Crustless Gluten Free Thai Massman Curry Quiche Food

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GLUTEN-FREE QUICHE WITH RICE AND LENTILS



Gluten-Free Quiche With Rice and Lentils image

A gluten-free quiche recipe that is also vegetarian. This vegetarian quiche recipe is gluten-free. Just like a traditional quiche, with veggies, cheese and eggs, but the addition of lentils and rice makes for a healthy gluten-free twist. Fresh parsley adds plenty of fresh flavor.

Provided by carol.mulready

Categories     One Dish Meal

Time 1h10m

Yield 1 pie, 4-6 serving(s)

Number Of Ingredients 12

2 cups rice, pre-cooked (use blend of wild and brown)
1 tablespoon butter
1 egg, slightly beaten
1 cup grated swiss cheese
1/2 cup sliced onion
1/2 cup diced red pepper
1 cup cooked lentils (I like the french lentils, cooked in broth for 30 minutes with carrots and onion and splash of vineg)
2 tablespoons chopped fresh parsley
2 eggs
1/2 cup milk or 1/2 cup half-and-half
1 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a medium sized bowl, combine cooked rice, melted butter, and one slightly beaten egg. Pour into a buttered 9-inch pie plate, pressing against the sides and bottom to form a crust.
  • In frying pan, slowing carmelize sliced onion over low heat. Add peppers for last 5 min of cooking.
  • Sprinkle one-half of the grated cheese on the bottom of the rice crust. Layer the vegetables and lentils on the cheese. Sprinkle the rest of the cheese over the vegetables. Sprinkle with chopped parsley.
  • Combine eggs, milk, salt and pepper in a small bowl and carefully pour over the quiche filling.
  • Bake in a 400-degree oven for 30 minutes. Let quiche stand for 5 minutes before serving.

CRUSTLESS VEGETABLE QUICHE (GLUTEN-FREE OPTION)



Crustless Vegetable Quiche (Gluten-Free Option) image

A simple crustless quiche- you can use any vegetables, A great way to use up your veges from the fridge. This quiche can be made gluten-free by using a blended gluten-free flour- with no crust a great option to make an easy gluten-free meal. Serve with chips or a salad on the side to serve as a light meal or lunch

Provided by Jubes

Categories     Lunch/Snacks

Time 1h

Yield 1 quiche, 6 serving(s)

Number Of Ingredients 7

1 cup cheese, grated
1 onion, finely chopped
1/2 cup self-raising flour or 1/2 cup gluten-free self-raising flour
4 eggs, beaten
1 1/2 cups milk
salt and pepper
2 cups vegetables, chopped (such as tomato, brocolli,celery, zucchini, capsicum or sweet peppers, mushroom, carrot)

Steps:

  • Preheat oven to 180°C Grease a medium sized round quiche or pie dish.
  • Mix all ingredients together and pour into the quiche dish.
  • Cook for 45 minutes in the oven, or until the eggs have cooked through- will depend a little on your oven and the size of the dish used.

Nutrition Facts : Calories 193.2, Fat 10.1, SaturatedFat 5.3, Cholesterol 144.6, Sodium 392.2, Carbohydrate 14.1, Fiber 0.6, Sugar 0.9, Protein 11.1

CRUSTLESS VEGETABLE QUICHE (GLUTEN FREE)



Crustless Vegetable Quiche (Gluten Free) image

I absolutely love quiche. But not for breakfast, I like it for dinner. Loaded with veggies and goat cheese. I've been known to change the vegetables using zuchinni and yellow squash, it's pretty versatile. This quiche is crustless and it's good that way. Of course, you could bake it in a crust if crust is a must for you. I use a pirex pie plate to bake mine in. I slice the peppers into thin strips and then cut in half. This recipe is a variation of a recipe I found on Gluten Free Goddess.

Provided by Chermoni

Categories     Savory Pies

Time 45m

Yield 1 8 inch quiche, 4-6 serving(s)

Number Of Ingredients 7

1 bunch fresh spinach, cut into small pieces
1 cup sliced mushrooms
1 yellow pepper, sliced
1 red pepper, sliced
8 ounces goat cheese
4 eggs
1/2 non-dairy milk substitute (I use hemp milk for this recipe)

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.

Nutrition Facts : Calories 323.6, Fat 22.5, SaturatedFat 13.3, Cholesterol 256.3, Sodium 431.6, Carbohydrate 10.2, Fiber 3.1, Sugar 3.7, Protein 22.3

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