Crustless Vegetable Quiche Recipes Recipe Cards Recipe For Meatloaf

CRUSTLESS GARDEN VEGGIE QUICHE (LOW CARB, GLUTEN-FREE, VEGETARIAN, KETO FRIENDLY)

Steps:

• Preheat oven to 350° and grease a 9-inch pie dish. Sprinkle 1/2 cup of the cheese on the bottom of the greased dish and set aside.
• Over medium-low heat melt butter in a large saucepan. Add onions, peppers, and broccoli. Cook until the vegetables just begin to soften (3 minutes). Remove from heat and set aside to cool. Once cool spoon the vegetables into the greased pie dish.
• In a medium bowl whisk eggs with cream salt and pepper. Add the remaining cheese and give a good stir. Pour the egg mixture into the pie dish over the vegetables.
• Place the filled pie dish on a baking sheet and bake for 35-40 minutes or until the eggs have set. Remove from the oven and cool for 10 minutes before serving. Enjoy!

110 CALORIE CRUSTLESS VEGGIE QUICHE

Steps:

• Heat a large skillet over medium-high heat. Spray with nonstick spray and add sliced squash and zucchini, chopped pepper, garlic, and thyme. A little pinch of salt and pepper, too. (The rest of the salt and pepper called for in the recipe goes into the egg mixture, so just use a pinch here). Stirring frequently, cook for 6-7 minutes or until veggies are tender. Spoon into a bowl and allow to cool as you prepare the egg mixture.
• Preheat oven to 350°F (177°C). Spray a 9-inch pie pan or square pan with nonstick spray. Set aside.
• In a large bowl, whisk the eggs, egg whites, milk, salt, and pepper together until thoroughly combined. Arrange veggies into the prepared pan. Top with shredded cheese, then pour the egg mixture on top. Sprinkle with grated parmesan cheese.
• Bake for 45 minutes or until filling is set and no longer jiggles. Cool for 10 minutes on a wire rack before slicing and serving. (Note that it can be a little watery on the bottom, even after cooking and cooling, since there are so many vegetables with no crust.)
• This quiche makes great leftovers! Store tightly covered in the refrigerator for up to 4 days.

CRUSTLESS VEGETABLE QUICHE

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.

CRUSTLESS SWISS CHARD QUICHE

Steps:

• Preheat oven to 375 degrees.
• Wash and dry swiss chard. Cut off the very ends of the stems. Roughly chop (leaving stems intact) the chard.
• Add onion and Chard to the oil and saute until stems are tender (do not overcook). Add salt & pepper to taste.
• Meanwhile, grate 2.5 cups of cheese. Use whatever varieties you want/have. Be creative! I used Swiss, Cheddar, Parmesan, and Cojito.
• Wisk eggs. Add milk and cheese. Fold in the onion/chard mixture. Add salt & pepper to taste, if necessary.
• Pour into a pie dish that has been sprayed with nonstick cooking spray.
• Bake for 35-45 minutes or until golden brown and no liquid seeps when you poke it with a knife.

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.