Veggie Pie Crustless Quiche Recipes

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



Crustless Garden Veggie Quiche (Low Carb, Gluten-free, Vegetarian, Keto Friendly) image

This easy Crustless Veggie Quiche is the perfect thing to make when you want a delicious dish that's packed with veggie power. Plus, it has the same delicious flavors of a traditional quiche without having to fuss over a crust. Perfect for brunch, lunch, dinner or a midday snack, you can change up the veggies to accommodate what you have on hand.

Provided by betterliving

Categories     Main Course

Time 50m

Number Of Ingredients 8

1 tablespoon butter
1/2 cup onion, thinly sliced
1 cup fresh broccoli florets, chopped into small pieces
1 cup bell peppers, chopped (try mixing colors)
6 eggs
1 1/4 cups heavy cream
1 1/2 cups cheese, grated (try cheddar, munster or monterey jack)
1/2 teaspoon salt and pepper

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!

Nutrition Facts : Carbohydrate 6 g, Protein 14 g, Fat 34 g, SaturatedFat 19 g, Cholesterol 261 mg, Sodium 479 mg, Fiber 1 g, Sugar 2 g, Calories 383 kcal, ServingSize 1 serving

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.

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

CRUSTLESS VEGGIE-LOVER QUICHE



Crustless Veggie-Lover Quiche image

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

2 tablespoons olive oil
1 medium onion, chopped fine
2/3 cup broccoli, chopped fine
1 medium zucchini, chopped fine
3 large eggs, beaten
1/2 cup half-and-half (or milk)
1 tablespoon all-purpose flour
1/2 cup parmesan cheese, grated
1 1/2 cups swiss cheese, shredded
1 dash garlic powder
1 dash salt & pepper
1/2 lb bacon, chopped, fried crisp & drained

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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