Crustless Veggie Pie Food

CRUSTLESS SUMMER ZUCCHINI PIE

Steps:

• Preheat oven to 400°. Lightly spray a pie dish with cooking spray or your misto.
• Combine zucchini, shallots, chives, and mozzarella cheese in a bowl.
• Sift flour and baking powder in a medium bowl.
• Add remaining ingredients to the bowl and blend well.
• Combine with zucchini mixture and pour it into the pie dish.
• Top with parmesan cheese and bake 30-35 minutes or until knife comes out clean from the center.
• Let it stand at least 5 minutes 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 PIE (STOVE TOP)

Steps:

• Heat olive oil in a 9 inch skillet, add carrot and cauliflower, cover and cook (stirring) for a few minutes.
• Add green onions, peas, and parsley, cover and cook for about a minute.
• Mix the eggs, milk, feta cheese, thyme, pepper, and 2 tablespoons bread crumbs in a bowl.
• Pour over veggies (cover the surface), and sprinkle remaining bread crumbs on top.
• Cover and cook until bottom is light brown, transfer under a broiler and broil until bread brumbs are browned.
• Sprinkle with a little paprika.

SUMMER GARDEN CRUSTLESS QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish with 1 teaspoon olive oil.
• Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until garlic is fragrant, 2 to 3 minutes. Add kale, salt, and pepper; cook, stirring occasionally, until kale is wilted, about 5 minutes. Stir tomato and carrots into kale mixture; cook for 5 more minutes. Remove skillet from heat.
• Whisk eggs and milk together in a bowl. Stir Cheddar cheese, kale mixture, and parsley into egg mixture; pour into the prepared pie dish.
• Bake in the preheated oven until quiche is set in the middle and a knife inserted in the center comes out clean, about 50 minutes. Cool in pie dish for 2 to 3 minutes before slicing.

BREAKFAST QUICHE

Steps:

• Combine flour and salt; cut in butter until crumbly. Gradually add 3-5 tablespoons ice water, tossing with a fork until dough holds together when pressed. Wrap and refrigerate 1 hour., Preheat oven to 450°. On a lightly floured surface, roll dough to an 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Bake 5 minutes; remove foil. Bake 5 minutes longer; remove from oven and cool on a wire rack. Reduce heat to 375°., Sprinkle bacon, cheeses and onion over crust. Beat remaining ingredients until blended; pour over top. Bake until a knife inserted in center comes out clean, 30-35 minutes. Let stand 10 minutes before cutting.

CRUSTLESS SPINACH QUICHE

Steps:

• In a large skillet, saute onion and mushrooms in oil until tender. Add spinach and ham; cook and stir until the excess moisture is evaporated. Cool slightly. Beat eggs; add cheese and mix well. Stir in spinach mixture and pepper; blend well. Spread evenly into a greased 9-in. pie plate or quiche dish. Bake at 350° for 40-45 minutes or until a knife inserted in center comes out clean.

CRUSTLESS VEGETABLE PIE

Steps:

• 1. The frozen broccoli doesn't need to be cooked. Just thaw, drain and add it to the pie.
• 2. Stir together broccoli, onion, green pepper and cheese. Put into a greased 9 inch pie pan.
• 3. Blend remaining ingredients. Pour into pie pan.
• 4. Bake at 400 degrees for 35-45 minutes or until golden brown. Cool 5 minutes.