Crustless Vegetable Quiche Gluten Free Option Recipe For Chicken

PERFECT CRUSTLESS QUICHE

Steps:

• Preheat the oven to 350°F. Grease the bottom and sides of a deep dish pie pan.
• Prep the vegetables. Heat coconut oil in a large saute pan over medium-high heat. Add diced onions, diced red peppers, and chopped asparagus, and saute for 5 minutes, or until the onions are translucent and the asparagus is cooked. Remove from heat.
• In a separate large bowl, whisk together the eggs, milk, salt, onion powder, garlic powder, parsley, cayenne, and black pepper. Stir in the sauteed vegetables, cheese, and fresh spinach. Stir until well combined.
• Pour the egg and vegetable mixture into the prepared pie pan, and bake for 30 minutes, or until a toothpick, when inserted, comes out clean. Remove from the oven and allow the quiche to cool for at least 5 minutes. Then slice and serve! Quiche can also be made the day before and popped in the oven for about 15 minutes to reheat before serving.

CRUSTLESS VEGETABLE QUICHE

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)

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.

CHICKEN VEGETABLE QUICHE

Steps:

• Preheat oven to 350°F.
• Saute diced onion in olive oil over med-high heat.
• In a med-sized bowl, mix cooked vegies, onion, chicken, italian seasoning and garlic powder.
• Roll out crust and perforate bottom. (if fresh dough, prebake 10 min).
• Beat eggs, soup, cream, salt and pepper with a whisk in a med-sized bowl.
• Spread chicken and vegetables in crust.
• Pour egg mixture over other ingredients in crust.
• To prevent burning, cover edge of crust with foil.
• Bake for 30-35 minutes.
• Let stand for 5 minutes.
• Cut and enjoy.

CRUSTLESS VEGETABLE QUICHE (GLUTEN FREE)

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.

CRUSTLESS CHICKEN QUICHE

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.