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
CRUSTLESS VEGETABLE QUICHE (GLUTEN-FREE OPTION)
A simple crustless quiche- you can use any vegetables, A great way to use up your veges from the fridge. This quiche can be made gluten-free by using a blended gluten-free flour- with no crust a great option to make an easy gluten-free meal. Serve with chips or a salad on the side to serve as a light meal or lunch
Provided by Jubes
Categories Lunch/Snacks
Time 1h
Yield 1 quiche, 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 193.2, Fat 10.1, SaturatedFat 5.3, Cholesterol 144.6, Sodium 392.2, Carbohydrate 14.1, Fiber 0.6, Sugar 0.9, Protein 11.1
CRUSTLESS VEGETABLE QUICHE (GLUTEN FREE)
I absolutely love quiche. But not for breakfast, I like it for dinner. Loaded with veggies and goat cheese. I've been known to change the vegetables using zuchinni and yellow squash, it's pretty versatile. This quiche is crustless and it's good that way. Of course, you could bake it in a crust if crust is a must for you. I use a pirex pie plate to bake mine in. I slice the peppers into thin strips and then cut in half. This recipe is a variation of a recipe I found on Gluten Free Goddess.
Provided by Chermoni
Categories Savory Pies
Time 45m
Yield 1 8 inch quiche, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, toss vegetables until mixed pretty good. Put vegetables into the pie plate.
- In a separate bowl, mix eggs with milk. Pour egg/milk mixture over the vegetables. Shake it a bit to get the egg mix to the bottom of the plate.
- Crumble up the goat cheese and mix into the quiche.
- Top quiche with leftover goat cheese crumbles.
- Bake at 375 degrees for 30 minutes or until edges are golden brown.
Nutrition Facts : Calories 323.6, Fat 22.5, SaturatedFat 13.3, Cholesterol 256.3, Sodium 431.6, Carbohydrate 10.2, Fiber 3.1, Sugar 3.7, Protein 22.3
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