CRUSTLESS QUICHE
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 11
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.
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
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.
CRUSTLESS EGG AND CHEESE QUICHE
If you love quiche, get to know this crustless version, dotted with cheese, mushrooms and herbs (and no fussy pastry to chill or roll). Once you master the perfect dairy-to-egg ratio, you'll find this recipe to be as much of an ally to the Friday fridge clean-out as it is to a brunch for friends. Pay close attention to the baking time: The center should be a touch wiggly when you remove the quiche from the oven. The end result is a quivering, spoonable custard that melts in your mouth, to be served with a bracing salad. Crisp greens with mustardy vinaigrette, or a citrus laced endive and radicchio number - anything in that vein will do.
Categories breakfast, brunch, casseroles, main course
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 325 degrees with the rack positioned at the top. Butter a deep 8-inch round, square or oval casserole generously and sprinkle all over with bread crumbs.
- Heat the 2 tablespoons butter in a large pan over medium-high heat. When melted and foamy, add the mushrooms and cook until lightly browned, about 3 to 5 minutes. Scatter the cooked mushrooms and grated cheese over the bread crumbs.
- Whisk together the half-and-half, whole milk, eggs, salt, pepper and nutmeg. Pour the mixture over the cheese. Sprinkle the top with Parmesan, and bake until the top is golden and the custard is just set in the center, about 40 to 45 minutes. Set aside 5 to 10 minutes to cool before serving. Sprinkle with chives, cut into wedges or scoop out, and serve.
Nutrition Facts : @context http, Calories 407, UnsaturatedFat 12 grams, Carbohydrate 9 grams, Fat 32 grams, Fiber 0 grams, Protein 23 grams, SaturatedFat 18 grams, Sodium 563 milligrams, Sugar 7 grams, TransFat 0 grams
CRUSTLESS 'QUICHE'
I suppose crustless quiche is a contradiction in terms, like seared ceviche. But if, like me, you sometimes crave what amounts to savory pie filling without the hassle of making an actual crust, this is the way to go. Once you take the crust out of the quiche you not only radically alter the concept but expand its possibilities. You can produce a "quiche" Lorraine by softening onions (lots) in butter or bacon fat, then adding eggs, cooked bacon and cream or half-and-half, and baking it all as you do in the recipe here.
Provided by Mark Bittman
Categories breakfast, brunch, dinner, lunch, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 325 degrees and set rack in middle of it. Combine all ingredients except butter and beat until well blended.
- Pour into 4 to 6 buttered ramekins (or a buttered gratin or pie plate) and bake for 20 to 30 minutes, or until almost firm; it should still jiggle just a little in middle. Cool on a rack, then serve warm or at room temperature.
Nutrition Facts : @context http, Calories 153, UnsaturatedFat 4 grams, Carbohydrate 2 grams, Fat 11 grams, Fiber 0 grams, Protein 11 grams, SaturatedFat 6 grams, Sodium 245 milligrams, Sugar 2 grams, TransFat 0 grams
CRUSTLESS CHILI CHEESE QUICHE
Make and share this Crustless Chili Cheese Quiche recipe from Food.com.
Provided by DrGaellon
Categories Savory Pies
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F
- Combine eggs, drained cottage cheese, shredded cheese, chilis, peppers, mushrooms, flour, and baking powder and beat until smooth with a wire whisk. Pour into a well-greased quiche pan.
- Bake for 10 minutes.
- Remove from oven and garnish with 8 small tomato slices placed evenly around quiche.
- Return to oven, reduce temperature to 350°F and bake 20 minutes longer.
- Cut into wedges and serve at once.
Nutrition Facts : Calories 179.9, Fat 7, SaturatedFat 3, Cholesterol 185.8, Sodium 324.8, Carbohydrate 8.7, Fiber 0.8, Sugar 2.6, Protein 19.9
CRUSTLESS CHEESE QUICHE
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.
Nutrition Facts : Calories 362 calories, Fat 25g fat (15g saturated fat), Cholesterol 182mg cholesterol, Sodium 854mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 23g protein.
HEALTHY CRUSTLESS QUICHE BASE RECIPE
You can customize this crustless quiche base recipe with the sauteed filling and cheese of your choice. Add any herbs or spices you like! Recipe created by She Likes Food.
Provided by Shamrock Farms
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Spray an 8x8-inch baking dish with cooking spray.
- Allow mixed vegetables to cool once cooked.
- Combine eggs, Shamrock Farms Premium Sour Cream, Shamrock Farms Cottage Cheese, flour, salt, and pepper in a medium bowl. Stir together or blend in a food processor until the mixture is smooth, about 1 minute.
- Pour the egg mixture into a bowl with the vegetables. Add 1 cup cheese and mix. Pour the mixture into the baking dish and smooth out the top. Top with remaining cheese.
- Bake until set, about 45 minutes. Remove the baking dish from the oven. The quiche will be puffed up, but will fall slightly as it cools. Allow it to cool, then refrigerate. Cut into squares and serve.
Nutrition Facts : Calories 454.9 calories, Carbohydrate 16 g, Cholesterol 253 mg, Fat 31.5 g, Fiber 1.7 g, Protein 28.9 g, SaturatedFat 18.3 g, Sodium 1225.9 mg, Sugar 0.6 g
CRUSTLESS QUICHE
Make and share this Crustless Quiche recipe from Food.com.
Provided by Northern_Reflectionz
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute the onion and garlic in the olive oil in a small saucepan until the onion is tender but not brown. Combine the flour, salt and pepper in a bowl and mix well. Stir in the cheese, ham and mushrooms.
- Whisk the milk and eggs in a bowl until well blended. Stir in the onion mixture. Add the milk mixture to the cheese mixture and mix well. Spoon into a greased 9-inch pie plate. Bake at 425 degrees for 30 minutes. Serve with fresh fruit and muffins.
Nutrition Facts : Calories 340.5, Fat 21, SaturatedFat 10.5, Cholesterol 122.5, Sodium 359, Carbohydrate 16.4, Fiber 0.9, Sugar 1.2, Protein 21.1
CHILI & CHEESE CRUSTLESS QUICHE
Steps:
- In a greased 4- or 5-qt. slow cooker, layer tortillas, whole green chiles, chili con carne and 1 cup cheese., In a small bowl, whisk eggs, milk, biscuit mix, salt, pepper and, if desired, pepper sauce until blended; pour into slow cooker. Top with chopped green chiles and tomatoes., Cook, covered, on low until a thermometer reads 160°, 3-4 hours, sprinkling with remaining cheese during the last 30 minutes of cooking. Turn off slow cooker; remove insert. Let stand 15 minutes before serving. If desired, top with sour cream.
Nutrition Facts : Calories 420 calories, Fat 24g fat (11g saturated fat), Cholesterol 182mg cholesterol, Sodium 1034mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 4g fiber), Protein 20g protein.
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
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
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