Crustless Carrot Quiche Recipes

CARROT AND CHEESE CRUSTLESS QUICHE

Carrot and Cheese Crustless Quiche image

This is a sneaky way to get kids to eat carrots! The mozzarella makes this taste so heavenly. You can also use zucchini in place or (or in addition to) the carrots. It makes 12 baby (12 month and up) servings and 4 adult servings. This recipe comes from Better Baby Food.

Provided by CookingSandefer

Categories Lunch/Snacks

Time 50m

Yield 4-12 squares, 4-12 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon butter or 1 tablespoon margarine
1/2 small onion, finely chopped
1 cup grated carrot
1/2 teaspoon salt
1/2 teaspoon curry powder (optional)
4 eggs
2/3 cup milk
1 cup shredded mozzarella cheese
paprika (optional)

Steps:

In a skillet, heat butter over medium heat. Add onion and saute for 5 minute
Add carrots, salt and curry powder. Cook for 5 minutes or until golden brown.
Remove from heat and cool.
In a medium bowl, whisk together eggs and milk. Stir into veggie mixture.
Pour into greased 8x8 pan. Bake at 300 for 20 minutes.
Top with cheese and paprika. Return to oven and bake for another 15 minutes or until custard is firm and cheese is melted.
Cut into square and serve.

Nutrition Facts : Calories 223.9, Fat 15.7, SaturatedFat 8, Cholesterol 246.9, Sodium 595.9, Carbohydrate 6.4, Fiber 0.9, Sugar 2.3, Protein 14.2

CARROT CRUST BROCCOLI QUICHE

Carrot Crust Broccoli Quiche image

The recipe is for families who eat gluten-free quiche.

Provided by Cut Out the Creativity

Categories 100+ Breakfast and Brunch Recipes Eggs Quiche

Time 1h40m

Yield 6

Number Of Ingredients 12

Ingredients

3 cups shredded carrots
¼ cup canola oil
¼ cup diced onion
1 teaspoon salt substitute (such as No Salt®)
1 teaspoon ground black pepper
¼ cup cold water
2 tablespoons cornstarch
2 small heads broccoli, shredded
3 eggs
½ cup pesto sauce
1 teaspoon salt substitute (such as No Salt®)
¼ cup grated Parmesan cheese, or to taste

Steps:

Preheat oven to 450 degrees F (230 degrees C).
Blend carrots, canola oil, onion, 1 teaspoon salt substitute, and pepper together in a blender until smooth. Whisk water and cornstarch together in a bowl until cornstarch is dissolved; add to carrot mixture and blend until smooth. Pour carrot mixture into a 1 1/2-quart casserole dish and press into a 'crust' shape.
Bake in the preheated oven until crust is dry and firm, about 20 minutes.
Whisk broccoli, eggs, pesto, and 1 teaspoon salt substitute together in a bowl until smooth; pour over the carrot crust.
Bake in the preheated oven until set in the middle, 40 to 45 minutes. Cool quiche for 25 minutes and top with Parmesan cheese.

Nutrition Facts : Calories 303.1 calories, Carbohydrate 16.3 g, Cholesterol 102.6 mg, Fat 22.7 g, Fiber 4.7 g, Protein 11.3 g, SaturatedFat 4.6 g, Sodium 313.4 mg, Sugar 4.7 g

CRUSTLESS CARROT, ZUCCHINI & CHEESE MINI-QUICHES

Crustless Carrot, Zucchini & Cheese Mini-Quiches image

I ran across this recipe in the internet. Browsing with the ingredients and the procedure, I was tempted to try it. I just alter the major ingredients because that was the only ready thing I have. And Wow! This is a delicious and very easy to make vegetarian mini-quiches. It is filled with carrots, zucchini and green bell pepper perfectly complimented with cheddar cheese ( I used mild ), This is great for brunch, dinner or potluck.

Provided by Chef Netteski

Categories Lunch/Snacks

Time 33m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups Carnation Evaporated Milk
3 large eggs
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups cheddar cheese, shredded
2 cups carrots, grated
1/4 cup green bell pepper, chopped
1/4 cup zucchini, shredded

Steps:

Preheat oven to 350°F; grease and lightly flour twelve 2 1/2-inch muffin cups.
In a medium bowl, whisk eggs, evaporated milk, flour, salt and black pepper.until well blended.
Stir in cheese, carrots, zucchini and bell pepper.
Spoon mixture into each prepared muffin cups, filling almost to rim. Stir the mixture to evenly distribute the ingredients.
Bake for 23 - 25 minutes or until knife inserted near the center comes out clean and tops are slightly browned. Cool in pans for 15 minutes. Run a small knife around inside edges of muffin cups. Carefully remove quiches and serve. Enjoy!

Nutrition Facts : Calories 149.7, Fat 9.9, SaturatedFat 5.8, Cholesterol 81.8, Sodium 229.3, Carbohydrate 6.5, Fiber 0.6, Sugar 1.1, Protein 8.8

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