CRUSTLESS BROCCOLI QUICHE
Delicious crustless broccoli quiche makes a quick meatless dinner and is also perfect for lunch. It's tasty, filling, low carb and gluten-free!
Provided by Vered DeLeeuw
Categories Breakfast
Time 55m
Number Of Ingredients 9
Steps:
- Preheat your oven to 400 degrees F. Generously butter a 9-inch glass or ceramic pie dish.
- Place the broccoli in a large microwave-safe bowl. Add 1/4 cup water. Cover and microwave on high for 6 minutes, stirring after the first 3 minutes. Drain well.
- In a large bowl, whisk together the eggs, sour cream, Kosher salt, black pepper, and garlic powder. Stir in the broccoli, the scallions, and the cheese.
- Transfer the mixture to the prepared pie dish. Bake the quiche until golden brown and a knife inserted in its center comes out clean, about 30 minutes.
- Allow the quiche to cool and set in the pan on a wire rack for about 15 minutes, then slice it into 8 triangles and serve.
Nutrition Facts : ServingSize 1 slice, Calories 196 kcal, Carbohydrate 5 g, Protein 12 g, Fat 14 g, SaturatedFat 8 g, Sodium 317 mg, Fiber 2 g, Sugar 2 g
QUICHE LEEKRAINE
Provided by Georgina Hayden
Categories Mains Jamie Magazine Eggs Alfresco Easter treats Mother's day Starters
Time 40m
Yield 4 to 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 180ºC/gas 4.
- Trim and finely slice the leeks, then sautée with a splash of oil until soft and sticky.
- Chop the bacon, then fry in a separate pan until golden. Coarsely grate the cheese.
- Whisk together the eggs, then stir through the cheese, milk, leeks, bacon and a good pinch of seasoning.
- Place the pastry case onto a baking sheet, then pour the mixture into the case and bake for 25 to 30 minutes, or until golden.
- Delicious served with a mixed green salad.
Nutrition Facts : Calories 482 calories, Fat 33.9 g fat, SaturatedFat 13.9 g saturated fat, Protein 18.3 g protein, Carbohydrate 28 g carbohydrate, Sugar 4.9 g sugar, Sodium 1.8 g salt, Fiber 3.3 g fibre
BROCCOLI QUICHE
Vegetarian quiche is easy to make but presents very well. Non vegetarians can throw in a little diced bacon.
Provided by Sueie
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 175degC (350degF).
- Over medium heat melt butter in large saucepan.
- Add onion, garlic and broccoli.
- Cook slowly, stirring occasionally until the vegetables are soft.
- Spoon vegetables into pie shell and sprinkle with cheese.
- Combine eggs and milk.
- Season with salt and pepper.
- Pour egg mixture over vegetables and cheese.
- Bake in oven for 30 minutes, or until centre comes out clean.
BROCCOLI-CHEDDAR QUICHE
This versatile dish goes from brunch buffet to dinner table in a snap and is great with a leafy green salad. The flaky crust and custard filling make it a perfect vehicle for an array of mix-ins.Baking the crust before adding the filling, known as blind baking, ensures it won't get soggy. Our favorite pie dough recipe is Basic Pie Crust.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h30m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.
- Meanwhile, in a large skillet, melt butter over medium-high. Add onion, season with salt and pepper, and cook until light golden, 8 to 10 minutes. In a medium bowl, whisk together eggs and cream. Add onion, broccoli florets, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 228 g, Fat 19 g, Fiber 2 g, Protein 10 g, SaturatedFat 10 g
CHEESY KALE QUICHE
Created when I had used all of my spinach for spinach dip, this creamy, simple quiche is great for family breakfasts!
Provided by ally-gator
Categories Breakfast and Brunch Eggs Quiche
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Press pie crust into a pie plate.
- Place cream cheese in a microwave-safe bowl; heat in microwave until warmed, about 10 seconds. Stir cream cheese and milk together in a bowl; stir into beaten eggs. Stir Cheddar cheese into egg mixture; add kale and bacon. Pour egg mixture into the pie crust.
- Bake in the preheated oven until top has golden brown spots and a toothpick inserted in the center comes out clean, about 45 minutes.
Nutrition Facts : Calories 337.9 calories, Carbohydrate 15.4 g, Cholesterol 139.4 mg, Fat 24.8 g, Fiber 1.5 g, Protein 14.3 g, SaturatedFat 11.9 g, Sodium 390.9 mg, Sugar 1.1 g
EASY BROCCOLI QUICHE RECIPE
This easy vegetarian broccoli quiche recipe has a creamy smooth custard interior, and it's filled to the brim with broccoli and sharp white cheddar cheese. This broccoli quiche recipe is for any meal: breakfast, brunch, lunch, or dinner!
Provided by Jillian
Time 1h
Number Of Ingredients 10
Steps:
- Place oven rack in the middle position, place a cookie sheet on oven rack and preheat oven to 375 degrees F. Take pie crust out of the freezer and let it stand for 10 minutes. Prick crust 25 times with a fork. Place pie crust on the preheated cookie sheet in the oven, and bake for 9-11 minutes, or until light golden brown.
- While pie crust bakes, heat oil in 10-inch skillet over medium heat. Add onion and cook, stirring occasionally, until onions are translucent and edges begin to brown, about 6-8 minutes. Add onions, broccoli florets, and cheese to the bottom of pre-baked pie crust.
- In a medium bowl whisk together eggs, yolks, half-and-half, salt, and pepper until combined. Pour mixture over pie crust. Bake quiche on top of cookie sheet 35-40 minute or until quiche is set and a knife inserted in center comes out clean. Move quiche to wire rack and let cool 15 minutes before serving.
Nutrition Facts : ServingSize 1 slice, Calories 279 kcal, Carbohydrate 19 g, Protein 10 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 141 mg, Sodium 402 mg, Fiber 1 g, Sugar 2 g
BROCCOLI AND CHEDDAR QUICHE
Fantastic quiche, very easy!
Provided by Gail Powers-Moore
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Place pie crust into a 9-inch deep pie dish and prick crust all over with a fork; brush with oil. Place crust onto prepared baking sheet.
- Bake crust in the preheated oven for 8 minutes.
- Place broccoli into a bowl and microwave on high until broccoli is bright green and slightly tender, about 4 minutes. Whisk eggs, milk, Dijon mustard, oregano, salt, pepper, and thyme in a bowl; stir broccoli into egg mixture. Pour mixture into crust and sprinkle quiche with Cheddar and Parmesan cheeses. Place pie dish on the baking sheet.
- Bake until a knife inserted into the middle of the quiche comes out clean, about 40 minutes. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 282.4 calories, Carbohydrate 17.9 g, Cholesterol 138.4 mg, Fat 18.6 g, Fiber 2 g, Protein 11.2 g, SaturatedFat 6.5 g, Sodium 586.4 mg, Sugar 1.8 g
BROCCOLI & CHEDDAR QUICHE
Discover an easy-to-make Vegetable and Cheese Quiche that's perfect for brunch. This Vegetable and Cheese Quiche includes your favorite veggies and cheddar.
Provided by My Food and Family
Categories Vegetable Recipes
Time 55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- Cook vegetables in skillet sprayed with cooking spray on medium heat 5 min. or until crisp-tender, stirring occasionally. Remove from heat.
- Beat eggs, dressing and milk in medium bowl with whisk until blended. Stir in vegetable mixture and cheese; pour into pie crust. Place on baking sheet.
- Bake 40 to 45 min. or until center of quiche is set and top is golden brown. Let stand 10 min. before slicing to serve.
Nutrition Facts : Calories 350, Fat 23 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 180 mg, Sodium 400 mg, Carbohydrate 22 g, Fiber 2 g, Sugar 5 g, Protein 12 g
BISQUICK QUICHE
Steps:
- Heat oven to 400℉ (200℃). Grease 10 inch pie plate or 8 inch square. Sprinkle fillings, onions and cheese in plate. Beat remaining ingredients until smooth and pour into plate. Bake 35 to 40 minutes or until a knife inserted halfway between edge and center comes out clean. Let stand 5 minutes before serving.
Nutrition Facts :
BROCCOLI, KALE & CHEDDAR QUICHE WITH SAVORY QUINOA CRUST
A cheesy quinoa crust makes a delicious, higher-protein swap for the traditional flour and butter quiche crust. Swap out the Tuscan kale in the filling for baby kale or spinach if you prefer a milder flavor.
Provided by Ivy Manning
Categories Breakfast, Classics Made Clean, Dinner Tonight
Time 1h30m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F. Mist an 8-inch pie dish or quiche pan with cooking spray; set aside. (NOTE: Opt for a dish with a depth of about 1½ inches.) In a small saucepan, combine broth, quinoa and bay leaf; bring to a boil. Reduce heat to low; cover and simmer until quinoa is tender and liquid is absorbed, about 12 minutes. Transfer to a large bowl; let cool. Whisk 1 egg; stir into cooled quinoa. Stir in ¼ cup cheese. Press mixture into bottom and side of prepared pie dish. Bake on a rimmed baking sheet until crust is dry to the touch, about 25 minutes. Meanwhile, in a skillet with a tight-fitting lid, heat oil on medium-low. Add leek and sauté, stirring often, until softened, about 3 minutes. Add broccoli, kale and ¼ cup water; cover and cook until tender, about 4 minutes. Drain and scrape into crust. In a small bowl, whisk together remaining 2 eggs, egg whites, milk, mustard, salt and pepper. Pour into crust and sprinkle with remaining ¼ cup cheese. Bake on rimmed baking sheet until top is golden and a knife inserted in center comes out clean, about 35 minutes. Cool completely. Cut into 6 wedges; wrap in plastic and refrigerate for 3 to 4 days. To serve, transfer a slice to oven or toaster oven at 350°F until warm; can also be eaten cold.
Nutrition Facts : Calories 245 calories
BROCCOLI-CHEDDAR QUICHE
Prepare this easy-as-pie Broccoli-Cheddar Quiche for a tasty brunch entrée. This simple Broccoli-Cheddar Quiche is made with ready-to-use pie crust.
Provided by My Food and Family
Categories Quiche
Time 1h
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 375°F.
- Line 9-inch pie plate with pie crust; flute edge of crust. Sprinkle half the cheese evenly onto bottom of crust; top with broccoli and remaining cheese.
- Beat eggs and half-and-half with whisk until blended; pour over ingredients in crust.
- Bake 40 to 45 min. or until knife inserted in center comes out clean. Let stand 10 min. before cutting into wedges to serve.
Nutrition Facts : Calories 310, Fat 21 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 130 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 12 g
KALE AND ONION QUICHE
Even using whole milk and full fat ingredients, this is fairly low cal, but if fat-free or low fat alternatives this would be a great low cal/low fat brunch or lunch dish. Recipe source: local newspaper
Provided by ellie_
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425-degrees F.
- Tear off a piece of foil large enough to fit inside of pie crust and then press it into the pie crust and fill with dried beans. Bake for 10-15 minutes. Remove from oven and discard foil and beans. Set aside.
- In a bowl whisk together eggs, half and half, milk, salt, red pepper flakes (if using) and black pepper. Set aside.
- In a skillet on medium high heat oil and butter and add onions and garlic, cooking until softened (3-5 minutes). Stir in kale and cook stirring until wilted (5 minutes).
- Spoon vegetables into crust and sprinkle with cheese. Pour egg/milk mixture over all.
- Bake for 30-40 minutes or until set.
Nutrition Facts : Calories 317.3, Fat 21.8, SaturatedFat 9.5, Cholesterol 123.4, Sodium 463.7, Carbohydrate 21.1, Fiber 1.6, Sugar 1.6, Protein 10.1
BROCCOLI CHEDDAR QUICHE
Perfect for any summer BBQ!
Provided by hempokempo
Time 2h30m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Preheat oven to 350˚F (180˚C).
- In a bowl, add broccoli, potatoes, 1 cup (100 g) cheddar, ½ teaspoon salt salt, and ¼ teaspoon pepper. Stir to combine.
- Grease a 9-inch (23 cm) nonstick tart pan with olive oil. Pour the broccoli mixture into the pan. Press evenly into the pan and the sides of the pan until firm using a measuring cup.
- Bake for 45 minutes until the potatoes begin to brown.
- In a bowl, mix together the eggs, broccoli, tomatoes, onion, remaining cheddar, half-and-half, and the rest of the salt and pepper.
- Pour the egg mixture into the cooked crust. Bake for 25 minutes until eggs are firm.
- Let cool, then serve.
EASY BROCCOLI CHEDDAR QUICHE
Steps:
- Preheat the oven to 350 degrees F.
- Roll out pie crust if not using a preshaped one and let thaw completely.
- In a small pot bring salted water to a boil. Add in broccoli and cook for 4-5 minutes, or until broccoli is tender. Drain broccoli and let it cool slightly, chop into small pieces,
- In a medium bowl add eggs, heavy cream, and salt. Whisk till combined. Add in cheddar and broccoli stir till combined. Pour into prepared pie shell.
- Bake quiche for 35-40 minutes or until the center is cooked through. Let cool 5 minutes before serving enjoy!
Nutrition Facts : Calories 252 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 163 milligrams cholesterol, Fat 17 grams fat, Fiber 2 grams fiber, Protein 11 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 406 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
KALE, BROCCOLI AND CHEDDAR QUICHE
Tasty, easy and absolutely delicious! The most perfect quiche.
Provided by Kay
Categories Breakfast
Number Of Ingredients 8
Steps:
- Pre-heat oven to 375 degrees F. Place your pie crust on a baking sheet and bake for 10 minutes.
- Place butter in a nonstick pan on medium-high heat. Add in the kale, onion, and broccoli. Sauté for 4-5 minutes till veggies are tender and fragrant. Turn off heat and allow to cool slightly.
- In medium sized bowl add the eggs and milk and whisk till combined. Season with salt and pepper. Gently stir in the veggies and cheese.
- Pour filling over your partially baked pie crust an bake for 35-40 minutes. Serve warm and enjoy!
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