Lunchbox Crustless Quiche

Lunchbox Crustless Quiche Free Spirited SistersThis Lunchbox Crustless Quiche is a super-easy, whizz-together recipe, perfect for lunchboxes or even an easy dinner paired with a salad. It’s got a good bunch of greens in there, but not so overpowering that the kids will turn their noses up! You can omit the flour if you’re gluten-free and substitute the cheese for nutritional yeast if you’re dairy-free. It freezes well so you can prepare it ahead of time and grab it out as you need it.

Lunchbox Crustless Quiche

Course lunch
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Author Katie Dow


  • 6 large eggs free range
  • 1 medium zucchini chopped in rounds
  • 1 big handful baby spinach
  • 1/2 spanish onion chopped in half
  • 1 handful fresh herbs of choice
  • 3/4 cup cheese grated
  • 1/2 cup wholemeal self-raising flour
  • ground himalayan pink salt to taste
  • ground black pepper to taste


  1. Preheat oven to 180/350 degrees.

  2. Place all of the ingredients into food processor and blend for 10 seconds (you can blend longer or shorter depending on your taste. Just make sure the onion and zucchini are chopped well).

  3. Pour the mixture into a lined, square cake pan.

  4. Place in the oven for 30 minutes, or until browned on top and cooked through.

  5. Remove from oven and allow to cool for 15 minutes before slicing into 6 pieces.

  6. Eat right away, keep in a container in the fridge or wrapped in the freezer.

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