Crustless Quiche Chorizo Recipes Recipes Recipe For Meatloaf

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CRUSTLESS QUICHE WITH SPINACH, ONION, AND CHORIZO



Crustless Quiche with Spinach, Onion, and Chorizo image

Provided by Nicole Morrissey

Time 1h

Yield ⅙th quiche

Number Of Ingredients 7

2 tsp olive oil
½ onion, diced
6 oz chorizo*
5 oz fresh spinach
8 eggs
½ tsp salt
¼ tsp black pepper

Steps:

  • Preheat oven to 400 degrees F. Mist a pie pan with olive oil cooking spray and set aside.
  • In a nonstick skillet, heat olive oil over medium heat. Once hot, add the onion and cook 4-5 minutes or until softened. Add the chorizo and cook until hot, breaking up with a wooden spoon. Add spinach and allow to wilt, stirring often. Remove from heat and allow to cool.
  • In a large bowl, beat the eggs with the salt and pepper.
  • Arrange the spinach and chorizo mixture on the bottom of the pie pan, covering the entire surface. Slowly pour the eggs over the top and bake for 40-50 minutes or until golden around the edges and the center is fully cooked. Allow to cool for 5 minutes before slicing and serving.

Nutrition Facts : Nutrition Information Serving size ⅙th Calories

CRUSTLESS SPICY CHORIZO QUICHE WITH CHEESE



Crustless Spicy Chorizo Quiche with Cheese image

Who needs crust when you've got this recipe? Our Crustless Spicy Chorizo Quiche with Cheese delivers a variety of rich flavors and a good amount of heat.

Provided by My Food and Family

Categories     Dairy

Time 1h10m

Yield 6 servings

Number Of Ingredients 6

1/2 lb. Mexican chorizo
1/2 cup chopped onions
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
5 eggs
1/2 cup milk
1-1/2 cups KRAFT Shredded Monterey Jack Cheese with Jalapeno Peppers

Steps:

  • Heat oven to 350ºF.
  • Crumble chorizo into large skillet. Add onions; cook and stir on medium-high heat 5 to 8 min. or until chorizo is browned and onions are tender. Set aside.
  • Microwave cream cheese in large microwaveable bowl on HIGH 30 sec.; whisk until creamy. Add eggs, 1 at a time, beating after each addition until blended. Whisk in milk. Add shredded cheese and chorizo mixture; mix well.
  • Pour cream cheese filling into 9-inch pie plate sprayed with cooking spray. Bake 40 to 45 min. or until knife inserted near center comes out clean.

Nutrition Facts : Calories 450, Fat 37 g, SaturatedFat 18 g, TransFat 1.5 g, Cholesterol 255 mg, Sodium 820 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 23 g

CRUSTLESS QUICHE CHORIZO



Crustless Quiche Chorizo image

A delicious mixture of eggs, vegetables and sausage. This dish can be prepared for any time of day - we've enjoyed it for breakfast and for dinner, so it's probably just as satisfying for lunch! I have also presented this dish at employee gatherings and no matter how much I bring, it ALWAYS disappears!

Provided by RJ.8767

Categories     One Dish Meal

Time 30m

Yield 1 Quiche, 5-6 serving(s)

Number Of Ingredients 12

5 eggs, whisked or beaten
2 tablespoons water
2 teaspoons butter, melted
30 -50 baby spinach leaves, fresh
1 tomatoes, large, diced or cubed (1/2 to 2/3 cup canned tomatoes can be used if you are pressed for time)
1 -2 link chorizo sausage, Ole' Mexican Foods brand, sauteed over med-low heat long enough to render most of the fat
1/4 cup onion, diced or minced (optional)
1/2 cup cheddar cheese, shredded or block
2 -3 tablespoons parmesan cheese, shredded
butter-flavored cooking spray or olive oil flavored cooking spray
1 dash Lawry's Seasoned Salt (optional)
1 dash pepper (optional)

Steps:

  • Preheat oven to 375º F;.
  • 9" Pie pan, quiche dish or similar baking vessel at least 1" deep.
  • • Sauté the chorizo links, in their wrappers, over medium-low heat. While the sausage is cooking, prepare the eggs, butter and water by whisking thoroughly then gently stir in the spinach leaves. If using shredded cheddar, measure the amount needed. If using packaged, block cheddar, slice the cheese into 1"x1/8" squares; dice the tomato into 1/2"x1/2" pieces. Set these items aside until assembly time.
  • • Remove the chorizos from heat, cover the chorizo with a layer or two of paper towels and carefully pierce the casing releasing the rendered fat, squeezing gently, if necessary. When piercing the sausage casing, PIERCE THE LINK IN ITS SIDE as the red oil rendered during sautéing can squirt out unexpectedly (AND YOU COULD END UP WITH A RED STRIPED AND POLKA-DOTTED REFRIGERATOR!). This is because a closed casing chorizo becomes pressurized during sautéing, so the side-piercing is necessary. TAKE CARE - THE SAUSAGE AND OIL ARE VERY, VERY HOT. NOTE: You can remove the casing or cut slits or poke holes in the casing before cooking, but the sausage will soak up more oil and require longer draining.
  • • Cut the remaining casing down the length of the sausage and scoop out the chorizo meat placing it on paper towels to absorb additional fat.
  • • Spray the baking dish with butter flavored or olive oil cooking spray, then pour in the beaten egg-spinach mixture.
  • • Evenly distribute the tomato and (optional) ½ of the onion pieces throughout the eggs.
  • • Sprinkle the shredded cheddar or dot the cheddar cheese pieces across the top in a pleasing pattern, then sprinkle on the parmesan cheese and remaining (optional) onion.
  • • Lightly spray the top of the quiche with butter flavored or olive oil spray.
  • • Sprinkle a few grains of the seasoned salt and/or pepper over the quiche.
  • • Bake for 20 - 25 minutes or until cheese is a fantastic brown!
  • • Remove the quiche from the oven and allow to rest about 5 minutes until completely set.

Nutrition Facts : Calories 211.9, Fat 15.5, SaturatedFat 7, Cholesterol 214.2, Sodium 382.1, Carbohydrate 4, Fiber 1.6, Sugar 1.2, Protein 14.7

CRUSTLESS QUICHE CHORIZO



Crustless Quiche Chorizo image

A delicious mixture of eggs, vegetables and sausage. This dish can be prepared for any time of day - we've enjoyed it for breakfast and for dinner, so it's probably just as satisfying for lunch! I have also presented this dish at employee gatherings and no matter how much I bring, it ALWAYS disappears!

Categories     Breakfast     Breakfast     Breakfast     Breakfast     Breakfast     Breakfast

Number Of Ingredients 1

5 eggs, beaten 2 Tbsp water 2 Tsp butter, melted 30-50 fresh baby spinach leaves 1 large tomato, diced or cubed (canned tomatoes can be used if you're pressed for time) 1-2 links chorizo sausage, sautéed long enough to render most of the fat 2-3 Tbsp diced or minced onion (optional) ½ C shredded sharp Cheddar cheese, or if using block cheese, sliced into 1" x ⅛" squares 2-3 Tbsp Parmesan cheese Butter flavored and/or olive oil cooking spray Seasoned salt

Steps:

  • DIRECTIONS: Preheat oven to 375º F 9" Pie pan, quiche dish or similar baking vessel at least 1" deep •Sauté the chorizo links, in their wrappers, over low heat. While the sausage is cooking, prepare the eggs, butter and water by beating at low speed then stir in the spinach leaves; slice the cheese and dice the tomato. Set these items aside until assembly time •Remove the chorizos from heat, carefully pierce the casing releasing the rendered fat, squeezing gently, if necessary. When piercing the sausage casing, pierce the link in its side as the red oil rendered during sautéing can squirt out unexpectedly because a closed casing chorizo becomes pressurized during sautéing. Take care - the sausage and oil are very hot. •Cut the remaining casing down the length of the sausage and scoop out the chorizo meat placing it on paper towels to absorb additional fat •Spray the baking dish then pour in the egg-spinach mixture •Evenly distribute the diced tomato and (optional) ½ of the onion pieces throughout the eggs •Sprinkle the shredded Cheddar or dot the Cheddar cheese pieces across the top in a pleasing pattern, then sprinkle on the parmesan cheese and remaining (optional) onion •Lightly spray the top of the quiche with olive oil or butter flavored spray •Sprinkle a few grains of the seasoned salt over the quiche •Bake for 20 - 25 minutes or until cheese is lightly browned! •Remove the quiche from the oven and allow to rest about 5 minutes. Enjoy!

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.

CRUSTLESS CHICKEN QUICHE



Crustless Chicken Quiche image

"This is a very easy brunch dish that keeps well if there are leftovers." Thick and cheesy, it's near impossible not to enjoy this savory recipe! Susie Baumberger - Lancaster, CA

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 8

1 large sweet onion, chopped
2 tablespoons olive oil
2 teaspoons minced garlic
6 large eggs, lightly beaten
3/4 cup heavy whipping cream
2 cups cubed cooked rotisserie chicken
2 cups shredded cheddar cheese
5 bacon strips, cooked and crumbled

Steps:

  • In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. In a large bowl, combine eggs and cream. Stir in the chicken, cheese, bacon and onion mixture. Pour into a greased 9-in. deep-dish pie plate., Bake at 375° for 35-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 498 calories, Fat 39g fat (19g saturated fat), Cholesterol 337mg cholesterol, Sodium 696mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 31g protein.

CHORIZO QUICHE



Chorizo Quiche image

I had a pie crust to use and some black beans, so came up with this recipe. Be sure to use the Mexican style fresh chorizo, not the Spanish smoked & cured variety.

Provided by flower7

Categories     Savory Pies

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

9 inches pie crusts, unbaked
8 ounces mexican chorizo sausage, casing removed (if necessary)
1/2 cup onion, chopped
0.5 (15 ounce) can black beans, rinsed & drained
1 1/2 cups Mexican blend cheese or 1 1/2 cups sharp cheddar cheese
4 eggs
1 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 350°F Roll out pie crust and place in pie plate; set aside.
  • Heat a skillet over medium-high and saute chorizo, breaking into smaller chunks, for 4-5 minutes or until mostly cooked through. Add onion and cook until onion is soft and chorizo is cooked all the way through. Stir in beans.
  • Place cheese in crust then add onion, chorizo & bean mixture.
  • Beat eggs and milk together until slightly foamy then add salt and pepper. Pour into pie shell.
  • Bake until brown and puffed, about 50 minutes. Remove from oven and cool on wire rack for 15 minutes before cutting and serving.

Nutrition Facts : Calories 560.3, Fat 39.2, SaturatedFat 16.2, Cholesterol 197.7, Sodium 1258.6, Carbohydrate 25.5, Fiber 3.6, Sugar 2.3, Protein 26

CRUSTLESS CHEESE QUICHE



Crustless Cheese Quiche image

Olives and zesty chilies add dash to the rich flavor of a pie shared by Beverly Gottfried of Candler, North Carolina. With no crust, it's easy to prepare.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 6-8 servings.

Number Of Ingredients 12

2 cups 4% cottage cheese
2 cups shredded Monterey Jack cheese
2 cups shredded cheddar cheese
4 large eggs, lightly beaten
2 tablespoons butter, melted
1 can (4 ounces) chopped green chiles
2 tablespoons chopped ripe olives
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Chopped tomatoes
Additional chopped olives

Steps:

  • In a large bowl, combine the first 7 ingredients. Combine flour, baking powder and salt; add to the cheese mixture and mix well. Transfer to a greased 9-in. pie plate. , Bake at 400° for 15 minutes. Reduce heat to 350° and bake 30 minutes longer or until a knife inserted in the center comes out clean. Garnish with tomatoes and olives.

Nutrition Facts : Calories 362 calories, Fat 25g fat (15g saturated fat), Cholesterol 182mg cholesterol, Sodium 854mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 23g protein.

EASY CRUSTLESS QUICHE



Easy crustless quiche image

Make a simple crustless quiche to cut out the faff of making pastry. It's packed with cheese, smoky pancetta and green veg for a lovely lunch or picnic dish

Provided by Esther Clark

Categories     Dinner, Lunch, Supper

Time 55m

Number Of Ingredients 7

20g butter , plus extra for the tin
1 onion , finely chopped
100g chopped pancetta or smoked bacon
200g asparagus or broccoli, trimmed
8 large eggs
150ml double cream
80g gruyère or parmesan cheese

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Butter and line a 23cm round deep, springform cake tin so the paper comes 2-3cm up the sides of the tin.
  • Melt the butter in a frying pan. Add the onion and pancetta and cook over a low heat for 10 mins or until softened and translucent.
  • Bring a pan of lightly salted water to the boil. If using broccoli, cut into small florets, if using asparagus, keep whole. Blanch the veg for 2 mins, drain and leave to steam-dry.
  • Whisk the eggs, cream and two thirds of the cheese together in a bowl. Season with salt and black pepper. Mix through the onion and bacon mixture. Pour into the tin and top with the veg and remaining cheese. Bake for 25-30 mins or until golden brown with a slight wobble in the centre.

Nutrition Facts : Calories 401 calories, Fat 34 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 1.1 milligram of sodium

HEALTHY CRUSTLESS QUICHE BASE RECIPE



Healthy Crustless Quiche Base Recipe image

You can customize this crustless quiche base recipe with the sauteed filling and cheese of your choice. Add any herbs or spices you like! Recipe created by She Likes Food.

Provided by Shamrock Farms

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h

Yield 4

Number Of Ingredients 9

1 cup Shamrock Farms® Premium Sour Cream
1 cup Shamrock Farms® Cottage Cheese
cooking spray
1 cup frozen mixed vegetables, cooked and drained
4 eggs
¼ cup unbleached all-purpose flour
1 teaspoon salt
¼ teaspoon freshly ground black pepper
2 cups shredded Cheddar cheese

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Spray an 8x8-inch baking dish with cooking spray.
  • Allow mixed vegetables to cool once cooked.
  • Combine eggs, Shamrock Farms Premium Sour Cream, Shamrock Farms Cottage Cheese, flour, salt, and pepper in a medium bowl. Stir together or blend in a food processor until the mixture is smooth, about 1 minute.
  • Pour the egg mixture into a bowl with the vegetables. Add 1 cup cheese and mix. Pour the mixture into the baking dish and smooth out the top. Top with remaining cheese.
  • Bake until set, about 45 minutes. Remove the baking dish from the oven. The quiche will be puffed up, but will fall slightly as it cools. Allow it to cool, then refrigerate. Cut into squares and serve.

Nutrition Facts : Calories 454.9 calories, Carbohydrate 16 g, Cholesterol 253 mg, Fat 31.5 g, Fiber 1.7 g, Protein 28.9 g, SaturatedFat 18.3 g, Sodium 1225.9 mg, Sugar 0.6 g

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