Egg Beaters Quiche Food
GARDEN VEGETABLE QUICHE
Fresh garden vegetables - onion, zucchini, potato and bell pepper - enhance this savory custard
Provided by Food Network
Time 1h25m
Yield 6 servings (1 slice each)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F. Lightly prick side of pie crust with fork. Bake 5 minutes or until lightly browned; set aside. Reduce oven to 350 degrees F.
- Spray medium skillet with cooking spray; heat over medium heat. Add onion, zucchini and bell pepper; cook and stir 5 to 8 minutes, or until crisp-tender. Drain; pat dry with paper towel. Add potato to vegetables; spoon vegetable mixture into crust.
- Combine Egg Beaters, milk, oregano and basil. Season with black pepper, if desired. Pour over vegetable mixture. Cover edge of crust with aluminum foil to prevent overbrowning.
- Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting into 6 slices.
EGG-FREE CHEESE & BACON QUICHE
Good Food's Shopping coordinator, Sarah Sysum, shares her tried-and-tested egg-free quiche recipe
Provided by Good Food team
Categories Lunch, Main course
Time 2h
Number Of Ingredients 12
Steps:
- Either by hand or in a food processor, mix the flour, butter, cheese and pepper with enough cold water to combine, then knead lightly until smooth. Roll out the pastry and line a 23cm loosebottomed tart tin. Cover with cling film and chill for 30 mins. Any leftover pastry can be frozen for up to 1 month.
- Heat oven to 200C/180C fan/gas 6. Remove cling film, line with greaseproof paper, fill with baking beans and bake for 15 mins until the sides are crisp. Remove beans and paper, then return pastry to the oven and cook for another 5-10 mins until lightly golden. Cool.
- To make the filling, heat oil in a pan. Cook the onion until soft and the bacon until browned. Scatter over the pastry base, discarding excess fat, followed by half the cheese. Whisk the egg-free substitute, flour, cream and milk together and pour into case. Scatter remaining cheese on top.
- Lower the oven to 150C/130C fan/ gas 2 and bake the quiche for 35-40 mins, or until the filling is set and the top brown. Stand for 10 mins before removing from the tin.
Nutrition Facts : Calories 508 calories, Fat 40 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 13 grams protein, Sodium 1.23 milligram of sodium
EGG BEATERS VEGGIE QUICHE CUPS
Make and share this Egg Beaters Veggie Quiche Cups recipe from Food.com.
Provided by David Hawkins
Categories Breakfast
Time 25m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 8
Steps:
- measure each ingredient into cup cake cups.
- mince veggies finely.
- pour eggs over the top.
- mix grated cheese into the cups.
- top with Mozzarella cheese.
- bake for 15 minutes or so at 350.
Nutrition Facts : Calories 27.1, Fat 1.8, SaturatedFat 1, Cholesterol 5.2, Sodium 68.7, Carbohydrate 1, Fiber 0.2, Sugar 0.4, Protein 2
EGG BEATERS QUICHE
I got bored one day and wanted quiche, the yummy texture from the crust, so i wanted it to be low cal so i made it with egg beaters!!! Very yummy!
Provided by NicoleRenee
Categories Breakfast
Time 45m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- put the mushrooms and shrimp in the shell, add the egg beaters, add the tomato, add the cheese, Bake at 350 for 40 minutes.
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HOW TO MAKE VEGETARIAN QUICHE WITHOUT EGGS
From food.onehowto.com
Servings 2Total Time 2 hrs
- The first step to make vegetarian quiche without eggs is to make the pie crust dough using all-purpose flour. Prepare a crust base using this dough. To make it, lightly flour a surface and roll out the pie dough using a rolling pin. Make a round with the dough of around 13 inches. Preheat your oven to 180˚C (356˚F).
- Take a 2 inch deep and 9 inch round tart or pie pans which should have a detachable bottom. Fit the round dough into this plate, allowing the extra dough to hand over the edges. Fold this extra dough inwards and press it against the pie plate sides to make an impression of the edges. Use a fork to prick its bottom, and chill for around 30 minutes.
- After refrigerating the crust for 30 minutes, bake the pie in the oven you had already preheated. Keep baking until the pie seems to be completely set and the edges turn pale gold in color. This may take around 20 to 25 minutes. While you are baking the crust in the oven, you can prepare the broccoli filling.
- To make the filling, heat a wok and pour one tbsp of olive oil into it. Add the garlic and red bell peppers into it, and keep stir frying until the peppers get roasted and become lightly soft. While still roasting the peppers, add in the broccoli and stir fry until it becomes tender but still stiff.
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- CRUSTLESS CRAB QUICHE. Press crabmeat, cheese, scallions, peppers ... oil spray. Beat eggs, milk and seasonings and ... until set; let stand 5 minutes before serving.
- CHEESE QUICHE. Preheat oven to 400 degrees. ... sheet in oven to heat the bottom of pan, therefore it will cook the bottom of pie crust when quiche is baking.
- SPINACH QUICHE. Heat oven to 350 degrees. ... salt, pepper sauce, eggs and garlic slightly. Stir in ... minutes. (I usually bake mine 50 minutes at least.)
- VEGETABLE MEDLEY QUICHE. Makes 8 servings In skillet, ... pastry crust. Mix Egg Beaters, skim milk, basil and ... comes out clean. Let stand 10 minutes before serving.
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