Crustless Vegetable Quiche Recipes Easy Recipes Recipe For Stuffed

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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.

EASY CRUSTLESS QUICHE



Easy Crustless Quiche image

Yet another crustless quiche that is designed for a low-carb, high-fat (LCHF) diet. It is very rich and cheesy. The Parmesan and butter on the bottom form a nice skin on the bottom that really helps. The egg and cream mixture is quite flexible and the ratio of egg to cream and the heaviness of the cream is a personal choice. The cheese can easily be replaced with any hard cheese that holds up well when shredded such as Swiss, Cheddar, Gouda, or Provolone. The meats can be replaced with anything that isn't too wet; whether it is meat or vegetable.

Provided by Jim

Categories     Breakfast and Brunch     Eggs     Quiche

Time 1h35m

Yield 12

Number Of Ingredients 8

1 pound bacon
1 pound sausage
1 tablespoon butter, melted
2 tablespoons grated Parmesan cheese
1 pound shredded Cheddar cheese
3 cups heavy whipping cream
8 large eggs
1 cup half-and-half

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cook and stir bacon and sausage in a large skillet and over medium-high heat until evenly browned and bacon is crisp, about 10 minutes; drain on a paper towel-lined plate.
  • Brush butter on the bottom and sides of a 9x13-inch baking dish. Sprinkle Parmesan cheese into the bottom of the baking dish and top with bacon and sausage. Spread Cheddar cheese over bacon and sausage.
  • Beat cream, eggs, and half-and-half together in a bowl. Slowly pour egg mixture over cheese and sausage into the baking dish.
  • Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, about 1 hour. Cool for 10 minutes before slicing.

Nutrition Facts : Calories 607.1 calories, Carbohydrate 3.7 g, Cholesterol 291.3 mg, Fat 54.7 g, Protein 25.5 g, SaturatedFat 29.4 g, Sodium 956.4 mg, Sugar 0.6 g

SUMMER GARDEN CRUSTLESS QUICHE



Summer Garden Crustless Quiche image

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

1 teaspoon olive oil, or as needed
1 tablespoon olive oil
1 yellow onion, minced
3 cloves garlic, minced
5 cups chopped kale
¼ teaspoon kosher salt
2 grinds fresh black pepper, or to taste
1 cup diced tomato
½ cup shredded carrots
5 eggs
¾ cup whole milk
7 ½ ounces shredded Cheddar cheese (such as Sargento® 4 State Cheddar Cheese)
¼ cup chopped flat-leaf parsley

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

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