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
THE VERY BEST CRUSTLESS QUICHE (IMPOSSIBLE QUICHE!)
This is the VERY BEST crustless quiche! It's known as Impossible Quiche in Australia! Added flour sinks to the bottom during cooking, creating a thin pancake-y crust. You can either add caramelized onions and mushrooms, ham and cheese, like I've stated in the recipe below, or you can keep things super simple and add raw finely chopped veggies like onions, peppers and tomatoes.
Provided by Helen
Categories Easy mid-week meal
Time 45m
Number Of Ingredients 10
Steps:
- Preheat the oven to 390F / 200C.
- Melt the butter in a large frying pan or saucepan, then cook the onions slowly for about 10 minutes or until soft and beginning to caramelize.
- Add the mushrooms to the onions in the pan and cook for a further couple of minutes.
- Grease a standard quiche dish (or other round pan) with a little butter, then spread the onions and mushrooms evenly over the bottom. Scatter over the chopped ham and cheese.
- Slowly add the milk to the flour in a large jug. Whisk continuously so that there are no lumps, then whisk in the eggs, mustard, and salt and pepper.
- Pour the egg mixture over the fillings in the dish/pan, then bake for 30 (to 40) minutes or until the mixture is just cooked in the centre. Slice and serve!
Nutrition Facts : Calories 197 kcal, Carbohydrate 10 g, Protein 12 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 113 mg, Sodium 314 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CRUSTLESS QUICHE MASTER RECIPE
Provided by Food Network Kitchen
Categories main-dish
Time 2h20m
Yield 1 (9-inch) quiche, 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. For the pan: Brush pan with the soft butter and sprinkle the grated Parmesan evenly on top. Or for a Quick Crust, pulse bread into crumbs in a food processor. Heat butter or oil in a large skillet over medium heat; add bread crumbs and stir until evenly toasted, about 5 minutes. Evenly spread crumbs in a 9-inch glass or ceramic pie pan. Place pan on a baking sheet.
- Whisk the half-and-half, eggs and yolks in large glass measuring cup. Season with salt, pepper, and nutmeg, cayenne or paprika to taste. Spread half the desired filling evenly in the pan, top with about half the cheese; repeat with remaining filling and cheese. Pour the custard over the fillings. Top with more herbs or cheese as desired.
- Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.
EASY CRUSTLESS MINI-QUICHES
These are awesome. You can put what ever you like in them as well. They are called egg muffins in our house.
Provided by zoe85
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350. Spray muffin cups lightly with Pam.
- Divide broccoli evenly among muffin cups. Crumble one strip of bacon into each. Divide shredded cheese evenly among muffin cups. With a fork or your fingers, mix the veggie, bacon and cheese a little, so they don't end up in layers when your quiche is done.
- In large mixing bowl, beat eggs well. Add heavy cream and mix well. Stir in seasonings. Pour mixture evenly into muffin cups. Bake at 350 for 30 minutes. Mini-quiches are done when knife inserted into middle comes out clean.
- (Note: these will puff up a lot in the oven, then shrink back down as they cool. Perfectly normal.).
- These can be refrigerated and microwaved, works well for a fast breakfast.
Nutrition Facts : Calories 379.6, Fat 32.6, SaturatedFat 16.9, Cholesterol 303.2, Sodium 579.6, Carbohydrate 3.4, Fiber 0.6, Sugar 0.8, Protein 18.2
CRUSTLESS QUICHE BAKE
Chock-full of veggies, cheese, bacon, eggs and a touch of sherry, this yummy recipe would be great served with fresh muffins or toasted breads and fruit! -June Marie Racus, Sun City West, Arizona
Provided by Taste of Home
Time 1h10m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. , In the drippings, saute the mushrooms, green pepper and onions until tender. Add pimientos and, if desired, sherry; cook until liquid is evaporated., In a large bowl, whisk the eggs, milk, thyme, seasoned salt, mustard and dill. Add the bacon, mushroom mixture and 3 cups cheese. Transfer to a greased 13x9-in. baking dish., Bake, uncovered, at 350° for 35 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until a knife inserted in the center comes out clean and cheese is melted. Let stand for 10 minutes before cutting . Freeze option: Freeze unbaked quiche and remaining cheese separately in freezer containers. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Bake quiche as directed, increasing time as necessary for a knife inserted in the center to come out clean.
Nutrition Facts :
EASY CRUSTLESS QUICHE
Yet another crustless quiche that is designed for a low-carb, high-fat (LCHF) diet. It is very rich and cheesy. The Parmesan and butter on the bottom form a nice skin on the bottom that really helps. The egg and cream mixture is quite flexible and the ratio of egg to cream and the heaviness of the cream is a personal choice. The cheese can easily be replaced with any hard cheese that holds up well when shredded such as Swiss, Cheddar, Gouda, or Provolone. The meats can be replaced with anything that isn't too wet; whether it is meat or vegetable.
Provided by Jim
Categories Breakfast and Brunch Eggs Quiche
Time 1h35m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cook and stir bacon and sausage in a large skillet and over medium-high heat until evenly browned and bacon is crisp, about 10 minutes; drain on a paper towel-lined plate.
- Brush butter on the bottom and sides of a 9x13-inch baking dish. Sprinkle Parmesan cheese into the bottom of the baking dish and top with bacon and sausage. Spread Cheddar cheese over bacon and sausage.
- Beat cream, eggs, and half-and-half together in a bowl. Slowly pour egg mixture over cheese and sausage into the baking dish.
- Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, about 1 hour. Cool for 10 minutes before slicing.
Nutrition Facts : Calories 607.1 calories, Carbohydrate 3.7 g, Cholesterol 291.3 mg, Fat 54.7 g, Protein 25.5 g, SaturatedFat 29.4 g, Sodium 956.4 mg, Sugar 0.6 g
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
VERY BEST CRUSTLESS QUICHE
This is from Chelsea's Village Tea Room in Biltmore, NC. I am not a huge quiche lover, but this recipe is amazing. You can use nearly anything for the filling and it comes out wonderful. I usually use a combination of veggies, but you can also use ham, bacon or even shrimp. The restaurant serves it with apple chutney on top, which is delicious, but it's good without as well!
Provided by SouthernChefinConne
Categories One Dish Meal
Time 1h20m
Yield 1 quiche, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Beat the eggs with a wire whisk until well mixed.
- Add all other ingredients, including filling ingredients.
- Spray a quiche pan or pie dish with cooking spray and pour in the mixture.
- Bake for 1 hour at 350 degrees. Allow to cool 10 minutes before slicing.
Nutrition Facts : Calories 416.4, Fat 31.4, SaturatedFat 16.5, Cholesterol 349.9, Sodium 958.1, Carbohydrate 7, Fiber 0.5, Sugar 1.6, Protein 26
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