CRUSTLESS CORN AND PEPPER QUICHE
Steps:
- Preheat the oven to 375°F. Lightly oil a 9-inch pie pan. Heat the oil in a 12-inch skillet over medium heat. Add the green onions and bell pepper and cook until softened, 3 to 5 minutes. Turn off the heat and add the roasted poblano and corn. Set aside to cool slightly. In a medium bowl whisk the eggs and egg whites with the soymilk, salt, and pepper. Add the vegetable mixture and the cheese. Pour into the prepared baking dish. Place on the center rack of the oven and bake until puffed, golden and a knife inserted into the center comes out clean, about 30 minutes. Let rest for 10 minutes. Cut into wedges and serve with warm tortillas, black beans, salsa, and guacamole, if desired.
CRUSTLESS VEGETABLE QUICHE
This recipe is actually a variation of another recipe found on this website. I increased the vegetables to make the recipe a little healthier.
Provided by dsalz01
Categories Savory Pies
Time 1h
Yield 1 pan, 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees.
- Dice onion and begin to saute in olive oil over medium heat. Meanwhile, cut each squash into quarters and then slice thinly. Chop mushrooms as necessary to ensure that there are no large pieces.
- After 4 or 5 minutes, add mushrooms, squash, and green beans to onions in pan and continue to saute until vegetables are tender. Remove pan from heat and transfer vegetables to collander to drain off excess liquid.
- Combine all remaining ingredients in large bowl and mix well by hand. Stir in vegetables.
- Pour mixture into greased oblong (9X13) glass dish. Bake at 375 degrees for 35-40 minutes. Quiche is done when top is lightly browned and knife inserted in center comes out clean.
- Allow to cool for 15-20 minutes before serving. Makes 6 large servings.
Nutrition Facts : Calories 422.7, Fat 27.6, SaturatedFat 13.8, Cholesterol 274.3, Sodium 794.2, Carbohydrate 19.7, Fiber 2.8, Sugar 9.7, Protein 25.7
CORN AND CHEESE PASHTIDA (CRUSTLESS QUICHE)
We are a busy family and make simple, crustless quiches (pashtidas) all the time, using whatever vegetable we have in the fridge, tossing everything together in a bowl. Only the baking takes time. The leftovers keep in the fridge for several days and reheat beautifully. The recipe is easily adaptable to tastes and feeds several for lunch or dinner, alongside a salad.
Provided by Vita258
Categories Breakfast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180C (350F).
- Use oil or butter to grease a baking pan.
- Remove the corn kernels from the cob. (If using zucchini or sweet potato, grate or slice finely. Spinach should be cooked with a little oil in a pan and drained of its water.).
- In a large bowl, scramble the eggs. Add the cheeses and cream to the eggs. Add the vegetable. Slowly stir in the flour, salt, and pepper.
- Pour the mix into the greased baking pan.
- Place in the oven and bake for approximately 45 minutes, or until the top and edges become very lightly brown.
CORN, CHEDDAR AND TOMATO QUICHE
Chock-full of tomatoes, corn and Cheddar, this crustless quiche made with soymilk is oven-ready in minutes.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
- In medium bowl, stir all ingredients except corn, cheese and tomato until blended. Stir in corn, cheese and tomato; pour into pie plate.
- Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 120, Carbohydrate 8 g, Cholesterol 145 mg, Fiber 1 g, Protein 10 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 3 g, TransFat 0 g
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