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CRUSTLESS VEGETABLE QUICHE RECIPE - (4.5/5)

Steps:

• Preheat oven to 375°F. Grease a 9-inch pie dish with cooking spray and set aside. Heat oil in a large sauté pan over medium heat.Cook onions until slightly translucent, but without browning, about 2 to 3 minutes. Stir in mushrooms, season with salt and pepper, and cook until their liquid has fully evaporated, 8 to 10 minutes, stirring occasionally. Add garlic and red pepper, and cook for 3 more minutes. Stir in kale, and continue to cook until kale begins to wilt, about 2 minutes. Remove pan from heat and set aside. In a medium bowl, whisk eggs until light and fluffy. Whisk in the half and half, nutmeg, salt, and pepper. Add the cooked vegetables to the pie dish. Top with egg mixture. Bake 30 to 35 minutes, until edges are light golden and the center remains slightly jiggly. Serve warm or at room temperature.

CRUSTLESS QUICHE BAKE

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. , In the drippings, saute the mushrooms, green pepper and onions until tender. Add pimientos and, if desired, sherry; cook until liquid is evaporated., In a large bowl, whisk the eggs, milk, thyme, seasoned salt, mustard and dill. Add the bacon, mushroom mixture and 3 cups cheese. Transfer to a greased 13x9-in. baking dish., Bake, uncovered, at 350° for 35 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until a knife inserted in the center comes out clean and cheese is melted. Let stand for 10 minutes before cutting . Freeze option: Freeze unbaked quiche and remaining cheese separately in freezer containers. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Bake quiche as directed, increasing time as necessary for a knife inserted in the center to come out clean.

VEGETABLE HAM QUICHE

Steps:

• In a large bowl, combine the egg, hash browns and Parmesan cheese. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 400° for 15 minutes or until crust is set and edges begin to brown., Meanwhile, in a large skillet, saute zucchini and red pepper in butter for 5 minutes or until crisp-tender. Stir in the ham, basil, salt and pepper. Remove from the heat; cool slightly. , In a large bowl, beat eggs and milk; add zucchini mixture. Stir in cheese. Pour into crust. Bake for 15-20 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

HAM QUICHE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place pie crust on a cookie sheet.
• Beat eggs together in a mixing bowl. Add milk, Cheddar cheese, ham, butter, chives, and salt; mix well. Pour into the pie crust.
• Bake in the preheated oven for 35 minutes. Increase oven temperature to 400 degrees F (200 degrees C) and bake until top is slightly browned, about 10 minutes.

CRUSTLESS HAM AND VEGGIE QUICHE

Steps:

• Preheat the oven to 350 degrees.
• Sauté vegetables and ham in a small pan with the butter.
• Grease an 8x8 pan or a 9 inch pie pan.
• Layer the ingredients in the pan, placing the vegetables and meat mixture first.
• Mix the flour with the cheese, and layer it on top of the vegetables.
• Beat the eggs and milk together, adding salt and pepper to suit. Mix in your choice of herbs.
• Pour egg mixture over the vegetables and cheese.
• Bake for approximately 45 minutes, checking at a half an hour for doneness.
• Let rest for at least 15-20 minutes before slicing, letting it firm up.

HAM AND VEGGIE QUICHE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large bowl, combine green bell pepper, red bell pepper, onion, corn, peas and green beans; season with salt and pepper. Stir in cottage cheese and egg whites. Pour into prepared baking dish. Sprinkle on ham and green onion. Top with cheese.
• Bake in preheated oven until center is set, about 40 to 60 minutes.

EASY CRUSTLESS QUICHE

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.