CRUSTLESS VEGETABLE QUICHE
I make this quiche and then take slices to work for breakfast. Its a filling quiche that is healthy and delicious. You can use any veggies that you like but this combo has always worked for me.
Provided by Stuuuaaart
Categories Breakfast
Time 25m
Yield 8 slices, 4 serving(s)
Number Of Ingredients 7
Steps:
- Sautee veggies in oil until tender.
- Remove veggies and allow to cool.
- Beat eggs in bowl, add salt and pepper add cool veggies to eggs and mix well.
- Spray glass pie plate with cooking spray.
- Pour half of the egg mixture in pie plate.
- Add the cheese slices.
- Top with remaining egg mixture.
- Bake at 350 degrees for 15-17 minutes.
CRUSTLESS QUICHE
A really easy and healthy way to have quiche... without the crust, but with all the goodness of a quiche! Enjoy!
Provided by Chef_Vanessa
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Chop zucchini, onion, and mushrooms.
- Place each type of vegetable into a small bowl (3).
- Add a teaspoons of butter to each bowl.
- Microwave vegetables, one at a time, for one minute. Set aside.
- Mix together 5 eggs, flour, baking powder, and salt.
- Add egg mixture to a glass baking pan.
- Add vegetables to egg mixture and incorporate well.
- Add in the cheddar cheese. Mix well.
- Put quiche into the oven for 35-40 minute or until top is golden.
Nutrition Facts : Calories 214.3, Fat 13.8, SaturatedFat 6.8, Cholesterol 254.9, Sodium 324.6, Carbohydrate 9.3, Fiber 0.9, Sugar 2.1, Protein 13.3
CREMINI MUSHROOM, BACON, AND SHALLOT CRUSTLESS QUICHE
Provided by Food Network Kitchen
Categories main-dish
Time 2h10m
Yield 1 (9-inch) quiche, 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. Cook the bacon in a medium skillet, over medium-high heat until just crisp. Transfer to paper towels to drain. Discard all but 2 tablespoons of the fat in the pan. Add 2 tablespoons butter, the mushrooms and 1/2 teaspoon salt. Cook, stirring over medium heat, until the mushroom juices evaporate, about 7 to 10 minutes. Add the shallots and cook until tender and mushrooms are golden, about 3 minutes more. Add the garlic and parsley. Remove from heat, cool slightly.
- Brush a 9-inch glass or ceramic pie pan with the remaining butter and sprinkle evenly with the grated Parmesan. Place pan on a baking sheet. Scatter half the Gruyere into the pan and crumble the bacon on top. Add 3/4 of the mushrooms, then the remaining cheese.
- Whisk the half-and-half, eggs and yolks in large glass measuring cup. Season with salt, pepper, and nutmeg to taste. Pour the custard over the fillings. Top with remaining mushroom mixture and sprinkle with chives.
- Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.
ONE-SKILLET CRUSTLESS ZUCCHINI QUICHE
For anyone like me looking for a few more healthy dinner recipes, this is a nice addition. Very convenient as everything is cooked (and baked) in one skillet! I salt and pepper to taste. Great when served with red grapes.
Provided by kindcook
Categories Savory Pies
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in large iron skillet.
- Saute onion on medium/low heat until clear, then add garlic and zucchini and cook, stirring frequently, for two minutes.
- Add mushrooms and tomatoes and cook a minute more, still stirring frequently.
- Turn off heat.
- Add beaten eggs to vegetables and mix well.
- Sprinkle cheese on top and put skillet into oven.
- Bake at 400 F for 25 minutes.
- Cut into wedges to serve.
Nutrition Facts : Calories 200.7, Fat 13.4, SaturatedFat 5.1, Cholesterol 200.9, Sodium 172, Carbohydrate 8.8, Fiber 2.3, Sugar 5.6, Protein 12.6
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