Jo Anns Crustless Quiche Food

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:

• Place a rack in the center of your oven and preheat the oven to 350 degrees F. Coat a deep 9-inch pie dish with nonstick spray.
• Prepare any mix-ins (see recipe notes for a broccoli bacon version and the blog post above for more suggestions).
• In a large mixing bowl, whisk together the eggs, milk, half-and-half, salt, pepper, mustard, and nutmeg.
• Scatter the mix-ins evenly across the bottom of the prepared pie dish.
• Sprinkle the cheese on top.
• Carefully pour the egg mixture into the dish. Place the dish on a rimmed baking sheet. Sprinkle the chives over the top.
• Bake the quiche on the baking sheet until the center is set, about 35 minutes. It should look puffed and golden at the edges, and when a thin, sharp knife is inserted in the center, the center should be cooked through without visible liquid. Let cool a few minutes. Cut into big wedges. Enjoy warm.

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.

MINI CRUSTLESS QUICHES WITH MUSHROOMS AND SWISS CHARD

Steps:

• Preheat the oven to 375 degrees F. Spray the cavities of a 12-cup muffin tin with the cooking spray.
• Heat the olive oil in a large skillet over medium-high heat. Cook the onion, stirring occasionally, until softened, 4 to 5 minutes. Add the garlic and cook for 1 minute. Add the chard and mushrooms and cook until the chard wilts and mushrooms release their moisture, 5 to 6 minutes. Season with salt and pepper.
• Whisk the eggs with 1/4 cup grated Parmesan cheese and a few dashes of hot sauce in a large bowl, preferably with a spout. Season with salt and pepper.
• Evenly divide the chard mixture between the muffin cups. Pour the egg mixture over the top and stir each cup with a fork to make sure the ingredients are evenly distributed. Sprinkle with the remaining 1 to 2 tablespoons of grated Parmesan and bake until slightly golden and a toothpick or butter knife inserted in the center comes out clean, about 20 minutes.
• Loosen the mini crustless quiches from the muffin cups with a rubber spatula and transfer to a platter for serving.

CRUSTLESS QUINOA QUICHE

Steps:

• Heat oven to 400 degrees.
• Heat 1 1/2 olive oil in a 10 inch oven proof non stick skillet over medium heat.
• Add onions and garlic and cook, stirring occasionally until onions are soft and translucent, about 10 minutes.
• Transfer onion mixture to a medium bowl.
• Wipe out pan and set aside.
• Add spinach, quinoa, cream cheese to bowl with onion mixture and stir until well mixed.
• In a separate medium bowl whisk the eggs, cheddar cheese and Adobo.
• Pour egg mixture over quinoa mixture and stir well.
• Heat remaining oil in skillet over medium heat.
• Pour quinoa into skillet pressing down with a spatula into an even layer.
• Cook until bottom of quinoa is golden brown.
• Transfer skillet to preheated oven.
• Cook until quiche is cooked through (thin knife inserted into center of quiche comes out clean) and top of quinoa is lightly browned.
• About 15-20 minutes.
• Carefully invert quiche onto serving dish and cut into wedges.
• Serve warm or at room temperature.

JO ANN'S CRUSTLESS QUICHE

Steps:

• Combine Monterey Jack and Cheddar cheeses, milk, eggs, jalapeño peppers, and chiles, mixing well with wooden spoon. Pour mixture into 9x13x2-inch baking dish. Bake at 350° for 40 minutes. Let stand until cool. Cut into 1-inch squares.