CRUSTLESS BROCCOLI QUICHE
Omitting the crust in this crustless broccoli quiche cuts down on prep time, cook time, and carbs -- and the cheesy custard is the best part anyway.
Provided by Jennifer Segal
Categories Breakfast & Brunch
Time 1h25m
Yield 4-6
Number Of Ingredients 9
Steps:
- Preheat the oven to 325°F degrees and set an oven rack in the middle position. Grease a 9-inch deep dish pie plate with butter.
- Melt the butter in a large sauté pan over medium-low heat. Add the shallots and cook, stirring occasionally, until soft and translucent, about 4 minutes. Do not brown. Add the broccoli, ¼ teaspoon of the salt, and ⅓ cup water. Increase the heat to medium and cook, stirring occasionally, until the broccoli is al dente and the water has evaporated, 3-4 minutes more. Set aside.
- In a large bowl, whisk the eggs with the cream, nutmeg, remaining ¾ teaspoon salt, and cayenne pepper.
- Spread the broccoli and shallots evenly over the bottom of the prepared pie plate. Sprinkle the Gruyère over top. Pour the egg mixture over the cheese.
- Bake for about an hour, or until the custard is set and the top is golden brown. Let cool for about 10 minutes, then slice into wedges and serve.
- Make Ahead: This quiche can be made a day ahead of time and refrigerated. To warm up individual slices, simply reheat in the microwave for about a minute. To reheat the entire quiche, cover with aluminum foil and bake in a preheated 300°F oven until hot in the center, about 30 minutes.
- Freezer-Friendly Instructions: The cooled quiche may also be wrapped tightly in foil and frozen for up to 3 months. Remove the quiche from the freezer about 24 hours prior to eating and reheat it, covered with foil, in a 300°F oven until hot in the center.
Nutrition Facts : ServingSize 1 slice, Calories 483, Fat 43 g, Carbohydrate 8 g, Protein 17 g, SaturatedFat 25 g, Sugar 4 g, Fiber 2 g, Sodium 492 mg, Cholesterol 321 mg
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
SMALL TUNA AND BROCCOLI CRUST-LESS QUICHE
I threw this together for lunch today, I'm doing a low carb diet right now and thought a quiche would be a nice change from a salad type lunch. I didn't specify what kind of cheese to use but please do not use a mild cheese like mozzarella or a mild cheddar because it will not have enough flavor for the quiche. I used goat cheese that had been immersed in wine, but an extra sharp cheddar, gruyere, or swiss would work really well. ***You will need a 6-inch pie plate for this recipe, you can POSSIBLY use a normal size pie plate if you double the recipe, but proceed with that at your own risk.
Provided by Queen Dana
Categories Breakfast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 F and grease well a 6 inch pie plate.
- Boil the broccoli in salted water for 2 minutes; drain and set aside. Drain tuna from can and pat dry with paper towels. In a bowl toss together the cooked broccoli, tuna, garlic, green onions, and cheese. Pour the broccoli and tuna mixture into the pie plate and spread evenly.
- In a separate bowl whisk together the egg and cream. Whisk in dry mustard, marjoram, salt and pepper. Slowly pour the egg mixture over the broccoli mixture disturbing the egg mixture evenly. Sprinkle grated nutmeg over quiche.
- Bake for 30 minutes and then let cool at room temp for about 15 minutes before serving.
CRUSTLESS, BROCCOLI, TUNA QUICHE
I hate making pie crusts, but love quiches. This is a great recipe for when you're too lazy or don't have enough time to make a crust.(Admittedly it does taste great with a crust too.)
Provided by Get Smart
Categories Savory Pies
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook broccoli in slightly salted water until tender.
- Rinse under cold water and drain well.
- Preheat oven to 350 degrees F.
- Melt butter in a medium size pot.
- Add flour stirring until combined.
- Slowly add milk and continue stirring until sauce has thickened.
- At this point, add salt, cheese, lemon juice and mix until well combined.
- Remove pot from heat and add broccoli and tuna.
- Mix well, pour into a pyrex or glass baking dish.
- Bake covered for 35 minutes.
- Remove cover and continue baking for a further 10-20 minutes until nice and bubbly.
TUNA AND BROCCOLI QUICHE
What a great way to use up leftover rice! Just pat it into a pie shell with tuna, broccoli and swiss cheese for a great quiche! I have also used slices of swiss cheese.
Provided by Crazycook in PA
Categories One Dish Meal
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix 2 cups of rice, butter and salt and pepper to taste along with one well-beatened egg in a mixing bowl.
- Place this mixture in a 10 inch pie plate and form into crust.
- Put tuna on top of rice.
- Layer cheese on top of tuna
- In a mixing bowl, mix 3 eggs, milk, broccoli and onions with salt and pepper to taste.
- Stir until well-blended.
- Pour egg mixture over cheese.
- Preheat oven to 375 degrees and bake for 45 minutes.
Nutrition Facts : Calories 397.4, Fat 15.6, SaturatedFat 8.6, Cholesterol 150.5, Sodium 143.6, Carbohydrate 43.1, Fiber 2.4, Sugar 1.2, Protein 20.1
EASY CRUSTLESS QUICHE
Make a simple crustless quiche to cut out the faff of making pastry. It's packed with cheese, smoky pancetta and green veg for a lovely lunch or picnic dish
Provided by Esther Clark
Categories Dinner, Lunch, Supper
Time 55m
Number Of Ingredients 7
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter and line a 23cm round deep, springform cake tin so the paper comes 2-3cm up the sides of the tin.
- Melt the butter in a frying pan. Add the onion and pancetta and cook over a low heat for 10 mins or until softened and translucent.
- Bring a pan of lightly salted water to the boil. If using broccoli, cut into small florets, if using asparagus, keep whole. Blanch the veg for 2 mins, drain and leave to steam-dry.
- Whisk the eggs, cream and two thirds of the cheese together in a bowl. Season with salt and black pepper. Mix through the onion and bacon mixture. Pour into the tin and top with the veg and remaining cheese. Bake for 25-30 mins or until golden brown with a slight wobble in the centre.
Nutrition Facts : Calories 401 calories, Fat 34 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 1.1 milligram of sodium
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