Vietnamese Crustless Quiche Steamed Recipes

Steps:

• Put everything into a bowl , or a deep dish sprayed with cooking spray.
• Steam in a steamer for about 30 minutes or more, depending on how deep the dish is, check when you push at the top, the egg mixture is firm.
• In my house, we put the mixture in a medium size rim bowl, and then put the bowl into the rice cooker when we're cooking rice.
• When the rice is done, the egg is done as well.
• We serve with rice, but you can eat this on its own.

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.

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.

Steps:

• Preheat oven to 350 degrees.
• On roasting pan or cookie sheet, place 4 ramekins.
• Spray ramekins with canola oil spray.
• In ramekins, layer frozen shredded potatoes on bottom of cups. Spray again with canola oil spray.
• Cover with aluminum foil and cook in oven for 15 minutes, or until potatoes are cooked to desirable doneness. (Less for soft potato bottom, more for crispy potato bottom.).
• Saute chopped onions while potatoes are in the oven.
• When potatoes are done, put a layer of onions on top of the potatoes in the ramekins, then a layer of cooked ground beef, then a couple of broccoli spears on top.
• In a mixing bowl, combine eggs, half-and-half, and salt and pepper to taste.
• Pour over ramekins equally, with a little room at the top.
• Cook at 350 for 35 minutes. Place a piece on top of each cup, then finish in the oven for 5 minutes.
• Quiches should be very slightly wiggly in the middle.