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 '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
VERY BEST CRUSTLESS QUICHE
This is from Chelsea's Village Tea Room in Biltmore, NC. I am not a huge quiche lover, but this recipe is amazing. You can use nearly anything for the filling and it comes out wonderful. I usually use a combination of veggies, but you can also use ham, bacon or even shrimp. The restaurant serves it with apple chutney on top, which is delicious, but it's good without as well!
Provided by SouthernChefinConne
Categories One Dish Meal
Time 1h20m
Yield 1 quiche, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Beat the eggs with a wire whisk until well mixed.
- Add all other ingredients, including filling ingredients.
- Spray a quiche pan or pie dish with cooking spray and pour in the mixture.
- Bake for 1 hour at 350 degrees. Allow to cool 10 minutes before slicing.
Nutrition Facts : Calories 416.4, Fat 31.4, SaturatedFat 16.5, Cholesterol 349.9, Sodium 958.1, Carbohydrate 7, Fiber 0.5, Sugar 1.6, Protein 26
CRUSTLESS QUICHE
A really easy and healthy way to have quiche... without the crust, but with all the goodness of a quiche! Enjoy!
Provided by Chef_Vanessa
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Chop zucchini, onion, and mushrooms.
- Place each type of vegetable into a small bowl (3).
- Add a teaspoons of butter to each bowl.
- Microwave vegetables, one at a time, for one minute. Set aside.
- Mix together 5 eggs, flour, baking powder, and salt.
- Add egg mixture to a glass baking pan.
- Add vegetables to egg mixture and incorporate well.
- Add in the cheddar cheese. Mix well.
- Put quiche into the oven for 35-40 minute or until top is golden.
Nutrition Facts : Calories 214.3, Fat 13.8, SaturatedFat 6.8, Cholesterol 254.9, Sodium 324.6, Carbohydrate 9.3, Fiber 0.9, Sugar 2.1, Protein 13.3
CRUSTLESS GARDEN QUICHE
For a rainy-night supper, serve this "sunshine on a plate."
Yield Serves 6; 1 wedge per serving
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F. Lightly spray a 9-inch glass deep pie pan with cooking spray. Set aside.
- In a large nonstick skillet, heat the oil over medium-high heat. Cook the mushrooms for 6 minutes, or until they begin to brown slightly, stirring frequently.
- Stir in the bell pepper. Cook for 2 minutes, stirring frequently.
- Meanwhile, in a medium bowl, whisk together the egg substitute, 1/4 cup Cheddar, the milk, mustard, Worcestershire sauce, and cayenne. Set aside.
- Spread the mushroom mixture in the pie pan. Top with the broccoli and cauliflower, parsley, and 1/4 cup Cheddar. Pour the egg substitute mixture over all.
- Bake for 30 minutes (the quiche won't be quite set). Sprinkle with the remaining 1/2 cup Cheddar. Bake for 5 minutes. Let stand for 5 minutes. Cut into 6 wedges.
- (Per serving)
- Calories: 109
- Total fat: 2.5g
- Saturated: 1.0g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 1.0g
- Cholesterol: 4mg
- Sodium: 320mg
- Carbohydrates: 8g
- Fiber: 2g
- Sugars: 5g
- Protein: 14g
- Calcium: 156mg
- Potassium: 411mg
- 1 vegetable
- 2 lean meat
VERY VEGGIE CRUSTLESS QUICHE
Our Very Veggie Crustless Quiche is very flavorful, too, thanks to the addition of chopped onions, turkey bacon and a splash of soy sauce.
Provided by My Food and Family
Categories Quiche
Time 55m
Yield 6 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 160, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 120 mg, Sodium 450 mg, Carbohydrate 6 g, Fiber 1 g, Sugar 4 g, Protein 14 g
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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