CRUSTLESS ZUCCHINI QUICHE RECIPE
Simple crustless zucchini quiche recipe with fresh herbs, tomatoes, and shallots. Perfect for breakfast, lunch, or a light dinner.
Provided by The Mediterranean Dish
Categories Entree
Time 45m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Arrange sliced tomatoes on paper towel and sprinkle with salt. Leave for a few minutes, then pat dry.
- Meanwhile, in a large cooking skillet, heat 2 tbsp Private Reserve extra virgin olive oil over medium heat until shimmering but not smoking. Add zucchini and shallots. Season with kosher salt, pepper, and 1/2 tsp sweet paprika. Raise heat slightly, and sautee, tossing regularly, until vegetables are tender and nicely colored (with some brown spots on zucchini).
- Transfer the cooked zucchini and shallots mixture to the bottom of a lightly oiled 9-inch pie dish like this one. Arrange sliced tomatoes on top. Add mozzarella, and Parmesan (spread evenly across).
- In a mixing bowl, whisk together eggs, milk, remaining 1/2 tsp paprika, baking powder, flour, and fresh parsley.
- Pour egg mixture into the pie dish on top of the cheese mixture.
- Bake in 350 degrees F heated-oven for about 30 minutes or until the egg mixture is well set in the dish. Remove from oven and wait 5 to 7 minutes before slicing to serve (Quiche will puff up slightly because of the baking powder, but will quickly go down as it sits.)
Nutrition Facts : ServingSize 1 slice, Calories 145 calories, Sugar 3.3 g, Sodium 252.2 mg, Fat 5.6 g, SaturatedFat 1.9 g, TransFat 0.1 g, Carbohydrate 16.5 g, Fiber 2.4 g, Protein 8.4 g, Cholesterol 75.2 mg
CRUSTLESS VEGETABLE QUICHE
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
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
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
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 VEGGIE QUICHE
Our easy Veggie quiche comes together with only 15 minutes of prep time. It is perfect for brunch, lunch, or as a light meatless dinner. Customize the filling with your favorite vegetables and cheeses to make this uniquely suited to your tastes.
Provided by Katie Webster
Categories Breakfast
Time 1h25m
Number Of Ingredients 10
Steps:
- Arrange oven rack in the lower third of the oven. Preheat oven to 375 degrees F.
- Combine veggies and ¼ cup water in a microwave safe bowl. Cover with a layer of parchment and plastic wrap. Microwave on high for 4 minutes. Carefully remove the cover (watch for steam) and drain the veggies in a fine mesh sieve.
- Whisk eggs, half and half, mustard, salt, garlic powder, pepper and nutmeg (or tarragon) in a large bowl. Stir in the veggies and 1 cup cheese.
- Pour the egg mixture into the crust. Top with the remaining ½ cup cheese.
- Transfer the baking sheet to the rack in the lower third of the oven and bake until the center of the quiche is lightly puffed, and the crust is golden, about 40 to 50 minutes. Let cool 30 minutes before slicing and serving.
Nutrition Facts : ServingSize 1/6th quiche, Calories 374 calories, Sugar 2 g, Fat 26 g, Carbohydrate 16 g, Fiber 1 g, Protein 15 g
EASY CRUSTLESS QUICHE
Make a simple crustless quiche to cut out the faff of making pastry. It's packed with cheese, smoky pancetta and green veg for a lovely lunch or picnic dish
Provided by Esther Clark
Categories Dinner, Lunch, Supper
Time 55m
Number Of Ingredients 7
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter and line a 23cm round deep, springform cake tin so the paper comes 2-3cm up the sides of the tin.
- Melt the butter in a frying pan. Add the onion and pancetta and cook over a low heat for 10 mins or until softened and translucent.
- Bring a pan of lightly salted water to the boil. If using broccoli, cut into small florets, if using asparagus, keep whole. Blanch the veg for 2 mins, drain and leave to steam-dry.
- Whisk the eggs, cream and two thirds of the cheese together in a bowl. Season with salt and black pepper. Mix through the onion and bacon mixture. Pour into the tin and top with the veg and remaining cheese. Bake for 25-30 mins or until golden brown with a slight wobble in the centre.
Nutrition Facts : Calories 401 calories, Fat 34 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 1.1 milligram of sodium
CRUSTLESS VEGGIE-LOVER QUICHE
This came to me via my sister-in-law. Great for using up bits and pieces of vegetables and very tasty. Quick, too since you don't have to make a crust first!
Provided by GrammaJeanne
Categories Breakfast
Time 1h5m
Yield 1 quiche, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Prepare bacon, set aside and drain fat from skillet.
- In same skillet, heat oil; add onion, broccoli, & zucchini and cook until almost soft.
- Heat oven to 350 degrees.
- In bowl, beat eggs with fork. Add milk, flour, cheeses, garlic powder, salt & pepper; mix well.
- Add vegetables and bacon to egg mixture. Stir to combine.
- Pour into greased 10" pie plate or quiche pan. Bake 30-35 minutes.
- Cut into wedges and serve warm.
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