Crustless Bacon Tomato Quiche Recipes

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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.

CRUSTLESS SPINACH, MUSHROOM, AND TOMATO QUICHE (KETO)



Crustless Spinach, Mushroom, and Tomato Quiche (Keto) image

Skip the crust for a low-carb, keto version of a brunch staple - quiche with fresh spinach, mushrooms, and cherry tomatoes.

Provided by Fioa

Categories     Breakfast and Brunch     Eggs     Quiche

Time 55m

Yield 8

Number Of Ingredients 12

cooking spray
1 tablespoon butter
1 onion, sliced
½ cup halved cherry tomatoes
1 cup sliced mushrooms
2 cups fresh spinach
1 cup heavy cream
3 eggs
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground nutmeg
1 cup shredded Gouda cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch pie plate with cooking spray.
  • Melt butter in a medium cast iron skillet over medium heat. Add onion; cook and stir until softened and translucent, about 5 minutes. Stir in cherry tomatoes until slightly softened, about 3 minutes. Add mushrooms and cook until tender, about 3 minutes. Mix in spinach; cook for 1 minute more.
  • Whisk cream, eggs, salt, pepper, and nutmeg together in a bowl.
  • Spread 1/2 of the Gouda cheese in the prepared pie plate and top with spinach mixture. Cover with egg mixture and sprinkle the remaining Gouda cheese on top.
  • Bake in the preheated oven until eggs are set and top is golden, about 25 minutes.

Nutrition Facts : Calories 207.6 calories, Carbohydrate 3.7 g, Cholesterol 131.4 mg, Fat 18.6 g, Fiber 0.6 g, Protein 7.5 g, SaturatedFat 11 g, Sodium 323.8 mg, Sugar 1.3 g

CRUSTLESS TOMATO AND BASIL QUICHE (LOW CARB)



Crustless Tomato and Basil Quiche (Low Carb) image

I got this from the Low Sodium Cooking newsletter. This tastes best with fresh garden tomatoes. A great recipe to use up some of the summer garden produce. I used leeks and cheddar cheese because I had those on hand and it still tasted wonderful! You could add a baked crust if you want to, but it's not necessary.

Provided by WI Cheesehead

Categories     Breakfast

Time 25m

Yield 8 slices

Number Of Ingredients 9

1 tablespoon olive oil
1 onion, sliced
2 cups tomatoes, sliced
2 tablespoons flour
2 teaspoons dried basil or 2 tablespoons fresh basil
3/4 cup egg substitute or 3 whole eggs
1/2 cup skim milk
1/2 teaspoon black pepper (or less)
1 cup lowfat swiss cheese, shredded

Steps:

  • Preheat oven to 400°F.
  • Spray 9" pie pan with cooking spray and layer 1/2 cup of cheese on the bottom.
  • Heat olive oil in a large skillet over medium heat and saute onion until soft; layer over cheese in pie pan.
  • Sprinkle tomato slices with flour and basil, then saute 1 minute on each side; layer over onions in pie pan.
  • In a small bowl, whisk together eggs and milk, season with pepper and pour over the onion/tomato layers in the pie pan.
  • Sprinkle top of quiche with remaining 1/2 cup of cheese and bake at 400° F for 10 minutes.
  • Reduce heat to 350° F and bake for 15 to 20 minutes, or until filling is puffed and golden brown. Serve warm.

Nutrition Facts : Calories 82, Fat 2.7, SaturatedFat 0.8, Cholesterol 6.1, Sodium 99.8, Carbohydrate 6.6, Fiber 0.9, Sugar 2.5, Protein 8.3

CRUSTLESS SPINACH QUICHE WITH BACON & TOMATOES



Crustless Spinach Quiche with Bacon & Tomatoes image

The most amazing things happen when you go into the kitchen and experiment. I've always maintained that most chefs are really just mad scientists anyway. This recipe begins with a quiche that I've done for years... this time I varied the cheeses, and came up with a flavorful dish that even my uber-picky relatives liked....

Provided by Andy Anderson !

Categories     Other Main Dishes

Time 50m

Number Of Ingredients 11

1/2 medium onion, chopped
12 oz frozen chopped spinach, thawed & drained
4 medium eggs, beaten
1 c pepper jack cheese, shredded
1 c colby cheese, shredded
1/2 c sharp cheddar, shredded
1/2 c greek feta cheese, crumbled
1/4 tsp salt, table variety
1/4 tsp freshly ground black pepper
4-6 slice good slab bacon, thick sliced
1 large beefsteak tomato

Steps:

  • 1. Place rack into the middle position, and then preheat oven to 350f (175c).
  • 2. Lightly grease a 9-inch pie pan, and set aside.
  • 3. Dice the bacon, and fry up in a large skillet, at medium-high heat, until nice and crisp.
  • 4. Remove the bacon from the pan, and allow to drain on paper towels. Set aside.
  • 5. Meanwhile, remove all but 2 tablespoons of the bacon fat from the pan, and return to the stovetop.
  • 6. Add chopped onions and cook, stirring occasionally, until onions are soft, about 4 to 6 minutes.
  • 7. Stir in spinach, reduce heat to medium, and continue cooking until excess moisture has evaporated.
  • 8. Chef's Note: You don't want the mixture to dry out... just evaporate off the puddles of liquid.
  • 9. Remove the pan from the heat, and allow to cool slightly.
  • 10. In a large bowl, beat the eggs, then add the cheese, salt and pepper, and combine. Then add the spinach/onion mixture, and the reserved bacon. Blend together until evenly mixed.
  • 11. Chef's Note: Avoid, at all costs, the pre-shredded cheeses that are out there. In order to keep the cheese from clumping, they toss the cheese with things like powdered wood pulp... And if you have any problems with that, don't worry because the USDA says that wood pulp is completely safe for consumption ;-)
  • 12. Chef's Note: I have always maintained that Feta cheese is an acquired taste... But its use in this dish really kicks up the flavor. So, if you've avoided Feta, I would really recommend you give it a try in this dish.
  • 13. Place mixed ingredients into the prepared pie pan, and then add the tomatoes to the top, and slightly press them into the mixture.
  • 14. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.
  • 15. Cooking Tip: If you have a good cast-iron pan, you could cook the bacon, onions, and spinach, and then add the eggs and cheese, and put the pan into the oven. Making this a rustic, one-pan dish.
  • 16. Presentation Tip: If you have a baking pan that does mini quiches... these make a brilliant appetizer for your guests at your next dinner party.
  • 17. Keep the faith, and keep cooking.

EASY BACON-CHEDDAR CRUSTLESS QUICHE



Easy Bacon-Cheddar Crustless Quiche image

Bacon and cheese make this eggy crustless quiche a guaranteed crowd-pleaser. Plus, it's so easy that it'll be your go-to recipe for every breakfast and brunch occasion!

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 1h

Yield 12

Number Of Ingredients 7

12 eggs
1 cup heavy whipping cream
1 lb uncooked bacon, crisply cooked, coarsely chopped
3 cups shredded Cheddar cheese (12 oz)
1/3 cup chopped green onions
1 tablespoon fresh thyme leaves
Sour cream, chopped green onions or fresh thyme sprigs, if desired

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.

Nutrition Facts : Calories 310, Carbohydrate 2 g, Cholesterol 255 mg, Fat 2, Fiber 0 g, Protein 17 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 1 g, TransFat 1/2 g

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