Crustless Quiche

I haven't made this one in ages, but it is gluten-free. I used to make it all the time. It's originally from a book called The Schwarzbein Principle (a guide to low-carb eating).

4 eggs
1 cup all-dairy heavy cream
1/2 cup water
dash cayenne pepper
1 cup grated Gruyere, mozzarella, or Monterey Jack cheese 

Preheat oven to 350 degrees. Butter a 9" or 10" pie pan. In a medium bowl, using fork, whisk eggs, cream, water, black pepper, and cayenne pepper until well blended. Add grated cheese. Mix well. Pour in the egg and cheese mixture. Place pie pan on a baking sheet and bake 45 to 50 minutes, or until a knife inserted into center comes out clean. Let cool 5 minutes before serving.

Variations: (These may not be GF)
Bacon & Ham: Crumble 1 cup bacon or diced ham into the bottom of a buttered pie pan. Cover with egg and cheese mixture and bake as above.

Spinach & Herbs: Combine 1 cup cooked, drained, and chopped spinach and 2 teaspoons dried basil and spread on the bottom of a buttered pie pan. Cover with egg and cheese mixture and bake as above.

Mushroom & Herbs: Combine 2 cups sauteed mixed mushrooms (shitake, oyster, brown crimini) and 1 tsp dried thyme and spread on the bottom of a buttered pie pan. Cover with egg and cheese mixture and bake as above. Remove from oven and sprinkle with 2 Tbsp grated Parmesan cheese.

Crabmeat & Onions: Combine 6 oz canned crabmeat (drained and picked over) and 1/4 cup minced scallions and spread on bottom of a buttered pie pan. Cover with egg and cheese mixture and bake as above. Sprinkle chopped parsley over top before serving.