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.
WILD RICE QUICHE
Wild rice is very abundant in our state, so that's why I think this dish is appropriate for a regional recipe contest. This is an excellent brunch item that I usually serve with fresh muffins and fruit. When you add a steaming cup of Norwegian egg coffee, you have a super Minnesota meal.
Provided by Taste of Home
Time 55m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- Bake crust at 425° for 5 minutes. Remove from the oven and set aside. Reduce heat to 325°. , In a skillet, saute Canadian bacon or ham and onion in butter until onion is tender. Spoon into the crust. Sprinkle with cheese and wild rice. , In a small bowl, beat eggs, cream and salt. Pour over all. Bake at 325° for 35 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting. Garnish with parsley if desired.
Nutrition Facts : Calories 307 calories, Fat 20g fat (10g saturated fat), Cholesterol 127mg cholesterol, Sodium 459mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 10g protein.
RICE-CRUST SPINACH QUICHE
Steps:
- Combine rice, 1/2 cup cheese, 1/4 cup egg substitute and curry powder. Press onto the bottom and up the sides of microwave-safe 9-in. pie plate. Microwave on high for 4-5 minutes or until firm. Combine the spinach, milk, mushrooms, onion, garlic powder, pepper and remaining cheese and egg substitute; pour into crust. Microwave on 50% power for 20 minutes, rotating a quarter turn every 5 minutes, or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 116 calories, Fat 2g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 135mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 0 fiber), Protein 11g protein. Diabetic Exchanges
RICE-CRUST QUICHE
My favorite room in our house is the kitchen, where I love to carry on the country cooking traditions passed down to me through my grandmother and mother. I also enjoy sewing and crafting with my daughters.
Provided by Taste of Home
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- With the back of a spoon, press the rice into a greased 9-in. pie plate to form a crust. Drizzle with butter. Bake at 350° for 3 minutes; remove from the oven. Combine ham, cheeses and hot pepper sauce; sprinkle over rice. Beat eggs, milk, paprika, garlic powder and onion powder; pour over ham over mixture. Sprinkle with parsley. Bake at 350° for 30 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before cutting.
Nutrition Facts :
RICE CRUST SPINACH QUICHE
Cooked quiche can be refrigerated for up to 3 days. For a lunch bag, cover with plastic wrap and reheat just to warm in the microwave
Provided by Northern_Reflectionz
Categories Savory Pies
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine rice, 1/2 cup (125 mL) Swiss cheese, 1 egg and curry powder.
- Press on the bottom and up the sides of a 9-inch (23 cm) oven-proof pie plate.
- Bake in a 350º F (180º C) oven for 5 minutes.
- Meanwhile, beat together remaining 4 eggs and milk.
- Combine with spinach, mushrooms, green onions, garlic powder, pepper and remaining 1/2 cup (125 mL) cheese.
- Pour into pre-baked crust.
- Bake for 30 minutes or until a knife inserted near the centre comes out clean.
- Let stand for 5 minutes before serving.
Nutrition Facts : Calories 184.1, Fat 9.3, SaturatedFat 4.6, Cholesterol 151.5, Sodium 123.4, Carbohydrate 14.1, Fiber 2, Sugar 0.9, Protein 11.7
MICROWAVE VEGGIE QUICHE WITH BROWN RICE CRUST
I love this healthy alternative to the traditional quiche. The brown rice crust is surprisingly good. You can substitute whatever fresh veggies you have on hand. I love to add a little cheese.
Provided by tbean1
Categories Lunch/Snacks
Time 35m
Yield 1 9" quiche, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Combine crust ingredients. Mix well. Press over sides and bottom of a 9" pie pan. Microwave on high till crust is set, about 2 minutes.
- In a 2-quart casserole dish, combine veggies and margarine. Microwave on high for 4-5 minutes or till veggies are tender-crisp.
- In a small bowl mix all other ingredients. Add this to the veggie mixture. Return to microwave and heat on medium for 4-6 minutes. Stir often, remove when mix starts to set around the edges of the bowl.
- Pour mix into crust. Microwave on medium heat until set in the center, about 10-12 minutes. Let sit 5 minutes before serving.
Nutrition Facts : Calories 232.9, Fat 5.1, SaturatedFat 1.3, Cholesterol 3.6, Sodium 179.7, Carbohydrate 32.8, Fiber 3.7, Sugar 3.5, Protein 14.2
HEALTHIER RICE QUICHE CRUST
Make and share this Healthier Rice Quiche Crust recipe from Food.com.
Provided by ChefWhiz
Categories Savory Pies
Time 5m
Yield 9 inch, 6 serving(s)
Number Of Ingredients 3
Steps:
- Place the rice, cheese, and egg substitute in a medium-sized bowl; and stir to mix well.
- Coat a 9-inch deep pie pan with nonstick cooking spray and place the mixture in the pan.
- Using the back of a large spoon, pat the mixture over the bottom and sides of the pan, forming an even crust.
- Set aside and, after preparing the crust filling, pour the filling into the crust and sprinkle with any toppings that may be called for.
- Bake at the temperature and time called for.
Nutrition Facts : Calories 180.6, Fat 1.9, SaturatedFat 0.6, Cholesterol 1.5, Sodium 33.4, Carbohydrate 35.8, Fiber 1.6, Sugar 0.4, Protein 4.6
LOW FAT QUICHE WITH RICE CRUST
I'm not sure where I got this recipe, but it makes a nice, much lighter than normal, quiche. I like it made with broccoli and mushrooms, and served with fresh tomato slices. I do steam the broccoli a bit before hand if it is frozen.
Provided by Aimee88
Categories Lunch/Snacks
Time 1h10m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F/180°C.
- Mix the rice and slightly beaten egg white to make the crust. Spread in a large pie pan, or small rectangular pan. Bake for 5 minutes.
- Beat the eggs and remaining 5 egg whites. Add the remaining ingredients and mix.
- Pour onto the crust and bake for 40-50 minutes, until set.
Nutrition Facts : Calories 192.5, Fat 7.6, SaturatedFat 3.7, Cholesterol 87.5, Sodium 170.7, Carbohydrate 11.8, Fiber 0.7, Sugar 0.6, Protein 18.1
MAINS - RICE CRUSTED QUICHE RECIPE - (5/5)
Provided by communitygarden19
Number Of Ingredients 10
Steps:
- Butter a 9-inch pan and press cooked rice to form crust. Bake for 3 minutes at 350°F. Add 1/2 cup each of cheddar and Swiss cheese, plus any cooked veggies you may have in the fridge. In a bowl, combine eggs, milk and parsley, along with the spices Beat the liquids and spices together in a bowl and pour them over the rice crust mixture. Bake at 350°F for about 30 minutes.
EZ RICE CRUST QUICHE
Want to mix things up a little with your next ham-and-cheese quiche? Try making it with an easy instant rice crust.
Provided by My Food and Family
Categories Dairy
Time 55m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Mix rice and 1 lightly beaten egg; press onto bottom and up side of 9-inch deep-dish pie plate sprayed with cooking spray to form crust.
- Whisk remaining eggs and cream cheese until blended. Add milk; mix well. Stir in cheese and ham; pour into crust.
- Bake 40 min. or until center is set and top is lightly browned. Let stand 5 min. before serving.
Nutrition Facts : Calories 240, Fat 15 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 165 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 13 g
CAJUN QUICHE IN A RICE CRUST
This recipe came from Cooking Light magazine, we aren't usually quiche fans but this was awsum! A tip: I like to put leftover cooked rice in the freezer, this way I always have precooked rice when I need it and I don't waste the leftovers. Also I add 1-2 tablespoons of Cajun seasoning to the egg mixture. Crust browns nicely! Hope you enjoy!
Provided by Blue Skies
Categories One Dish Meal
Time 50m
Yield 1 pie, 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 375.
- Prechop onion, celery, red pepper, sausage (or kielbasa).
- To prepare crust, combine first 5 ingredients in a bowl and mix well. Spread mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Sprinkle crust evenly with 1/4 cup cheese.
- To prepare filling, heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and next 4 ingredients, saute 5 minutes. Spoon into prepared crust.
- In a separate bowl combine egg substitute and next 4 ingredients, stir with a whisk until well blended. Pour egg mixture over veggie and sausage mixture in rice crust. Sprinkle with 1/4 cup cheese.
- Bake at 375 for 30 minutes or until center is set. Let stand 5 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 329.9, Fat 12.1, SaturatedFat 5.5, Cholesterol 73.9, Sodium 949.8, Carbohydrate 34.6, Fiber 1.4, Sugar 4.4, Protein 19.3
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