Crustless Pizza Quiche Food

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CRUSTLESS PIZZA QUICHE



Crustless Pizza Quiche image

Make and share this Crustless Pizza Quiche recipe from Food.com.

Provided by ratherbeswimmin

Categories     Oven

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 8

2 eggs
2 cups milk
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 1/2 teaspoons dried oregano
1 1/2 cups all-purpose flour
2 cups chopped pepperoni or 2 cups salami
3 cups shredded mozzarella cheese, divided

Steps:

  • In a large bowl, whisk eggs until blended.
  • Whisk in milk, salt, pepper, and oregano.
  • Stir in flour until moistened.
  • Add pepperoni and half the cheese.
  • Pour into a greased 13 x 9 inch baking dish.
  • Bake in a preheated 375° oven for 30 minutes or until set.
  • Sprinkle with remaining cheese; bake for 5 minutes or until cheese is melted.

Nutrition Facts : Calories 436.6, Fat 30.1, SaturatedFat 12.5, Cholesterol 117.6, Sodium 1222.3, Carbohydrate 17.6, Fiber 0.6, Sugar 0.4, Protein 22.4

CRUSTLESS QUICHE MASTER RECIPE



Crustless Quiche Master Recipe image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h20m

Yield 1 (9-inch) quiche, 6 to 8 servings

Number Of Ingredients 16

2 tablespoons unsalted butter, softened
2 tablespoons finely grated Parmesan cheese
1 1/2 cups (1-inch, day-old) bread cubes, preferably sourdough
2 tablespoons unsalted butter or extra-virgin olive oil
2 cups half-and-half
2 large eggs
2 large egg yolks
1/2 teaspoon kosher salt
Freshly ground black pepper
Freshly grated nutmeg
Pinch cayenne or paprika
2 to 3 cups prepared vegetables, such as braised leeks, broccoli, sauteed onions, mushrooms, spinach, peppers, tomatoes
4 ounces, or about 1 cup grated or crumbled cheese, such as Cheddar, goat cheese, Gruyere, Parmesan, fontina, provolone, mozzarella, Gouda, solo or combined
1 to 4 tablespoons minced herbs, such as parsley, chives, tarragon, basil, dill, rosemary, marjoram
3/4 cup chopped crisp bacon, diced ham or salami
1 tablespoon all-purpose flour, optional, this is good to use with vegetables that release liquid during cooking, such as zucchini and spinach

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 PIZZA



Crustless Pizza image

Provided by Nigella Lawson : Food Network

Time 53m

Yield 2 to 4 servings

Number Of Ingredients 8

1 egg
2/3 cup all-purpose flour
Salt
1 cup whole milk
Butter, for pie dish
1 cup grated Cheddar
2 ounces small chorizo or pepperoni slices, about 3/4-inch diameter, optional
Special equipment: 1 round ovenproof pie dish, 8 or 9 inches in diameter

Steps:

  • Preheat the oven to 400 degrees F. In a small bowl, beat the egg with the flour, salt, to taste, and milk to make a smooth batter.
  • Butter a round ovenproof pie dish, then stir half the grated cheese into the batter, before pouring it into the dish.
  • Bake for 30 minutes. Take the dish out of the oven, sprinkle with the remaining cheese, and add the chorizo or pepperoni, if using, - or anything else - now, too. Return the dish to the oven and cook for another 2 or 3 minutes to make sure it's heated through.
  • Once the cheese on top is melted and looks burnished fold on the crustless pizza, take it out of the oven and serve, cut into slices. A green or tomato salad on the side would not be a bad idea...
  • Leftover Note:
  • Leftovers can be reheated the next day in a hot oven for 8 to10 minutes, but sadly they won't be as nice as the first time around.

CRUST-LESS QUICHE



Crust-less Quiche image

Serving a hearty, homemade breakfast is easy when you have a well-stocked pantry. Thanks to canned veggies, prep time for this dish is just minutes, but the raves will last much longer.

Provided by Kelsey Nixon

Time 1h10m

Yield 8 Servings

Number Of Ingredients 12

4 large eggs
1 1/3 cups milk
2 teaspoons cornstarch
1 teaspoon dried mustard
1/2 cup chopped scallions
1 (4 oz. can) sliced mushrooms, thoroughly drained
1/2 (14.5 oz. can) chopped tomatoes, thoroughly drained
1/2 cup diced honey-baked/deli ham
Kosher salt and cracked black pepper
1 cup shredded Cheddar cheese
1/2 cup grated Parmesan cheese
1 1/2 cups plain croutons

Steps:

  • 1. Preheat the oven to 375 degrees F.
  • 2. In a large mixing bowl, whisk eggs together with milk, cornstarch, and mustard.
  • 3. Stir in scallions, drained mushrooms, tomatoes, and ham. Season liberally with salt and pepper. Transfer mixture to a 9-inch pie plate or quiche dish.
  • 4. Top with shredded cheese and croutons. Bake until the center is set 30-35 minutes. Let cool on a wire rack. Serve warm or at room temperature.

CRUSTLESS QUICHE



Crustless Quiche image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon unsalted butter, plus 1 tablespoon for greasing the pan
4 leeks, upper (dark) green part removed, split lengthwise, halved again lengthwise and cut into 2-inch strips. Wash and drain the strips carefully
Kosher salt
Freshly ground white pepper
8 eggs
8 ounces fresh goat cheese, cut into slices
1 cup heavy cream
2 cups milk
Hot sauce, few drops
Worcestershire, few drops
8 ounces Brie cheese, cut into 8 even slices, rind trimmed

Steps:

  • Preheat the oven to 400 degrees F.
  • In a medium skillet, melt 1 tablespoon of butter over medium heat. When the butter starts to froth and brown slightly on the edges, 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 to cool.
  • 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, to taste. 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.
  • The test: It's a lot harder to check the seasoning of an uncooked quiche batter. If desired, heat a pan, add a touch of butter and cook a tiny bit of the batter for 1 minute. Taste and adjust seasoning of batter, if needed.
  • Grease the bottom and sides of a 9-inch baking dish with the remaining tablespoon of butter and fill with the cooled leeks and top with 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 and bubbly.

ITALIAN-INSPIRED DEEP-DISH PIZZA QUICHE



Italian-Inspired Deep-Dish Pizza Quiche image

A new twist on a deep-dish pizza that will wow your guests! Great for football parties! Serve with a nice salad and a glass of your favorite wine or bottle of beer!

Provided by Wildflour

Categories     Quiche

Time 4h55m

Yield 8

Number Of Ingredients 20

nonstick cooking spray
1 tablespoon fine cornmeal
1 (16 ounce) package refrigerated pizza dough
2 cups shredded mozzarella cheese
2 cups shredded extra-sharp Cheddar cheese
¼ cup grated Parmesan cheese, or to taste
½ cup chopped sun-dried tomatoes, or to taste
8 ounces Italian sausage, cooked, pork
4 ounces sliced baby portobello mushrooms
1 small sweet red pepper, thinly sliced
¼ cup sliced black olives, or to taste
2 cups heavy cream
4 large eggs
1 teaspoon crushed dried basil
1 teaspoon dried oregano
1 teaspoon whole fennel seeds
½ teaspoon garlic salt
¼ teaspoon crushed red pepper
¼ teaspoon garlic powder
14 slices pepperoni

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom and sides of a 2 1/2-inch deep, 9 1/2-inch round springform pan with nonstick spray, then evenly dust with cornmeal.
  • Roll out and stretch pizza dough to a diameter of about 15 1/2 inches. Carefully place it in the prepared pan to cover the bottom and sides with some overhang, re-stretching as needed.
  • Toss mozzarella, Cheddar, and Parmesan cheeses together to mix. Set aside 1 cup in the refrigerator for later. Sprinkle 1/2 of the remaining cheese over the dough. Layer with sun-dried tomatoes, sausage, mushrooms, sweet pepper, and olives, in that order.
  • Prepare custard: Whisk eggs in a 4-cup liquid measure. Add cream, eggs, basil, oregano, fennel seeds, garlic salt, crushed red pepper, and garlic powder and whisk until well combined.
  • Pour 1/2 of the custard mixture over the layered ingredients. Top with remaining (non-refrigerated) cheese, then pour the remaining custard evenly over top. Roll the dough overhang inward over the cheese and custard.
  • Place the springform pan on a large sheet of foil, and gather the foil up and around the pan in case it leaks. Transfer to the preheated oven and bake for 1 hour 15 minutes. Tent the top with foil to prevent excessive browning, and bake until fully set, about 45 minutes longer.
  • Carefully remove from the oven. Sprinkle with reserved 1 cup cheese and pepperoni slices. Pop back into the oven and bake until cheese melts, about 10 minutes.
  • Remove from the oven and place on a cooling rack. Tent loosely with foil and let rest for about 2 hours. (It will stay hot and be completely set after 2 hours.)
  • Release the ring. Slice through the outer crust with a serrated knife, then a sharp chef's knife to finish slicing the pieces.

Nutrition Facts : Calories 676.3 calories, Carbohydrate 34.5 g, Cholesterol 236.4 mg, Fat 47.2 g, Fiber 1.8 g, Protein 28.8 g, SaturatedFat 25.7 g, Sodium 1275.9 mg, Sugar 5.5 g

EASY CRUSTLESS QUICHE



Easy crustless quiche image

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

20g butter , plus extra for the tin
1 onion , finely chopped
100g chopped pancetta or smoked bacon
200g asparagus or broccoli, trimmed
8 large eggs
150ml double cream
80g gruyère or parmesan cheese

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

PEPPERONI PIZZA QUICHE



Pepperoni Pizza Quiche image

Field editor Debbie White of Williamson, West Virginia puts ever-popular ingredients into a pastry crust for her appealing "pizza pie". She writes, "There's seldom a slice left when I serve it to family or company."

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 1h20m

Yield 6-8 servings.

Number Of Ingredients 17

1 unbaked pastry shell (9 inches)
1 cup shredded Swiss cheese, divided
4 large eggs
1-1/2 cups half-and-half cream
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/8 teaspoon cayenne pepper
1/8 teaspoon pepper
1 large onion, chopped
2 tablespoons canola oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 teaspoon dried thyme
1/4 teaspoon sugar
1/8 teaspoon dried basil
12 slices pepperoni, chopped
1 cup shredded part-skim mozzarella cheese
1/4 cup sliced ripe olives

Steps:

  • Bake unpricked pastry shell at 375° for 11 minutes. Sprinkle with 2/3 cup Swiss cheese. In a bowl, whisk the eggs, cream, salt, oregano, cayenne and pepper; pour over cheese. , Bake for 25-30 minutes or until a knife inserted in the center comes out clean., Meanwhile, in a large skillet, saute onion in oil until tender. Stir in the tomatoes, thyme, sugar and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until liquid has evaporated., Sprinkle remaining Swiss cheese over quiche. Top with the tomato mixture. Sprinkle with the pepperoni, mozzarella cheese and olives. Bake 5 minutes longer or until the cheese is melted. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 375 calories, Fat 26g fat (12g saturated fat), Cholesterol 160mg cholesterol, Sodium 547mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 1g fiber), Protein 13g protein.

PIZZA QUICHE



Pizza Quiche image

Make and share this Pizza Quiche recipe from Food.com.

Provided by podapo

Categories     Savory Pies

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 10

1/2 lb hot Italian sausage
1 pastry for a double-crust 9-inch pie
3 eggs
1 cup ricotta cheese
1 teaspoon italian seasoning
1 cup shredded mozzarella cheese
1 (3 1/2 ounce) package sliced pepperoni, chopped
1/2 cup grated parmesan cheese
3/4 cup pizza sauce (use your favorite)
12 tablespoons additional pizza sauce (optional)

Steps:

  • Remove and discard casing from sausage.
  • Cook sausage in a medium skillet until browned, stirring to crumble; drain well, and set aside.
  • Line a 9-inch quiche dish or pieplate with half of pastry; flute edges.
  • Bake at 450 for 5 minutes; prick pastry with fork, and bake additional 5 minutes.
  • Remove from oven; reduce oven temp to 350.
  • Combine eggs, ricotta cheese, and Italian seasoning; beat well.
  • Stir in cooked sausage,pizza sauce, mozzarella cheese, pepperoni, and Parmesan cheese.
  • Spoon egg mixture into baked pastry shell.
  • Cut an 8-inch circle out of remaining pastry; cut circle into 6 wedges.
  • Arrange pastry wedges on top of filling.
  • Bake at 350 for 45-50 minutes or until golden brown.
  • Let cool 10 minutes.
  • Spoon 2 T pizza sauce over each pastry wedge on top of quiche.
  • (you can skip this last part if you want to cut back on sauce, it's really just for looks).

ITALIAN SAUSAGE CRUSTLESS QUICHE



Italian Sausage Crustless Quiche image

In the mood for a savory egg dish? Spicy Italian sausage and smoky Provolone make a delicious quiche perfect for breakfast or lunch with a big green salad.

Provided by Penny Stettinius

Categories     Breakfast

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 eggs, lightly beaten
1 1/2 cups milk (or cream)
1 cup Italian sausage, cooked and crumbled
1 red pepper, roasted, peeled, and chopped
1 1/2 cups provolone cheese, grated
kosher salt
fresh cracked black pepper
1 teaspoon oregano or 1 teaspoon mixed italian seasoning
cooking spray

Steps:

  • Preheat the oven to 375 degrees.
  • Mix the eggs and milk together and whisk well.
  • Sesaon the egg mixture with salt, pepper, and herbs.
  • Spray the oil into a deep pie dish.
  • Layer the sausage and cheese and red pepper into the pie dish and pour the egg mixture on top.
  • Pop into the oven and bake until middle is firm, about 40-45 minutes.
  • Serve with hot Italian bread.

PIZZA QUICHE (ZUCCHINI, TOMATO, MOZZARELLA) CRUSTLESS!



Pizza Quiche (Zucchini, Tomato, Mozzarella) Crustless! image

I made this up last night and everyone said it tasted like pizza. It's an easy light meal, and vegetarian too! It's best to use a beefsteak or slicing tomato, less seeds and liquid.

Provided by newmama

Categories     Breakfast

Time 50m

Yield 1 quiche, 4-6 serving(s)

Number Of Ingredients 9

5 eggs
3/4 cup milk
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon garlic powder (to taste)
salt and pepper
1 medium zucchini, chopped
1 1/2 cups mozzarella cheese, shredded
1 tomatoes, sliced thin

Steps:

  • Whisk eggs, milk and herbs together.
  • add salt, pepper and garlic powder to taste.
  • scatter zucchini and cheese in a greased pie plate and pour egg mixture over it.
  • top with sliced tomato (and grated parmesan if you want!).
  • bake at 375 for 40 minutes until gold and puffy.
  • cool 15 minutes before slicing.

CRUSTLESS QUICHE



Crustless Quiche image

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

5 eggs
1/4 cup flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1 medium zucchini
1/4 onion
3 mushrooms
3 teaspoons butter
1/2 cup cheddar cheese, grated

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

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From foodnetwork.ca


PALEO BREAKFAST PIZZA QUICHE - REAL FOOD WITH JESSICA
Instructions. Preheat the oven to 375° and grease a 10 inch springform pan or an 8x8 baking dish. (I lined my pan with parchment which always works best for me) Crack the eggs into a bowl and add the coconut milk. Whisk until light and frothy. Season with garlic powder, onion powder, sea salt, black pepper, and oregano.
From realfoodwithjessica.com


DEEP-DISH PIZZA QUICHE RECIPE | ALLRECIPES
Add all ingredients to shopping list Directions Instructions Checklist Step 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a pie dish with cooking spray. Step 2 Press 2 cups mozzarella cheese into the bottom and sides of the prepared pie dish for the crust. Step 3 Beat cream cheese and eggs with an electric mixer until smooth.
From allrecipes.com


QUICHZZA (IT’S A QUICHE PIZZA!) – IMMAEATTHAT
Preheat oven to 450ºF. Grease a skillet with olive oil and sprinkle with a bit of cornmeal to make it super non-stick. Press pizza dough into skillet and up onto sides. In a bowl, whisk together eggs, cheese, bell peppers, tomatoes, chives, salt and pepper. Pour egg mixture into the un-baked pizza dough. Bake for 20-25 minutes, or until eggs ...
From immaeatthat.com


CRUSTLESS QUICHE RECIPE - GIMME DELICIOUS FOOD
Preheat the oven to 325F. Spray a 9-inch baking dish with cooking spray. Spread broccoli, tomatoes and bacon pieces evenly on the baking dish. In a separate bowl, combine together eggs, milk, half-and-half, salt and pepper. Whisk until you get a smooth, even mixture. Pour egg mixture over the veggies.
From gimmedelicious.com


CRUSTLESS QUICHE RECIPES | ALLRECIPES
Yet another crustless quiche that is designed for a low-carb, high-fat (LCHF) diet. It is very rich and cheesy. The Parmesan and butter on the bottom form a nice skin on the bottom that really helps. The egg and cream mixture is quite flexible and the ratio of egg to cream and the heaviness of the cream is a personal choice.
From allrecipes.com


PEPPERONI PIZZA CRUST-LESS QUICHE | ALLTHENOURISHINGTHINGS.COM
Ingredients 2 tablespoons butter or ghee 1/2 cup yellow onion diced 6-7 red or orange mini sweet peppers diced 4 cloves garlic crushed 1/2 head kale torn away from the stems 10 pastured eggs 1 teaspoon salt 1 teaspoon dried oregano or fresh if you have it! 1 teaspoon dried basil or fresh if you have it! 1/4 teaspoon white pepper
From allthenourishingthings.com


CRUSTLESS PIZZA QUICHE | CRUSTLESS PIZZA, FOOD, BAKED DISHES
Feb 27, 2014 - over the years i have tried many gooseberry patch recipes. every one seems to be a great reliable recipe. this one is from the 101 cozy casseroles spiral cookbook, and was offered as an online sample for my e-reader. it was easy and quite tasty. i changed a few ingredients and the quiche baked as…
From pinterest.ca


CRUSTLESS PIZZA QUICHE – THE GRANTHAM GARDENER
Preheat oven to 200º C F. Lightly brush a 24 cm fluted ceramic quiche dish with oil. Scatter the base with the grated cheddar cheese. Top with halved tomato cut side up, capsicum pieces and Kalamata olive halves. Dust with freshly ground black pepper. In a bowl, lightly beat the eggs with a fork.
From granthamgarden.org


CRUSTLESS QUICHE LORRAINE RECIPE - BBC FOOD
Method. Preheat the oven to 180C/160C Fan/Gas 4. Spray a large frying pan with low-calorie cooking spray. Add the bacon and onion and stir-fry over …
From bbc.co.uk


WAYS TO USE PIZZA DOUGH: QUICHE RECIPE, WAFFLE RECIPE, …
Rather than the traditional pie-like crust, this quiche has a crispier, doughier "pizza-like" quality – which is even better in our book. Get the recipe HERE . 10 of 11
From people.com


SUPREME PIZZA QUICHE - JOY THE BAKER
For the Crust. 1 1/2 cups all-purpose flour; 1 teaspoon granulated sugar; 3/4 teaspoon sea salt; 1/2 cup (1 stick) unsalted butter, cold, cut into cubes; 1/3 cup cold buttermilk plus 1 to 2 more tablespoons if your dough is dry; For the Filling. 3 tablespoons olive oil, divided; 1/2 pound mild or spicy Italian sausage (2 uncooked links); 1/2 cup thinly sliced purple onion; …
From joythebaker.com


CRUSTLESS PIZZA - 3 NET CARBS • LOW CARB WITH JENNIFER
In a heavy bottom skillet over medium high heat cook and crumble the sausage. Drain any excess fat. Stir in 1 cup of the mozzarella and flatten the meat and cheese mixture into a single layer. Spoon the marinara sauce on top of the meat and cheese and spread with a spoon. layer your sliced bell peppers and sliced mushrooms.
From jenniferbanz.com


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