CRUSTLESS QUICHE
This healthy crustless quiche has rich quiche flavor without the fuss of crust! Customize it with broccoli, bacon, spinach- anything you like!
Provided by Erin Clarke / Well Plated
Categories Breakfast
Time 50m
Number Of Ingredients 15
Steps:
- Place a rack in the center of your oven and preheat the oven to 350 degrees F. Coat a deep 9-inch pie dish with nonstick spray.
- Prepare any mix-ins (see recipe notes for a broccoli bacon version and the blog post above for more suggestions).
- In a large mixing bowl, whisk together the eggs, milk, half-and-half, salt, pepper, mustard, and nutmeg.
- Scatter the mix-ins evenly across the bottom of the prepared pie dish.
- Sprinkle the cheese on top.
- Carefully pour the egg mixture into the dish. Place the dish on a rimmed baking sheet. Sprinkle the chives over the top.
- Bake the quiche on the baking sheet until the center is set, about 35 minutes. It should look puffed and golden at the edges, and when a thin, sharp knife is inserted in the center, the center should be cooked through without visible liquid. Let cool a few minutes. Cut into big wedges. Enjoy warm.
Nutrition Facts : ServingSize 1 (of 4);without mix-ins, Calories 231 kcal, Carbohydrate 3 g, Protein 17 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 279 mg, Sugar 2 g
BRIE AND BROCCOLI QUICHE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h50m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Fry the onions in the butter in a large skillet over medium-low heat, stirring occasionally, until the onions are deep golden brown, 15 to 20 minutes (maybe longer). Set aside to cool.
- Preheat the oven to 400 degrees F.
- Bring a pot of water to a boil and salt generously; prepare an ice water bath. Blanch the broccoli in the boiling water for 1 minute, then remove it to the bowl of ice water to stop the cooking and set the color. Remove it from the water to drain.
- Roll out the pie crust on a floured surface and press into a deep fluted tart pan with a removable bottom (or a deep-dish pie pan). Lay the onions over the base of the crust, then lay the brocolli pieces on top of the onions. Chop the Brie and lay that in the crust too.
- Whip the half-and-half, eggs and some salt and pepper in a large bowl, then pour it into the crust. Sprinkle the chives on top.
- Place the pan on a rimmed baking sheet, cover lightly with aluminum foil and bake for 40 to 45 minutes. Remove the foil and continue baking until the quiche is set and the crust is golden brown, another 10 to 15 minutes. (The quiche will still seem slightly loose, but will continue to set once removed from the oven.) Let the quiche sit for 10 to 15 minutes, then, if using a tart pan, remove the quiche from the pan. Cut into slices with a sharp serrated knife and serve.
- Put the flour in a large bowl. With a pastry cutter, gradually work the shortening and butter into the flour until it resembles coarse meal, 3 to 4 minutes. In a small bowl, beat the egg with a fork and pour it into the flour mixture. Add the cold water, white vinegar and salt. Stir gently to combine.
- Form the dough into 2 evenly sized balls and place each ball into a gallon food storage bag. Using a rolling pin, slightly flatten each ball of dough (to about 1/2 inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using them immediately, it's still a good idea to put them in the freezer for 15 to 20 minutes to chill.) When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes.
CRUSTLESS LEEK QUICHE
Provided by Alex Guarnaschelli
Time 1h15m
Yield Makes one 9-inch tart
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- In a medium skillet, melt 1 tablespoon butter. When the butter starts to froth and brown slightly on the edges of the pan, shut off the heat and add the leeks. Turn the heat back to medium and season the leeks with salt and pepper. Stir to blend. Cook for 2 to 3 minutes until the leeks become only slightly tender. Transfer the leeks to a baking sheet and place the sheet in the refrigerator.
- Crack the eggs into a medium bowl. Whisk the eggs to break them up. Add the slices of goat cheese and season with salt and pepper. Use a whisk to break up the goat cheese and blend it with the eggs. When it is fairly smooth, whisk in the cream, milk, hot sauce, and Worcestershire.
- Grease the bottom and sides of the baking dish with the remaining 1 tablespoon butter and fill with the quiche batter.
- Place the dish in the center of the oven and bake for about 20 minutes. Open the oven door and gently layer the Brie slices on top of the quiche. Close the oven and bake for an additional 10 to 15 minutes until the top is slightly brown. Allow to cool for 20 to 30 minutes before cutting.
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
CRUSTLESS LEEK, GREENS, AND HERB QUICHE
You could make this for dinner with your favorite greens, then have some for lunch the next day with a salad! A wonderful French creation adapted from Vegetarian Times magazine.
Provided by Sharon123
Categories Greens
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425*F.
- Coat the bottom and sides of a 9" glass pie dish with olive oil and cooking spray. Scatter the breadcrumbs over the bottom of the dish.
- Bring 4 cups of salted water to a boil in a large pot. Add the leeks; boil 3 minutes.
- Remove pot from heat and add the greens. Let stand 30-40 seconds, or until greens are wilted. Drain, rinse with cold water and drain again, squeezing out the excess water with your hands. Set aside.
- Whisk egg whites until frothy. Whisk in eggs, then milk and nutmeg; season with salt and pepper., if using. Whisk in tarragon and basil.
- Sprinkle the leeks and greens over the breadcrumbs in the prepared pie dish.
- Dot cheese on top. Pour egg mixture into pie pan.
- Bake 20-25 minutes, until golden brown on top. Cool 5 minutes before slicing and serving. Enjoy!
Nutrition Facts : Calories 177.4, Fat 7.7, SaturatedFat 3.4, Cholesterol 165.2, Sodium 229.4, Carbohydrate 13.5, Fiber 1.4, Sugar 2.9, Protein 13.5
CRUSTLESS LEEK & GRUYERE QUICHE
Make and share this Crustless Leek & Gruyere Quiche recipe from Food.com.
Provided by Meredith .F
Categories Breakfast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Grease 9 1/2 inch deep dish pie plate. Cut off roots and trim dark green tops from leeks. Discard any tough outer leaves. Cut each leek lengthwise in half, then crosswise into 1/4 inch wide slices. Rinse leeks in large bowl of water, swishing to remove sand. Transfer leeks to colander and drain. Repeat until all sand is removed.
- In a 12 inch skillet, heat oil on med for 1 minute Add leeks and 1/4 tsp salt; cook 12-14 min or until tender & brown, stirring frequently. Transfer leeks to prepared quiche dish.
- Meanwhile, in bowl, with wire whisk, beat eggs, milk, cornstarch, 1/4 tsp salt & 1/4 tsp black pepper until well blended.
- Pour egg mixture over leeks in dish. Sprinkle with gruyere. Bake 30-35 minute Cool on wire rack for 5 minute.
Nutrition Facts : Calories 280, Fat 16.6, SaturatedFat 7.2, Cholesterol 241.5, Sodium 186.4, Carbohydrate 17, Fiber 1.4, Sugar 8.8, Protein 16.1
CRUSTLESS LEEK, BACON & CHEESE QUICHE
Tried a leek quiche at a friends house, and even though my partner doesn't like leeks, he like that one. This is my version as I didn't want to ask for the recipe, but I reckon this one beats it hands down anyway :) Also, had to remove crust as doing a carb-reduced diet.
Provided by KiwiWorkingMum
Categories Breakfast
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- Turn on oven to 180°C to let oven come up to temperature.
- Slice leeks finely. Slice bacon into strips, and again into pieces. Grate cheese.
- Fry bacon with a little butter, then add leek and fry until soft. Remove from heat and set aside.
- In a bowl, break all eggs. Whisk and add dijon mustard. Continue whisking.
- In a shaker, add milk, cream and flour. Shake to mix, then add to egg mix whilst continuing to whisk. Season with salt & pepper.
- Add first measure of cheese and mix well with egg mixture.
- Assemble leeks and bacon in quiche dish (26cm), add egg mixture and use hand to mix all together.
- Add remaining grated cheese to top of mixture and sprinkle with paprika (optional).
- Bake for 20-25 minutes at 180°C, or until center is set.
Nutrition Facts : Calories 470.4, Fat 35.4, SaturatedFat 18.7, Cholesterol 452, Sodium 703.1, Carbohydrate 9.8, Fiber 0.8, Sugar 2, Protein 27.8
CRUSTLESS LEEK QUICHE
Make and share this Crustless Leek Quiche recipe from Food.com.
Provided by DrGaellon
Categories Breakfast
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Trim off root end of leeks. Cut off all but 1" of the dark green leaves and discard. Cut leeks in quarters lengthwise, then cut in 1 1/2" pieces. Put leeks in a large bowl of water to wash off grit. Change water and rinse again until clean. Drain and pat dry.
- Melt butter in a skillet. When foam subsides and butter is just beginning to brown, add leeks. Season with salt and pepper, and saute 2 minutes until tender. Transfer to a sheet pan and refrigerate 10 minutes until cool.
- Crack 8 eggs into a bowl and beat lightly. Add milk, cream and goat cheese, and whisk together. Add worcestershire and tabasco.
- Grease a pie dish with butter. Place leeks in bottom of dish. Pour custard base over leeks. Place pie dish on a baking sheet. Place in preheated 400°F oven for 15 minutes.
- Lay sliced brie over top of dish. Return to oven for another 10 minutes. Cool 3 minutes before slicing and serving.
Nutrition Facts : Calories 465.8, Fat 37.5, SaturatedFat 22.4, Cholesterol 319.2, Sodium 468.5, Carbohydrate 11.2, Fiber 0.8, Sugar 3, Protein 21.6
LEEK QUICHE
We often have potluck breakfasts at my school. I came up with this leek quiche recipe so I could bring something different and filling to share. You can make it in the large pie version or in little tartlets. And if you want to make it vegetarian, just eliminate the sausage. —Kathryn Dampier, Quail Valley, California
Provided by Taste of Home
Time 1h10m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 10-15 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 325°., In a large skillet, heat oil over medium-high heat. Add leeks and mushrooms; cook and stir until tender, 3-5 minutes. Add sausage and garlic; cook 1 minute longer. Remove from the heat. Sprinkle 1/2 cup cheese over crust. Top with sausage mixture and tomatoes. Whisk eggs, cream, sour cream, thyme, salt and pepper; pour over top. Sprinkle with remaining cheese., Bake until a knife inserted in center comes out clean, 40-45 minutes. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Let stand 10 minutes before serving. If desired, top with additional fresh thyme.
Nutrition Facts : Calories 395 calories, Fat 29g fat (14g saturated fat), Cholesterol 143mg cholesterol, Sodium 543mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 11g protein.
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