Crustless Cheese And Vegetable Quiche Food

CRUSTLESS VEGETABLE QUICHE

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 MASTER RECIPE

Steps:

• Preheat oven to 350 degrees F. For the pan: Brush pan with the soft butter and sprinkle the grated Parmesan evenly on top. Or for a Quick Crust, pulse bread into crumbs in a food processor. Heat butter or oil in a large skillet over medium heat; add bread crumbs and stir until evenly toasted, about 5 minutes. Evenly spread crumbs in a 9-inch glass or ceramic pie pan. Place pan on a baking sheet.
• Whisk the half-and-half, eggs and yolks in large glass measuring cup. Season with salt, pepper, and nutmeg, cayenne or paprika to taste. Spread half the desired filling evenly in the pan, top with about half the cheese; repeat with remaining filling and cheese. Pour the custard over the fillings. Top with more herbs or cheese as desired.
• Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.

CRUSTLESS CHEESE AND VEGETABLE QUICHE RECIPE

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F / 180 C. Grease a 9 x 9 x 2-inch casserole dish or quiche dish.
• In a large bowl, whisk together the flour, baking powder, salt, and pepper. Set aside.
• In another large bowl, beat the eggs .
• Add the cottage cheese, cheddar cheese, melted butter, onion and mushrooms. Mix well.
• Whisk in the flour mixture, mixing well until the flour is fully incorporated.
• Pour the mixture into the prepared casserole dish.
• Arrange the tomato slices on top of the quiche and push them slightly into the surface. Sprinkle the quiche evenly with the parsley.
• Bake in the preheated oven for 40 minutes, or until the quiche is set, the top is golden, and a tester inserted in the center comes out clean.
• Allow to rest for 5 to 10 minutes before slicing into wedges and serving.
• Enjoy.

CRUSTLESS CHEESE QUICHE

Steps:

• In a large bowl, combine the first 7 ingredients. Combine flour, baking powder and salt; add to the cheese mixture and mix well. Transfer to a greased 9-in. pie plate. , Bake at 400° for 15 minutes. Reduce heat to 350° and bake 30 minutes longer or until a knife inserted in the center comes out clean. Garnish with tomatoes and olives.

CRUSTLESS VEGGIE-LOVER QUICHE

Steps:

• Prepare bacon, set aside and drain fat from skillet.
• In same skillet, heat oil; add onion, broccoli, & zucchini and cook until almost soft.
• Heat oven to 350 degrees.
• In bowl, beat eggs with fork. Add milk, flour, cheeses, garlic powder, salt & pepper; mix well.
• Add vegetables and bacon to egg mixture. Stir to combine.
• Pour into greased 10" pie plate or quiche pan. Bake 30-35 minutes.
• Cut into wedges and serve warm.

CRUSTLESS VEGETABLE QUICHE (GLUTEN FREE)

Steps:

• In a bowl, toss vegetables until mixed pretty good. Put vegetables into the pie plate.
• In a separate bowl, mix eggs with milk. Pour egg/milk mixture over the vegetables. Shake it a bit to get the egg mix to the bottom of the plate.
• Crumble up the goat cheese and mix into the quiche.
• Top quiche with leftover goat cheese crumbles.
• Bake at 375 degrees for 30 minutes or until edges are golden brown.

VERY VEGGIE CRUSTLESS QUICHE

Steps:

• Heat oven to 350ºF.
• Cook bacon in large skillet on medium heat 5 min., stirring occasionally. Add vegetables, dill and soy sauce; cook 5 min. or until vegetables are crisp-tender, stirring frequently.
• Whisk eggs and milk in large bowl until well blended. Stir in vegetable mixture and cheese; pour into 9-inch deep-dish pie plate sprayed with cooking spray.
• Bake 30 min. or until center is set. Let stand 5 min. before cutting to serve.

CRUSTLESS VEGETABLE QUICHE

Steps:

• Preheat oven to 375 degrees.
• Dice onion and begin to saute in olive oil over medium heat. Meanwhile, cut each squash into quarters and then slice thinly. Chop mushrooms as necessary to ensure that there are no large pieces.
• After 4 or 5 minutes, add mushrooms, squash, and green beans to onions in pan and continue to saute until vegetables are tender. Remove pan from heat and transfer vegetables to collander to drain off excess liquid.
• Combine all remaining ingredients in large bowl and mix well by hand. Stir in vegetables.
• Pour mixture into greased oblong (9X13) glass dish. Bake at 375 degrees for 35-40 minutes. Quiche is done when top is lightly browned and knife inserted in center comes out clean.
• Allow to cool for 15-20 minutes before serving. Makes 6 large servings.

110 CALORIE CRUSTLESS VEGGIE QUICHE

Steps:

• Heat a large skillet over medium-high heat. Spray with nonstick spray and add sliced squash and zucchini, chopped pepper, roasted garlic, and thyme.
• Add a pinch of salt and pepper. Cook for 6 or 7 minutes or until vegetables are tender. Spoon into a bowl and allow to cool as you prepare the egg mixture.
• Preheat oven to 350. Spray a 9 inch square pie pan with nonstick spray and set aside.
• In a large bowl, whisk the eggs, egg whites, milk, salt, and pepper together until thoroughly combined. Arrange vegetables into the prepared pan. Top with shredded cheese and pour the egg mixture on top. Sprinkle with grated parmesan cheese.
• Bake for 45 minutes or until filling is set and no longer jiggles. Cool for 10 minutes on a wire rack before slicing and serving.

EASY CRUSTLESS QUICHE

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.