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.
NO-FUSS, NO-CRUST MULTI-VEGGIE QUICHE
From Today's Parent, Cooking With Kids Recipes. This recipe lets you choose the veggies and it includes freezing instructions.
Provided by FrVanilla
Categories Lunch/Snacks
Time 45m
Yield 2 quiche, 8-12 serving(s)
Number Of Ingredients 11
Steps:
- *Use any kind of vegetables your family likes to make this quiche. Just cut into bite-sized pieces and steam or sauté until tender but still a little crisp. You can also use leftover veggies from last night's dinner, or any frozen vegetables prepared according to package directions. If you want to use spinach, just chop it coarsely and add to the mixture without cooking.
- Preheat the oven to 350°F (180°C). Grease two 9 in (23 cm) pie plates (disposable aluminum, if you'll be freezing).
- Heat the oil or butter in a large skillet over medium heat. Add the onion and cook, stirring, until quite softened - about 5 minutes. Transfer to a large mixing bowl. Add the cooked veggies, cheese and parsley, and set aside.
- In another mixing bowl, whisk the eggs until just mixed. Add the milk, flour, baking powder, salt and pepper, and whisk until combined. Pour into the bowl with the vegetables and stir. Dividing the mixture evenly, pour into the prepared pie plates. Place in the oven and bake until browned and puffed, and a knife inserted into the middle of the quiche comes out clean, 35 to 40 minutes.
- Serve one quiche today and let the other one cool to room temperature. Wrap tightly in foil, label and freeze. To reheat, first thaw in the refrigerator, then remove foil before placing in a 350°F (180°C) oven for 15 to 20 minutes, or until heated right through.
Nutrition Facts : Calories 239, Fat 14.5, SaturatedFat 7.5, Cholesterol 136.6, Sodium 590, Carbohydrate 14.5, Fiber 0.5, Sugar 0.8, Protein 12.7
LOADED VEGGIE QUICHE WITH QUINOA CRUST
This may be the healthiest pie crust you've ever come across, made with cooked quinoa (a great remix for leftovers) and egg white. It makes a particularly good crust for quiche, loaded with veggies and a creamy egg custard.
Provided by Erin Jeanne McDowell
Categories main-dish
Time 2h10m
Yield Makes one 9-inch pie
Number Of Ingredients 12
Steps:
- For the crust: Preheat the oven to 375 degrees F. Lightly grease a 9-inch pie plate (not deep dish) with nonstick spray.
- In a medium bowl, stir together the quinoa, egg white, Parmesan and salt until well combined. Press the mixture into an even layer in the base and up the sides of the prepared pie plate.
- Bake the crust until toasty golden around the edges, 15 to 18 minutes. Let cool completely.
- For the filling: In another medium bowl, toss the scallions and kale to combine, then place in an even layer inside the prepared crust. Arrange the tomatoes evenly over the surface.
- In the same bowl you tossed the scallions and kale in, whisk the eggs and milk to combine. Season with salt and pepper. Pour the custard evenly over the veggies. If using, top with the Cheddar.
- Bake until the crust is deeply golden and the egg custard is set, 30 to 35 minutes. Let cool 10 minutes before slicing and serving or let cool completely and serve at room temperature.
NO-CRUST CHEESE QUICHE
Steps:
- In a small bowl, combine the first five ingredients. Beat on low speed for 3 minutes or until blended. Transfer to a greased 9-in. pie plate. Sprinkle with bacon and cheese; lightly press down into batter. , Bake, uncovered, at 350° for 45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 353 calories, Fat 30g fat (17g saturated fat), Cholesterol 181mg cholesterol, Sodium 556mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 0 fiber), Protein 12g protein.
More about "no fuss no crust multi veggie quiche recipes"
CRUSTLESS QUICHE RECIPES
From allrecipes.com
VEGETARIAN QUICHE | EASY VEGETARIAN QUICHE | QUICHE …
From livingwellspendingless.com
EASY VEGETABLE CRUSTLESS QUICHE – DELICIOUS & DAIRY-FREE
From family-friends-food.com
NO-FUSS, NO-CRUST MULTI-VEGGIE QUICHE - TODAY'S PARENT
From todaysparent.com
3.2/5 (14)Estimated Reading Time 1 min
CRUSTLESS QUICHE {EASY VEGETARIAN RECIPE - TAMING TWINS
From tamingtwins.com
4.4/5 (37)Total Time 40 minsCategory LunchCalories 355 per serving
QUICHE WITH VEGGIE CRUST RECIPE | THE NOSHER - MY JEWISH LEARNING
From myjewishlearning.com
RECIPES SIMPLIFIED NO-CRUST QUICHE | SOSCUISINE
From soscuisine.com
NO-CRUST VEGETABLE QUICHE RECIPES | WHAT'S COOKING AMERICA
From whatscookingamerica.net
20 QUICHE RECIPES THAT ARE PERFECT FOR A NO-FUSS FAMILY DINNER
From nzwomansweeklyfood.co.nz
10 BEST CRUSTLESS VEGETABLE QUICHE RECIPES | YUMMLY
From yummly.com
RECIPE: CRUSTLESS VEGGIE QUICHE (LOW CARB, GLUTEN-FREE, VEGETARIAN …
From onbetterliving.com
EASY ZUCCHINI QUICHE WITH NO FUSS CARBQUIK PIE CRUST
From lowcarbyum.com
10 BEST NO CRUST SPINACH QUICHE RECIPES | YUMMLY
From yummly.com
EASY VEGGIE & SAUSAGE NO-CRUST QUICHE - IMPRESS NOT …
From impressnotstress.com
VEGGIE QUICHE WITH HASH-BROWN CRUST RECIPE - TODAY.COM
From today.com
EASY VEGGIE QUICHE - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love