Crustless Vegetable Quiche Gluten Free Food

PERFECT CRUSTLESS QUICHE

Steps:

• Preheat the oven to 350°F. Grease the bottom and sides of a deep dish pie pan.
• Prep the vegetables. Heat coconut oil in a large saute pan over medium-high heat. Add diced onions, diced red peppers, and chopped asparagus, and saute for 5 minutes, or until the onions are translucent and the asparagus is cooked. Remove from heat.
• In a separate large bowl, whisk together the eggs, milk, salt, onion powder, garlic powder, parsley, cayenne, and black pepper. Stir in the sauteed vegetables, cheese, and fresh spinach. Stir until well combined.
• Pour the egg and vegetable mixture into the prepared pie pan, and bake for 30 minutes, or until a toothpick, when inserted, comes out clean. Remove from the oven and allow the quiche to cool for at least 5 minutes. Then slice and serve! Quiche can also be made the day before and popped in the oven for about 15 minutes to reheat before serving.

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 VEGETABLE QUICHE (GLUTEN-FREE OPTION)

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.

CRUSTLESS VEGETABLE QUICHE (GLUTEN FREE)

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.

MY GARDEN VEGETABLE CRUSTLESS QUICHE

Steps:

• Preheat oven to 400°.
• Beat egg substitute and eggs in a large bowl until fluffy. Add 3/4 cup cheddar cheese, 3/4 cup Jack cheese, milk, flour, baking powder, salt, and cottage cheese.
• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add zucchini and the next 4 ingredients through corn; sauté for 5 minutes or until tender. Add the zucchini mixture and parsley to egg mixture. Pour mixture into a 3-quart casserole dish coated with cooking spray. Top with the remaining 3/4 cup cheddar cheese and 3/4 cup Jack cheese. Arrange tomato slices over cheese. Bake at 400° for 20 minutes. Reduce oven temperature to 350° (do not remove dish from oven), and bake for 45 minutes or until lightly browned and set.

FETA, SWEET POTATO AND SPINACH CRUSTLESS QUICHE (GLUTEN-FREE)

Steps:

• Grease a large flan dish, approximately 25-27cm in diamater.
• Heat the olive oil in a large non-stick frying pan, add onion and garlic and cook 1 minute.
• Add sweet potato and cook over moderate heat, stirring occasionally until golden brown, this should take about 10 minutes.
• Add spinach and cook, stirring 1 minute until spinach is wilted. Cool.
• Add feta cheese, stir to combine and place into prepared flan dish.
• Beat the 6 eggs in a large jug with milk, nutmeg and pepper and pour over vegetables in flan dish.
• Sprinkle with parmesan cheese and pinenuts and bake in a moderate oven 180°C 35-40 minutes until puffed and golden.
• Allow to stand for 5-10 minutes before slicing.
• Serve cut into wedges with a salad on the side, veges, chips or crusty bread rolls.