Crustless Vegetable Quiche Recipes

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 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 CHEESE AND VEGETABLE QUICHE RECIPE

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F / 180 C. Grease a 9 x 9 x 2-inch casserole dish or quiche dish.
• In a large bowl, whisk together the flour, baking powder, salt, and pepper. Set aside.
• In another large bowl, beat the eggs .
• Add the cottage cheese, cheddar cheese, melted butter, onion and mushrooms. Mix well.
• Whisk in the flour mixture, mixing well until the flour is fully incorporated.
• Pour the mixture into the prepared casserole dish.
• Arrange the tomato slices on top of the quiche and push them slightly into the surface. Sprinkle the quiche evenly with the parsley.
• Bake in the preheated oven for 40 minutes, or until the quiche is set, the top is golden, and a tester inserted in the center comes out clean.
• Allow to rest for 5 to 10 minutes before slicing into wedges and serving.
• Enjoy.

SUMMER GARDEN CRUSTLESS QUICHE

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.

CRUSTLESS VEGETABLE QUICHE RECIPE - (4.5/5)

Steps:

• Preheat oven to 375°F. Grease a 9-inch pie dish with cooking spray and set aside. Heat oil in a large sauté pan over medium heat.Cook onions until slightly translucent, but without browning, about 2 to 3 minutes. Stir in mushrooms, season with salt and pepper, and cook until their liquid has fully evaporated, 8 to 10 minutes, stirring occasionally. Add garlic and red pepper, and cook for 3 more minutes. Stir in kale, and continue to cook until kale begins to wilt, about 2 minutes. Remove pan from heat and set aside. In a medium bowl, whisk eggs until light and fluffy. Whisk in the half and half, nutmeg, salt, and pepper. Add the cooked vegetables to the pie dish. Top with egg mixture. Bake 30 to 35 minutes, until edges are light golden and the center remains slightly jiggly. Serve warm or at room temperature.

CRUSTLESS VEGGIE-LOVER QUICHE

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.

EASY CRUSTLESS QUICHE

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.