EASY CRUSTLESS QUICHE
Yet another crustless quiche that is designed for a low-carb, high-fat (LCHF) diet. It is very rich and cheesy. The Parmesan and butter on the bottom form a nice skin on the bottom that really helps. The egg and cream mixture is quite flexible and the ratio of egg to cream and the heaviness of the cream is a personal choice. The cheese can easily be replaced with any hard cheese that holds up well when shredded such as Swiss, Cheddar, Gouda, or Provolone. The meats can be replaced with anything that isn't too wet; whether it is meat or vegetable.
Provided by Jim
Categories Breakfast and Brunch Eggs Quiche
Time 1h35m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 607.1 calories, Carbohydrate 3.7 g, Cholesterol 291.3 mg, Fat 54.7 g, Protein 25.5 g, SaturatedFat 29.4 g, Sodium 956.4 mg, Sugar 0.6 g
CRUSTLESS LEEK QUICHE
Provided by Alex Guarnaschelli
Time 1h15m
Yield Makes one 9-inch tart
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- In a medium skillet, melt 1 tablespoon butter. When the butter starts to froth and brown slightly on the edges of the pan, 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.
- 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. 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.
- Grease the bottom and sides of the baking dish with the remaining 1 tablespoon butter and fill with the quiche 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. Allow to cool for 20 to 30 minutes before cutting.
LEEK QUICHE
We often have potluck breakfasts at my school. I came up with this leek quiche recipe so I could bring something different and filling to share. You can make it in the large pie version or in little tartlets. And if you want to make it vegetarian, just eliminate the sausage. —Kathryn Dampier, Quail Valley, California
Provided by Taste of Home
Time 1h10m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 10-15 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 325°., In a large skillet, heat oil over medium-high heat. Add leeks and mushrooms; cook and stir until tender, 3-5 minutes. Add sausage and garlic; cook 1 minute longer. Remove from the heat. Sprinkle 1/2 cup cheese over crust. Top with sausage mixture and tomatoes. Whisk eggs, cream, sour cream, thyme, salt and pepper; pour over top. Sprinkle with remaining cheese., Bake until a knife inserted in center comes out clean, 40-45 minutes. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Let stand 10 minutes before serving. If desired, top with additional fresh thyme.
Nutrition Facts : Calories 395 calories, Fat 29g fat (14g saturated fat), Cholesterol 143mg cholesterol, Sodium 543mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 11g protein.
LEEK AND APPLE BAKE (CRUSTLESS QUICHE)
I developed this recipe to fit into a meal that had to sit awhile before it could be eaten. I needed to use leeks and I love apples and leeks together so what to do? It is a pudding or crust-less quiche type of dish you choose your terminology. You may also place it into a slightly cooked crust for a quiche. It is versatile, simple and easy to make which are all advantages. It turned out both elegant and tasty, even to my picky children who went back for seconds.
Provided by Maeven6
Categories Lunch/Snacks
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cut off the white and soft green part of the leeks, split in half length wise and wash well in a bowl of water.
- Slice the leeks into 1/8 - 1/4 slices across the grain creating moon shaped slices. Set aside.
- Core and dice the granny smith apples, do not peel. Place into a bowl and set aside.
- In a small skillet or wok, I used a wok, melt 1 stick or 1/4 pound of butter on medium heat. When melted add your leeks and saute until tender and fragrant.
- Remove the leeks from the heat and place in a medium to large size bowl. Let them cool while you cook your apples.
- Now add more butter to the skillet or wok to melt then add your apples to it. Cook them until they are soft adding the brown sugar at the end. This is optional depending on your taste and sweetness of your apples. I used two teaspoons of Splenda Brown Sugar.
- Add the cooked apples to the leeks and continue to let them cool.
- Next in a medium size bowl beat four eggs well and add the half and half and beat well again.
- Add the Cottage Cheese to your egg and milk mixture and beat well.
- Combine the two together in the bowl with the now cool leeks and apples. 1/4 tsp of salt or to taste. Mix well and then pour into your well sprayed or buttered casserole dish.
- This can also be placed into a slightly cooked pie crust for a crusted Quiche it you like. It is very versatile.
- Bake at 350 degrees until solid and golden on the top. It will depend greatly on your choice of dish. I cooked mine for an hour in a round two quart dish. This can easily be split into two 8-9 inch pie plates and cooked for less time.
- Serve at room temperature or hot with a nice spinach salad for a complete meal.
Nutrition Facts : Calories 353.6, Fat 30.5, SaturatedFat 18.4, Cholesterol 182.5, Sodium 414.6, Carbohydrate 12.9, Fiber 1.4, Sugar 6.3, Protein 8.7
CRUSTLESS LEEK & GRUYERE QUICHE
Make and share this Crustless Leek & Gruyere Quiche recipe from Food.com.
Provided by Meredith .F
Categories Breakfast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Grease 9 1/2 inch deep dish pie plate. Cut off roots and trim dark green tops from leeks. Discard any tough outer leaves. Cut each leek lengthwise in half, then crosswise into 1/4 inch wide slices. Rinse leeks in large bowl of water, swishing to remove sand. Transfer leeks to colander and drain. Repeat until all sand is removed.
- In a 12 inch skillet, heat oil on med for 1 minute Add leeks and 1/4 tsp salt; cook 12-14 min or until tender & brown, stirring frequently. Transfer leeks to prepared quiche dish.
- Meanwhile, in bowl, with wire whisk, beat eggs, milk, cornstarch, 1/4 tsp salt & 1/4 tsp black pepper until well blended.
- Pour egg mixture over leeks in dish. Sprinkle with gruyere. Bake 30-35 minute Cool on wire rack for 5 minute.
Nutrition Facts : Calories 280, Fat 16.6, SaturatedFat 7.2, Cholesterol 241.5, Sodium 186.4, Carbohydrate 17, Fiber 1.4, Sugar 8.8, Protein 16.1
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