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.
VEGETABLE QUICHE
An easy veggie quiche recipe with a light crust and airy egg filling full of vegetables and cheese make this a favorite for any occasion. A delicious way to enjoy a breakfast or brunch that looks fancy, but is super easy to put together.
Provided by Kelly Pugliano
Categories Breakfast
Time 50m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Place unbaked pie shell in a square 8x8 baking dish or in 9-inch pie plate. Set aside.
- Melt butter in frying pan and sauté onions and mushrooms (optional) or any vegetable you decide to add and cook until soft. Add to the bottom of pie shell.
- Sprinkle cheeses on top.
- In a bowl, beat eggs; add half and half, add garlic salt & thyme and whisk well.
- Pour egg mixture into pie shell and bake in preheated oven for 40-45 minutes.
- Serve warm or cold. A nice green side salad goes great for brunch, lunch or dinner.
Nutrition Facts : Calories 160 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 70 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 255 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
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
EASY VEGGIE QUICHE
Our easy Veggie quiche comes together with only 15 minutes of prep time. It is perfect for brunch, lunch, or as a light meatless dinner. Customize the filling with your favorite vegetables and cheeses to make this uniquely suited to your tastes.
Provided by Katie Webster
Categories Breakfast
Time 1h25m
Number Of Ingredients 10
Steps:
- Arrange oven rack in the lower third of the oven. Preheat oven to 375 degrees F.
- Combine veggies and ¼ cup water in a microwave safe bowl. Cover with a layer of parchment and plastic wrap. Microwave on high for 4 minutes. Carefully remove the cover (watch for steam) and drain the veggies in a fine mesh sieve.
- Whisk eggs, half and half, mustard, salt, garlic powder, pepper and nutmeg (or tarragon) in a large bowl. Stir in the veggies and 1 cup cheese.
- Pour the egg mixture into the crust. Top with the remaining ½ cup cheese.
- Transfer the baking sheet to the rack in the lower third of the oven and bake until the center of the quiche is lightly puffed, and the crust is golden, about 40 to 50 minutes. Let cool 30 minutes before slicing and serving.
Nutrition Facts : ServingSize 1/6th quiche, Calories 374 calories, Sugar 2 g, Fat 26 g, Carbohydrate 16 g, Fiber 1 g, Protein 15 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
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