Artichoke And Broccoli Frittata Crustless Quiche Recipes

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CATALINA'S YUMMY BROCCOLI, ARTICHOKE & CHEDDAR QUICHE



Catalina's Yummy Broccoli, Artichoke & Cheddar Quiche image

Make and share this Catalina's Yummy Broccoli, Artichoke & Cheddar Quiche recipe from Food.com.

Provided by Cata2Go

Categories     Savory Pies

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 10

8 egg whites (1 small carton egg whites)
4 whole eggs
2/3 cup yogurt or 2/3 cup sour cream
salt & pepper
paprika
oregano (or any other spices you like) or garlic powder (or any other spices you like)
1 large onion, diced
1 stalk broccoli, chopped into small pieces
1 (8 ounce) can artichoke hearts, chopped
1 cup shredded cheddar cheese (the cheese is optional, but it makes it super tasty. Also, low fat cheese works just as well) (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Grease or spray a deep dish pie plate or small casserole dish.
  • Fry onion in oil till soft, then add broccoli. Stir fry till cooked. Set aside.
  • Meanwhile, with an electric beater, beat together the egg whites and whole eggs in a large bowl till frothy.
  • Add the yogurt and spices. Beat some more till well mixed.
  • Add the vegetables and the cheese to the eggs. Stir everything together and pour into the pie plate or dish. (You can also pour it into a prepared pie crust if you want).
  • Bake for 50-60 minutes. You'll know it's cooked because it will puff up.
  • Once cooked, let it sit for 20 minutes at room temperature before serving. (it tastes better if it sits even longer, ie. 1-2 hours. You can also make it in the morning, let it sit, then reheat for the evening. It doesn't need to be served super hot, just warm).
  • You can play around A LOT with this recipe. For example:
  • Use cream cheese instead of yogurt, or a bit of both.
  • Change the vegetables & cheese to:
  • -spinach, red onions, & feta,
  • -potatoes, red peppers, onions, & parmesan (use ½ cup only) & rosemary (goes sooo great with the potatoes)
  • -roasted red peppers, onions, brie (freeze the brie first, then you can shred it without it falling apart)
  • -mushrooms, asparagus, onions, swiss cheese.
  • -red & white onions, green onions, any cheese you have.

Nutrition Facts : Calories 180.1, Fat 6, SaturatedFat 2.3, Cholesterol 169, Sodium 238.8, Carbohydrate 15.5, Fiber 6.5, Sugar 5.3, Protein 17.2

CRUSTLESS ARTICHOKE QUICHE (FRITTATA)



Crustless Artichoke Quiche (Frittata) image

I copied down this recipe, many years ago; and, I resurrected it, recently, for a brunch. It is so easy, and so great; I'm glad I found it, again! It doesn't have a crust, so it is actually more like a frittata than a quiche; but, whatever you call it, it's good!

Provided by Belinda in Austin

Categories     Breakfast

Time 40m

Yield 8-16 serving(s)

Number Of Ingredients 8

1/4 cup breadcrumbs or 2 slices bread
6 eggs or 1 1/2 cups egg substitute
2 cups grated cheddar cheese
14 ounces artichoke hearts, drained and chopped, slightly
1 small onion, chopped
4 garlic cloves, minced
1/2 teaspoon italian seasoning
salt and pepper

Steps:

  • Preheat oven to 325 degrees.
  • Saute the onion and garlic in 2 Tbsp margarine, for about 3 minutes.
  • Add the artichoke hearts, and saute briefly.
  • Add the Italian seasoning, salt, and pepper.
  • In a bowl, mix the eggs, cheese, and breadcrumbs; add sauteed veggies.
  • Spray an 8X8 pan with cooking spray, add the quiche mixture, and bake for 30 minutes.

Nutrition Facts : Calories 213, Fat 13.4, SaturatedFat 7.2, Cholesterol 188.3, Sodium 417.4, Carbohydrate 10, Fiber 3, Sugar 1.5, Protein 14.1

ARTICHOKE AND BROCCOLI FRITTATA / CRUSTLESS QUICHE



Artichoke and Broccoli Frittata / Crustless Quiche image

A frittata (also known as crustless quiche) is a perfect palette for colorful vegetables and strongly flavored cheeses. What I love about frittatas is that they are one of the few egg dishes that are delicious at room temperature and can be stored in the refrigerator (or even frozen) for days. This one is not just for breakfast - Try it for lunch or dinner with a salad or steamed veggies. Eat hot or at room temperature - Leftovers can be heated in toaster oven or microwave. I designed this recipe to be gluten-free, using my homemade fresh gluten-free Italian breadcrumbs - But you can use any type of breadcrumbs you like.

Provided by Whats Cooking

Categories     Savory Pies

Time 45m

Yield 10 serving(s)

Number Of Ingredients 14

8 eggs
1/2 cup milk
1 (6 ounce) jar marinated artichoke hearts, drained
2 cups small fresh broccoli florets
3 garlic cloves, minced
1/2 onion, chopped
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
2 teaspoons fresh dill, minced
1/2 cup breadcrumbs (regular or gluten-free, fresh or dry)
2 cups shredded sharp cheddar cheese
1/4 cup shredded parmesan cheese (not grated)
2 tablespoons extra virgin olive oil

Steps:

  • Preheat oven to 350°F
  • Chop the artichoke hearts coarsely.
  • Heat olive oil in a heavy 10-inch oven-safe cast iron pan over medium flame.
  • Add onions and cook until they are translucent.
  • Add garlic and broccoli; saute until the onions have begun to brown and the broccoli is cooked through but still crisp. Remove from heat.
  • In a large bowl, combine eggs, herbs and spices and milk; whisk until well beaten.
  • Add parmesan, breadcrumbs, artichokes, and half of the cheddar cheese. Stir gently; pour mixture over the broccoli and onions.
  • Sprinkle remaining cup of cheddar cheese over the top of the eggs - Do not stir.
  • Bake for 30 minutes or until firm.
  • Place under the broiler for 2-3 minutes or until cheese is bubbly and lightly browned.
  • Serve hot or at room temperature.
  • Leftovers can be successfully reheated in oven, microwave or toaster oven. Serves 10.

Nutrition Facts : Calories 230.2, Fat 15.7, SaturatedFat 7.2, Cholesterol 196.8, Sodium 358.8, Carbohydrate 8.7, Fiber 1.3, Sugar 1.2, Protein 13.9

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