CRUSTLESS TOMATO QUICHE
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
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.
CHEDDAR AND TOMATO QUICHE
This recipe comes from an old Betty Crocker Cookbook. It has a great flavor. I always have to make two pies for dinner because my family loves it so much!
Provided by bakedapple42
Categories Cheese
Time 1h
Yield 1 pie, 6 serving(s)
Number Of Ingredients 10
Steps:
- Bake pie shell.(I use Pillsbury Ready-Crust).
- Heat cheddar cheese, onion, salt, mustard, and Worcestershire sauce over low heat, stirring constantly, until cheese is melted; remove from heat.
- Beat eggs in large bowl until foamy; beat cheese mixture in gradually. Pour into pie shell.
- Cook uncovered in 325 degree oven just until set, about 25 minutes.
- Cut tomatoes into thin slices. Overlap slices around outer edge of pie to form a wreath. Sprinkle with salt, pepper, and parmesan cheese. Cook uncovered 15 minutes longer.
Nutrition Facts : Calories 443.2, Fat 32.3, SaturatedFat 15.6, Cholesterol 166.5, Sodium 775.5, Carbohydrate 18, Fiber 1.3, Sugar 2.3, Protein 20.4
SUMMER GARDEN CRUSTLESS QUICHE
This is one of my favorite recipes to make in the summer when the vegetable garden is offering plenty of fresh vegetables. You might want to use less kale if you prefer a more fluffy quiche.
Provided by Singer6
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h20m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish with 1 teaspoon olive oil.
- Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until garlic is fragrant, 2 to 3 minutes. Add kale, salt, and pepper; cook, stirring occasionally, until kale is wilted, about 5 minutes. Stir tomato and carrots into kale mixture; cook for 5 more minutes. Remove skillet from heat.
- Whisk eggs and milk together in a bowl. Stir Cheddar cheese, kale mixture, and parsley into egg mixture; pour into the prepared pie dish.
- Bake in the preheated oven until quiche is set in the middle and a knife inserted in the center comes out clean, about 50 minutes. Cool in pie dish for 2 to 3 minutes before slicing.
Nutrition Facts : Calories 296.8 calories, Carbohydrate 12.6 g, Cholesterol 195.3 mg, Fat 20.5 g, Fiber 2.3 g, Protein 17.7 g, SaturatedFat 9.8 g, Sodium 406.4 mg, Sugar 4 g
CRUSTLESS CHEDDAR AND SUN-DRIED TOMATO MINI QUICHES
A great portable meal option that offers bursts of flavor from sun-dried tomatoes, reduced-fat Cheddar cheese and herbs. Cheddar is an aged, natural cheese that contains a small amount of lactose, making this recipe a friendly option for those who are lactose intolerant.
Provided by Allrecipes Member
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees Fahrenheit. Lightly spray a 12-cup muffin pan* with non-stick cooking spray.
- Heat oil in a small skillet over medium heat. Cook leeks until softened, stirring frequently, about 5 minutes. Divide leeks among muffin cups and top with 2/3 cup of Cheddar cheese.
- Blend fat-free or low-fat lactose-free milk, egg, sun-dried tomatoes and thyme in a blender or food processor for about 20 seconds or until tomato is minced. Pour fat-free or low-fat lactose-free milk mixture over cheese in muffin cups and top each with remaining cheese. Bake 30 minutes or until tops and edges are browned. Cool in pan for 3 minutes; serve warm or cold. Top with additional pieces of sun-dried tomato, if desired.
Nutrition Facts : Calories 84.4 calories, Carbohydrate 6 g, Cholesterol 35.8 mg, Fat 3.5 g, Fiber 0.6 g, Protein 7.5 g, SaturatedFat 1.3 g, Sodium 163.3 mg, Sugar 2.8 g
CRUSTLESS SPINACH AND CHEESE QUICHE
Make your friends and family happy with this Crustless Spinach and Cheese Quiche. Follow the recipe to learn how to make this tasty dish!
Provided by My Food and Family
Categories Dairy
Time 55m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Heat oven to 325ºF.
- Reserve 2 Tbsp. each onions and tomatoes. Cook bacon in large skillet until crisp. Remove bacon from skillet; drain on paper towels. Add oil and mushrooms to same skillet; cook and stir 2 min. on medium heat or until mushrooms are tender. Remove from heat. Cut bacon into bite-size pieces. Add to skillet with remaining onions and tomatoes; mix well.
- Whisk eggs, sour cream, spinach and pepper sauce until blended; pour into 13x9-inch baking dish sprayed with cooking spray. Top with vegetable mixture and cheese.
- Bake 30 min. or until center is set; top with reserved onions and tomatoes. Let stand 5 min. before cutting to serve.
Nutrition Facts : Calories 180, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 210 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 14 g
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
CRUSTLESS QUICHE
Number Of Ingredients 9
Steps:
- 1. Coat 9-inch pie plate with nonstick coating. Sprinkle 1 tablespoon of cookie crumbs in pie plate. Set aside.2. In small saucepan cook onion in margarine or butter until tender. In medium bowl stir together remaining 3 tablespoons cookie crumbs, onion mixture, cheese, ham, sour cream, mustard and pepper. Stir in eggs.3. Pour into prepared pie plate. Bake at 325°F about 35 minutes or until knife inserted near center comes out clean. Let stand for 10 minutes. Cut into wedges.
Nutrition Facts : Nutritional Facts Serves
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