NO-CRUST SPINACH QUICHE
"My daughter is a vegetarian, so I eliminated the ham called for in the original recipe," informs Vicki Schrupp from Little Falls, Minnesota. "Wedges of this healthy quiche make a fast and flavorful brunch, lunch or supper."
Provided by Taste of Home
Time 1h
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, beat cream cheese. Add the milk, egg substitute and pepper; beat until smooth. Stir in remaining ingredients., Transfer to a 10-in. quiche pan coated with cooking spray. Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 197 calories, Fat 12g fat (8g saturated fat), Cholesterol 38mg cholesterol, Sodium 439mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges
CRUSTLESS SPINACH QUICHE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position a rack in the upper third of the oven, place a baking sheet on the rack and preheat to 450 degrees F. Lightly grease a 9-inch round or 8-inch square baking dish with olive oil.
- Pulse the gouda in a food processor until finely chopped. Add the spinach, whole eggs and egg whites, ricotta, flour and nutmeg and process until well combined, about 30 seconds. Add the scallions and pulse to mix.
- Pour the mixture into the prepared dish and sprinkle with the parmesan and paprika. Place the quiche on the preheated baking sheet and bake until the center is just set, 25 to 30 minutes.
- Drizzle the endive and walnuts lightly with olive oil and toss. Serve the quiche hot or at room temperature with the endive.
- Per serving: Calories 389; Fat 24 g (Saturated 12 g); Cholesterol 175 mg; Sodium 523 mg; Carbohydrate 16 g; Fiber 3 g; Protein 28g
CRUSTLESS SPINACH QUICHE
I serve this in the summer for brunch with a side of sausage links and a fresh fruit bowl!
Provided by ANY14TNS
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
- Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
- In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
- Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.
Nutrition Facts : Calories 309.5 calories, Carbohydrate 4.8 g, Cholesterol 209.2 mg, Fat 23.7 g, Fiber 1.6 g, Protein 20.4 g, SaturatedFat 12.5 g, Sodium 545.6 mg, Sugar 2.1 g
NO CRUST MINI SPINACH QUICHES
This is an adaptation of Sackville's Spinach, Tomato and Feta Quiche. I'm doing low carb and wanted to leave out the crust and make into muffins to go. I changed it up a little and wanted to get the nutrition facts.
Provided by Southernhopsing
Categories Breakfast
Time 30m
Yield 12 mini quiches, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Prepare muffin tin by spraying generously with cooking spray.
- Crumble feta cheese in bottom of each well, top with spinach, tomatoes, and onions.
- Beat the eggs, half and half and garlic together and pour over each.
- Bake 20-25 minutes til tests done (knife inserted comes out clean).
Nutrition Facts : Calories 86.8, Fat 5.9, SaturatedFat 2.9, Cholesterol 116.9, Sodium 109.6, Carbohydrate 3.4, Fiber 1, Sugar 1, Protein 5.6
NIF'S MINI CRUSTLESS QUICHES
This is a recipe that my Mom gave me years ago and it's great at a party. You can substitute ham, tuna or baby shrimp for the crab. Feel free to add sauteed mushrooms, peppers, or other veggies. Just be sure to dice everything quite small. Enjoy!
Provided by Nif_H
Categories High Protein
Time 25m
Yield 36 mini muffins, 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F Spray mini muffin tin with nonstick spray.
- Mix all ingredients in a bowl.
- Fill each cup 2/3 full with mixture and bake for 15-20 minutes, until set.
Nutrition Facts : Calories 170.3, Fat 10.7, SaturatedFat 5.3, Cholesterol 160.6, Sodium 287.5, Carbohydrate 3.6, Fiber 0.1, Sugar 0.6, Protein 14.2
CRUSTLESS MINI QUICHE RECIPE
Trust us, no one will miss the crust when they taste our Crustless Mini Quiche Recipe. With bacon and tomatoes, our mini quiche recipe is enormously tasty!
Provided by My Food and Family
Categories Home
Time 22m
Yield 12 mini quiches
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- In a large bowl whisk the eggs and milk until eggs are broken up. Stir in the rest of the ingredients.
- Grease a metal cupcake tin and pour the mixture into each cup filling it ¾ of the way.
- Bake in the oven for 17 minutes or until knife inserted comes out clean.
Nutrition Facts : Calories 10, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
NO CRUST QUICHE
I think my mom got this recipe off the back of a Bisquick box. We loved it so much she made it weekly partly because it is so easy to make. Still a big hit today, everyone I've ever made it for loves it.
Provided by Toni Boni
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees.
- Fry bacon until almost burnt. Crush into little pieces.
- Lightly grease pie plate with butter.
- Sprinkle bacon, cheese, and onion in pie plate.
- For extra bacon flavor sprinkle a little bacon fat onto pie pan.
- Beat remaining ingredients until smooth.
- Pour evenly into pie plate over other ingredients.
- Bake until top in golden and knife comes out clean, about 40 minutes.
- Let stand 5 minutes before cutting.
CRUSTLESS MINI QUICHES
Here's a quiche recipe that goes wheat free without skimping on flavor. We call for broccoli and Cheddar cheese, but you can trade out the broccoli for asparagus tips or halved cherry tomatoes and the Cheddar for Gruyère, Swiss, or Comté.
Provided by Susie Cover
Categories Milk/Cream Cheese Dairy Appetizer Breakfast Brunch Bake Cocktail Party Vegetarian Kid-Friendly Back to School Cheddar Party Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 6-8
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 375°F (190°C). Lightly spray two 24-cup mini muffin pans with cooking spray or line with paper liners.
- 2. Have ready a bowl of ice water. Bring a saucepan of lightly salted water to a boil over high heat. Add the broccoli and blanch until bright green and softened but still crisp, about 30 seconds. Using a slotted spoon, transfer immediately to the ice water to stop the cooking. When cool, drain thoroughly and pat dry. Chop coarsely and set aside.
- 3. In a bowl, whisk together the whole eggs, egg yolks, milk, cream, salt, and pepper. (If you like, heat a small frying pan over medium-low heat, pour in about 1 tbsp of the mixture, and cook, stirring with a wooden spoon, just until soft curds form and are cooked through. Taste and adjust the seasoning.) Transfer to a large glass measuring pitcher.
- 4. Place the prepared muffin pans on 1 or 2 rimmed baking sheets to catch any drips. Add a few small pieces of broccoli and a generous pinch of cheese to each of the cups. Pour the egg mixture over the broccoli and cheese in each cup, filling as many as you can to just below the rim. Add a small piece of broccoli and a pinch of cheese to the top of each quiche.
- 5. Bake until the tops are puffed and just beginning to brown, about 15 minutes. Transfer to wire racks and let cool for about 5 minutes, then turn the quiches out of the pans, arrange on a platter or individual plates, and serve.
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
Time 1h5m
Yield 8 servings.
Number Of Ingredients 8
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.
CRUSTLESS MINI-QUICHES
You can use the mini-muffin tins for a wonderful low-carb treat or muffin-top tins make these so easy to put on a muffin and have a whole breakfast sandwich nice and neat! Mix and match your vegetable fillings! My two-year-old goddaughter loves her "egg patties"!
Provided by LauraTracey
Categories Breakfast
Time 20m
Yield 24 muffins, 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- In large skillet, melt butter and saute onion, pepper and mushroom (you may do this separately if you want to make different kinds of quiches).
- Mix eggs, milk, and spices.
- Slice the sausage links and cut bacon into bite-size pieces.
- Spray muffin tins (whichever you prefer).
- In each tin, add whatever fillings you would like (onion, pepper, mushroom, cheese, meat).
- Ladle in the egg until the fillings are just covered (not too close to the top).
- Bake about 10-15 minutes until fluffy and slightly brown.
- Remove from oven and serve warm!
Nutrition Facts : Calories 864.2, Fat 63.6, SaturatedFat 24.7, Cholesterol 771.2, Sodium 1859, Carbohydrate 13.7, Fiber 1.8, Sugar 4.3, Protein 57.5
MARVELOUS MINI MEXICAN QUICHES
These tasty mini-quiches are easy to make and sure to impress! This can be served with sour cream and diced tomato on top.
Provided by SunnyDaysNora
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 45m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 24 mini-muffin cups.
- Beat cream cheese and butter until well combined. Add flour; mix until a dough forms. Divide dough into 24 balls and refrigerate.
- Whisk eggs and milk together in a bowl. Stir Monterey Jack cheese, chorizo sausage, green chiles, red onion, cilantro, garlic powder, black pepper, ground cumin, cayenne pepper, and salt into the egg mixture.
- Place one dough ball into each prepared muffin cup; press dough gently into the base and sides to form a dough cup. Spoon egg mixture to fill each dough cup.
- Bake in preheated oven until center of quiche is set, 25 minutes.
Nutrition Facts : Calories 180.6 calories, Carbohydrate 7.6 g, Cholesterol 73.8 mg, Fat 13.4 g, Fiber 0.5 g, Protein 7.6 g, SaturatedFat 7.1 g, Sodium 386.7 mg, Sugar 1.3 g
MINI QUICHES (CRUSTLESS)
A great easy cook ahead dish. I like to make these for my boys to eat for breakfast on the go. Good reheated in the microwave. They freeze wonderfully. I often make these with bratwurst sausage and a teaspoon of leftover Knorr® vegetable-spinach dip. Add mushrooms or olives if you like. You can get creative with ingredients.
Provided by Susie
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 55m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Spray 36 mini muffin cups with cooking spray.
- Heat a large skillet over medium-high heat and crumble in sausage. Cook and stir until sausage is crumbly and evenly browned, about 10 minutes . Drain and discard any excess grease.
- Sprinkle sausage, Cheddar cheese, Swiss cheese, and green onion evenly into the prepared muffin cups.
- Beat eggs, potato flakes, and cream together in a bowl; season with salt and pepper. Pour egg mixture evenly over the sausage-cheese mixture in the muffin cups.
- Bake in the preheated oven until quiches are set in the middle and lightly browned, about 22 minutes. Cool for 5 minutes before serving.
Nutrition Facts : Calories 261.2 calories, Carbohydrate 3.9 g, Cholesterol 177.4 mg, Fat 20.8 g, Fiber 0.3 g, Protein 14.6 g, SaturatedFat 9.7 g, Sodium 467.2 mg, Sugar 0.6 g
CRUSTLESS MINI QUICHES
Use your blender. I serve ours with steamed broccoli and a salad. Try adding leftover cooked spaghetti, cut into 1 inch pieces, to each compartment after bread crumbs are sprinkled into each compartment.
Provided by WiGal
Categories Breakfast
Time 32m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Coat 12 standard size muffin cups with cooking spray; sprinkle evenly with breadcrumbs.
- Using blender, combine cheese, half-and-half, mayonnaise, eggs, flour, tarragon, salt, and pepper in blender jar.
- Process until well blended.
- Fill each cup with about a 1 1/2 tablespoons of meat choice, and 1 tablespoon each of mushrooms and 1 teaspoon each of onion.
- Pour equal amounts of egg mixture over each.
- Cups will be about half full.
- Bake 22 minutes, or until quiches are lightly golden and a knife inserted in the center comes out clean.
- Note: The quiches will be puffy when removed from oven, but deflate rapidly.
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