Crustless Vegetable Quiche Gluten Free Option Recipe For Shrimp

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)

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 VEGETABLE QUICHE

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.

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.