Leek And Apple Bake Crustless Quiche Recipes

CRUSTLESS QUICHE

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.

CRUSTLESS LEEK QUICHE

Steps:

• Preheat the oven to 400 degrees F.
• In a medium skillet, melt 1 tablespoon butter. When the butter starts to froth and brown slightly on the edges of the pan, shut off the heat and add the leeks. Turn the heat back to medium and season the leeks with salt and pepper. Stir to blend. Cook for 2 to 3 minutes until the leeks become only slightly tender. Transfer the leeks to a baking sheet and place the sheet in the refrigerator.
• Crack the eggs into a medium bowl. Whisk the eggs to break them up. Add the slices of goat cheese and season with salt and pepper. Use a whisk to break up the goat cheese and blend it with the eggs. When it is fairly smooth, whisk in the cream, milk, hot sauce, and Worcestershire.
• Grease the bottom and sides of the baking dish with the remaining 1 tablespoon butter and fill with the quiche batter.
• Place the dish in the center of the oven and bake for about 20 minutes. Open the oven door and gently layer the Brie slices on top of the quiche. Close the oven and bake for an additional 10 to 15 minutes until the top is slightly brown. Allow to cool for 20 to 30 minutes before cutting.

LEEK AND APPLE BAKE (CRUSTLESS QUICHE)

Steps:

• Cut off the white and soft green part of the leeks, split in half length wise and wash well in a bowl of water.
• Slice the leeks into 1/8 - 1/4 slices across the grain creating moon shaped slices. Set aside.
• Core and dice the granny smith apples, do not peel. Place into a bowl and set aside.
• In a small skillet or wok, I used a wok, melt 1 stick or 1/4 pound of butter on medium heat. When melted add your leeks and saute until tender and fragrant.
• Remove the leeks from the heat and place in a medium to large size bowl. Let them cool while you cook your apples.
• Now add more butter to the skillet or wok to melt then add your apples to it. Cook them until they are soft adding the brown sugar at the end. This is optional depending on your taste and sweetness of your apples. I used two teaspoons of Splenda Brown Sugar.
• Add the cooked apples to the leeks and continue to let them cool.
• Next in a medium size bowl beat four eggs well and add the half and half and beat well again.
• Add the Cottage Cheese to your egg and milk mixture and beat well.
• Combine the two together in the bowl with the now cool leeks and apples. 1/4 tsp of salt or to taste. Mix well and then pour into your well sprayed or buttered casserole dish.
• This can also be placed into a slightly cooked pie crust for a crusted Quiche it you like. It is very versatile.
• Bake at 350 degrees until solid and golden on the top. It will depend greatly on your choice of dish. I cooked mine for an hour in a round two quart dish. This can easily be split into two 8-9 inch pie plates and cooked for less time.
• Serve at room temperature or hot with a nice spinach salad for a complete meal.

CRUSTLESS LEEK, BACON & CHEESE QUICHE

Steps:

• Turn on oven to 180°C to let oven come up to temperature.
• Slice leeks finely. Slice bacon into strips, and again into pieces. Grate cheese.
• Fry bacon with a little butter, then add leek and fry until soft. Remove from heat and set aside.
• In a bowl, break all eggs. Whisk and add dijon mustard. Continue whisking.
• In a shaker, add milk, cream and flour. Shake to mix, then add to egg mix whilst continuing to whisk. Season with salt & pepper.
• Add first measure of cheese and mix well with egg mixture.
• Assemble leeks and bacon in quiche dish (26cm), add egg mixture and use hand to mix all together.
• Add remaining grated cheese to top of mixture and sprinkle with paprika (optional).
• Bake for 20-25 minutes at 180°C, or until center is set.