Crustless Tomato Quiche Recipes

Steps:

• In bottom of lightly greased 9 x 13 inch casserole dish, spread 1 cup cheese.
• Layer onion, then tomato, then mushrooms over cheese.
• Sprinkle Italian seasoning over tomatoes, cover with remainder of cheese.
• Beat together eggs with milk, salt and pepper.
• Slowly pour egg mixture over tomatoes.
• Bake in preheated 350 degree oven for 35 to 40 minutes or until filling is just set in the center.

Steps:

• Preheat oven to 400°F.
• Spray 9" pie pan with cooking spray and layer 1/2 cup of cheese on the bottom.
• Heat olive oil in a large skillet over medium heat and saute onion until soft; layer over cheese in pie pan.
• Sprinkle tomato slices with flour and basil, then saute 1 minute on each side; layer over onions in pie pan.
• In a small bowl, whisk together eggs and milk, season with pepper and pour over the onion/tomato layers in the pie pan.
• Sprinkle top of quiche with remaining 1/2 cup of cheese and bake at 400° F for 10 minutes.
• Reduce heat to 350° F and bake for 15 to 20 minutes, or until filling is puffed and golden brown. Serve warm.

Steps:

• In bottom of lightly greased 9 inch quiche dish or pie plate, spread cheese.
• Layer onion, then tomato slices over cheese.
• Sprinkle basil over tomatoes.
• Beat together eggs with milk, salt and pepper.
• Slowly pour egg mixture over tomatoes.
• Bake in preheated 350 degree oven for 35 to 40 minutes or until filling is just set in the centre.

Steps:

• Preheat oven to 350 degrees F. Shred the squash on the large holes of a box grater, into a colander. Sprinkle with a heaping tablespoon salt and toss well. Place in the sink and drain for 15 minutes. Rinse and the squeeze firmly, by the handful, to remove excess water. Set aside.
• Meanwhile, pulse bread into crumbs in a food processor. Heat 2 tablespoons olive 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.
• Wipe out the skillet, add remaining 2 tablespoons oil, the onions and garlic and season with 1/2 teaspoon salt, cook over medium-high heat, until onions are start to brown, about 5 minutes. Add the zucchini, and cook, stirring, for 2 minutes. Stir in parsley, dill and marjoram or oregano. Remove from heat, cool slightly.
• Whisk half-and-half, eggs and yolks in large glass measuring cup. Season with salt and pepper to taste. Spread the zucchini mixture in the prepared pan. Crumble the goat cheese and evenly scatter on the vegetables. Sprinkle Gruyere on top 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.

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.

Steps:

• Preheat the oven to 450 degrees F.
• Spread the tomatoes out in a single layer on a shallow baking pan and toss with 2 tablespoons olive oil. Roast on the top rack for 15 minutes. Add the olives and continue to roast until the tomato skins are dark brown and black in spots, about 10 minutes more. Remove from the oven and reduce the temperature to 350 degrees F.
• Meanwhile, pulse the bread into crumbs in a food processor. Heat 2 tablespoons oil in a large skillet over medium heat; add the breadcrumbs and stir until evenly toasted, about 5 minutes. Evenly spread the crumbs in a 9-inch glass or ceramic pie pan. Place the pan on a baking sheet.
• Wipe out the skillet, add the remaining 2 tablespoons olive oil and the onions and season with 1/2 teaspoon salt. Cook over medium-high heat until translucent and starting to brown, about 4 minutes; add the lemon zest and cook for 1 minute more. Cool slightly.
• Whisk the half-and-half and whole eggs and yolks in a large glass measuring cup. Season with 1/2 teaspoon salt and a few grinds of pepper. Evenly spread the onions in the prepared pan. Combine the Emmentaler and fontina and scatter over the onions. Top with the roasted tomatoes and olives and sprinkle with the rosemary. Pour the custard over the fillings.
• Bake until the quiche is just set in the center, 40 to 50 minutes. Cool completely on a rack before serving.

Steps:

• Preheat the oven to 350 degrees F. Coat a 9-inch deep-sided pie pan with nonstick cooking spray. Evenly sprinkle 2 tablespoons of the breadcrumbs into the pan.
• Heat the oil in a large nonstick skillet over medium-low heat. Add the onion and 1/8 teaspoon salt and cover the skillet. Cook, stirring occasionally, until the onions soften without color, about 15 minutes. Stir in the chopped tomatoes and cook for 1 minute. Transfer to a medium bowl and set aside.
• Meanwhile, add the eggs, egg whites, ricotta, milk, the remaining 1/3 cup breadcrumbs and 3/4 teaspoon salt to a blender until well combined and smooth. Stir in the sliced basil and the onion-tomato mixture.
• Pour the egg mixture into the prepared pie pan. Sprinkle with the mozzarella. Arrange the sliced tomatoes in an overlapping style around the top.
• Bake until the eggs are set and the cheese is lightly browned, about 35 minutes. Let stand for 10 minutes to complete the cooking process. Garnish with the fresh basil sprig. Slice into 4 wedges with a sharp knife and serve.

Steps:

• Mix eggs, milk and butter
• Add all other ingredients
• Bake for 25 minutes at 180 C

Steps:

• Preheat oven to 350 degrees F.
• Coat a large skillet with nonstick cooking spray.
• Over medium-high heat, saute' the onion, stirring occasionally, until tender, about 5 minutes.
• In a food processor or blender, puree the cottage cheese with the egg and the egg whites.
• Add to the onion mixture.
• Mix in the spinach and cheese.
• Spoon into a lightly oiled 9-inch pie plate.
• Smooth the top and bake, uncovered, for 25 minutes.
• Remove from oven and arrange the tomatoes in an overlapping circle on the top of the quiche.
• Bake, uncovered, for 20 minutes more or until a knife inserted near the center comes out clean.

Steps:

• Preheat oven to 350.
• Lightly grease or spray with Pam a 9-inch pie plate.
• Press all the water out of the thawed spinach.
• Combine cottage cheese, cheddar cheese, spinach, eggs, oil, salt and pepper.
• Pour half of the mixture into the lightly greased pie plate.
• Arrange tomato slices over spinach.
• Cover with the remaining spinach mixture.
• Bake 40 minutes, or until a knife inserted in the center comes out clean.

Steps:

• Sauté zucchini and onion until soft.
• Butter a pie plate, put zucchini mixture in plate and then arrange sliced tomato on top of zucchini.
• Add salt and pepper, oregano, and then top with shredded cheese.
• Combine eggs and milk pour on top.
• Bake at 350°F for 45 minutes or until set.

Steps:

• Remove tomato seeds, if desired. Dry out tomatoes on paper towels using a dash of salt.
• Over medium heat, sauté leeks in olive oil until soft (do not brown). Whisk together eggs, half and half and pepper.
• Sprinkle 1/2 gruyere cheese over bottom of pie shell. Layer tomatoes concentrically and sprinkle remaining gruyere cheese.
• Pour egg mixture into pie shell (Do not overfill). Bake at 350°F for 30-40 minutes, until the edges of the quiche have set.
• This dish was created by Walmart Mom, Caryn Bailey.
• Variations.
• Grilled Asparagus and Leek or Sautéed Spinach and Leek.
• Tips.
• Dry out tomatoes while leeks are sautéing to save time. This will also prevent your quiche from becoming too watery during the baking process as tomatoes release their juices. Do not over-bake the quiche. It should still jiggle in the middle once the edges have set.

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.