Crustless Vegetable Quiche Gluten Free Option Recipe Cards

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CRUSTLESS VEGETABLE QUICHE



Crustless Vegetable Quiche image

This tasty crustless vegetable quiche is perfect for brunch and substantial enough for lunch or dinner.

Provided by Vered DeLeeuw

Categories     Breakfast

Time 1h

Number Of Ingredients 9

1 tablespoon butter (for pan)
16 oz frozen mixed vegetables ((mine has carrots, peas, corn, and green beans))
8 large eggs
½ cup sour cream
1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon fine salt)
¼ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup shredded sharp cheddar cheese ((4 oz))

Steps:

  • Preheat your oven to 400 degrees F. Generously butter a 9-inch pie dish.
  • Place the frozen vegetables in a large microwave-safe bowl. Add ¼ cup of water. Cover and microwave on high for 6 minutes, stirring after the first 3 minutes. Drain well.
  • In a large bowl, whisk together the eggs, sour cream, kosher salt, black pepper, garlic powder, and onion powder. Stir in the thawed veggies and shredded cheese.
  • Transfer the mixture to the prepared pie dish. Bake until golden brown and a knife inserted in the center comes out clean, about 30 minutes.
  • Allow the quiche to cool and set in the pan on a wire rack for about 15 minutes, before slicing and serving.

Nutrition Facts : ServingSize 1 slice, Calories 192 kcal, Carbohydrate 9 g, Protein 12 g, Fat 11 g, SaturatedFat 6 g, Sodium 316 mg, Fiber 2 g, Sugar 3 g

CRUSTLESS VEGETABLE QUICHE



Crustless Vegetable Quiche image

I make this quiche and then take slices to work for breakfast. Its a filling quiche that is healthy and delicious. You can use any veggies that you like but this combo has always worked for me.

Provided by Stuuuaaart

Categories     Breakfast

Time 25m

Yield 8 slices, 4 serving(s)

Number Of Ingredients 7

1/2 red pepper, finely chopped
6 broccoli florets, chopped
1 small zucchini, chopped
5 ounces American cheese or 5 ounces provolone cheese
6 eggs
1 teaspoon oil
salt and pepper

Steps:

  • Sautee veggies in oil until tender.
  • Remove veggies and allow to cool.
  • Beat eggs in bowl, add salt and pepper add cool veggies to eggs and mix well.
  • Spray glass pie plate with cooking spray.
  • Pour half of the egg mixture in pie plate.
  • Add the cheese slices.
  • Top with remaining egg mixture.
  • Bake at 350 degrees for 15-17 minutes.

CRUSTLESS VEGETABLE QUICHE (GLUTEN-FREE OPTION)



Crustless Vegetable Quiche (Gluten-Free Option) image

A simple crustless quiche- you can use any vegetables, A great way to use up your veges from the fridge. This quiche can be made gluten-free by using a blended gluten-free flour- with no crust a great option to make an easy gluten-free meal. Serve with chips or a salad on the side to serve as a light meal or lunch

Provided by Jubes

Categories     Lunch/Snacks

Time 1h

Yield 1 quiche, 6 serving(s)

Number Of Ingredients 7

1 cup cheese, grated
1 onion, finely chopped
1/2 cup self-raising flour or 1/2 cup gluten-free self-raising flour
4 eggs, beaten
1 1/2 cups milk
salt and pepper
2 cups vegetables, chopped (such as tomato, brocolli,celery, zucchini, capsicum or sweet peppers, mushroom, carrot)

Steps:

  • Preheat oven to 180°C Grease a medium sized round quiche or pie dish.
  • Mix all ingredients together and pour into the quiche dish.
  • Cook for 45 minutes in the oven, or until the eggs have cooked through- will depend a little on your oven and the size of the dish used.

Nutrition Facts : Calories 193.2, Fat 10.1, SaturatedFat 5.3, Cholesterol 144.6, Sodium 392.2, Carbohydrate 14.1, Fiber 0.6, Sugar 0.9, Protein 11.1

CRUSTLESS VEGETABLE QUICHE (GLUTEN FREE)



Crustless Vegetable Quiche (Gluten Free) image

I absolutely love quiche. But not for breakfast, I like it for dinner. Loaded with veggies and goat cheese. I've been known to change the vegetables using zuchinni and yellow squash, it's pretty versatile. This quiche is crustless and it's good that way. Of course, you could bake it in a crust if crust is a must for you. I use a pirex pie plate to bake mine in. I slice the peppers into thin strips and then cut in half. This recipe is a variation of a recipe I found on Gluten Free Goddess.

Provided by Chermoni

Categories     Savory Pies

Time 45m

Yield 1 8 inch quiche, 4-6 serving(s)

Number Of Ingredients 7

1 bunch fresh spinach, cut into small pieces
1 cup sliced mushrooms
1 yellow pepper, sliced
1 red pepper, sliced
8 ounces goat cheese
4 eggs
1/2 non-dairy milk substitute (I use hemp milk for this recipe)

Steps:

  • In a bowl, toss vegetables until mixed pretty good. Put vegetables into the pie plate.
  • In a separate bowl, mix eggs with milk. Pour egg/milk mixture over the vegetables. Shake it a bit to get the egg mix to the bottom of the plate.
  • Crumble up the goat cheese and mix into the quiche.
  • Top quiche with leftover goat cheese crumbles.
  • Bake at 375 degrees for 30 minutes or until edges are golden brown.

Nutrition Facts : Calories 323.6, Fat 22.5, SaturatedFat 13.3, Cholesterol 256.3, Sodium 431.6, Carbohydrate 10.2, Fiber 3.1, Sugar 3.7, Protein 22.3

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

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