This dairy free, gluten free tomato basil crustless quiche is the perfect dish to impress your guests without the stress. With sundried tomatoes and fresh basil, it’s packed with flavor and is a fantastic option for brunch, dinner, or holiday gatherings.
If you’re looking for a crowd-pleasing dish that’s both dairy-free and gluten-free, look no further. This tomato basil quiche is exactly what you need. Packed with sundried tomatoes and fresh basil, it’s a guaranteed hit at your next brunch or dinner.
It’s simple to make but still feels a little fancy, like you’re secretly a gourmet chef, but without the intimidation factor. Plus, it’s one of those dishes that doesn’t scream “special diet.”
Quiche Versus Frittata
Now, let’s clear up a common question. What’s the difference between quiche and frittata? Quiche is basically a fancy French term for egg pie that uses a crust, while a frittata is an Italian word, and more like an open-faced omelet, often without a crust. However, quiche usually implies that cream/milk was used in the recipe and they can be crustless as well.
I’m calling this tomato basil quiche a quiche. It’s great for brunch, but also for dinner. Pair it with a crisp salad and some fresh fruit, or enjoy it with dairy-free, gluten free toast to soak up all the goodness.
Gather your Ingredients
- Eggs
- Sundried tomatoes
- Fresh basil
- Almond milk
- Salt and pepper
How to Make This Quiche
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together eggs, almond milk, salt, and pepper until fully combined.
- Layer chopped sundried tomatoes and fresh basil in the prepared quiche dish, and pour egg mixture on top.
- Bake for 35-40 minutes, or until the quiche is set and lightly golden on top.
- Let it cool for a few minutes before serving. Slice, serve, and enjoy!
Recipe Tidbits
Want to make this quiche even more customizable? Add some sautéed veggies like spinach, bell peppers, or mushrooms for extra flavor and texture. You can also swap out the sundried tomatoes for fresh tomatoes, though the sundried ones do give it a nice depth of flavor. Plus, they aren’t as watery as fresh tomatoes, which helps the quiche hold together better without becoming soggy.
If you’re not into almond milk, any dairy-free milk works, but I’ve also used almond with much success.
This quiche is also fantastic for meal prep. It keeps well in the fridge for a few days and can even be eaten cold or reheated. So, make it ahead for brunch or a quick weeknight dinner.
Dairy Free Gluten Free Crustless Quiche
Equipment
- 9 inch round quiche dish
Ingredients
- olive oil
- 6 eggs
- ½ cup almond milk
- 3.5 oz sundried tomatoes chopped (about half a 7 oz jar)
- ¼ cup fresh basil julienned and whole
- ½ tsp salt plus more to taste
- freshly ground pepper to taste
Instructions
- Preheat oven to 350 degrees. Grease a 9 inch quiche dish by coating with olive oil or non stick spray.
- In a large bowl, whisk eggs and almond milk. Add in salt and pepper and whisk again.
- Arrange chopped sundried tomatoes and julienned basil in an even layer in greased quiche dish.
- Pour egg mixture on top of tomatoes and basil. Add whole, fresh basil leaves carefully to the top of the quiche.
- Bake in the oven for 35-40 minutes, until eggs are set and quiche is golden brown.