Crustless Quiche Master Food

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.

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.

CRUSTLESS BROCCOLI-CHEDDAR QUICHES

Steps:

• Preheat oven to 350 degrees. Butter four 8-ounce ramekins (or a 9-inch pie dish); set aside. Bring a medium pot of salted water to a boil. Add broccoli; cook 1 minute. Drain well; transfer to a cutting board, and blot dry with paper towels. Chop coarsely.
• In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir in broccoli and cheese.
• Place ramekins on a rimmed baking sheet. Ladle broccoli mixture into ramekins, dividing evenly. Bake until golden brown, 35 to 40 minutes. Serve with crusty bread and a mixed-green salad, if desired.

HEALTHY CRUSTLESS QUICHE BASE RECIPE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Spray an 8x8-inch baking dish with cooking spray.
• Allow mixed vegetables to cool once cooked.
• Combine eggs, Shamrock Farms Premium Sour Cream, Shamrock Farms Cottage Cheese, flour, salt, and pepper in a medium bowl. Stir together or blend in a food processor until the mixture is smooth, about 1 minute.
• Pour the egg mixture into a bowl with the vegetables. Add 1 cup cheese and mix. Pour the mixture into the baking dish and smooth out the top. Top with remaining cheese.
• Bake until set, about 45 minutes. Remove the baking dish from the oven. The quiche will be puffed up, but will fall slightly as it cools. Allow it to cool, then refrigerate. Cut into squares and serve.

CRUSTLESS BACON AND CHEESE QUICHE

Steps:

• Heat oven to 350ºF.
• Reserve 2 Tbsp. each onions and tomatoes. Cook bacon in large skillet until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add mushrooms to reserved drippings; cook and stir 2 min. or until tender. Remove from heat. Crumble bacon. Add to skillet with remaining onions and tomatoes; mix well.
• Beat eggs and sour cream with whisk until blended. Pour into 13x9-inch baking dish sprayed with cooking spray; top with bacon mixture and cheeses.
• Bake 30 min. or until center is set. Top with reserved onions and tomatoes. Let stand 5 min. before cutting to serve.

CRUSTLESS EGG AND CHEESE QUICHE

Steps:

• Heat oven to 325 degrees with the rack positioned at the top. Butter a deep 8-inch round, square or oval casserole generously and sprinkle all over with bread crumbs.
• Heat the 2 tablespoons butter in a large pan over medium-high heat. When melted and foamy, add the mushrooms and cook until lightly browned, about 3 to 5 minutes. Scatter the cooked mushrooms and grated cheese over the bread crumbs.
• Whisk together the half-and-half, whole milk, eggs, salt, pepper and nutmeg. Pour the mixture over the cheese. Sprinkle the top with Parmesan, and bake until the top is golden and the custard is just set in the center, about 40 to 45 minutes. Set aside 5 to 10 minutes to cool before serving. Sprinkle with chives, cut into wedges or scoop out, and serve.

CRUSTLESS QUICHE

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.

CRUSTLESS QUICHE

Steps:

• Mix eggs, milk and butter
• Add all other ingredients
• Bake for 25 minutes at 180 C

QUICHE - MASTER RECIPE

Steps:

• Preheat oven to 375.
• Fill parbaked shells and bake until set.
• Any filling you wish to use.
• Serve warm or at room temperature.