Impossible Vegetable Quiche Food

110 CALORIE CRUSTLESS VEGGIE QUICHE

Steps:

• Heat a large skillet over medium-high heat. Spray with nonstick spray and add sliced squash and zucchini, chopped pepper, garlic, and thyme. A little pinch of salt and pepper, too. (The rest of the salt and pepper called for in the recipe goes into the egg mixture, so just use a pinch here). Stirring frequently, cook for 6-7 minutes or until veggies are tender. Spoon into a bowl and allow to cool as you prepare the egg mixture.
• Preheat oven to 350°F (177°C). Spray a 9-inch pie pan or square pan with nonstick spray. Set aside.
• In a large bowl, whisk the eggs, egg whites, milk, salt, and pepper together until thoroughly combined. Arrange veggies into the prepared pan. Top with shredded cheese, then pour the egg mixture on top. Sprinkle with grated parmesan cheese.
• Bake for 45 minutes or until filling is set and no longer jiggles. Cool for 10 minutes on a wire rack before slicing and serving. (Note that it can be a little watery on the bottom, even after cooking and cooling, since there are so many vegetables with no crust.)
• This quiche makes great leftovers! Store tightly covered in the refrigerator for up to 4 days.

IMPOSSIBLE QUICHE

Steps:

• Preheat oven to 350.
• Lightly grease a 9-10 inch pie plate.
• Sprinkle mushrooms, cheese, and onion evenly over bottom of pie plate.
• Place remaining ingredients in blender, cover, and blend on high for 1 minute (or whisk by hand until mixed well).
• Pour into pie plate.
• Bake until golden brown and knife inserted in center comes out clean (50-55 minutes).
• Let stand 5 minues before cutting.
• Refrigerate leftovers.

THE VERY BEST CRUSTLESS QUICHE (IMPOSSIBLE QUICHE!)

Steps:

• Preheat the oven to 390F / 200C.
• Melt the butter in a large frying pan or saucepan, then cook the onions slowly for about 10 minutes or until soft and beginning to caramelize.
• Add the mushrooms to the onions in the pan and cook for a further couple of minutes.
• Grease a standard quiche dish (or other round pan) with a little butter, then spread the onions and mushrooms evenly over the bottom. Scatter over the chopped ham and cheese.
• Slowly add the milk to the flour in a large jug. Whisk continuously so that there are no lumps, then whisk in the eggs, mustard, and salt and pepper.
• Pour the egg mixture over the fillings in the dish/pan, then bake for 30 (to 40) minutes or until the mixture is just cooked in the centre. Slice and serve!

BISQUICK IMPOSSIBLE QUICHE

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Lightly grease an 8 inch square pan or a 9 inch pie plate.
• Cook bacon until crisp; drain on paper towels; discard grease.
• Sprinkle bacon, cheese and onion into pan.
• Blend eggs, Bisquick, milk, pepper, dry mustard, dill weed and salt together until smooth.
• Pour mixture over top of bacon mixture.
• Bake until top is golden brown, and knife inserted comes out clean, about 30 minutes.
• Let stand 5 minutes before serving.

IMPOSSIBLE VEGETABLE QUICHE

Steps:

• 1. Preheat oven to 350 degrees, Grease a 10 inch pie pan. Chop onion and sprinkle into bottom of prepared pan. Sprinkle mozzarella cheese on top.Peel and thinly slice tomato. Set aside. Beat eggs well, add cottage cheese, milk, sour cream, baking mix and butter, mixing until well blended. Fold in broccoli and pour into pan. Lay tomato slices on top. Sprinkle parmesan cheese and paprika over all. Bake about 25--30 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.

CHEESY IMPOSSIBLE QUICHE

Steps:

• Combine milk, eggs salt and pepper.
• In a mixing bowl place flour, bacon, cheese and onion.
• Stir and toss until all ingredients are coated in flour.
• Pour egg/milk mixture into the dry ingredients bowl.
• Stir until all combined.
• Pour into a greased quiche plate and back in the oven on 200°C (~375°F) for 45 minutes,.
• turning plate around once towards the end of cooking time to allow to brown evenly.
• My Variation - use ham instead of bacon plus add a few cups of steamed veggies.
• Also you could substitute half of the milk with cream.