SUMMER GARDEN CRUSTLESS QUICHE
This is one of my favorite recipes to make in the summer when the vegetable garden is offering plenty of fresh vegetables. You might want to use less kale if you prefer a more fluffy quiche.
Provided by Singer6
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h20m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish with 1 teaspoon olive oil.
- Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until garlic is fragrant, 2 to 3 minutes. Add kale, salt, and pepper; cook, stirring occasionally, until kale is wilted, about 5 minutes. Stir tomato and carrots into kale mixture; cook for 5 more minutes. Remove skillet from heat.
- Whisk eggs and milk together in a bowl. Stir Cheddar cheese, kale mixture, and parsley into egg mixture; pour into the prepared pie dish.
- Bake in the preheated oven until quiche is set in the middle and a knife inserted in the center comes out clean, about 50 minutes. Cool in pie dish for 2 to 3 minutes before slicing.
Nutrition Facts : Calories 296.8 calories, Carbohydrate 12.6 g, Cholesterol 195.3 mg, Fat 20.5 g, Fiber 2.3 g, Protein 17.7 g, SaturatedFat 9.8 g, Sodium 406.4 mg, Sugar 4 g
CARROT AND CHEESE CRUSTLESS QUICHE
This is a sneaky way to get kids to eat carrots! The mozzarella makes this taste so heavenly. You can also use zucchini in place or (or in addition to) the carrots. It makes 12 baby (12 month and up) servings and 4 adult servings. This recipe comes from Better Baby Food.
Provided by CookingSandefer
Categories Lunch/Snacks
Time 50m
Yield 4-12 squares, 4-12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 223.9, Fat 15.7, SaturatedFat 8, Cholesterol 246.9, Sodium 595.9, Carbohydrate 6.4, Fiber 0.9, Sugar 2.3, Protein 14.2
CRUSTLESS CARROT MINI-QUICHES
Make and share this Crustless Carrot Mini-Quiches recipe from Food.com.
Provided by ccap397
Categories Cheese
Time 30m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- In a medium skillet, melt butter and cook green onions and garlic until tender but not browned.
- Add carrots; cook about 2 minutes more until tender crisp.
- Remove from heat.
- In a large bowl, stir together eggs, cheese, cornmeal, basil, nutmeg and pepper.
- Stir in carrot mixture.
- Spray 12 or 24 1 1/2 inch muffin cups with vegetable spray.
- Spoon about 1 tbsp of the carrot mixture into each muffin cup.
- Bake in a 325F oven for 15 minutes or until set.
- Let stand 2 minutes.
- Remove from pans. Serve hot.
Nutrition Facts : Calories 50.1, Fat 3.2, SaturatedFat 1.6, Cholesterol 50.9, Sodium 67.4, Carbohydrate 2.3, Fiber 0.4, Sugar 0.5, Protein 3.1
LOW CARB CRUSTLESS QUICHE
This delicious quiche recipe was born out of a need for breakfast foods during my husbands latest diet plan. Though it has some carbs from the various veggie mix I added, there is far less than in a traditional breakfast that would have say potatoes as a side. This dish is a stand alone: no sides needed. A tasty blend of eggs, cheeses, veggies and meats, this is hearty meal!
Provided by qtcristyme
Categories One Dish Meal
Time 1h20m
Yield 2 pies, 8 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350-degrees F.
- Spray 2 8-inch pie plates with Pam.
- Heat oil in skillet over med. high heat. add mushrooms; saute for 5 minutes.
- Add onion saute until browned (additional 5 min).
- Add spinach, bell peppers, carrot, chopped meatballs and chopped ham ; cook until excess moisture evaporates. Let cool.
- Beat eggs in large bowl. Add milk, cheeses, Sriracha sauce, stone ground mustard, parsley, minced garlic, chili flakes, turmeric and .salt and pepper to taste.
- Stir egg-cheese mixture into veggie-meat mixture. Season to taste with salt and pepper, if desired.
- Shovel into pie pans, spreading evenly.
- Bake until top is golden brown and a toothpick comes out clean, 40-45 minutes.
Nutrition Facts : Calories 221.2, Fat 15.7, SaturatedFat 6.6, Cholesterol 209.5, Sodium 340.2, Carbohydrate 6.2, Fiber 1, Sugar 1.6, Protein 13.8
CARROT CRUST BROCCOLI QUICHE
The recipe is for families who eat gluten-free quiche.
Provided by Cut Out the Creativity
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h40m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Blend carrots, canola oil, onion, 1 teaspoon salt substitute, and pepper together in a blender until smooth. Whisk water and cornstarch together in a bowl until cornstarch is dissolved; add to carrot mixture and blend until smooth. Pour carrot mixture into a 1 1/2-quart casserole dish and press into a 'crust' shape.
- Bake in the preheated oven until crust is dry and firm, about 20 minutes.
- Whisk broccoli, eggs, pesto, and 1 teaspoon salt substitute together in a bowl until smooth; pour over the carrot crust.
- Bake in the preheated oven until set in the middle, 40 to 45 minutes. Cool quiche for 25 minutes and top with Parmesan cheese.
Nutrition Facts : Calories 303.1 calories, Carbohydrate 16.3 g, Cholesterol 102.6 mg, Fat 22.7 g, Fiber 4.7 g, Protein 11.3 g, SaturatedFat 4.6 g, Sodium 313.4 mg, Sugar 4.7 g
CRUSTLESS CARROT, ZUCCHINI & CHEESE MINI-QUICHES
I ran across this recipe in the internet. Browsing with the ingredients and the procedure, I was tempted to try it. I just alter the major ingredients because that was the only ready thing I have. And Wow! This is a delicious and very easy to make vegetarian mini-quiches. It is filled with carrots, zucchini and green bell pepper perfectly complimented with cheddar cheese ( I used mild ), This is great for brunch, dinner or potluck.
Provided by Chef Netteski
Categories Lunch/Snacks
Time 33m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
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!
Nutrition Facts : Calories 149.7, Fat 9.9, SaturatedFat 5.8, Cholesterol 81.8, Sodium 229.3, Carbohydrate 6.5, Fiber 0.6, Sugar 1.1, Protein 8.8
EASY CRUSTLESS QUICHE
Make a simple crustless quiche to cut out the faff of making pastry. It's packed with cheese, smoky pancetta and green veg for a lovely lunch or picnic dish
Provided by Esther Clark
Categories Dinner, Lunch, Supper
Time 55m
Number Of Ingredients 7
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter and line a 23cm round deep, springform cake tin so the paper comes 2-3cm up the sides of the tin.
- Melt the butter in a frying pan. Add the onion and pancetta and cook over a low heat for 10 mins or until softened and translucent.
- Bring a pan of lightly salted water to the boil. If using broccoli, cut into small florets, if using asparagus, keep whole. Blanch the veg for 2 mins, drain and leave to steam-dry.
- Whisk the eggs, cream and two thirds of the cheese together in a bowl. Season with salt and black pepper. Mix through the onion and bacon mixture. Pour into the tin and top with the veg and remaining cheese. Bake for 25-30 mins or until golden brown with a slight wobble in the centre.
Nutrition Facts : Calories 401 calories, Fat 34 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 1.1 milligram of sodium
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