ASPARAGUS MUSHROOM BACON CRUSTLESS QUICHE
This is a very tasty crustless quiche. You can substitute the filling for different ones you may like better, but these are my favorite. By the way, this is Atkins® induction-friendly.
Provided by Nikki Wilson
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Position oven rack to center position. Preheat oven to 400 degrees F (200 degrees C). Butter a 10-inch pie plate.
- Heat a large skillet over medium heat; cook and stir bacon in the hot skillet until crisp, 5 to 10 minutes. Remove bacon and drain all but 2 tablespoons grease from skillet. Cook and stir asparagus and mushrooms in the remaining bacon grease until asparagus is tender, about 5 minutes.
- Remove skillet from heat and toss bacon into asparagus mixture. Spread asparagus-bacon mixture into the prepared pie pan. Sprinkle Swiss cheese over mixture.
- Whisk cream, eggs, salt, and pepper in a bowl. Pour egg mixture over asparagus-cheese mixture.
- Bake in the preheated oven until quiche is set and a knife inserted in the center comes out clean, about 30 minutes.
Nutrition Facts : Calories 290.5 calories, Carbohydrate 3.9 g, Cholesterol 174.9 mg, Fat 25.9 g, Fiber 0.8 g, Protein 11.5 g, SaturatedFat 14.6 g, Sodium 314.9 mg, Sugar 1.2 g
CRUSTLESS ASPARAGUS QUICHE
A crustless quiche with asparagus and baby spinach leaves. It's a true morning treat that takes very little effort to make.
Provided by Lisa MarcAurele
Categories Breakfast Main Course
Time 35m
Number Of Ingredients 7
Steps:
- Grease a 9-inch pie pan.
- Combine eggs with 2 cups of grated mozzarella cheese and garlic.
- Reserve about 1/4 cup of the egg mixture.
- Stir spinach leaves in remaining egg mixture and pour into the prepared pan. Layer asparagus on top of egg mixture in pan.
- Pour reserved egg mixture on top.
- Spring remaining 1/4 cup mozzarella and 2 tablespoons parmesan cheese on top.
- Bake at 375 degrees F for about 30 minutes or until edges start to brown.
Nutrition Facts : ServingSize 99 g, Calories 155 kcal, Carbohydrate 2 g, Protein 12 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 148 mg, Sodium 271 mg, Sugar 1 g
CRUSTLESS ASPARAGUS QUICHE
Make and share this Crustless Asparagus Quiche recipe from Food.com.
Provided by droppedstitch
Categories Savory Pies
Time 45m
Yield 1 quiche, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven 350 degrees.
- Grease a 9-inch deep-dish pie pan.
- Arrange asparagus, 1 cup Swiss cheese and 2/3 cup French-fried onions in plate.
- Beat eggs, milk, Parmesan cheese, flour, garlic powder and pepper in a medium bowl. Pour into pie plate.
- Bake 30 minutes or just until center is set. Sprinkle with remaining 1/2 cup Swiss cheese and 2/3 cup onions. Bake 5 minutes more or until onions are golden.
- Cut into wedges and serve.
ASPARAGUS, CHERRY PEPPER AND BACON QUICHE
Provided by Food Network Kitchen
Time 1h50m
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F. Line a 9-inch pie plate with pie dough and crimp as desired; chill 30 minutes. Line with foil, then fill with pie weights or dried beans. Bake until the crust is set, about 20 minutes. Remove the foil and weights and continue baking until lightly golden, 5 to 10 more minutes. Let cool while you prepare the filling.
- Make the filling: Put the asparagus, cherry peppers and onions in a large bowl. Add the bacon and jarlsberg and toss to combine.
- Whisk the eggs, heavy cream, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Stir in the paprika, chile powder or lemon zest, if desired. Spread the vegetable-cheese mixture in the crust, then pour the egg mixture on top. Reduce the oven temperature to 350 degrees F and bake until the filling is set, 40 to 50 minutes. Let cool at least 30 minutes before slicing.
- Pulse the flour, salt and sugar in a food processor. Add about one-third of the butter; process until the butter is combined. Pulse in the remaining butter in 5 or 6 pulses to form coarse crumbs. Add the vinegar; pulse quickly a few times while adding 1/3 cup ice water. Squeeze some dough between your fingers. It should just hold its shape; if it's still crumbly, quickly pulse in more ice water by the tablespoonful. (Do not overwork the dough.)
- Turn the dough out onto a large piece of plastic wrap. Wrap the dough, then press and flatten into a thin round. Refrigerate 1 hour.
- Roll out the dough into an 11-to-12-inch round, about 1/8 inch thick, on a lightly floured surface. Center over a 9-inch pie plate. Fold in the edges and crimp as desired. Refrigerate at least 30 minutes before using.
CHILES RELLENOS QUICHE
Perk up brunch with a peppy egg bake that's in the oven in just 10 minutes.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
- Sprinkle chiles, Cheddar cheese and pepper Jack cheese evenly into baking dish. In large bowl, beat milk, Bisquick mix and eggs with electric mixer on low speed until smooth. Stir in ricotta cheese; spoon evenly over ingredients in baking dish.
- Bake uncovered 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting. Garnish with pico de gallo and cilantro.
Nutrition Facts : Calories 479, Carbohydrate 20 g, Fiber 1 g, Protein 26 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 968 mg
CRUSTLESS SPINACH QUICHE
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
Time 1h5m
Yield 8 servings.
Number Of Ingredients 8
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.
ASPARAGUS MUSHROOM QUICHE
Nothing says Mother's Day like a quiche. The buttery crust and fresh fillings-in this case, spring favorites asparagus, mushrooms and onion-show Mom how much you care. But don't be intimidated: A super-easy refrigerated pastry makes this recipe a cinch to put together. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Unroll pastry into a 9-in. deep-dish pie plate; flute edges., Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-5 minutes or until crisp-tender., In a large skillet, saute onion and mushrooms in butter until tender. Stir in asparagus. Transfer to crust. In a small bowl, whisk the eggs, cream, basil, salt and pepper; pour over top., Bake at 375° for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Freeze option: Securely wrap and freeze cooled quiche in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 326 calories, Fat 26g fat (15g saturated fat), Cholesterol 146mg cholesterol, Sodium 313mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.
CRUSTLESS HAM AND CHEESE QUICHE
This is a quiche that is so easy and quick. I make it everytime I have company overnight or for lunch. You can substitute most any meat, ie chicken breast or pastrami or sausage. Also you can use spinach instead of broccoli. I have also added chopped tomatoes, but you need to cook a little longer if you do. I like to serve with crusty bread and a salad. My company always love this and ask for the recipe. Enjoy!
Provided by sunshinefromaz
Categories Savory Pies
Time 50m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 375°F and grease a 9-inch pie plate.
- Scatter ham, broccoli and cheeses evenly in pie plate.
- Whisk remaining ingredients in a bowl until blended. Pour into pie plate.
- Bake 40 minutes or until firm. Cover top with foil if it starts to get too brown.
- Cut into wedges to serve.
Nutrition Facts : Calories 396.7, Fat 27.2, SaturatedFat 12.3, Cholesterol 443.8, Sodium 644.5, Carbohydrate 3.9, Fiber 0.9, Sugar 0.9, Protein 32.8
CRUSTLESS 'QUICHE'
I suppose crustless quiche is a contradiction in terms, like seared ceviche. But if, like me, you sometimes crave what amounts to savory pie filling without the hassle of making an actual crust, this is the way to go. Once you take the crust out of the quiche you not only radically alter the concept but expand its possibilities. You can produce a "quiche" Lorraine by softening onions (lots) in butter or bacon fat, then adding eggs, cooked bacon and cream or half-and-half, and baking it all as you do in the recipe here.
Provided by Mark Bittman
Categories breakfast, brunch, dinner, lunch, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 325 degrees and set rack in middle of it. Combine all ingredients except butter and beat until well blended.
- Pour into 4 to 6 buttered ramekins (or a buttered gratin or pie plate) and bake for 20 to 30 minutes, or until almost firm; it should still jiggle just a little in middle. Cool on a rack, then serve warm or at room temperature.
Nutrition Facts : @context http, Calories 153, UnsaturatedFat 4 grams, Carbohydrate 2 grams, Fat 11 grams, Fiber 0 grams, Protein 11 grams, SaturatedFat 6 grams, Sodium 245 milligrams, Sugar 2 grams, TransFat 0 grams
MICHELE'S (ASPARAGUS, BACON, OR SALMON) CRUSTLESS QUICHE
This is the best and CREAMIEST crust-less quiche I've ever eaten and I eat a lot of quiche! I asked my friend, Michele, to share her recipe with Zaar and she was kind enough to oblige. Thanks, girlfriend! Top this yummy quiche with tinned asparagus, chopped bacon, or tinned salmon. It makes it's own "crust" as it cooks. Very nice with a green salad on the side.
Provided by A Good Thing
Categories Breakfast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180 degrees Celsius.
- Beat eggs and milk.
- Add melted butter and flour. Beat to combine.
- Add cheese and onion, stir.
- Pour into greased pie dish.
- Arrange asparagus spears, salmon, or bacon on top.
- Bake in center of oven for 45 minutes.
- ENJOY!
Nutrition Facts : Calories 394.1, Fat 28, SaturatedFat 16.5, Cholesterol 212.5, Sodium 574.4, Carbohydrate 19.1, Fiber 0.9, Sugar 1.5, Protein 16.7
BACON AND GREEN CHILI QUICHE
Provided by Gayle Gardner
Categories Milk/Cream Cheese Dairy Egg Onion Pork Appetizer Brunch Bake Lunch Cheddar Bacon Summer Bon Appétit New Mexico Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F. Unfold crust. Using wet fingertips, press together any tears. Press crust into 9-inch deep dish pie plate. Press foil over crust to hold shape. Bake 5 minutes. Remove from oven; remove foil. Reduce temperature to 400°F.
- Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Transfer to paper towels and drain. Crumble bacon. Sprinkle bacon, then chilies and green onion over crust. Combine Monterey Jack cheese and cheddar cheese and sprinkle over. Beat half and half, eggs and salt in medium bowl to blend. Pour half and half mixture into crust.
- Bake quiche until knife inserted into center comes out clean, about 45 minutes. Let quiche stand 5 minutes. Cut quiche into wedges and serve.
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