CRUSTLESS VEGETABLE QUICHE
This tasty crustless vegetable quiche is perfect for brunch and substantial enough for lunch or dinner.
Provided by Vered DeLeeuw
Categories Breakfast
Time 1h
Number Of Ingredients 9
Steps:
- Preheat your oven to 400 degrees F. Generously butter a 9-inch pie dish.
- Place the frozen vegetables in a large microwave-safe bowl. Add ¼ cup of water. Cover and microwave on high for 6 minutes, stirring after the first 3 minutes. Drain well.
- In a large bowl, whisk together the eggs, sour cream, kosher salt, black pepper, garlic powder, and onion powder. Stir in the thawed veggies and shredded cheese.
- Transfer the mixture to the prepared pie dish. Bake until golden brown and a knife inserted in the center comes out clean, about 30 minutes.
- Allow the quiche to cool and set in the pan on a wire rack for about 15 minutes, before slicing and serving.
Nutrition Facts : ServingSize 1 slice, Calories 192 kcal, Carbohydrate 9 g, Protein 12 g, Fat 11 g, SaturatedFat 6 g, Sodium 316 mg, Fiber 2 g, Sugar 3 g
LOADED VEGETARIAN QUICHE
Trying out this combination of quiche recipes.
Provided by Kurt
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h20m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Bake pie crust in preheated oven until firm, about 8 minutes. Remove crust from oven and set aside. Reduce oven heat to 350 degrees F (175 degrees C).
- Heat olive oil in a large skillet over medium heat. Cook and stir onion, green bell pepper, mushrooms, and zucchini in hot oil until soft, 5 to 7 minutes. Remove vegetables from skillet and set aside.
- Sprinkle tomato slices with flour and basil; cook in the skillet for 1 minute per side.
- Whisk eggs, milk, salt, and pepper together in a small bowl.
- Spread 1 cup Colby-Monterey Jack cheese in the bottom of pie crust. Layer vegetable mixture over the cheese and top with the tomatoes. Pour egg mixture into pie shell. Sprinkle remaining 1/2 cup cheese atop the quiche.
- Bake in preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes. Cool 5 minutes before serving.
Nutrition Facts : Calories 283.8 calories, Carbohydrate 17.2 g, Cholesterol 95.5 mg, Fat 19.6 g, Fiber 1.1 g, Protein 10.5 g, SaturatedFat 9.2 g, Sodium 524 mg, Sugar 3.2 g
VERY VEGGIE CRUSTLESS QUICHE
Our Very Veggie Crustless Quiche is very flavorful, too, thanks to the addition of chopped onions, turkey bacon and a splash of soy sauce.
Provided by My Food and Family
Categories Quiche
Time 55m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Cook bacon in large skillet on medium heat 5 min., stirring occasionally. Add vegetables, dill and soy sauce; cook 5 min. or until vegetables are crisp-tender, stirring frequently.
- Whisk eggs and milk in large bowl until well blended. Stir in vegetable mixture and cheese; pour into 9-inch deep-dish pie plate sprayed with cooking spray.
- Bake 30 min. or until center is set. Let stand 5 min. before cutting to serve.
Nutrition Facts : Calories 160, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 120 mg, Sodium 450 mg, Carbohydrate 6 g, Fiber 1 g, Sugar 4 g, Protein 14 g
CRUSTLESS VEGETABLE QUICHE
I make this quiche and then take slices to work for breakfast. Its a filling quiche that is healthy and delicious. You can use any veggies that you like but this combo has always worked for me.
Provided by Stuuuaaart
Categories Breakfast
Time 25m
Yield 8 slices, 4 serving(s)
Number Of Ingredients 7
Steps:
- Sautee veggies in oil until tender.
- Remove veggies and allow to cool.
- Beat eggs in bowl, add salt and pepper add cool veggies to eggs and mix well.
- Spray glass pie plate with cooking spray.
- Pour half of the egg mixture in pie plate.
- Add the cheese slices.
- Top with remaining egg mixture.
- Bake at 350 degrees for 15-17 minutes.
CRUSTLESS QUICHE
This healthy crustless quiche has rich quiche flavor without the fuss of crust! Customize it with broccoli, bacon, spinach- anything you like!
Provided by Erin Clarke / Well Plated
Categories Breakfast
Time 50m
Number Of Ingredients 15
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.
Nutrition Facts : ServingSize 1 (of 4);without mix-ins, Calories 231 kcal, Carbohydrate 3 g, Protein 17 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 279 mg, Sugar 2 g
110 CALORIE CRUSTLESS VEGGIE QUICHE
A lightened-up, healthy crustless quiche with heavy flavor and little calories. Get creative and use your favorite vegetables and spices!
Provided by Sally
Categories Breakfast
Time 1h25m
Number Of Ingredients 12
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.
CRUSTLESS VEGGIE-LOVER QUICHE
This came to me via my sister-in-law. Great for using up bits and pieces of vegetables and very tasty. Quick, too since you don't have to make a crust first!
Provided by GrammaJeanne
Categories Breakfast
Time 1h5m
Yield 1 quiche, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Prepare bacon, set aside and drain fat from skillet.
- In same skillet, heat oil; add onion, broccoli, & zucchini and cook until almost soft.
- Heat oven to 350 degrees.
- In bowl, beat eggs with fork. Add milk, flour, cheeses, garlic powder, salt & pepper; mix well.
- Add vegetables and bacon to egg mixture. Stir to combine.
- Pour into greased 10" pie plate or quiche pan. Bake 30-35 minutes.
- Cut into wedges and serve warm.
CRUSTLESS GARDEN VEGGIE QUICHE (LOW CARB, GLUTEN-FREE, VEGETARIAN, KETO FRIENDLY)
This easy Crustless Veggie Quiche is the perfect thing to make when you want a delicious dish that's packed with veggie power. Plus, it has the same delicious flavors of a traditional quiche without having to fuss over a crust. Perfect for brunch, lunch, dinner or a midday snack, you can change up the veggies to accommodate what you have on hand.
Provided by betterliving
Categories Main Course
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 350° and grease a 9-inch pie dish. Sprinkle 1/2 cup of the cheese on the bottom of the greased dish and set aside.
- Over medium-low heat melt butter in a large saucepan. Add onions, peppers, and broccoli. Cook until the vegetables just begin to soften (3 minutes). Remove from heat and set aside to cool. Once cool spoon the vegetables into the greased pie dish.
- In a medium bowl whisk eggs with cream salt and pepper. Add the remaining cheese and give a good stir. Pour the egg mixture into the pie dish over the vegetables.
- Place the filled pie dish on a baking sheet and bake for 35-40 minutes or until the eggs have set. Remove from the oven and cool for 10 minutes before serving. Enjoy!
Nutrition Facts : Carbohydrate 6 g, Protein 14 g, Fat 34 g, SaturatedFat 19 g, Cholesterol 261 mg, Sodium 479 mg, Fiber 1 g, Sugar 2 g, Calories 383 kcal, ServingSize 1 serving
VEGAN CRUSTLESS VEGETABLE QUICHE
As the weather gets colder we tend to look for recipes that are warm and inviting with rich flavors that check all the comfort food boxes. This crustless vegan quiche does the trick and will be an instant family favorite....
Provided by Jill Dalton
Categories Mains
Time 1h
Yield 6-8
Number Of Ingredients 1
Steps:
- Preheat oven to 350° (180°C).
- Add 3 tablespoons of water to a large frying pan.
- Sauté the onions, mushrooms and celery on medium high until the onions are translucent.
- Add the kale, sun-dried tomatoes and sweet potatoes to the mixture and cook for another 5-10 minutes adding a little water as it cooks to keep the veggies from sticking to the pan.
- Add the remaining ingredients except for the pepper to a blender and blend until smooth.
- Mix the cooked veggies, pepper and blender mixture together in a large mixing bowl.
- Line the edge of a 9 inch springform cheesecake pan with parchment paper or oil lightly.
- Pour mixture into the springform and smooth the top.
- Bake for 55-60 minutes.
- Let cool for 10 minutes before removing the springform ring.
Nutrition Facts : Calories 200, Fat 20 grams
THE VERY BEST CRUSTLESS QUICHE (IMPOSSIBLE QUICHE!)
This is the VERY BEST crustless quiche! It's known as Impossible Quiche in Australia! Added flour sinks to the bottom during cooking, creating a thin pancake-y crust. You can either add caramelized onions and mushrooms, ham and cheese, like I've stated in the recipe below, or you can keep things super simple and add raw finely chopped veggies like onions, peppers and tomatoes.
Provided by Helen
Categories Easy mid-week meal
Time 45m
Number Of Ingredients 10
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!
Nutrition Facts : Calories 197 kcal, Carbohydrate 10 g, Protein 12 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 113 mg, Sodium 314 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
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