Egg and Green Onion Rice Flour Casserole – Easy Gluten-Free Bake

By
ndr
-
8

This Egg and Green Onion Rice Flour Casserole is a simple baked dish made with eggs, Greek yogurt, cheese, and rice flour. It has a soft, slightly custardy texture inside and a lightly golden top. The recipe is naturally gluten-free and works well for breakfast, brunch, or a light dinner.

Ingredients

For the Filling

  • 4 hard-boiled eggs, chopped
  • 150 g green onions, finely chopped
  • 100 g grated cheese (mozzarella, cheddar, or similar)
  • Salt, to taste
  • 1 tablespoon Greek yogurt

For the Batter

  • 3 eggs
  • 250 g Greek yogurt
  • 100 g rice flour
  • Salt, to taste
  • 1 teaspoon baking powder
  • Olive oil, for greasing
  • Sesame seeds, for topping

Instructions

1. Prepare the Filling

Boil 4 eggs for about 10 minutes until fully cooked. Cool, peel, and chop them.
In a bowl, mix the chopped eggs with green onions, grated cheese, salt, and 1 tablespoon of Greek yogurt. Stir until evenly combined.

2. Make the Batter

In a separate bowl, whisk 3 eggs until slightly frothy. Add Greek yogurt and mix until smooth.
Add rice flour, salt, and baking powder. Stir until you get a smooth batter with no lumps. The consistency should be thick but pourable.

3. Assemble

Preheat the oven to 180°C (350°F).
Grease a baking dish lightly with olive oil.

Pour half of the batter into the dish and spread evenly.
Add the filling layer on top.
Cover with the remaining batter and smooth the surface.

4. Bake

Sprinkle sesame seeds over the top.
Bake for 35 to 45 minutes, or until golden and set in the center. A toothpick inserted in the middle should come out clean.

5. Serve

Let it rest for a few minutes before slicing. Serve warm or at room temperature.

Approximate Nutrition (Per Serving)

  • 240 kcal
  • 15 g protein
  • 14 g fat
  • 10 g carbohydrates
  • 1 g fiber

Storage

Keep refrigerated in an airtight container for up to 4 days.
Reheat in the oven at 160°C (320°F) for about 10 to 15 minutes or microwave briefly.
It can also be frozen in portions for up to 2 months.

This casserole can be adjusted easily by adding spinach, mushrooms, bell peppers, or cooked chicken to the filling.

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