Carrot And Cheese Crustless Quiche Recipes

Steps:

• Preheat oven to 400 degrees F. Grease bottom and sides of 9-inch round glass baking dish with 1 tablespoon I Can't Believe It's Not Butter!® Spread; set aside.
• Melt remaining 1 tablespoon Spread in 10-inch skillet over medium heat and cook green onions, 1/4 teaspoon salt and 1/4 teaspoon pepper, stirring frequently, until green onions are crisp-tender, about 2 minutes. Turn onto baking sheet, then cool in refrigerator.
• Whisk eggs in medium bowl. Stir in goat cheese, breaking up lumps. Season with remaining salt and pepper. When it is fairly smooth, whisk in remaining ingredients.
• Pour egg mixture into prepared dish, then sprinkle with green onions. Bake 30 minutes or until golden brown. Cool 20 minutes. Garnish, if desired, with additional green onions.
• Nutrition Information Per Serving:
• Calories 180, Calories From Fat 140, Saturated Fat 8g, Trans Fat 0g, Total Fat 16g, Cholesterol 140mg, Sodium 260mg, Total Carbohydrates 4g, Sugars 2g, Dietary Fiber 1g, Protein 7g, Vitamin A 20%, Vitamin C 8%, Calcium 10%, Iron 6%

Steps:

• In a large bowl, combine the first 7 ingredients. Combine flour, baking powder and salt; add to the cheese mixture and mix well. Transfer to a greased 9-in. pie plate. , Bake at 400° for 15 minutes. Reduce heat to 350° and bake 30 minutes longer or until a knife inserted in the center comes out clean. Garnish with tomatoes and olives.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Heat butter and olive oil in a skillet over medium-high heat; cook and stir onion in the heated butter-olive oil until onions soften, about 10 minutes. Transfer onion to a plate to cool.
• Whisk cream, eggs, salt, and black pepper in a bowl; stir in mozzarella cheese, Parmesan cheese, and onion. Pour mixture into the prepared baking dish.
• Bake in the preheated oven until eggs are set and a knife inserted in the center comes out clean, about 35 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium heat. Add bacon and onion; cook and stir until sizzling, about 5 minutes. Add beef; season with salt and pepper. Cook and stir until beef is no longer pink, about 5 minutes. Season with garlic salt and onion powder. Cook until browned, about 5 minutes more. Drain excess grease.
• Press beef mixture into the bottom of a 9-inch pie plate. Cover with 3/4 cup shredded Cheddar cheese.
• Whisk eggs, mayonnaise, and heavy cream together in a bowl. Pour over Cheddar cheese and beef mixture in the pie plate.
• Bake in the preheated oven until set, about 45 minutes. Sprinkle remaining 1/4 cup Cheddar cheese on top. Continue baking until cheese is melted, about 10 minutes.

Steps:

• In a skillet, heat butter over medium heat. Add onion and saute for 5 minute
• Add carrots, salt and curry powder. Cook for 5 minutes or until golden brown.
• Remove from heat and cool.
• In a medium bowl, whisk together eggs and milk. Stir into veggie mixture.
• Pour into greased 8x8 pan. Bake at 300 for 20 minutes.
• Top with cheese and paprika. Return to oven and bake for another 15 minutes or until custard is firm and cheese is melted.
• Cut into square and serve.

Steps:

• Heat oven to 350ºF.
• Cook bacon in large skillet on medium heat 5 min., stirring occasionally. Add vegetables, dill and soy sauce; cook 5 min. or until vegetables are crisp-tender, stirring frequently.
• Whisk eggs and milk in large bowl until well blended. Stir in vegetable mixture and cheese; pour into 9-inch deep-dish pie plate sprayed with cooking spray.
• Bake 30 min. or until center is set. Let stand 5 min. before cutting to serve.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Blend carrots, canola oil, onion, 1 teaspoon salt substitute, and pepper together in a blender until smooth. Whisk water and cornstarch together in a bowl until cornstarch is dissolved; add to carrot mixture and blend until smooth. Pour carrot mixture into a 1 1/2-quart casserole dish and press into a 'crust' shape.
• Bake in the preheated oven until crust is dry and firm, about 20 minutes.
• Whisk broccoli, eggs, pesto, and 1 teaspoon salt substitute together in a bowl until smooth; pour over the carrot crust.
• Bake in the preheated oven until set in the middle, 40 to 45 minutes. Cool quiche for 25 minutes and top with Parmesan cheese.

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.

Steps:

• In a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; cool for 15 minutes. , Meanwhile, in a small bowl, combine the cottage cheese, baking powder, mustard and salt. In a large bowl, beat eggs. Slowly beat in the cream cheese, cottage cheese mixture and white sauce until smooth. Fold in the Jarlsberg and Parmesan cheeses. , Pour into a greased 9-in. pie plate. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting. Serve warm. Refrigerate leftovers.

Steps:

• Preheat oven to 350°F; grease and lightly flour twelve 2 1/2-inch muffin cups.
• In a medium bowl, whisk eggs, evaporated milk, flour, salt and black pepper.until well blended.
• Stir in cheese, carrots, zucchini and bell pepper.
• Spoon mixture into each prepared muffin cups, filling almost to rim. Stir the mixture to evenly distribute the ingredients.
• Bake for 23 - 25 minutes or until knife inserted near the center comes out clean and tops are slightly browned. Cool in pans for 15 minutes. Run a small knife around inside edges of muffin cups. Carefully remove quiches and serve. Enjoy!

Steps:

• In a medium skillet, melt butter and cook green onions and garlic until tender but not browned.
• Add carrots; cook about 2 minutes more until tender crisp.
• Remove from heat.
• In a large bowl, stir together eggs, cheese, cornmeal, basil, nutmeg and pepper.
• Stir in carrot mixture.
• Spray 12 or 24 1 1/2 inch muffin cups with vegetable spray.
• Spoon about 1 tbsp of the carrot mixture into each muffin cup.
• Bake in a 325F oven for 15 minutes or until set.
• Let stand 2 minutes.
• Remove from pans. Serve hot.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir bacon and sausage in a large skillet and over medium-high heat until evenly browned and bacon is crisp, about 10 minutes; drain on a paper towel-lined plate.
• Brush butter on the bottom and sides of a 9x13-inch baking dish. Sprinkle Parmesan cheese into the bottom of the baking dish and top with bacon and sausage. Spread Cheddar cheese over bacon and sausage.
• Beat cream, eggs, and half-and-half together in a bowl. Slowly pour egg mixture over cheese and sausage into the baking dish.
• Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, about 1 hour. Cool for 10 minutes before slicing.

Steps:

• Spray a 9-inch glass pie dish with non-stick spray and sprinkle the breadcrumbs over the bottom and sides of the dish. Shake the dish around to distribute evenly.
• Slice the white and light green parts of the leek 1/2 inch thick. Boil 4 cups of salted water and add leeks. Boil 3 minutes. Remove from heat and add spinach and kale. Set aside for 30 minutes for greens to wilt and soften. Drain, rinse with cold water, squeeze out the water, and set aside.
• Preheat oven to 425 degrees. Whisk egg whites until frothy and then whisk in the whole eggs. Whisk in milk, salt, pepper, nutmeg, tarragon, and basil.
• Scatter the greens mixture in the bottom of the pie plate over the breadcrumbs. Sprinkle on the goat cheese. Pour egg mixture over the greens and bake 25 minutes. Cool 5 minutes before serving.

Steps:

• Preheat oven to 350°F Spray 9-inch pie pan with cooking spray.
• Heat oil in large non-stick skillet over medium-high heat. Add onion and garlic, and cook, stirring often, 1 1/2 minutes. Add broccoli and cook, stirring often, 1 minute. Spread mixture into pie pan.
• Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in a large bowl. Pour over broccoli mixture; sprinkle with Parmesan cheese.
• Bake 40 minutes, or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.