Crustless Quiche Recipe 55 Food

CRUSTLESS QUICHE

Steps:

• Mix together until smooth cream cheese & milk.
• Whisk in whipping cream a little at a time until well blended.
• (DON"T use beaters) add eggs whisking after each egg. Using a spoon stir in remaining ingredients including salt & pepper to taste.
• Grease muffin cups.
• Spoon into muffin cups filling to the top.
• Bake at 350 for 20-25 minutes. Until a toothpick comes out clean.
• If frozen reheat in microwave for 2-21/2 minutes.

BASIC CRUSTLESS QUICHE

Steps:

• Preheat oven to 350 degrees.
• Lightly grease 8 or 9 inch pie plate.
• Mix eggs in large bowl.
• Add shredded cheeses, folding.
• Fold in milk.
• Add salt and pepper to taste and any other spice to taste (garlic powder, onion, cumin, etc.).
• Add any meats or veggies at this time, fold gently.
• Pour into pie plate and spread out.
• Bake for about 40 minutes.

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.

MAGIC PANCAKE MIX QUICHE

Steps:

• Position an oven rack in the middle of the oven and preheat to 400 degrees F. Coat a 9 1/2-inch deep-dish pie plate with nonstick spray.
• Meanwhile, cook half of the bacon in a large nonstick skillet over medium heat, flipping occasionally, until crisp, about 8 minutes. Transfer to a paper towel-lined plate then carefully pour off the fat. Repeat with the remaining bacon. Let cool then chop into 1/2-inch pieces.
• Combine the eggs, salt and pepper in a large bowl and whisk thoroughly. Add the pancake mix and whisk until smooth (some small lumps are OK). Add the heavy cream and whisk once more until incorporated, then stir in the Cheddar, onion and chopped bacon.
• Transfer the mixture to the prepared pie plate. Bake until the top is golden brown and the center is set, about 40 minutes. The quiche will puff up in the oven but will deflate as it cools.
• Transfer to a wire rack to cool for at least 15 minutes then slice and serve.

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 QUICHE

Steps:

• Preheat oven to 350 degrees.
• Whisk eggs, cream, water, salt, black pepper and cayenne in a medium bowl. Add the mozzarella and mix well. Set aside.
• Butter a 9 inch pie plate, sprinkle the bacon in the bottom of the pan.
• Pour the egg mixture on top of the bacon.
• Bake for 45 to 50 minutes, or until a knife inserted into the center comes out clean.
• Let cool for about 5 minutes and then serve.

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 SWISS CHARD QUICHE

Steps:

• Preheat oven to 375 degrees.
• Wash and dry swiss chard. Cut off the very ends of the stems. Roughly chop (leaving stems intact) the chard.
• Add onion and Chard to the oil and saute until stems are tender (do not overcook). Add salt & pepper to taste.
• Meanwhile, grate 2.5 cups of cheese. Use whatever varieties you want/have. Be creative! I used Swiss, Cheddar, Parmesan, and Cojito.
• Wisk eggs. Add milk and cheese. Fold in the onion/chard mixture. Add salt & pepper to taste, if necessary.
• Pour into a pie dish that has been sprayed with nonstick cooking spray.
• Bake for 35-45 minutes or until golden brown and no liquid seeps when you poke it with a knife.

CRUSTLESS QUICHE

Steps:

• Mix half of both cheeses with all other ingredients.
• Put into greased 8-inch pyrex pie pan (or quiche dish).
• Bake at 425 degrees F for 30 minutes.
• Sprinkle with remaining cheese.
• Bake 2 minutes more or until cheese begins to brown on edges.
• Cut into wedges or squares and serve immediately.
• Note: Can be baked in a 9 X 13 glass baking pan if recipe is doubled.