Vegetable Pastry Free Flan Quiche Recipes

110 CALORIE CRUSTLESS VEGGIE QUICHE

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 PASTRY-FREE FLAN (QUICHE)

Steps:

• Preheat oven at 160 C and grease an oven tray generously with oil.
• Start by finely chopping the onion and the leek and sweat it in a pan (fry if you wish) with a little oil a pinch of salt and a good old grind or two of black pepperand a sprinkle of herbs.
• Wash all veggies and peel. I personally don't peel the courgettes because I love a bit of colour in there. It looks even prettier!
• In a large bowl grate the root vegetables on the big holes using either a food processor or a manual grater. Mix them all.
• In a separate bowl, whisk the eggs, some salt, pepper, cayenne pepper, herbs, the nutmeg (if you choose to put it in) and the flour. Put in the cooked onion and leek and mix it all very well.
• Pour the egg mixture over the grated vegetables and stir well all ingredients until they are well incorporated.
• Spread the mixture evenly in the oiled oven tray in a layer that is not thicker than 1 cm. If you are left with some put in a separate small oven dish (or a ramekin or two) but there shouldn't be any left really unless the tray quite small.
• Place in the preheated oven and cook for about 40 min at 190 C or 180 C if you have a fan assisted oven. If the flan layer is thinner, keep an eye on cooking time as it will cook quicker. It should turn nice and golden. If you wish to indulge a little sprinkle a bit of cheese on top.

EASY CRUSTLESS QUICHE

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.