PETITE CRUST-LESS QUICHE
Steps:
- Preheat oven to 350°F. Spray a nonstick muffin pan with olive oil spray.
- Heat the oil in a large non-stick skillet over medium heat.
- Sauté onions and salt for 5 minutes, until soft, add bell peppers, garlic, tomato, kielbasa sauté for another 5 to 7 minutes. Add spinach and cook until wilted, about 1 minute. Set aside.
- Meanwhile, in a large bowl, whisk the eggs, egg whites, milk, flour, salt and pepper until smooth.
- Add the cheese and cooked kielbasa mixture to the bowl and mix well.
- Pour into the prepared muffin pan and bake for 28 to 30 minutes, or until firm.
Nutrition Facts : ServingSize 2 quiche, Calories 217 kcal, Carbohydrate 12 g, Protein 18 g, Fat 11 g, SaturatedFat 1.5 g, Cholesterol 170 mg, Sodium 552 mg, Fiber 1 g, Sugar 2 g
CRUSTLESS MINI QUICHE RECIPE
Trust us, no one will miss the crust when they taste our Crustless Mini Quiche Recipe. With bacon and tomatoes, our mini quiche recipe is enormously tasty!
Provided by My Food and Family
Categories Home
Time 22m
Yield 12 mini quiches
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- In a large bowl whisk the eggs and milk until eggs are broken up. Stir in the rest of the ingredients.
- Grease a metal cupcake tin and pour the mixture into each cup filling it ¾ of the way.
- Bake in the oven for 17 minutes or until knife inserted comes out clean.
Nutrition Facts : Calories 10, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
CRUSTLESS MINI QUICHE RECIPE
Steps:
- Preheat oven to 385°FGrease 12 metal muffin tins
- In a large bowl whisk the eggs and milk until well combined, but don't whip.
- Add remaining ingredients and gently mix together.
- Fill each muffin tin ¾ full
- Transfer to the oven and bake 17-19 minutes or until a knife tip inserted comes out clean.
- Rest for 5 minutes and remove from muffin tins. Serve.
- If not eating all of the quiches right away, let cool and store the remainder in a sealed container in the refrigerator for up to 3 days.
Nutrition Facts : Calories 158 kcal, Carbohydrate 1 g, Protein 6 g, Fat 14 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 111 mg, Sodium 235 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 8 g, ServingSize 1 serving
WHITEBAIT
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 10m
Yield serves 2 as a main course or 4 as a starter
Number Of Ingredients 7
Steps:
- Heat the oil for frying in a deep-fat fryer to about 375 degrees F.
- Put the whitebait and the seasoned flour into a plastic bag, and toss everything around to coat the fish.
- Shake the excess flour by turning out the whole bag into a metal sieve, and then plunge the little fishes into the oil. Cook for about 3 minutes or until they look crispy and tempting - though I can see that for a squeamish generation, the idea of eating baby fish, whole, might not tempt. How wrong they are, if that's the case.
- Turn them out onto paper towels, and while the fish are losing any excess oil (we want desirable crunch) throw in a small handful of parsley leaves to deep-fry; watch out, it will spit. (A splatter guard is useful. Not charming, but useful.) When they have turned a very dark green, drain and serve with the whitebait, well sprinkled with sea salt and surrounded with lemon wedges.
MINI WHITEBAIT CRUSTLESS QUICHES
It seems that the only whitebait recipes are for whitebait fritters which can get a little boring. So I came up with this recipe as we had oodles of whitebait to get through. These are made in muffins pans but can also be made in mini-muffin pans. The dried herbs and parmesan give the quiches a nice flavour however don't be too heavy-handed with these as you don't want the delicate taste of the whitebait to be overempowered. Makes about 8 muffin size quiches which will serve 2-3 as a meal or 16-20 mini-muffin size quiches.
Provided by Lindib
Categories Savory Pies
Time 35m
Yield 8 16, 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Saute the onion and oil over a low heat for 5 minutes or until soft. Put aside and leave to cool.
- Preheat oven to 190 degrees celcius & spray the muffin tin with oil spray.
- In a bowl whisk the eggs. Add the salt, pepper, dill, thyme, milk, flour & parmesan and whisk until smooth.
- Stir in the whitebait and cooled onions.
- Spoon into the muffin tin.
- Place tin into preheated oven and bake for 15 - 20 minutes or until set and a pale golden colour.
- Remove from oven and leave the quiches to cool in the tins for 15 minutes before removing otherwise they may break up as you try to get them out of the tin.
- Serve warm or at room temperature with a salad. If making mini-muffin sized quiches they are great served as a nibble with drinks.
Nutrition Facts : Calories 230.4, Fat 14.5, SaturatedFat 4.5, Cholesterol 326.5, Sodium 149.5, Carbohydrate 12.1, Fiber 0.9, Sugar 3, Protein 12.7
EASY CRUSTLESS MINI-QUICHES
These are awesome. You can put what ever you like in them as well. They are called egg muffins in our house.
Provided by zoe85
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350. Spray muffin cups lightly with Pam.
- Divide broccoli evenly among muffin cups. Crumble one strip of bacon into each. Divide shredded cheese evenly among muffin cups. With a fork or your fingers, mix the veggie, bacon and cheese a little, so they don't end up in layers when your quiche is done.
- In large mixing bowl, beat eggs well. Add heavy cream and mix well. Stir in seasonings. Pour mixture evenly into muffin cups. Bake at 350 for 30 minutes. Mini-quiches are done when knife inserted into middle comes out clean.
- (Note: these will puff up a lot in the oven, then shrink back down as they cool. Perfectly normal.).
- These can be refrigerated and microwaved, works well for a fast breakfast.
Nutrition Facts : Calories 379.6, Fat 32.6, SaturatedFat 16.9, Cholesterol 303.2, Sodium 579.6, Carbohydrate 3.4, Fiber 0.6, Sugar 0.8, Protein 18.2
NIF'S MINI CRUSTLESS QUICHES
This is a recipe that my Mom gave me years ago and it's great at a party. You can substitute ham, tuna or baby shrimp for the crab. Feel free to add sauteed mushrooms, peppers, or other veggies. Just be sure to dice everything quite small. Enjoy!
Provided by Nif_H
Categories High Protein
Time 25m
Yield 36 mini muffins, 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F Spray mini muffin tin with nonstick spray.
- Mix all ingredients in a bowl.
- Fill each cup 2/3 full with mixture and bake for 15-20 minutes, until set.
Nutrition Facts : Calories 170.3, Fat 10.7, SaturatedFat 5.3, Cholesterol 160.6, Sodium 287.5, Carbohydrate 3.6, Fiber 0.1, Sugar 0.6, Protein 14.2
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.
EASY CRUSTLESS QUICHE
Make a simple crustless quiche to cut out the faff of making pastry. It's packed with cheese, smoky pancetta and green veg for a lovely lunch or picnic dish
Provided by Esther Clark
Categories Dinner, Lunch, Supper
Time 55m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 401 calories, Fat 34 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 1.1 milligram of sodium
BREAKFAST QUICHE
I enjoy preparing hearty country breakfasts for the guests at my bed-and-breakfast. This fluffy golden pie, which has lots of cheese and bacon, is a most satisfying entree.-Mark Clark, Twin Mountain, New Hampshire
Provided by Taste of Home
Time 45m
Yield 6 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 709 calories, Fat 60g fat (35g saturated fat), Cholesterol 290mg cholesterol, Sodium 980mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.
CRUSTLESS MINI-QUICHES
You can use the mini-muffin tins for a wonderful low-carb treat or muffin-top tins make these so easy to put on a muffin and have a whole breakfast sandwich nice and neat! Mix and match your vegetable fillings! My two-year-old goddaughter loves her "egg patties"!
Provided by LauraTracey
Categories Breakfast
Time 20m
Yield 24 muffins, 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- In large skillet, melt butter and saute onion, pepper and mushroom (you may do this separately if you want to make different kinds of quiches).
- Mix eggs, milk, and spices.
- Slice the sausage links and cut bacon into bite-size pieces.
- Spray muffin tins (whichever you prefer).
- In each tin, add whatever fillings you would like (onion, pepper, mushroom, cheese, meat).
- Ladle in the egg until the fillings are just covered (not too close to the top).
- Bake about 10-15 minutes until fluffy and slightly brown.
- Remove from oven and serve warm!
Nutrition Facts : Calories 864.2, Fat 63.6, SaturatedFat 24.7, Cholesterol 771.2, Sodium 1859, Carbohydrate 13.7, Fiber 1.8, Sugar 4.3, Protein 57.5
MINI QUICHES (CRUSTLESS)
A great easy cook ahead dish. I like to make these for my boys to eat for breakfast on the go. Good reheated in the microwave. They freeze wonderfully. I often make these with bratwurst sausage and a teaspoon of leftover Knorr® vegetable-spinach dip. Add mushrooms or olives if you like. You can get creative with ingredients.
Provided by Susie
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 55m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Spray 36 mini muffin cups with cooking spray.
- Heat a large skillet over medium-high heat and crumble in sausage. Cook and stir until sausage is crumbly and evenly browned, about 10 minutes . Drain and discard any excess grease.
- Sprinkle sausage, Cheddar cheese, Swiss cheese, and green onion evenly into the prepared muffin cups.
- Beat eggs, potato flakes, and cream together in a bowl; season with salt and pepper. Pour egg mixture evenly over the sausage-cheese mixture in the muffin cups.
- Bake in the preheated oven until quiches are set in the middle and lightly browned, about 22 minutes. Cool for 5 minutes before serving.
Nutrition Facts : Calories 261.2 calories, Carbohydrate 3.9 g, Cholesterol 177.4 mg, Fat 20.8 g, Fiber 0.3 g, Protein 14.6 g, SaturatedFat 9.7 g, Sodium 467.2 mg, Sugar 0.6 g
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