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 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
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
MY GARDEN VEGETABLE CRUSTLESS QUICHE
This is my version adapted from Cooking Light and so, so very good!!! For whatever reason, I don't really like cooking with potatoes or adding a lot of unnecessary starch to my meals thus prompting me to immediately remove the potatoes from the original recipe. Also, my BF doesn't like mushrooms so I leave them out. Instead I use fresh spinach and corn from the cob which makes for a really terrific flavor combination. This recipe makes a lot of quiche so depending on what you choose to cook it in, you may need to adjust cooking time. Also, make sure you drain the veggies after you saute them since the mixture cannot stand any extra liquid or it won't set. Allow to cool for at least 20-30 minutes before serving.
Provided by carmenskitchen
Categories Breakfast
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 400°.
- Beat egg substitute and eggs in a large bowl until fluffy. Add 3/4 cup cheddar cheese, 3/4 cup Jack cheese, milk, flour, baking powder, salt, and cottage cheese.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add zucchini and the next 4 ingredients through corn; sauté for 5 minutes or until tender. Add the zucchini mixture and parsley to egg mixture. Pour mixture into a 3-quart casserole dish coated with cooking spray. Top with the remaining 3/4 cup cheddar cheese and 3/4 cup Jack cheese. Arrange tomato slices over cheese. Bake at 400° for 20 minutes. Reduce oven temperature to 350° (do not remove dish from oven), and bake for 45 minutes or until lightly browned and set.
Nutrition Facts : Calories 244.7, Fat 6.3, SaturatedFat 2.5, Cholesterol 74.7, Sodium 500.6, Carbohydrate 21.8, Fiber 3.2, Sugar 5.5, Protein 26.8
CRUSTLESS VEGETABLE QUICHE
I make this quiche and then take slices to work for breakfast. Its a filling quiche that is healthy and delicious. You can use any veggies that you like but this combo has always worked for me.
Provided by Stuuuaaart
Categories Breakfast
Time 25m
Yield 8 slices, 4 serving(s)
Number Of Ingredients 7
Steps:
- Sautee veggies in oil until tender.
- Remove veggies and allow to cool.
- Beat eggs in bowl, add salt and pepper add cool veggies to eggs and mix well.
- Spray glass pie plate with cooking spray.
- Pour half of the egg mixture in pie plate.
- Add the cheese slices.
- Top with remaining egg mixture.
- Bake at 350 degrees for 15-17 minutes.
More about "crustless garden quiche recipes"
CRUSTLESS GARDEN VEGETABLE QUICHE (GLUTEN FREE + DAIRY FREE)
From savorylotus.com
5/5 (5)Total Time 55 minsEstimated Reading Time 4 mins
- In a large skillet, melt one tablespoon of fat of choice over medium-high heat. Arrange zucchini rounds in a single layer in bottom of skillet and cook until starting to brown . Flip zucchini rounds and cook on other side. Remove from pan.
- Lower heat to medium, add remaining one tablespoon of fat and cook onions until translucent and beginning to brown, about 3-4 minutes. Add garlic and cook for one minute. Add baby spinach and cook until just wilted. Remove from heat.
- Spread onion/spinach mixture evenly onto bottom of greased quiche pan. Layer cooked zucchini rounds and tomato slices on top- reserving a handful of each for the top. Sprinkle on minced fresh basil.
GARDEN VEGETABLE CRUSTLESS QUICHE RECIPE | MYRECIPES
From myrecipes.com
5/5 (42)Calories 230 per servingServings 10
- Beat egg substitute and eggs in a large bowl until fluffy. Add 3/4 cup cheddar cheese, 3/4 cup Jack cheese, milk, flour, baking powder, salt, and cottage cheese.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add zucchini and the next 3 ingredients (through mushrooms); sauté for 5 minutes or until tender. Add the zucchini mixture and parsley to egg mixture. Pour mixture into a 3-quart casserole dish coated with cooking spray. Top with the remaining 3/4 cup cheddar cheese and 3/4 cup Jack cheese. Arrange tomato slices over cheese. Bake at 400° for 15 minutes. Reduce oven temperature to 350° (do not remove dish from oven), and bake for 35 minutes or until lightly browned and set.
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