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
CRUSTLESS RICOTTA QUICHE (VEGETARIAN)
What a light and lovely quiche! I chose not to add in the meat to keep it vegetarian. A great brunch option everyone will love.
Provided by Desiree Macy
Categories Other Main Dishes
Time 1h5m
Number Of Ingredients 12
Steps:
- 1. In a large bowl beat eggs until they are frothy. Add milk.
- 2. Add flour and beat.
- 3. Add salt, pepper, garlic powder, green onions... stir.
- 4. Add cheddar cheese.
- 5. Add ricotta and stir to combine.
- 6. Add chopped parsley; stir.
- 7. Pour into a (sprayed or well-oiled) 13x9 pan.
- 8. Sprinkle tomatoes evenly over the top of mixture.
- 9. Bake at 350* for 45 minutes or until golden yellow. Sprinkle with remaining cheddar cheese the last 5 minutes. Serve.
SPINACH-RICOTTA QUICHE
This savory quiche is perfect for breakfast, brunch, lunch, or served with a side salad for a light dinner. It's light and fluffy with a creamy texture, and bursting with delicious flavors!
Provided by Kim's Cooking Now
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Melt butter in a skillet over medium heat; add onion and cook for 1 minute. Add spinach and cook, stirring occasionally, until starting to wilt, about 1 minute. Cover skillet and cook for 1 minute more, allowing condensation to build inside the skillet. Remove from heat, uncover, and stir.
- Preheat the oven to 375 degrees F (190 degrees C). Press pie pastry into a 9 1/2-inch deep-dish pie pan. Prick bottom and sides with a fork.
- Bake crust in the preheated oven for 10 minutes. Remove from oven and set aside.
- Combine eggs, ricotta cheese, cream, Parmigiano Reggiano cheese, basil, salt, and pepper in a blender or food processor. Blend until smooth.
- Spread spinach and onion mixture evenly over the crust. Pour egg mixture on top.
- Bake in the preheated oven until center of quiche is set and the top is lightly browned, about 40 minutes. Allow to stand for 10 minutes before serving.
Nutrition Facts : Calories 305.8 calories, Carbohydrate 13.9 g, Cholesterol 142.1 mg, Fat 23.9 g, Fiber 1.6 g, Protein 9.8 g, SaturatedFat 11.2 g, Sodium 411.7 mg, Sugar 0.8 g
CRUSTLESS SPINACH AND RICOTTA QUICHE
Crustless Spinach and Ricotta Quiche.
Provided by SOSCuisine
Categories Main courses/Entrées
Number Of Ingredients 9
Steps:
- Preheat the oven to 190°C/375°F.
- Prepare the spinach: Wash and drain briefly then transfer it to a pot or saucepan without adding any water.
- The water trapped in the leaves after gentle shaking is enough to cook them.
- Add salt, cover and cook over high heat 2-3 min until the leaves wilt.
- Transfer the spinach to a colander, press to remove excess water, then set aside.
- Meanwhile, in a pan, sauté the onion in half of the oil until softened, about 2 to 3 min.
- Set aside.
- In a bowl, beat the eggs lightly with a fork.
- Stir in the cheeses, spinach, and grated nutmeg.
- Mix well then season with salt and pepper to taste.
- Oil one or two 23 cm (9") baking dishes (depending on the quantity prepared) with the remaining oil.
- Arrange the egg mixture onto the baking dish(s), then top with the onion.
- Bake in the middle of the oven for about 20-25 min, until the surface becomes golden-coloured.
- For a nice crust, turn on the top broiler for the last 2 minutes.
- Serve.
Nutrition Facts : Calories 260 calories/serving, Fat 17
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 SPINACH RICOTTA QUICHE
This dish is great, especially if your a fan of spinach like I am. The dill weed adds a nice "spring-like" flavor
Provided by Kozmic Blues
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F.
- Grease a 9" pie dish.
- Steam the fresh spinach until just wilted.
- (Or thaw frozen spinach and steam for about 5 minutes).
- Press the water out of the cooked spinach and set aside.
- Heat the oil in a small skillet and cook the onions until soft but not brown.
- Combine the ricotta cheese, eggs, dill, pepper, and nutmeg in a large bowl.
- Add the prepared spinach, tomatoes, and onions.
- Mix thoroughly and place mixture into the pie pan.
- Sprinkle Parmesan cheese over the top and bake for about 30-35 minutes.
- Let the quiche cool for 5 or 10 minutes before serving.
Nutrition Facts : Calories 134.4, Fat 8.8, SaturatedFat 4.3, Cholesterol 76.2, Sodium 214.6, Carbohydrate 6.1, Fiber 2, Sugar 1.8, Protein 8.9
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