CRUSTLESS QUICHE BAKE
Chock-full of veggies, cheese, bacon, eggs and a touch of sherry, this yummy recipe would be great served with fresh muffins or toasted breads and fruit! -June Marie Racus, Sun City West, Arizona
Provided by Taste of Home
Time 1h10m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. , In the drippings, saute the mushrooms, green pepper and onions until tender. Add pimientos and, if desired, sherry; cook until liquid is evaporated., In a large bowl, whisk the eggs, milk, thyme, seasoned salt, mustard and dill. Add the bacon, mushroom mixture and 3 cups cheese. Transfer to a greased 13x9-in. baking dish., Bake, uncovered, at 350° for 35 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until a knife inserted in the center comes out clean and cheese is melted. Let stand for 10 minutes before cutting . Freeze option: Freeze unbaked quiche and remaining cheese separately in freezer containers. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Bake quiche as directed, increasing time as necessary for a knife inserted in the center to come out clean.
Nutrition Facts :
CRUSTLESS LEEK QUICHE
Provided by Alex Guarnaschelli
Time 1h15m
Yield Makes one 9-inch tart
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- In a medium skillet, melt 1 tablespoon butter. When the butter starts to froth and brown slightly on the edges of the pan, shut off the heat and add the leeks. Turn the heat back to medium and season the leeks with salt and pepper. Stir to blend. Cook for 2 to 3 minutes until the leeks become only slightly tender. Transfer the leeks to a baking sheet and place the sheet in the refrigerator.
- Crack the eggs into a medium bowl. Whisk the eggs to break them up. Add the slices of goat cheese and season with salt and pepper. Use a whisk to break up the goat cheese and blend it with the eggs. When it is fairly smooth, whisk in the cream, milk, hot sauce, and Worcestershire.
- Grease the bottom and sides of the baking dish with the remaining 1 tablespoon butter and fill with the quiche batter.
- Place the dish in the center of the oven and bake for about 20 minutes. Open the oven door and gently layer the Brie slices on top of the quiche. Close the oven and bake for an additional 10 to 15 minutes until the top is slightly brown. Allow to cool for 20 to 30 minutes before cutting.
LEEK, BACON, AND GRUYERE CRUSTLESS QUICHE
Provided by Food Network Kitchen
Categories main-dish
Time 2h5m
Yield 1 (9-inch) quiche, 6 to 8 servings
Number Of Ingredients 11
Steps:
- Trim the root of the leek, leaving ends intact to hold the leaves together, then halve lengthwise. Rinse well under running water to flush out any grit trapped between the leaves. Cut each half into 3-inch lengths, keeping leaves together. Put leeks in a large skillet with water to cover and 1 teaspoon salt. Simmer over medium heat until the leeks are tender, about 6 minutes. Drain the excess water, add 2 tablespoons butter, and cook over medium heat until the leek edges are golden brown and sweet.
- Cook the bacon in a medium skillet, until just crisp. Transfer to paper towels to drain.
- Preheat oven to 350 degrees F. Brush a 9-inch glass or ceramic pie pan with 2 tablespoons butter and sprinkle the grated Parmesan evenly on top. Put pan on a baking sheet.
- Whisk the half-and-half, eggs and yolks in large glass measuring cup. Season with 1/2 teaspoon salt, pepper, and nutmeg. Spread half the Gruyere evenly in the pan, crumble the bacon on top; repeat with remaining cheese. Place the leeks, browned side up, on the cheese and pour the custard over the fillings.
- Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.
CRUSTLESS LEEK, BACON & CHEESE QUICHE
Tried a leek quiche at a friends house, and even though my partner doesn't like leeks, he like that one. This is my version as I didn't want to ask for the recipe, but I reckon this one beats it hands down anyway :) Also, had to remove crust as doing a carb-reduced diet.
Provided by KiwiWorkingMum
Categories Breakfast
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- Turn on oven to 180°C to let oven come up to temperature.
- Slice leeks finely. Slice bacon into strips, and again into pieces. Grate cheese.
- Fry bacon with a little butter, then add leek and fry until soft. Remove from heat and set aside.
- In a bowl, break all eggs. Whisk and add dijon mustard. Continue whisking.
- In a shaker, add milk, cream and flour. Shake to mix, then add to egg mix whilst continuing to whisk. Season with salt & pepper.
- Add first measure of cheese and mix well with egg mixture.
- Assemble leeks and bacon in quiche dish (26cm), add egg mixture and use hand to mix all together.
- Add remaining grated cheese to top of mixture and sprinkle with paprika (optional).
- Bake for 20-25 minutes at 180°C, or until center is set.
Nutrition Facts : Calories 470.4, Fat 35.4, SaturatedFat 18.7, Cholesterol 452, Sodium 703.1, Carbohydrate 9.8, Fiber 0.8, Sugar 2, Protein 27.8
LEEK QUICHE
We often have potluck breakfasts at my school. I came up with this leek quiche recipe so I could bring something different and filling to share. You can make it in the large pie version or in little tartlets. And if you want to make it vegetarian, just eliminate the sausage. —Kathryn Dampier, Quail Valley, California
Provided by Taste of Home
Time 1h10m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 10-15 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 325°., In a large skillet, heat oil over medium-high heat. Add leeks and mushrooms; cook and stir until tender, 3-5 minutes. Add sausage and garlic; cook 1 minute longer. Remove from the heat. Sprinkle 1/2 cup cheese over crust. Top with sausage mixture and tomatoes. Whisk eggs, cream, sour cream, thyme, salt and pepper; pour over top. Sprinkle with remaining cheese., Bake until a knife inserted in center comes out clean, 40-45 minutes. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Let stand 10 minutes before serving. If desired, top with additional fresh thyme.
Nutrition Facts : Calories 395 calories, Fat 29g fat (14g saturated fat), Cholesterol 143mg cholesterol, Sodium 543mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 11g protein.
LEEK AND APPLE BAKE (CRUSTLESS QUICHE)
I developed this recipe to fit into a meal that had to sit awhile before it could be eaten. I needed to use leeks and I love apples and leeks together so what to do? It is a pudding or crust-less quiche type of dish you choose your terminology. You may also place it into a slightly cooked crust for a quiche. It is versatile, simple and easy to make which are all advantages. It turned out both elegant and tasty, even to my picky children who went back for seconds.
Provided by Maeven6
Categories Lunch/Snacks
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cut off the white and soft green part of the leeks, split in half length wise and wash well in a bowl of water.
- Slice the leeks into 1/8 - 1/4 slices across the grain creating moon shaped slices. Set aside.
- Core and dice the granny smith apples, do not peel. Place into a bowl and set aside.
- In a small skillet or wok, I used a wok, melt 1 stick or 1/4 pound of butter on medium heat. When melted add your leeks and saute until tender and fragrant.
- Remove the leeks from the heat and place in a medium to large size bowl. Let them cool while you cook your apples.
- Now add more butter to the skillet or wok to melt then add your apples to it. Cook them until they are soft adding the brown sugar at the end. This is optional depending on your taste and sweetness of your apples. I used two teaspoons of Splenda Brown Sugar.
- Add the cooked apples to the leeks and continue to let them cool.
- Next in a medium size bowl beat four eggs well and add the half and half and beat well again.
- Add the Cottage Cheese to your egg and milk mixture and beat well.
- Combine the two together in the bowl with the now cool leeks and apples. 1/4 tsp of salt or to taste. Mix well and then pour into your well sprayed or buttered casserole dish.
- This can also be placed into a slightly cooked pie crust for a crusted Quiche it you like. It is very versatile.
- Bake at 350 degrees until solid and golden on the top. It will depend greatly on your choice of dish. I cooked mine for an hour in a round two quart dish. This can easily be split into two 8-9 inch pie plates and cooked for less time.
- Serve at room temperature or hot with a nice spinach salad for a complete meal.
Nutrition Facts : Calories 353.6, Fat 30.5, SaturatedFat 18.4, Cholesterol 182.5, Sodium 414.6, Carbohydrate 12.9, Fiber 1.4, Sugar 6.3, Protein 8.7
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