so easy to make, too.
HI
How do i do this recipe for 6?
For 6 to 8 servings, I would double the ingredients and use a 13x9 inch baking dish (or equivalent) instead of a pie dish.
We like adding a tablespoon of Dijon mustard mixed with the tuna.