Crustless Asparagus Tomato Quiche Recipe Recipes Recipe For Stuffed

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CRUSTLESS QUICHE MASTER RECIPE



Crustless Quiche Master Recipe image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h20m

Yield 1 (9-inch) quiche, 6 to 8 servings

Number Of Ingredients 16

2 tablespoons unsalted butter, softened
2 tablespoons finely grated Parmesan cheese
1 1/2 cups (1-inch, day-old) bread cubes, preferably sourdough
2 tablespoons unsalted butter or extra-virgin olive oil
2 cups half-and-half
2 large eggs
2 large egg yolks
1/2 teaspoon kosher salt
Freshly ground black pepper
Freshly grated nutmeg
Pinch cayenne or paprika
2 to 3 cups prepared vegetables, such as braised leeks, broccoli, sauteed onions, mushrooms, spinach, peppers, tomatoes
4 ounces, or about 1 cup grated or crumbled cheese, such as Cheddar, goat cheese, Gruyere, Parmesan, fontina, provolone, mozzarella, Gouda, solo or combined
1 to 4 tablespoons minced herbs, such as parsley, chives, tarragon, basil, dill, rosemary, marjoram
3/4 cup chopped crisp bacon, diced ham or salami
1 tablespoon all-purpose flour, optional, this is good to use with vegetables that release liquid during cooking, such as zucchini and spinach

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.

ASPARAGUS MUSHROOM BACON CRUSTLESS QUICHE



Asparagus Mushroom Bacon Crustless Quiche image

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

6 ounces bacon, diced
½ pound asparagus, cut into 1-inch pieces
4 ounces baby bella (cremini) mushrooms, sliced
4 ounces shredded Swiss cheese
1 ½ cups heavy whipping cream
4 large eggs
¼ teaspoon salt
freshly ground black pepper to taste

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

ASPARAGUS TOMATO QUICHE



Asparagus Tomato Quiche image

Just in time for the first delicious crop of asparagus comes a recipe from Dorothy Hussey of Bishop, California that features those savory stalks. "It might look difficult," she divulges, "but it's actually simple to make."-Dorothy Hussey, Bishop, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 6 servings.

Number Of Ingredients 10

1 unbaked pastry shell (10 inches)
10 fresh asparagus spears
4 large eggs
3 tablespoons all-purpose flour
1-1/2 cups half-and-half cream
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon ground mustard
2 cups shredded Swiss cheese
1 medium tomato, cut into 6 slices

Steps:

  • Line unpricked pie shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; return to the oven for 5 minutes. Remove from the oven; reduce heat to 350°. Cut six asparagus spears 4 in. long for garnish; set aside. Cut remaining asparagus into 1-in. pieces; place in bottom of pie shell. In a bowl, beat eggs and flour. Add cream, salt, paprika and mustard; beat until smooth. Stir in cheese. Pour over asparagus. Bake for 30 minutes. Arrange asparagus spears, spoke fashion, on top. Bake for 10-15 minutes or until a knife inserted in the center comes out clean. Place tomatoes in between asparagus spears.

Nutrition Facts :

CRUSTLESS TOMATO QUICHE



Crustless Tomato Quiche image

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

Provided by CandyTX

Categories     Vegetable

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 9

2 cups grated mozzarella cheese
1/2 small onion, diced
1 (28 ounce) can diced tomatoes
1 tablespoon italian seasoning
1 cup sliced mushrooms
6 eggs
1 1/2 cups milk
1/4 teaspoon salt
1 tablespoon seasoning, blend (Mrs. Dash)

Steps:

  • In bottom of lightly greased 9 x 13 inch casserole dish, spread 1 cup cheese.
  • Layer onion, then tomato, then mushrooms over cheese.
  • Sprinkle Italian seasoning over tomatoes, cover with remainder of cheese.
  • Beat together eggs with milk, salt and pepper.
  • Slowly pour egg mixture over tomatoes.
  • Bake in preheated 350 degree oven for 35 to 40 minutes or until filling is just set in the center.

Nutrition Facts : Calories 198, Fat 11.8, SaturatedFat 5.9, Cholesterol 187.2, Sodium 539, Carbohydrate 10, Fiber 1.5, Sugar 4.6, Protein 13.5

CRUSTLESS ASPARAGUS-MUSHROOM QUICHE



Crustless Asparagus-Mushroom Quiche image

This is a variation on a crustless quiche I found here at recipezaar. Since my boyfriend is a picky eater I used asparagus instead of spinach and we were very pleased! Feel free to add sausage, or pour into a frozen crust if you'd like more flavor.

Provided by lauren.doak

Categories     Lunch/Snacks

Time 1h5m

Yield 1 quiche, 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1/2 lb asparagus, chopped
1 medium onion, chopped
12 ounces button mushrooms, roughly chopped
3/4 cup fat-free cottage cheese
1/2 cup fat-free cheddar cheese
3 eggs
2 garlic cloves
salt
pepper

Steps:

  • Preheat oven to 350 degrees.
  • Preheat olive oil in a large skillet over medium heat. Add asparagus, onion and mushrooms. Saute, stirring often, for 5 minutes, or until slightly softened. Remove from heat; allow to cool slightly.
  • Mix cottage cheese, cheddar cheese, eggs, garlic, salt and pepper in a large bowl. Incorporate cooled vegetables. Stir until well incorporated.
  • Spray a pie pan with nonstick cooking spray. Pour ingredients and distribute evenly.
  • Bake for 45 minutes or until knife inserted in the quiche comes out clean. Allow quiche to rest for 5 minutes before serving.

Nutrition Facts : Calories 154.2, Fat 7.7, SaturatedFat 1.8, Cholesterol 160.5, Sodium 69.6, Carbohydrate 9.4, Fiber 2.5, Sugar 4.2, Protein 13.9

CRUSTLESS TOMATO QUICHE



Crustless tomato Quiche image

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

Provided by Derf2440

Categories     Lunch/Snacks

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

1 cup grated gruyere cheese
1 small onion, thinly sliced
2 plum tomatoes, thickly sliced
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
4 eggs
1 cup 2% evaporated milk
1/4 teaspoon salt
1 pinch cayenne pepper

Steps:

  • In bottom of lightly greased 9 inch quiche dish or pie plate, spread cheese.
  • Layer onion, then tomato slices over cheese.
  • Sprinkle basil over tomatoes.
  • Beat together eggs with milk, salt and pepper.
  • Slowly pour egg mixture over tomatoes.
  • Bake in preheated 350 degree oven for 35 to 40 minutes or until filling is just set in the centre.

ROASTED ASPARAGUS AND SCALLION QUICHE



Roasted Asparagus and Scallion Quiche image

I've made many a spring quiche filled with asparagus and herbs, yet I'd never thought about roasting the asparagus instead of steaming it. But lately I've been buying thick stalks of asparagus, and all I want to do is roast it; roasting intensifies the flavor and the stalks become incredibly succulent, more so than when the asparagus is steamed. This quality isn't lost even when the sliced stalks are hidden inside a quiche.

Provided by Martha Rose Shulman

Categories     main course

Time 1h

Yield 6 generous servings

Number Of Ingredients 13

3/4 pound thick asparagus
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
1 bunch good-size scallions (the kind you get in the farmers market) or 1 1/2 bunches thin scallions (the kind you get in the supermarket) (about 5 ounces), trimmed, quartered lengthwise and sliced thin
1 tablespoon chopped fresh tarragon
2 tablespoons minced flat-leaf parsley
2 egg yolks
2 whole eggs
1 (9-inch) whole wheat pie crust, fully baked and cooled
Freshly ground pepper
2/3 cup milk
2 ounces Gruyère, grated (1/2 cup)
1 ounce Parmesan, grated (1/4 cup)

Steps:

  • Preheat oven to 425 degrees. Line a baking sheet with parchment. Break off and discard woody ends of asparagus and place asparagus on the baking sheet. Drizzle on 1 tablespoon of the oil, add salt and pepper to taste and toss together with your hands until asparagus is thoroughly coated with oil. Place in oven and roast 12 minutes, or until tender and lightly browned in spots, turning asparagus halfway through. Remove asparagus from the oven and allow to cool until you can handle it. Slice into 1/2 to 3/4-inch pieces and place in a medium bowl.
  • Turn oven down to 350 degrees. Heat oil in a medium skillet over medium heat and add scallions. Cook, stirring, until tender, about 5 minutes. Season to taste with salt and pepper. Remove from heat. Transfer to bowl with asparagus. Add tarragon and parsley and toss together.
  • Beat together egg yolks and eggs in a medium bowl. Set tart pan on a baking sheet to allow for easy handling. Using a pastry brush, lightly brush the bottom of the crust with some of the beaten egg and place in oven for 5 minutes.
  • Add salt (I use 1/2 teaspoon), pepper, and milk to remaining eggs and whisk together.
  • Spread scallion and asparagus mixture in an even layer in the crust. Stir together cheeses and sprinkle evenly on top. Very slowly pour in egg custard over the filling. If your tart pan has low edges, you may not need all of it to fill the shell, and you want to keep the custard from spilling over. Place quiche, on baking sheet, in the oven and bake for 30 to 35 minutes, until set and just beginning to color on the top. Remove from oven and allow to sit for at least 10 minutes before serving. Serve hot, warm or room temperature.

Nutrition Facts : @context http, Calories 346, UnsaturatedFat 12 grams, Carbohydrate 26 grams, Fat 23 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 9 grams, Sodium 424 milligrams, Sugar 3 grams, TransFat 0 grams

CRUSTLESS ASPARAGUS QUICHE



Crustless Asparagus Quiche image

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

1/2 lb fresh asparagus, trimmed and cut into 1/2-inch pieces
1 1/2 cups shredded swiss cheese, divided
1 1/3 cups canned crispy French-fried onions, divided
6 eggs
1/2 cup milk
1/2 cup grated parmesan cheese
1 tablespoon all-purpose flour
1/4 teaspoon garlic powder
1/8 teaspoon ground black pepper

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.

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