Recipe: Easy, gluten-free crustless quiche to make for breakfast, brunch
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Recipe: Easy, gluten-free crustless quiche the whole family will love

Marie Kawaguchi is a Northern Utahn who was diagnosed with Celiac disease over 16 years ago. Through From the Community, she’ll share gluten-free recipes and stories of support for others with the disease. She enjoys spending time with family, reading, watching movies and more.

For many people, Christmas dinner is the star of the day, with perhaps a standing rib roast or glazed ham at the center of the table.


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In the past, morning present opening rituals and brunch were the stars of the day for my family. Christmas dinner was the frosting on the cake, so to speak.

The morning started with hot chocolate while the kids opened presents, and we all grazed on fresh-from-the-oven cinnamon rolls while cleaning up wrapping paper and ribbons. For brunch, we filled up on hot quiche, fruit salad, rolls and whatever additional sweet thing was requested at the last minute. Late in the afternoon, smoked turkey was popped into the oven to heat while my husband and I began the potatoes, yams and so forth. And it wasn’t unusual for us to have three or four pies to select from for dessert. By 6 or 7 p.m., we were all stuffed, exhausted and happy.

These traditions lasted for years, and there were always compliments on the food from my children and guests at the end of the day.

After being diagnosed with Celiac disease, things were changed up a bit. Gluten-free rolls or biscuits replaced the cinnamon rolls, and instead of fussing with quiche, I adapted a crustless quiche recipe to use as our gluten-free main course. It became a staple at our place and even became a go-to recipe for busy weeks. The dish is wonderful straight from the oven or warmed up in the microwave.

When my grandson was about 2 years old, he saw me slicing up our crustless quiche for dinner and announced, “Yay! Grandma made square eggs!” After that, the dish has always been known as Square Eggs.

Our children have grown, the grandchildren are now the stars, traditions are evolving and presents are exchanged whenever we can all gather together during the day, but breakfast — and our love for one another — remains the same. I hope you enjoy the recipe as much as we have, and that you are also blessed with love this Christmas season.



  • ½ cup butter
  • 1 dozen eggs
  • 1 cup heavy cream
  • 2 cups cottage cheese
  • 2 teaspoons xanthum or guar gum
  • ½ teaspoon baking powder
  • Salt and pepper to taste
  • A dash of nutmeg
  • ½ pound Monterey Jack, shredded
  • ½ pound Swiss cheese, shredded



Melt the butter, and pour it into a 9-by-13 baking pan. Coat the pan with the butter around the bottom and sides.

Using an electric mixer, combine the eggs and cream well in a large mixing bowl. Add the cottage cheese, xanthum/guar gum, salt, pepper, baking powder and nutmeg, stirring until well combined.

Mix the two cheeses together. Add half the cheese to the egg mixture, stirring well.

Pour the egg mixture into the pan. Top with the remaining cheese, pressing down slightly on the cheese to ensure it will combine with the egg mixture.

Bake at 350 degrees for approximately 30 to 45 minutes, until the mixture is well browned. Allow the dish to sit at least five full minutes before slicing it into square portions.

This dish is very flexible and versatile. Add more or less of the listed ingredients depending upon your personal preferences, or try adding cooked and crumbled bacon, sausage, onions, et cetera.