Crustless Quiche

Well, it's officially May (but seriously, when did that happen?!) and even Scotland is showing some signs of summer approaching. (In fact, I am currently writing up this recipe in my sunny garden as my kitten galavants around beheading daisies.)

Anyway, sunshine calls for summer recipes, and summer recipes mean quiche! This crustless quiche is the perfect low-carb version of the classic, and is also vegetarian, free of gluten and grains, and full of healthy fats. Serve with some seasonal veggies or my colourful coleslaw. 


  • 1 tbsp grass fed butter
  • 2 large onions
  • 1 clove garlic
  • 300 ml double cream
  • 8 eggs
  • 1 cup grated cheddar
  • Salt & Pepper
  • 2 large handfuls of spinach
  • 1 large tomato, or about 8 baby tomatoes


  • Preheat oven to 180C
  • Melt the butter in a frying pan and fry the onions for 2 minutes, then add the garlic
  • Fry until all translucent 
  • In a large bowl, whisk the eggs then combine well with the cheese, cream, salt and pepper
  • Add the onions, garlic and spinach to the bottom of your quiche dish, and spread evenly. Pour the cheese mixture over the top
  • Top with the tomatoes, and optionally some fresh herbs of your choice (chives work well)
  • Bake for around 40 minutes, then serve, ideally in the garden with some of my yummy colourful coleslaw on the side!