Crustless Asparagus Mushroom Quiche Recipes

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ASPARAGUS MUSHROOM BACON CRUSTLESS QUICHE

This is a very tasty crustless quiche. You can substitute the filling for different ones you may like better, but these are my favorite. By the way, this is Atkins® induction-friendly.

Provided by Nikki Wilson

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 55m

Yield 8

Number Of Ingredients 8



Asparagus Mushroom Bacon Crustless Quiche image

Steps:

  • Position oven rack to center position. Preheat oven to 400 degrees F (200 degrees C). Butter a 10-inch pie plate.
  • Heat a large skillet over medium heat; cook and stir bacon in the hot skillet until crisp, 5 to 10 minutes. Remove bacon and drain all but 2 tablespoons grease from skillet. Cook and stir asparagus and mushrooms in the remaining bacon grease until asparagus is tender, about 5 minutes.
  • Remove skillet from heat and toss bacon into asparagus mixture. Spread asparagus-bacon mixture into the prepared pie pan. Sprinkle Swiss cheese over mixture.
  • Whisk cream, eggs, salt, and pepper in a bowl. Pour egg mixture over asparagus-cheese mixture.
  • Bake in the preheated oven until quiche is set and a knife inserted in the center comes out clean, about 30 minutes.

Nutrition Facts : Calories 290.5 calories, Carbohydrate 3.9 g, Cholesterol 174.9 mg, Fat 25.9 g, Fiber 0.8 g, Protein 11.5 g, SaturatedFat 14.6 g, Sodium 314.9 mg, Sugar 1.2 g

6 ounces bacon, diced
½ pound asparagus, cut into 1-inch pieces
4 ounces baby bella (cremini) mushrooms, sliced
4 ounces shredded Swiss cheese
1 ½ cups heavy whipping cream
4 large eggs
¼ teaspoon salt
freshly ground black pepper to taste

CRUSTLESS ASPARAGUS QUICHE

Make and share this Crustless Asparagus Quiche recipe from Food.com.

Provided by droppedstitch

Categories     Savory Pies

Time 45m

Yield 1 quiche, 6 serving(s)

Number Of Ingredients 9



Crustless Asparagus Quiche image

Steps:

  • Preheat oven 350 degrees.
  • Grease a 9-inch deep-dish pie pan.
  • Arrange asparagus, 1 cup Swiss cheese and 2/3 cup French-fried onions in plate.
  • Beat eggs, milk, Parmesan cheese, flour, garlic powder and pepper in a medium bowl. Pour into pie plate.
  • Bake 30 minutes or just until center is set. Sprinkle with remaining 1/2 cup Swiss cheese and 2/3 cup onions. Bake 5 minutes more or until onions are golden.
  • Cut into wedges and serve.

1/2 lb fresh asparagus, trimmed and cut into 1/2-inch pieces
1 1/2 cups shredded swiss cheese, divided
1 1/3 cups canned crispy French-fried onions, divided
6 eggs
1/2 cup milk
1/2 cup grated parmesan cheese
1 tablespoon all-purpose flour
1/4 teaspoon garlic powder
1/8 teaspoon ground black pepper

CRUSTLESS ASPARAGUS-MUSHROOM QUICHE

This is a variation on a crustless quiche I found here at recipezaar. Since my boyfriend is a picky eater I used asparagus instead of spinach and we were very pleased! Feel free to add sausage, or pour into a frozen crust if you'd like more flavor.

Provided by lauren.doak

Categories     Lunch/Snacks

Time 1h5m

Yield 1 quiche, 4 serving(s)

Number Of Ingredients 10



Crustless Asparagus-Mushroom Quiche image

Steps:

  • Preheat oven to 350 degrees.
  • Preheat olive oil in a large skillet over medium heat. Add asparagus, onion and mushrooms. Saute, stirring often, for 5 minutes, or until slightly softened. Remove from heat; allow to cool slightly.
  • Mix cottage cheese, cheddar cheese, eggs, garlic, salt and pepper in a large bowl. Incorporate cooled vegetables. Stir until well incorporated.
  • Spray a pie pan with nonstick cooking spray. Pour ingredients and distribute evenly.
  • Bake for 45 minutes or until knife inserted in the quiche comes out clean. Allow quiche to rest for 5 minutes before serving.

Nutrition Facts : Calories 154.2, Fat 7.7, SaturatedFat 1.8, Cholesterol 160.5, Sodium 69.6, Carbohydrate 9.4, Fiber 2.5, Sugar 4.2, Protein 13.9

1 tablespoon olive oil
1/2 lb asparagus, chopped
1 medium onion, chopped
12 ounces button mushrooms, roughly chopped
3/4 cup fat-free cottage cheese
1/2 cup fat-free cheddar cheese
3 eggs
2 garlic cloves
salt
pepper

SPINACH AND ASPARAGUS QUICHE

Provided by Food Network

Categories     appetizer

Time 1h10m

Yield 6 entree servings or 25 hors d'oeuvres portions

Number Of Ingredients 10



Spinach and Asparagus Quiche image

Steps:

  • For the batter:
  • In a medium mixing bowl, beat together the sour cream and the salt. Add the half-and-half, eggs, pepper, and nutmeg.
  • For the crust:
  • Preheat the oven to 350 degrees F. Place a pie tin on top of the pie crust and turn the crust upside down. Place this inverted pie crust in the oven to bake for approximately 10 minutes or until edges begin to lightly brown. Remove from oven and allow to cool.
  • To assemble:
  • Mix the filling ingredients together. Fill the blind baked pie shell with the filling. Slowly pour some of the batter over the top of the filling, being careful not to have the batter flow over the edges of the crust. Bake for 45 minutes until puffed and browned.

2 tablespoons sour cream
1 tablespoon salt
2 1/2 cups half-and-half
8 eggs
1 tablespoon pepper
Pinch nutmeg
1 pre-made pie crust
3/4 cup spinach, blanched, chopped and any excess water removed
6 spears asparagus, chopped
3 cups grated Gruyere or Swiss cheese

CRUSTLESS QUICHE

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 11



Crustless Quiche image

Steps:

  • Preheat the oven to 400 degrees F.
  • In a medium skillet, melt 1 tablespoon of butter over medium heat. When the butter starts to froth and brown slightly on the edges, 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 to cool.
  • 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, to taste. 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.
  • The test: It's a lot harder to check the seasoning of an uncooked quiche batter. If desired, heat a pan, add a touch of butter and cook a tiny bit of the batter for 1 minute. Taste and adjust seasoning of batter, if needed.
  • Grease the bottom and sides of a 9-inch baking dish with the remaining tablespoon of butter and fill with the cooled leeks and top with 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 and bubbly.

1 tablespoon unsalted butter, plus 1 tablespoon for greasing the pan
4 leeks, upper (dark) green part removed, split lengthwise, halved again lengthwise and cut into 2-inch strips. Wash and drain the strips carefully
Kosher salt
Freshly ground white pepper
8 eggs
8 ounces fresh goat cheese, cut into slices
1 cup heavy cream
2 cups milk
Hot sauce, few drops
Worcestershire, few drops
8 ounces Brie cheese, cut into 8 even slices, rind trimmed

CREMINI MUSHROOM, BACON, AND SHALLOT CRUSTLESS QUICHE

Provided by Food Network Kitchen

Categories     main-dish

Time 2h10m

Yield 1 (9-inch) quiche, 6 to 8 servings

Number Of Ingredients 15



Cremini Mushroom, Bacon, and Shallot Crustless Quiche image

Steps:

  • Preheat oven to 350 degrees F. Cook the bacon in a medium skillet, over medium-high heat until just crisp. Transfer to paper towels to drain. Discard all but 2 tablespoons of the fat in the pan. Add 2 tablespoons butter, the mushrooms and 1/2 teaspoon salt. Cook, stirring over medium heat, until the mushroom juices evaporate, about 7 to 10 minutes. Add the shallots and cook until tender and mushrooms are golden, about 3 minutes more. Add the garlic and parsley. Remove from heat, cool slightly.
  • Brush a 9-inch glass or ceramic pie pan with the remaining butter and sprinkle evenly with the grated Parmesan. Place pan on a baking sheet. Scatter half the Gruyere into the pan and crumble the bacon on top. Add 3/4 of the mushrooms, then the remaining cheese.
  • Whisk the half-and-half, eggs and yolks in large glass measuring cup. Season with salt, pepper, and nutmeg to taste. Pour the custard over the fillings. Top with remaining mushroom mixture and sprinkle with chives.
  • Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.

8 thin slices bacon, about 6 ounces
4 tablespoons unsalted butter
1 pound cremini mushrooms or a combination of cultivated and wild mushrooms, trimmed, cleaned, thinly sliced
1/2 teaspoon kosher salt, plus more for seasoning
6 medium shallots, finely chopped, about 1/2 cup
1 clove garlic, chopped
2 tablespoons minced flat-leaf parsley
2 tablespoons freshly grated Parmesan cheese
2 cups half-and-half
2 large eggs
2 large egg yolks
Freshly ground black pepper
Generous pinch freshly grated nutmeg
4 ounces grated Gruyere or Swiss cheese, about 1 cup
2 tablespoons snipped fresh chives

ASPARAGUS AND MUSHROOM QUICHE

This delicious symphony of asparagus, portobello mushrooms, crispy bacon and onion will leave your taste buds hungry for more. Perfect for breakfast, brunch, lunch or dinner.

Provided by WendytheQ

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h

Yield 6

Number Of Ingredients 13



Asparagus and Mushroom Quiche image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Cook bacon in a large skillet over medium heat until evenly brown and crisp. Drain on paper towels, crumble and set aside.
  • Heat oil in a large skillet over medium-high heat. Add onions; cook and stir until translucent. Reduce the heat to medium and add the portobello mushrooms. Continue cooking until the mushrooms are tender. Set aside.
  • Bring a saucepan of salted water to a boil over high heat. Cook asparagus in boiling water until just tender, 1 to 2 minutes. Immediately drain and run under cold water to cool.
  • Brush the pie shell with the beaten egg white, if using. Place the onion and mushroom mixture, asparagus, and bacon into the bottom of the pie shell. Sprinkle the Cheddar and feta cheeses over the vegetables. In a small bowl, whisk together the eggs, cream, salt, and pepper until smooth. Pour this mixture over the vegetable and cheese filling.
  • Bake uncovered for 35 to 40 minutes, or until firm and lightly browned on top. Let cool to room temperature before serving.

Nutrition Facts : Calories 367.9 calories, Carbohydrate 13.5 g, Cholesterol 115.1 mg, Fat 28.3 g, Fiber 1.1 g, Protein 15.4 g, SaturatedFat 11.6 g, Sodium 787.7 mg, Sugar 2 g

5 slices bacon
2 tablespoons olive oil
1 small onion, cut into 1/2-inch pieces
1 cup portobello mushrooms, stem and ribs removed, cut into 1-inch pieces
1 cup chopped fresh asparagus
1 (8 inch) unbaked pie shell
1 egg white, lightly beaten
1 cup shredded sharp Cheddar cheese
¼ cup crumbled feta cheese
2 eggs
¾ cup half-and-half cream
½ teaspoon salt
Fresh ground pepper

CRUSTLESS QUICHE MASTER RECIPE

Provided by Food Network Kitchen

Categories     main-dish

Time 2h20m

Yield 1 (9-inch) quiche, 6 to 8 servings

Number Of Ingredients 16



Crustless Quiche Master Recipe image

Steps:

  • Preheat oven to 350 degrees F. For the pan: Brush pan with the soft butter and sprinkle the grated Parmesan evenly on top. Or for a Quick Crust, pulse bread into crumbs in a food processor. Heat butter or oil in a large skillet over medium heat; add bread crumbs and stir until evenly toasted, about 5 minutes. Evenly spread crumbs in a 9-inch glass or ceramic pie pan. Place pan on a baking sheet.
  • Whisk the half-and-half, eggs and yolks in large glass measuring cup. Season with salt, pepper, and nutmeg, cayenne or paprika to taste. Spread half the desired filling evenly in the pan, top with about half the cheese; repeat with remaining filling and cheese. Pour the custard over the fillings. Top with more herbs or cheese as desired.
  • Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.

2 tablespoons unsalted butter, softened
2 tablespoons finely grated Parmesan cheese
1 1/2 cups (1-inch, day-old) bread cubes, preferably sourdough
2 tablespoons unsalted butter or extra-virgin olive oil
2 cups half-and-half
2 large eggs
2 large egg yolks
1/2 teaspoon kosher salt
Freshly ground black pepper
Freshly grated nutmeg
Pinch cayenne or paprika
2 to 3 cups prepared vegetables, such as braised leeks, broccoli, sauteed onions, mushrooms, spinach, peppers, tomatoes
4 ounces, or about 1 cup grated or crumbled cheese, such as Cheddar, goat cheese, Gruyere, Parmesan, fontina, provolone, mozzarella, Gouda, solo or combined
1 to 4 tablespoons minced herbs, such as parsley, chives, tarragon, basil, dill, rosemary, marjoram
3/4 cup chopped crisp bacon, diced ham or salami
1 tablespoon all-purpose flour, optional, this is good to use with vegetables that release liquid during cooking, such as zucchini and spinach

QUICHE VALERIE

Provided by Valerie Bertinelli

Categories     main-dish

Time 2h45m

Yield 8 servings

Number Of Ingredients 18



Quiche Valerie image

Steps:

  • For mom's flaky pie dough: Combine the flour, butter, sugar and salt in a food processor and pulse until the chunks are pea-sized. Add the ice water 1 tablespoon at a time and pulse until the dough just begins to clump together against the walls of the processor.
  • Dump the dough out onto a work surface and press together to make a cohesive ball, kneading once or twice if it is falling apart. Divide the dough in half, wrap 1 portion in plastic wrap and refrigerate for 1 hour before rolling out. (This recipe makes a double portion of dough; if you are only using 1 portion, wrap the other half in 2 layers of plastic wrap, place in a resealable plastic bag and freeze for another use.)
  • Preheat the oven to 350 degrees F.
  • On a well-floured surface and using a well-floured rolling pin, roll out the pie dough into a 9- to 10-inch round. Lightly flour the pin as needed to prevent sticking; if the dough tends to stay sticky while rolling, refrigerate it until firm and begin again. Use a large flat spatula or bench scraper to transfer the dough to a 9-inch pie plate and press into shape using a fork.
  • Place a sheet of parchment paper or foil into the pie shell and fill with pie weights, uncooked rice or dried beans. Bake until the edges are lightly golden, about 25 minutes. Remove the pie crust but keep the oven on.
  • For the quiche: While the crust is baking, heat the oil in a medium skillet over medium-low heat. Add the mushrooms and cook until well browned and cooked through, stirring occasionally, 10 minutes. Then add in the mixed veggies to cook out any excess water and wilt the spinach leaves. Remove from the heat.
  • In a large bowl, combine the eggs, cream, parsley, thyme, nutmeg, salt and pepper in a large bowl and lightly whisk. Sprinkle half of the Gruyere, Cheddar and Parmigiano-Reggiano on the crust, followed by the veggie mixture and then the remaining cheese. Pour the egg mixture over the top and bake until set, about 35 minutes.
  • Cool for 15 minutes, then cut into wedges and serve.

2 1/4 cups all-purpose flour, plus more for dusting
3/4 cup (1 1/2 sticks) unsalted butter, cubed
1 tablespoon sugar
1 teaspoon kosher salt
6 to 8 tablespoons ice water
1 tablespoon canola oil
2 cups small mushrooms, sliced
1 1/2 cups mixed veggies, such as raw spinach leaves and cooked broccoli and asparagus
6 large eggs, lightly beaten
1 1/4 cups light cream
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh thyme
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
5 to 6 grinds black peppercorns
1/2 cup grated Gruyere cheese
1/4 cup grated white Cheddar
1/4 cup grated Parmigiano-Reggiano

CRUSTLESS SPINACH QUICHE

I served this crustless quiche at a church lunch, and I had to laugh when one guy told me how much he disliked vegetables. Many people were surprised by how much they loved this veggie-filled quiche recipe-and he was one of them! -Melinda Calverley, Janesville, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 8 servings.

Number Of Ingredients 8



Crustless Spinach Quiche image

Steps:

  • In a large skillet, saute onion and mushrooms in oil until tender. Add spinach and ham; cook and stir until the excess moisture is evaporated. Cool slightly. Beat eggs; add cheese and mix well. Stir in spinach mixture and pepper; blend well. Spread evenly into a greased 9-in. pie plate or quiche dish. Bake at 350° for 40-45 minutes or until a knife inserted in center comes out clean.

Nutrition Facts : Calories 251 calories, Fat 18g fat (10g saturated fat), Cholesterol 164mg cholesterol, Sodium 480mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein.

1 cup chopped onion
1 cup sliced fresh mushrooms
1 tablespoon vegetable oil
1 package (10 ounces) frozen chopped spinach, thawed and well drained
2/3 cup finely chopped fully cooked ham
5 large eggs
3 cups shredded Muenster or Monterey Jack cheese
1/8 teaspoon pepper

ASPARAGUS AND MUSHROOM QUICHE

My homemade Asparagus and Mushroom Quiche

Provided by julian1964

Time 40m

Yield Serves 6

Number Of Ingredients 0



Asparagus and Mushroom Quiche image

Steps:

  • Heat a small amount of oil in a non stick frying pan and put it on a low heat.Add the bacon,onions,asparagus,mushrooms and cook for 4/5 minutes.
  • Combine the eggs with the cream and milk and season well then add all the other
  • ingredients together.sprinkle the thyme over the top.Bake to 30/40 minutes or until set.
  • Remove from the oven and allow to set.Trim the pastry edges to get the perfect edge.
  • Making the pastry
  • Begin by sifting the flour and pinch of salt into a large bowl, Now add the lard and butter, cut into smallish lumps, then take a knife and begin to cut the fat into the flour. Go on doing this until it looks fairly evenly blended, then begin to rub the fat into the flour using your fingertips only and being as light as possible. As you gently rub the fat into the flour.Now sprinkle 1 tablespoon of water in, then, with a knife, start bringing the dough together, using the knife to make it cling. Then discard the knife and, finally, bring it together with your fingertips. When enough liquid is added, the pastry should leave the bowl fairly clean. If this hasn\'t happened, then add a spot more water. Now place the pastry in a polythene bag and leave it in the refrigerator for 30 minutes.
  • Preheat the oven to 190 C / 375 F / gas mark 5.
  • Remove the Pastry case from the fridge and line the base of the pastry with baking parchment and then fill in with baking beans.Place on a baking tray and bake blind for 20 minutes.Remove the beans and parchment and return to the oven to cook for another 5 minutes to cook the base.

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



Easy crustless quiche image

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

20g butter , plus extra for the tin
1 onion , finely chopped
100g chopped pancetta or smoked bacon
200g asparagus or broccoli, trimmed
8 large eggs
150ml double cream
80g gruyère or parmesan cheese

SIMPLE CRUSTLESS SPINACH AND MUSHROOM QUICHE

A simple quiche that doesn't require a great deal of time to prepare but still has good flavor.

Provided by S Long

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h5m

Yield 6

Number Of Ingredients 13



Simple Crustless Spinach and Mushroom Quiche image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease a 10-inch pie dish.
  • Melt butter in a skillet over medium heat; cook and stir sliced mushrooms until tender, about 5 minutes. Drain excess liquid, if necessary; set mushrooms aside.
  • Place sour cream, eggs, Parmesan cheese, flour, cream, onion powder, garlic powder, salt, and hot pepper sauce in a blender; blend until smooth, 30 seconds to 1 minute. Pour egg mixture into a large bowl.
  • Stir mushrooms, spinach, and Cheddar cheese into egg mixture. Pour into prepared pie dish.
  • Bake in the preheated oven until lightly browned and a toothpick inserted into the middle of the quiche comes out clean, about 45 minutes.

Nutrition Facts : Calories 412.2 calories, Carbohydrate 10.6 g, Cholesterol 214.4 mg, Fat 32.4 g, Fiber 1.1 g, Protein 20.8 g, SaturatedFat 19.2 g, Sodium 582.9 mg, Sugar 1.4 g

2 tablespoons butter
2 cups sliced mushrooms
2 cups reduced-fat sour cream
4 eggs
½ cup grated Parmesan cheese
¼ cup all-purpose flour
1 tablespoon heavy whipping cream
1 teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon salt
6 drops hot pepper sauce, or more to taste
½ (10 ounce) package frozen chopped spinach, thawed and drained
2 cups shredded Cheddar cheese

MICHELE'S (ASPARAGUS, BACON, OR SALMON) CRUSTLESS QUICHE

This is the best and CREAMIEST crust-less quiche I've ever eaten and I eat a lot of quiche! I asked my friend, Michele, to share her recipe with Zaar and she was kind enough to oblige. Thanks, girlfriend! Top this yummy quiche with tinned asparagus, chopped bacon, or tinned salmon. It makes it's own "crust" as it cooks. Very nice with a green salad on the side.

Provided by A Good Thing

Categories     Breakfast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10



Michele's (Asparagus, Bacon, or Salmon) Crustless Quiche image

Steps:

  • Preheat oven to 180 degrees Celsius.
  • Beat eggs and milk.
  • Add melted butter and flour. Beat to combine.
  • Add cheese and onion, stir.
  • Pour into greased pie dish.
  • Arrange asparagus spears, salmon, or bacon on top.
  • Bake in center of oven for 45 minutes.
  • ENJOY!

Nutrition Facts : Calories 394.1, Fat 28, SaturatedFat 16.5, Cholesterol 212.5, Sodium 574.4, Carbohydrate 19.1, Fiber 0.9, Sugar 1.5, Protein 16.7

3 large eggs
1 1/2 cups milk
1/4 cup butter, melted
1 cup cheddar cheese, grated
1 medium onion, chopped
1/2 cup self-rising flour
salt & pepper
325 g asparagus, canned drained (optional)
220 g salmon, canned (optional)
1/2 cup bacon, chopped and pre-cooked to half done (optional)

ASPARAGUS MUSHROOM BACON QUICHE

A great way to make a different meal of left overs. Be it breakfast, brunch or supper. Serve with a glass of wine crisp fresh bread and a salad for a beautiful meal.

Provided by Rita1652

Categories     Savory Pies

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 10



Asparagus Mushroom Bacon Quiche image

Steps:

  • Preheat oven to 425 degrees.
  • Place crust in 9 inch pie pan.
  • Layer cheese, mushrooms, onions.
  • Arrange asparagus in a wheel fashion. As in picture.
  • Mix the remaining ingredients together, pour over the veggies making sure it gets into the cheese.
  • Bake 15 minutes. Lower oven temperature to 350 and bake for 30-45 minutes. Remove and let rest for 15 minutes. Serve with a salad and enjoy.

Nutrition Facts : Calories 327.4, Fat 22.9, SaturatedFat 10.1, Cholesterol 176.7, Sodium 434.1, Carbohydrate 14.4, Fiber 1.5, Sugar 1.1, Protein 16.2

1 pie crust
2 cups cheddar cheese, shredded
3 slices cooked bacon, crumbled
3/4 cup mushroom, cooked
1/3 cup onion, sliced and sauteed
14 asparagus spears, roasted just the top half save the rest for soup
1 cup milk
6 eggs, lightly beaten
1/2 teaspoon italian seasoning
1 teaspoon garlic

LOW FAT CRUSTLESS MUSHROOM QUICHE

Make and share this Low Fat Crustless Mushroom Quiche recipe from Food.com.

Provided by Annacia

Categories     Lunch/Snacks

Time 53m

Yield 6 serving(s)

Number Of Ingredients 10



Low Fat Crustless Mushroom Quiche image

Steps:

  • Preheat oven to 350*F.
  • In a nonstick skillet, saute onion and mushrooms in 2 -3 tbsp of water until almost tender.
  • Add spinach and cook until all moisture is evaporated (about 4 minutes).
  • Add bread crumbs, stir and place into a quiche pan which has been sprayed with nonstick cooking spray.
  • Combine remaining ingredients in medium mixing bowl and pour over vegetables in quiche pan.
  • Bake for 35 to 45 minutes or until firm in center.
  • Allow to stand for 5 minutes before cutting and serving.

Nutrition Facts : Calories 118, Fat 2, SaturatedFat 1, Cholesterol 5.3, Sodium 257.4, Carbohydrate 13.1, Fiber 1.8, Sugar 2.1, Protein 12.6

2 cups sliced mushrooms
1 onion, diced medium
10 ounces chopped spinach, thawed and sqeezed dry
1/4 cup plain breadcrumbs
2 cups skim milk
8 egg whites (1 cup egg whites)
1/4 cup parmesan cheese
1 teaspoon garlic powder
1 teaspoon italian seasoning
1/2 teaspoon fresh cracked black pepper

ASPARAGUS MUSHROOM QUICHE

Nothing says Mother's Day like a quiche. The buttery crust and fresh fillings-in this case, spring favorites asparagus, mushrooms and onion-show Mom how much you care. But don't be intimidated: A super-easy refrigerated pastry makes this recipe a cinch to put together. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 10



Asparagus Mushroom Quiche image

Steps:

  • Unroll pastry into a 9-in. deep-dish pie plate; flute edges., Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-5 minutes or until crisp-tender., In a large skillet, saute onion and mushrooms in butter until tender. Stir in asparagus. Transfer to crust. In a small bowl, whisk the eggs, cream, basil, salt and pepper; pour over top., Bake at 375° for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Freeze option: Securely wrap and freeze cooled quiche in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 326 calories, Fat 26g fat (15g saturated fat), Cholesterol 146mg cholesterol, Sodium 313mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.

1 sheet refrigerated pie pastry
1 pound fresh asparagus, cut into 1-inch pieces
1 medium onion, chopped
1 cup sliced fresh mushrooms
2 tablespoons butter
3 large eggs
1-1/3 cups heavy whipping cream
2 teaspoons minced fresh basil
1/2 teaspoon salt
1/2 teaspoon pepper

CRUSTLESS MUSHROOM-SPINACH QUICHE

"My aunt gave me this wonderful recipe, and I adapted it a bit," writes Mary Ann Dell from Phoenixville, Pennsylvania. "It's a tasty vegetarian dish that's easy to prepare and full of nutritious vegetables." Because it doesn't have a crust, it's just right for low-carb diets.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 6 servings.

Number Of Ingredients 15



Crustless Mushroom-Spinach Quiche image

Steps:

  • Line the bottom of a 9-in. springform pan coated with cooking spray with heavy-duty foil; set aside. In a large nonstick skillet, saute the mushrooms, zucchini, green pepper, onion and garlic in oil until tender; drain., In a large bowl, combine ricotta cheese and egg substitute. Stir in the spinach, feta, parsley, thyme, salt and pepper. Stir in mushroom mixture., Transfer to prepared pan. Bake at 350° for 45-55 minutes or until edges are lightly browned and a knife inserted in the center comes out clean. Let stand for 10 minutes. Carefully remove sides of pan. Top each serving with tomatoes.

Nutrition Facts : Calories 244 calories, Fat 13g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 625mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges

1-1/2 cups sliced fresh mushrooms
1-1/2 cups thinly sliced zucchini
1 cup chopped green pepper
1/2 cup chopped onion
1 garlic clove, minced
2 teaspoons canola oil
1 carton (15 ounces) part-skim ricotta cheese
1-1/4 cups egg substitute
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3/4 cup crumbled feta cheese
1 tablespoon minced fresh parsley
1-1/2 teaspoons minced fresh thyme
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium tomato, seeded and chopped

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