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Crustless Pepperoni Pizza Quiche

The pepperoni pizza quiche I posted a few months ago was one of my son’s favorite meals. He loves it and I am guessing it is because it has the name pizza in it. He kept requesting it, but I had not made it because I wanted to make a version that we could all have.

So, I recently made a crustless version of this dish and we loved it. It turned out really well this way. I made it crustless to make it gluten free, but leaving out the crust also made it healthier and lower in fat. Making this crustless also made it easier and more frugal to make. In fact I think I might like the crustless version even better because it is so easier to put together.

For those of you that need gluten free, I not only left the crust off, I used cornstarch in place of the flour and it worked fine.

For more recipes see Life As Mom.

Lynn's Kitchen Adventures


  1. Yummy! I’ve been needed a recipe like this one. I LOVE quiche, but the rest of the family, not so much. I will be giving this a go real soon. Thanks!

  2. I love pizza and I love quiche! Thanks for sharing this delicious, simple recipe! I will try it out sometime soon! I just started a blog of my own where part of it will be recipes as well!

  3. Do you think the Crustless PP Quiche would work w/out pepperonis? I have 5 to feed & 3 of them do not care for pepperoni.

    On another note, my 3 boys LOVE your Peanut Butter Baked Oatmeal! It is made weekly at our house and one of my boys would not touch oatmeal even if bribed, but he loves the PB oatmeal.

    Thanks for the great, healthy recipes.

  4. sounds delicouis and something the teens would eat as well

  5. had this tonight-huge hit and plenty leftover for lunch! thanks!!

  6. What kind of cheese works best? Mozzarella or cheddar? Both? Thanks!

  7. So simple! Love quick fixes like this =D.

  8. This looks really, really tasty. Definitely going to have to try it! Thank you!
    .-= Bugaboo´s last blog ..Menu Plan Monday – Feb. 1, ’10 =-.

  9. So if I make the crustless version would I use the same amounts as in the recipe with a pie crust? What size dish did you bake it in? I tried the pie crust and it overflowed, should I have used a deep-dish crust?

    • For the crustless yes, I use the same amounts and put it in an 9×13 pan and it ends up thinner than the pie version. I am sorry that yours overflowed. I have never had that issue and I usually just use a 9 inch pie pan, so I am not sure why that would happen. Sorry about that.

  10. Would evaporated SKIM mild be ok, you think?

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