Crustless Pizza Quiche Recipes

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CRUSTLESS PIZZA QUICHE



Crustless Pizza Quiche image

Make and share this Crustless Pizza Quiche recipe from Food.com.

Provided by ratherbeswimmin

Categories     Oven

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 8

2 eggs
2 cups milk
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 1/2 teaspoons dried oregano
1 1/2 cups all-purpose flour
2 cups chopped pepperoni or 2 cups salami
3 cups shredded mozzarella cheese, divided

Steps:

  • In a large bowl, whisk eggs until blended.
  • Whisk in milk, salt, pepper, and oregano.
  • Stir in flour until moistened.
  • Add pepperoni and half the cheese.
  • Pour into a greased 13 x 9 inch baking dish.
  • Bake in a preheated 375° oven for 30 minutes or until set.
  • Sprinkle with remaining cheese; bake for 5 minutes or until cheese is melted.

Nutrition Facts : Calories 436.6, Fat 30.1, SaturatedFat 12.5, Cholesterol 117.6, Sodium 1222.3, Carbohydrate 17.6, Fiber 0.6, Sugar 0.4, Protein 22.4

CRUSTLESS PIZZA



Crustless Pizza image

Provided by Nigella Lawson : Food Network

Time 53m

Yield 2 to 4 servings

Number Of Ingredients 8

1 egg
2/3 cup all-purpose flour
Salt
1 cup whole milk
Butter, for pie dish
1 cup grated Cheddar
2 ounces small chorizo or pepperoni slices, about 3/4-inch diameter, optional
Special equipment: 1 round ovenproof pie dish, 8 or 9 inches in diameter

Steps:

  • Preheat the oven to 400 degrees F. In a small bowl, beat the egg with the flour, salt, to taste, and milk to make a smooth batter.
  • Butter a round ovenproof pie dish, then stir half the grated cheese into the batter, before pouring it into the dish.
  • Bake for 30 minutes. Take the dish out of the oven, sprinkle with the remaining cheese, and add the chorizo or pepperoni, if using, - or anything else - now, too. Return the dish to the oven and cook for another 2 or 3 minutes to make sure it's heated through.
  • Once the cheese on top is melted and looks burnished fold on the crustless pizza, take it out of the oven and serve, cut into slices. A green or tomato salad on the side would not be a bad idea...
  • Leftover Note:
  • Leftovers can be reheated the next day in a hot oven for 8 to10 minutes, but sadly they won't be as nice as the first time around.

CRUSTLESS SPINACH QUICHE



Crustless Spinach Quiche image

I served this crustless quiche at a church lunch, and I had to laugh when one guy told me how much he disliked vegetables. Many people were surprised by how much they loved this veggie-filled quiche recipe-and he was one of them! -Melinda Calverley, Janesville, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 8 servings.

Number Of Ingredients 8

1 cup chopped onion
1 cup sliced fresh mushrooms
1 tablespoon vegetable oil
1 package (10 ounces) frozen chopped spinach, thawed and well drained
2/3 cup finely chopped fully cooked ham
5 large eggs
3 cups shredded Muenster or Monterey Jack cheese
1/8 teaspoon pepper

Steps:

  • In a large skillet, saute onion and mushrooms in oil until tender. Add spinach and ham; cook and stir until the excess moisture is evaporated. Cool slightly. Beat eggs; add cheese and mix well. Stir in spinach mixture and pepper; blend well. Spread evenly into a greased 9-in. pie plate or quiche dish. Bake at 350° for 40-45 minutes or until a knife inserted in center comes out clean.

Nutrition Facts : Calories 251 calories, Fat 18g fat (10g saturated fat), Cholesterol 164mg cholesterol, Sodium 480mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein.

PIZZA QUICHE (ZUCCHINI, TOMATO, MOZZARELLA) CRUSTLESS!



Pizza Quiche (Zucchini, Tomato, Mozzarella) Crustless! image

I made this up last night and everyone said it tasted like pizza. It's an easy light meal, and vegetarian too! It's best to use a beefsteak or slicing tomato, less seeds and liquid.

Provided by newmama

Categories     Breakfast

Time 50m

Yield 1 quiche, 4-6 serving(s)

Number Of Ingredients 9

5 eggs
3/4 cup milk
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon garlic powder (to taste)
salt and pepper
1 medium zucchini, chopped
1 1/2 cups mozzarella cheese, shredded
1 tomatoes, sliced thin

Steps:

  • Whisk eggs, milk and herbs together.
  • add salt, pepper and garlic powder to taste.
  • scatter zucchini and cheese in a greased pie plate and pour egg mixture over it.
  • top with sliced tomato (and grated parmesan if you want!).
  • bake at 375 for 40 minutes until gold and puffy.
  • cool 15 minutes before slicing.

DEEP-DISH PIZZA QUICHE



Deep-Dish Pizza Quiche image

Very satisfying for those low-carb pizza cravings. Even my carb-eating family loves this recipe. Obviously this is rich in calories and far from a fat-free quiche. Add your favorite pizza toppings if desired, such as pepperoni, sausage, bacon, chicken, peppers, onion, mushroom, etc.

Provided by Lori McKirahan Burton

Categories     Quiche

Time 45m

Yield 6

Number Of Ingredients 9

cooking spray
3 cups shredded mozzarella cheese, divided
½ (8 ounce) package cream cheese, softened
4 large eggs
⅓ cup heavy whipping cream
¼ cup grated Parmesan cheese
½ teaspoon Italian seasoning
¼ teaspoon garlic powder
½ cup marinara sauce

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a pie dish with cooking spray.
  • Press 2 cups mozzarella cheese into the bottom and sides of the prepared pie dish for the crust.
  • Beat cream cheese and eggs with an electric mixer until smooth. Stir in cream, Parmesan, Italian seasoning, and garlic powder. Pour into the pie dish.
  • Bake in the preheated oven for 30 minutes.
  • Remove from the oven and top with marinara sauce and remaining 1 cup mozzarella. Bake until bubbly, 10 to 12 more minutes.
  • Let sit for 10 minutes before slicing and serving.

Nutrition Facts : Calories 335.2 calories, Carbohydrate 5.9 g, Cholesterol 202.2 mg, Fat 25.2 g, Fiber 0.6 g, Protein 21.3 g, SaturatedFat 14.6 g, Sodium 593.1 mg, Sugar 2.9 g

PEPPERONI PIZZA QUICHE



Pepperoni Pizza Quiche image

Field editor Debbie White of Williamson, West Virginia puts ever-popular ingredients into a pastry crust for her appealing "pizza pie". She writes, "There's seldom a slice left when I serve it to family or company."

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 1h20m

Yield 6-8 servings.

Number Of Ingredients 17

1 unbaked pastry shell (9 inches)
1 cup shredded Swiss cheese, divided
4 large eggs
1-1/2 cups half-and-half cream
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/8 teaspoon cayenne pepper
1/8 teaspoon pepper
1 large onion, chopped
2 tablespoons canola oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 teaspoon dried thyme
1/4 teaspoon sugar
1/8 teaspoon dried basil
12 slices pepperoni, chopped
1 cup shredded part-skim mozzarella cheese
1/4 cup sliced ripe olives

Steps:

  • Bake unpricked pastry shell at 375° for 11 minutes. Sprinkle with 2/3 cup Swiss cheese. In a bowl, whisk the eggs, cream, salt, oregano, cayenne and pepper; pour over cheese. , Bake for 25-30 minutes or until a knife inserted in the center comes out clean., Meanwhile, in a large skillet, saute onion in oil until tender. Stir in the tomatoes, thyme, sugar and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until liquid has evaporated., Sprinkle remaining Swiss cheese over quiche. Top with the tomato mixture. Sprinkle with the pepperoni, mozzarella cheese and olives. Bake 5 minutes longer or until the cheese is melted. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 375 calories, Fat 26g fat (12g saturated fat), Cholesterol 160mg cholesterol, Sodium 547mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 1g fiber), Protein 13g protein.

EASY CRUSTLESS QUICHE



Easy crustless quiche image

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

20g butter , plus extra for the tin
1 onion , finely chopped
100g chopped pancetta or smoked bacon
200g asparagus or broccoli, trimmed
8 large eggs
150ml double cream
80g gruyère or parmesan cheese

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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