Crustless Veggie Lover Quiche Recipes

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.

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.

Steps:

• Heat a large skillet over medium-high heat. Spray with nonstick spray and add sliced squash and zucchini, chopped pepper, roasted garlic, and thyme.
• Add a pinch of salt and pepper. Cook for 6 or 7 minutes or until vegetables are tender. Spoon into a bowl and allow to cool as you prepare the egg mixture.
• Preheat oven to 350. Spray a 9 inch square pie pan with nonstick spray and set aside.
• In a large bowl, whisk the eggs, egg whites, milk, salt, and pepper together until thoroughly combined. Arrange vegetables into the prepared pan. Top with shredded cheese and pour the egg mixture on top. Sprinkle with grated parmesan cheese.
• Bake for 45 minutes or until filling is set and no longer jiggles. Cool for 10 minutes on a wire rack before slicing and serving.

Steps:

• In a bowl, toss vegetables until mixed pretty good. Put vegetables into the pie plate.
• In a separate bowl, mix eggs with milk. Pour egg/milk mixture over the vegetables. Shake it a bit to get the egg mix to the bottom of the plate.
• Crumble up the goat cheese and mix into the quiche.
• Top quiche with leftover goat cheese crumbles.
• Bake at 375 degrees for 30 minutes or until edges are golden brown.

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 375 degrees.
• Dice onion and begin to saute in olive oil over medium heat. Meanwhile, cut each squash into quarters and then slice thinly. Chop mushrooms as necessary to ensure that there are no large pieces.
• After 4 or 5 minutes, add mushrooms, squash, and green beans to onions in pan and continue to saute until vegetables are tender. Remove pan from heat and transfer vegetables to collander to drain off excess liquid.
• Combine all remaining ingredients in large bowl and mix well by hand. Stir in vegetables.
• Pour mixture into greased oblong (9X13) glass dish. Bake at 375 degrees for 35-40 minutes. Quiche is done when top is lightly browned and knife inserted in center comes out clean.
• Allow to cool for 15-20 minutes before serving. Makes 6 large servings.

Steps:

• Cut asparagus into 2-inch sections.
• Steam the broccoli and asparagus until it's a little soft (not soggy) and put it in a lightly greased deep-dish pie pan.
• Sprinkle the cheese over the veggies.
• Next steam the mushrooms and spinach until slightly wilted (you could sautee it too). Put it on top the cheese.
• Put the rest of the ingredients in a blender (I used my magic bullet) and blend until smooth.
• Pour egg mixture over veggies. I poked a knife into the veggies in a few places just to make sure the egg gets down in there - it doesn't have to be completely mixed together.
• Bake at 375 degrees for about 40 minutes. Let sit about 10 minutes before serving.