CRUSTLESS QUICHE MASTER RECIPE
Provided by Food Network Kitchen
Categories main-dish
Time 2h20m
Yield 1 (9-inch) quiche, 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. For the pan: Brush pan with the soft butter and sprinkle the grated Parmesan evenly on top. Or for a Quick Crust, pulse bread into crumbs in a food processor. Heat butter or oil in a large skillet over medium heat; add bread crumbs and stir until evenly toasted, about 5 minutes. Evenly spread crumbs in a 9-inch glass or ceramic pie pan. Place pan on a baking sheet.
- Whisk the half-and-half, eggs and yolks in large glass measuring cup. Season with salt, pepper, and nutmeg, cayenne or paprika to taste. Spread half the desired filling evenly in the pan, top with about half the cheese; repeat with remaining filling and cheese. Pour the custard over the fillings. Top with more herbs or cheese as desired.
- Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.
CRUSTLESS TOMATO QUICHE
Make and share this Crustless tomato Quiche recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In bottom of lightly greased 9 inch quiche dish or pie plate, spread cheese.
- Layer onion, then tomato slices over cheese.
- Sprinkle basil over tomatoes.
- Beat together eggs with milk, salt and pepper.
- Slowly pour egg mixture over tomatoes.
- Bake in preheated 350 degree oven for 35 to 40 minutes or until filling is just set in the centre.
ASPARAGUS TOMATO QUICHE
Just in time for the first delicious crop of asparagus comes a recipe from Dorothy Hussey of Bishop, California that features those savory stalks. "It might look difficult," she divulges, "but it's actually simple to make."-Dorothy Hussey, Bishop, California
Provided by Taste of Home
Time 55m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Line unpricked pie shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; return to the oven for 5 minutes. Remove from the oven; reduce heat to 350°. Cut six asparagus spears 4 in. long for garnish; set aside. Cut remaining asparagus into 1-in. pieces; place in bottom of pie shell. In a bowl, beat eggs and flour. Add cream, salt, paprika and mustard; beat until smooth. Stir in cheese. Pour over asparagus. Bake for 30 minutes. Arrange asparagus spears, spoke fashion, on top. Bake for 10-15 minutes or until a knife inserted in the center comes out clean. Place tomatoes in between asparagus spears.
Nutrition Facts :
TOMATO, OLIVE AND ROSEMARY CRUSTLESS QUICHE
Blistered cherry tomatoes, briny kalamata olives, fresh rosemary and a duo of fontina and Emmentaler add brightness and flavor to this eye-catching Mediterranean-inspired dish. Baked over a layer of toasted breadcrumbs, it has the elegance and appeal of a classic quiche without the effort of making a pastry base.
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 6 to 8 servings (one 9-inch quiche)
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- Spread the tomatoes out in a single layer on a shallow baking pan and toss with 2 tablespoons olive oil. Roast on the top rack for 15 minutes. Add the olives and continue to roast until the tomato skins are dark brown and black in spots, about 10 minutes more. Remove from the oven and reduce the temperature to 350 degrees F.
- Meanwhile, pulse the bread into crumbs in a food processor. Heat 2 tablespoons oil in a large skillet over medium heat; add the breadcrumbs and stir until evenly toasted, about 5 minutes. Evenly spread the crumbs in a 9-inch glass or ceramic pie pan. Place the pan on a baking sheet.
- Wipe out the skillet, add the remaining 2 tablespoons olive oil and the onions and season with 1/2 teaspoon salt. Cook over medium-high heat until translucent and starting to brown, about 4 minutes; add the lemon zest and cook for 1 minute more. Cool slightly.
- Whisk the half-and-half and whole eggs and yolks in a large glass measuring cup. Season with 1/2 teaspoon salt and a few grinds of pepper. Evenly spread the onions in the prepared pan. Combine the Emmentaler and fontina and scatter over the onions. Top with the roasted tomatoes and olives and sprinkle with the rosemary. Pour the custard over the fillings.
- Bake until the quiche is just set in the center, 40 to 50 minutes. Cool completely on a rack before serving.
CREAMY CRUSTLESS ASPARAGUS AND TOMATO QUICHE
Provided by Metro
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.Wash and cut all your vegetables.Add olive oil to an oven-safe or cast-iron skillet. Lightly cook asparagus for about 5 minutes over medium heat. Transfer asparagus to plate with paper towel and set aside.Whisk together the eggs, Selection 35% cream, milk, salt, pepper, cheese, garlic and shallots.Pour the egg mixture into the oven-safe skillet. Add the asparagus and tomatoes.Bake for 35-40 minutes or until the center of quiche sets.
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
CRUSTLESS TOMATO QUICHE
Make and share this Crustless Tomato Quiche recipe from Food.com.
Provided by CandyTX
Categories Vegetable
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- In bottom of lightly greased 9 x 13 inch casserole dish, spread 1 cup cheese.
- Layer onion, then tomato, then mushrooms over cheese.
- Sprinkle Italian seasoning over tomatoes, cover with remainder of cheese.
- Beat together eggs with milk, salt and pepper.
- Slowly pour egg mixture over tomatoes.
- Bake in preheated 350 degree oven for 35 to 40 minutes or until filling is just set in the center.
Nutrition Facts : Calories 198, Fat 11.8, SaturatedFat 5.9, Cholesterol 187.2, Sodium 539, Carbohydrate 10, Fiber 1.5, Sugar 4.6, Protein 13.5
CRUSTLESS ASPARAGUS QUICHE
Make and share this Crustless Asparagus Quiche recipe from Food.com.
Provided by droppedstitch
Categories Savory Pies
Time 45m
Yield 1 quiche, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven 350 degrees.
- Grease a 9-inch deep-dish pie pan.
- Arrange asparagus, 1 cup Swiss cheese and 2/3 cup French-fried onions in plate.
- Beat eggs, milk, Parmesan cheese, flour, garlic powder and pepper in a medium bowl. Pour into pie plate.
- Bake 30 minutes or just until center is set. Sprinkle with remaining 1/2 cup Swiss cheese and 2/3 cup onions. Bake 5 minutes more or until onions are golden.
- Cut into wedges and serve.
ROASTED ASPARAGUS AND SCALLION QUICHE
I've made many a spring quiche filled with asparagus and herbs, yet I'd never thought about roasting the asparagus instead of steaming it. But lately I've been buying thick stalks of asparagus, and all I want to do is roast it; roasting intensifies the flavor and the stalks become incredibly succulent, more so than when the asparagus is steamed. This quality isn't lost even when the sliced stalks are hidden inside a quiche.
Provided by Martha Rose Shulman
Categories main course
Time 1h
Yield 6 generous servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees. Line a baking sheet with parchment. Break off and discard woody ends of asparagus and place asparagus on the baking sheet. Drizzle on 1 tablespoon of the oil, add salt and pepper to taste and toss together with your hands until asparagus is thoroughly coated with oil. Place in oven and roast 12 minutes, or until tender and lightly browned in spots, turning asparagus halfway through. Remove asparagus from the oven and allow to cool until you can handle it. Slice into 1/2 to 3/4-inch pieces and place in a medium bowl.
- Turn oven down to 350 degrees. Heat oil in a medium skillet over medium heat and add scallions. Cook, stirring, until tender, about 5 minutes. Season to taste with salt and pepper. Remove from heat. Transfer to bowl with asparagus. Add tarragon and parsley and toss together.
- Beat together egg yolks and eggs in a medium bowl. Set tart pan on a baking sheet to allow for easy handling. Using a pastry brush, lightly brush the bottom of the crust with some of the beaten egg and place in oven for 5 minutes.
- Add salt (I use 1/2 teaspoon), pepper, and milk to remaining eggs and whisk together.
- Spread scallion and asparagus mixture in an even layer in the crust. Stir together cheeses and sprinkle evenly on top. Very slowly pour in egg custard over the filling. If your tart pan has low edges, you may not need all of it to fill the shell, and you want to keep the custard from spilling over. Place quiche, on baking sheet, in the oven and bake for 30 to 35 minutes, until set and just beginning to color on the top. Remove from oven and allow to sit for at least 10 minutes before serving. Serve hot, warm or room temperature.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 12 grams, Carbohydrate 26 grams, Fat 23 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 9 grams, Sodium 424 milligrams, Sugar 3 grams, TransFat 0 grams
PACKER'S ASPARAGUS & TOMATO QUICHE
Never liked asparagus? Try this; it'll convert you. I would have eaten the whole thing by myself but I couldn't handle being stared down by everyone else that was gobbling this up. I had to ask for this recipe.
Provided by scancan
Categories Breakfast
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix first seven ingredients until well blended. Set aside.
- Slice half of the asparagus spears and place on the bottom of the piecrust. Pour mixture on top.
- Bake for twenty minutes in a pre-heated 375 oven.
- Remove from oven and arrange remaining asparagus and tomatoes on top of the quiche.
- Continue baking for another 20-30 minutes or until set. Enjoy!
Nutrition Facts : Calories 280.8, Fat 18.7, SaturatedFat 8.1, Cholesterol 129.4, Sodium 728.3, Carbohydrate 16.9, Fiber 1.5, Sugar 0.7, Protein 11.4
CRUSTLESS ASPARAGUS-MUSHROOM QUICHE
This is a variation on a crustless quiche I found here at recipezaar. Since my boyfriend is a picky eater I used asparagus instead of spinach and we were very pleased! Feel free to add sausage, or pour into a frozen crust if you'd like more flavor.
Provided by lauren.doak
Categories Lunch/Snacks
Time 1h5m
Yield 1 quiche, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Preheat olive oil in a large skillet over medium heat. Add asparagus, onion and mushrooms. Saute, stirring often, for 5 minutes, or until slightly softened. Remove from heat; allow to cool slightly.
- Mix cottage cheese, cheddar cheese, eggs, garlic, salt and pepper in a large bowl. Incorporate cooled vegetables. Stir until well incorporated.
- Spray a pie pan with nonstick cooking spray. Pour ingredients and distribute evenly.
- Bake for 45 minutes or until knife inserted in the quiche comes out clean. Allow quiche to rest for 5 minutes before serving.
Nutrition Facts : Calories 154.2, Fat 7.7, SaturatedFat 1.8, Cholesterol 160.5, Sodium 69.6, Carbohydrate 9.4, Fiber 2.5, Sugar 4.2, Protein 13.9
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