The idea for this crustless onion quiche recipe came from a reader. When John Razzano emailed me to ask if he could make my mini onion quiches in a 9-inch pie plate, I was intrigued. It sounded doable, and easy!
When John reported back that indeed, the recipe worked (he simply baked it for a little longer), and sent this gorgeous photo:
I just had to make it too. I made a few small tweaks (I can’t even make my own recipes without tweaking them!), mainly because I was out of Parmesan and cottage cheese (cheddar and Greek yogurt worked fine), and because I was curious to know if I could make this onion quiche gluten-free by using coconut flour (yes!). When I pulled the quiche out of the oven, it was golden brown and beautiful so I also decided to skip the last step of sprinkling it with more cheese and broiling.
So here you go – a tasty, flavorful crustless onion quiche. Thanks John for the inspiration!
- Olive oil cooking spray
- 1 tablespoon olive oil
- 2 medium onions, thinly sliced (12oz)
- 1 teaspoon kosher salt, divided
- 6 large eggs, lightly beaten
- ½ cup plain Greek yogurt
- ¼ teaspoon ground pepper
- ⅛ teaspoon ground nutmeg
- ¼ cup coconut flour (or whole wheat flour if you don't mind the gluten/carbs)
- ½ cup shredded sharp cheddar
- Preheat oven to 350 degrees F. Spray a 9-inch pie plate with nonstick cooking spray.
- Heat the olive oil in a large, deep skillet over medium-high heat, about 2 minutes. Add the onions and ½ teaspoon kosher salt and cook, stirring often, 8 minutes, until lightly browned. Remove from heat and allow to slightly cool.
- Meanwhile, in a large bowl, whisk together the eggs, yogurt, ½ more teaspoon kosher salt, black pepper, nutmeg and coconut flour. Using a spatula, mix in the cheese and the caramelized onions.
- Transfer the mixture to the prepared pie plate. Bake 40-45 minutes, until puffed and set and a toothpick inserted in the center of the quiche comes out clean.
- Remove from oven. Cool 10 minutes in the baking dish on a cooling rack, then carefully run a knife around the edges to loosen. Invert onto a cutting board, then back to the cooling rack to finish cooling, about 10 more minutes.
- Carefully transfer the quiche back to the cutting board. Use a sharp knife to cut into 6 slices, and serve.