Bacon Broccoli Cheddar Crustless Quiche Recipes

EASY CRUSTLESS BACON QUICHE - BROCCOLI CHEDDAR QUICHE RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• Cook the bacon in a non stick pan over medium heat until it is brown and crispy. Remove to paper towels to drain. Strain off most of the bacon fat but leave about a tablespoon of the fat in the pan.
• Add the broccoli florets to the pan with the bacon grease and cook gently for 2-3 minutes.
• Spray a quiche pan or pie plate with non stick cooking spray. Add the broccoli to the pan.
• Top with 1/2 of the cheddar cheese and crumble the bacon over the top.
• In a medium bowl, combine the eggs, Parmesan cheese, 2% milk, cream seasonings and fresh herbs. Whisk well and pour over the broccoli and bacon mixture. Sprinkle the remaining cheddar over the quiche.
• Bake the crustless quiche in the preheated oven for 50-55 minutes or until the center is puffed and golden brown.
• Allow the quiche to cool slightly and then cut ii into 8 pieces and serve.

CRUSTLESS BROCCOLI QUICHE

Steps:

• Preheat your oven to 400 degrees F. Generously butter a 9-inch glass or ceramic pie dish.
• Place the broccoli in a large microwave-safe bowl. Add 1/4 cup water. Cover and microwave on high for 6 minutes, stirring after the first 3 minutes. Drain well.
• In a large bowl, whisk together the eggs, sour cream, Kosher salt, black pepper, and garlic powder. Stir in the broccoli, the scallions, and the cheese.
• Transfer the mixture to the prepared pie dish. Bake the quiche until golden brown and a knife inserted in its center comes out clean, about 30 minutes.
• Allow the quiche to cool and set in the pan on a wire rack for about 15 minutes, then slice it into 8 triangles and serve.

EASY QUICHE RECIPE

Steps:

• In a bowl crack eggs and whisk to combine.
• Add diced green onions, bacon crumbles, sour cream, cheese, and broccoli florets. *made sure to cut broccoli florets into small pieces. And stir to combine.
• Add Heavy Cream, Milk and Dijon Mustard. Stir to combine.
• Add Salt and Pepper to Taste
• Grease pan. You can use a Stackable pan insert or a spring form pan. Please note. A Springform pan will need to be wrapped in foil so it doesn't leak.
• Add 1 to 1 1/2 cups water to Instant Pot.
• Place pan on trivet and set to Manual for 25 minutes. Quick Release pressure when complete
• Run a knife around the inside of the pan to loosen and flip out onto a plate.
• *optional - Sprinkle with additional cheese and green onions.

CRUSTLESS BROCCOLI-CHEDDAR QUICHES

Steps:

• Preheat oven to 350 degrees. Butter four 8-ounce ramekins (or a 9-inch pie dish); set aside. Bring a medium pot of salted water to a boil. Add broccoli; cook 1 minute. Drain well; transfer to a cutting board, and blot dry with paper towels. Chop coarsely.
• In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir in broccoli and cheese.
• Place ramekins on a rimmed baking sheet. Ladle broccoli mixture into ramekins, dividing evenly. Bake until golden brown, 35 to 40 minutes. Serve with crusty bread and a mixed-green salad, if desired.

LOW CARB CRUSTLESS QUICHE WITH BACON, BROCCOLI AND CHEDDAR

Steps:

• Preheat oven to 375 degrees.
• In a cast iron skillet or other oven safe, skillet, cook bacon until crispy. Remove pan from heat. With a slotted spoon, remove cooked bacon to drain on a paper towel. Remove grease from the pan and discard or set aside for another use.
• In a large bowl, combine eggs and half and half. Add bacon, broccoli and shredded cheddar cheese. Stir to combine. Add egg mixture to skillet.
• Cook in the oven for 45 minutes or until eggs in the center are set. (If it appears to be browning too quickly, cover with foil.
• Allow to cool slightly before cutting into wedges to serve.
• Cook bacon and drain. Allow to cool.
• In a large bowl, combine eggs and half and half. Add bacon, broccoli and shredded cheddar cheese. Stir to combine.
• Place bacon and egg mixture in a gallon sided ziplock bag. Seal tightly (you may want to double bag). Be sure to label!
• Place flat in the freezer until ready to thaw and cook
• Thaw in the refrigerator 12-24 hours. Preheat oven to 375 degrees. Add thawed egg mixture to an oven proof skillet and cook for 45 minutes or until eggs in the center are set.

EASY BACON-CHEDDAR CRUSTLESS QUICHE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In large bowl, beat eggs and whipping cream with whisk or fork until well blended. Stir in bacon, cheese, 1/3 cup green onions and the thyme leaves. Pour into baking dish.
• Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 10 minutes. Top each serving with a dollop of sour cream, and garnish with chopped green onions.

BACON BROCCOLI CHEDDAR CRUSTLESS QUICHE

Steps:

• Take the broccoli florets out of the freezer so they can begin to thaw. Place the bacon in a skillet and cook over medium-low heat until very brown and crispy. Transfer the bacon to a paper towel lined plate to drain and pour off most of the grease out of the skillet.
• Turn the heat under the skillet up to medium-high and add the broccoli florets. Sauté them in the residual bacon grease until they are no longer frozen. Transfer the broccoli to a cutting board. Roughly chop the florets into smaller, bite-sized pieces.
• Begin preheating the oven to 350ºF. In a medium bowl, whisk together the eggs, milk, Parmesan, and seasoning salt.
• Coat a 9-inch pie plate in non-stick spray (or butter, if you prefer). Place the chopped broccoli in the dish along with half of the shredded cheddar. Crumble the bacon over top. Stir the broccoli, cheddar, and bacon together.
• Place the pie plate on a baking sheet for easy transport in and out of the oven. Pour the egg and milk mixture over the bacon, broccoli, and cheddar in the dish. Top with the remaining shredded cheddar.
• Bake the crustless quiche for 50-55 minutes, or until the center is puffed and it is golden brown around the edges. Let the crustless quiche cool slightly before slicing into eight pieces and serving.

CRUSTLESS BROCCOLI, BACON, AND CHEDDAR QUICHE

Steps:

• Preheat oven to 350 and grease a quiche or pie dish (or baking dish up to 9x13 inches) with butter or oil. Place prepared dish on a rimmed baking sheet lined with foil, just in case of overflow while baking. Set aside.
• In a large bowl, whisk the eggs (4), milk (1.5 cups), bisquick (3/4 cup), kosher salt (1/2 teaspoon), and black pepper (1/2 teaspoon) until well combined.
• Stir in the grated parmesan cheese (1 cup), the steamed broccoli florets, and the shredded cheddar cheese (8 oz./2 cups).
• Pour batter into greased dish and bake (on a foil covered baking sheet in case of overflow) for about 60 minutes or until golden brown on top and set (it shouldn't jiggle when you shake it).
• Allow to cool for at least 10 minutes before slicing and serving.

BACON CHEDDAR CRUSTLESS QUICHE

Steps:

• Preheat oven to 375° degrees. Coat a glass pie plate with nonstick cooking spray, set aside.
• In a blender, add eggs, cottage cheese, salt and pepper. Blend until there are no chunks left. Pour egg mixture into a bowl and mix in ½ cup shredded cheddar cheese, crumled cooked bacon, and green onion. Pour into prepared pie dish. Sprinkle with remaining ¼ cup cheddar cheese.
• Bake for 25-28 minutes, or until eggs are cooked through and set in the middle. (Note that the dish will be puffy when baking but will settle when taken out of the oven.) Remove from oven and let cool for 5 minutes before cutting into slices.

CHEDDAR-CRUSTED & BACON BROCCOLI QUICHE RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Add 2 cups (200 g) of cheddar cheese and the butter to a large bowl. Mix to combine with an electric hand mixer or stand mixer.
• Add the flour, paprika, garlic powder, and 2 teaspoons salt and mix well. Add 3 tablespoons of ice water and mix. Add the remaining ice water 1 tablespoon at a time. The dough should hold together when pinched, but crumble apart if you break it up in your hand. If it seems too dry, add a bit more ice water.
• Transfer the dough to a clean surface and knead with your hands until it comes together. Shape the dough into a disc, then wrap in plastic wrap and chill in the refrigerator for 30 minutes.
• Lightly flour a clean surface and roll out the dough into a circle about ⅛ inch (8 mm) thick. Carefully transfer the crust to a 9½-inch (24-cm) glass pie dish.
• Trim the edges (save the trimmings to make crackers!). Poke holes in the bottom of the crust with a fork, then use the tines to crimp the edges. Line the dough with parchment paper and fill with pie weights.
• Bake for 30 minutes, until the edges are crisp.
• While the crust is baking, prepare the fillings. In a large skillet over medium-high heat, cook the bacon until crisp, 5-7 minutes. Using tongs, remove the bacon from the skillet and let drain on paper towels until cool enough to handle.
• Add the broccoli to the skillet and cook until lightly browned, about 5 minutes. Remove the pan from the heat.
• Chop the bacon.
• Remove the pie weights from the crust, then add the broccoli and chopped bacon to the center. Sprinkle with the remaining shredded cheddar cheese.
• In a medium bowl, lightly beat the eggs. Add the milk, remaining ½ teaspoon salt, and the pepper. Whisk to combine.
• Pour the egg mixture over the fillings in the crust.
• Bake for 35-40 minutes, or until the eggs are set and the top is lightly browned. Cover the edges with tinfoil if they are starting to burn.
• Let the quiche cool for 15 minutes before slicing and serving.
• Enjoy!

BROCCOLI CHEDDAR BACON QUICHE

Steps:

• Preheat the oven to 350°F. Place the frozen pie shell on a baking sheet. Set aside.
• In a medium size mixing bowl, whisk together the eggs, cream, mayonnaise, garlic salt, onion powder, Dijon, and black pepper until fully combined.
• Fold in the broccoli florets, green onion, bacon and 1 cup shredded cheese. Pour into the pie shell.
• Sprinkle the top with the remaining 1/2 cup shredded cheddar cheese.
• Bake for 50-60 minutes or until the center is set when gently shaken. Cover the edges of the crust with aluminum foil, if needed to prevent over browning.
• Allow to cool to warm before cutting.