Carrot Zucchini Quiche Food

CRUSTLESS CARROT ZUCCHINI QUICHE

Steps:

• Preheat the oven to 375°F (190°C) and grease a round 9-inch pie plate, or a square 9-inch baking pan, with vegetable oil or butter.
• Place the grated zucchini in a clean kitchen towel or a strainer, and squeeze it hard over the kitchen sink, to release as much liquid as possible. (This step helps with the quiche consistency).
• Beat the eggs lightly in a medium bowl. Add the grated vegetables, dill and salt, and stir to combine.
• Pour the mixture into the prepared baking dish and bake until golden brown. The edges will pull away from the dish. The quiche will be puffy when you take it out of the oven, and then deflate after a few minutes.
• Let cool slightly. Serve warm or at room temperature. Store covered, in the fridge, for up to 4 days.

CARROT & ZUCCHINI QUICHE

Steps:

• Heat oven to 400ºF.
• Shred 2 carrots; reserve for later use. Slice remaining carrots; cook in boiling water in saucepan 4 min. Meanwhile, heat oil in large skillet on medium heat. Add zucchini; cook 4 min. or until lightly browned, stirring occasionally.
• Line 9-inch pie plate with pie crust; flute edge. Fill with layers of zucchini, shredded carrots and cheese. Whisk remaining ingredients until blended; pour over ingredients in crust. Drain sliced carrots; spread over quiche filling.
• Bake 30 min. or until knife inserted in center comes out clean. Let stand 10 min. before cutting to serve.

ZUCCHINI-CARROT CRUSTLESS QUICHE

Steps:

• Heat oven to 375°F. Lightly coat 8-inch square or round baking pan with nonstick cooking spray. In large nonstick skillet over medium heat, heat oil. Add onion. Sauté until slightly softened, 3 minutes. Add zucchini. Increase heat to medium-high and sauté until zucchini is soft and all liquid has evaporated, 7 to 10 minutes. Stir in 1/4 teaspoon of the salt. Remove from heat.
• In large bowl, beat eggs, milk, and remaining 1/4 teaspoon salt. Add carrots, zucchini, cheese, and dill. Spread in prepared pan.
• Bake until quiche is just set in center, 45 minutes. Transfer to wire rack. Let cool at least 10 minutes before cutting. Serve warm or at room temperature.

VEGETABLE QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
• Heat 1 teaspoon vegetable oil in a skillet over medium heat; cook and stir onion, bell pepper, and garlic in hot oil until just tender, about 5 minutes. Transfer mixture to a large bowl.
• Mix eggs, zucchini, yellow squash, carrot, green onion, baking mix, 1/2 cup Cheddar cheese, 1/4 cup vegetable oil, salt, Italian seasoning, paprika, red pepper flakes, and black pepper into onion mixture. Spread vegetable mixture into prepared baking dish and sprinkle with remaining 1/2 cup Cheddar cheese.
• Bake in preheated oven until lightly browned, about 35 minutes.

CRUSTLESS CARROT, ZUCCHINI & CHEESE MINI-QUICHES

Steps:

• Preheat oven to 350°F; grease and lightly flour twelve 2 1/2-inch muffin cups.
• In a medium bowl, whisk eggs, evaporated milk, flour, salt and black pepper.until well blended.
• Stir in cheese, carrots, zucchini and bell pepper.
• Spoon mixture into each prepared muffin cups, filling almost to rim. Stir the mixture to evenly distribute the ingredients.
• Bake for 23 - 25 minutes or until knife inserted near the center comes out clean and tops are slightly browned. Cool in pans for 15 minutes. Run a small knife around inside edges of muffin cups. Carefully remove quiches and serve. Enjoy!

CARROT AND CHEESE CRUSTLESS QUICHE

Steps:

• In a skillet, heat butter over medium heat. Add onion and saute for 5 minute
• Add carrots, salt and curry powder. Cook for 5 minutes or until golden brown.
• Remove from heat and cool.
• In a medium bowl, whisk together eggs and milk. Stir into veggie mixture.
• Pour into greased 8x8 pan. Bake at 300 for 20 minutes.
• Top with cheese and paprika. Return to oven and bake for another 15 minutes or until custard is firm and cheese is melted.
• Cut into square and serve.