Crustless Corn And Pepper Quiche Recipes

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CRUSTLESS CORN AND PEPPER QUICHE



CRUSTLESS CORN AND PEPPER QUICHE image

Categories     Pepper

Yield 4

Number Of Ingredients 12

2 teaspoons olive oil or unsalted butter, plus more for the pan
1 bunch green onions, all of the white and half of the green parts, finely chopped
1/2 red bell pepper, seeded and finely chopped
1 small poblano chile, roasted, peeled, seeded, diced, or cup canned chopped green
chiles
1 cup frozen corn kernels, thawed, or the kernels cut from 1 large ear
2 large eggs
3 large egg whites
1 cup plain soy milk
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup grated soy pepper jack cheese or dairy jack cheese, tossed with 2 tablespoons of unbleached all-purpose flour

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



Crustless Vegetable Quiche image

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

4 medium yellow squash
8 ounces mushrooms, sliced
1 medium vidalia onion
1 cup green beans, cut into small pieces
2 tablespoons olive oil
6 large eggs, beaten by hand
4 ounces feta cheese, crumbled
1 cup sharp cheddar cheese, shredded
4 ounces swiss cheese, finely diced
2 cups 1% low-fat milk
1/4 cup half-and-half
1/4 cup flour
3/4 teaspoon salt
1/8 cayenne pepper

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)



Corn and Cheese Pashtida (Crustless Quiche) image

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

400 g corn (or other shredded vegetable, e.g. sweet potato, zucchini, broccoli or spinach)
5 eggs
2 cups cottage cheese (or other soft white cheese)
1/2 cup parmesan cheese or 1/2 cup cheddar cheese
1 cup flour
1 teaspoon baking powder
1 cup cream (or milk)
1 teaspoon salt
pepper

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



Corn, Cheddar and Tomato Quiche image

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

1 cup soymilk
4 eggs or 1 cup fat-free egg product
1/4 cup chopped fresh cilantro
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup Cascadian Farm® frozen organic sweet corn, thawed
3/4 cup shredded reduced-fat Cheddar cheese (3 oz)
1 medium tomato, seeded, chopped (3/4 cup)

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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Top Asked Questions

How long does it take to make a corn Quiche?
Crustless corn quiche, Only ten minutes of prep time! This is one of the easiest crust-free quiches I’ve made and one of my favorites, too! The kids love it. The cheeses really add a lot of flavor, and I love that it’s a one-bowl dish. Just toss everything in, mix, and transfer to the oven. Only ten minutes of prep time and the oven does the rest.
What is the best way to make a crustless quiche?
Mix up a savory combination of eggs, mushrooms, spinach, and cheeses in an oven-proof skillet and bake the crustless quiche right in the skillet. Jalapeno yogurt cheese adds creaminess and a hint of spice.
What can I use instead of cream in Quiche?
If you want a larger quiche then double the recipe. You can substitute the cream with cottage cheese or sour cream. This is one of those recipes that only works as a dairy version. Freezer-friendly. You can use canned or frozen corn kernels.
What is crustless spinach and mushroom Quiche?
Crustless quiche is a quick and easy brunch dish loaded with so much flavor from bacon, Swiss cheese, and asparagus that you won't even miss the crust. It's easy to make this crustless spinach and mushroom quiche - most ingredients are mixed in a blender. Stir, pour, and bake.

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