CRUSTLESS BROCCOLI QUICHE
Omitting the crust in this crustless broccoli quiche cuts down on prep time, cook time, and carbs -- and the cheesy custard is the best part anyway.
Provided by Jennifer Segal
Categories Breakfast & Brunch
Time 1h25m
Yield 4-6
Number Of Ingredients 9
Steps:
- Preheat the oven to 325°F degrees and set an oven rack in the middle position. Grease a 9-inch deep dish pie plate with butter.
- Melt the butter in a large sauté pan over medium-low heat. Add the shallots and cook, stirring occasionally, until soft and translucent, about 4 minutes. Do not brown. Add the broccoli, ¼ teaspoon of the salt, and ⅓ cup water. Increase the heat to medium and cook, stirring occasionally, until the broccoli is al dente and the water has evaporated, 3-4 minutes more. Set aside.
- In a large bowl, whisk the eggs with the cream, nutmeg, remaining ¾ teaspoon salt, and cayenne pepper.
- Spread the broccoli and shallots evenly over the bottom of the prepared pie plate. Sprinkle the Gruyère over top. Pour the egg mixture over the cheese.
- Bake for about an hour, or until the custard is set and the top is golden brown. Let cool for about 10 minutes, then slice into wedges and serve.
- Make Ahead: This quiche can be made a day ahead of time and refrigerated. To warm up individual slices, simply reheat in the microwave for about a minute. To reheat the entire quiche, cover with aluminum foil and bake in a preheated 300°F oven until hot in the center, about 30 minutes.
- Freezer-Friendly Instructions: The cooled quiche may also be wrapped tightly in foil and frozen for up to 3 months. Remove the quiche from the freezer about 24 hours prior to eating and reheat it, covered with foil, in a 300°F oven until hot in the center.
Nutrition Facts : ServingSize 1 slice, Calories 483, Fat 43 g, Carbohydrate 8 g, Protein 17 g, SaturatedFat 25 g, Sugar 4 g, Fiber 2 g, Sodium 492 mg, Cholesterol 321 mg
ARTICHOKE FRITTATA
This rich, delicious, and easy-to-make appetizer can be served warm or cool. I sometimes use grated low-fat cheese and find that it is just as tasty and less greasy. Dried parsley works, too.
Provided by Jo Bice
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Heat 3 tablespoons of the reserved marinade from the artichoke hearts in a large skillet. Cook and stir green onions in hot marinade until wilted, 2 to 3 minutes.
- Stir cooked green onions, eggs, Cheddar cheese, saltine crackers, parsley, garlic, hot pepper sauce, salt, and black pepper together in a bowl; pour into a 9x13-inch baking dish.
- Bake in the preheated oven until center is puffy and no longer moist, about 40 minutes; cool slightly before cutting into squares.
Nutrition Facts : Calories 264.8 calories, Carbohydrate 8.7 g, Cholesterol 143.6 mg, Fat 19.2 g, Fiber 1.8 g, Protein 15.4 g, SaturatedFat 9.4 g, Sodium 458.5 mg, Sugar 1.3 g
CRUSTLESS ARTICHOKE QUICHE (FRITTATA)
I copied down this recipe, many years ago; and, I resurrected it, recently, for a brunch. It is so easy, and so great; I'm glad I found it, again! It doesn't have a crust, so it is actually more like a frittata than a quiche; but, whatever you call it, it's good!
Provided by Belinda in Austin
Categories Breakfast
Time 40m
Yield 8-16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees.
- Saute the onion and garlic in 2 Tbsp margarine, for about 3 minutes.
- Add the artichoke hearts, and saute briefly.
- Add the Italian seasoning, salt, and pepper.
- In a bowl, mix the eggs, cheese, and breadcrumbs; add sauteed veggies.
- Spray an 8X8 pan with cooking spray, add the quiche mixture, and bake for 30 minutes.
Nutrition Facts : Calories 213, Fat 13.4, SaturatedFat 7.2, Cholesterol 188.3, Sodium 417.4, Carbohydrate 10, Fiber 3, Sugar 1.5, Protein 14.1
BAKED VEGETABLE FRITTATA
Recipe video above. Healthy, delicous protein packed frittata that's great for making ahead. Think - breakfast on the run, picnics, or lunch on demand. Keeps 5 days in the fridge or months in the freezer!Soft and custardy on the inside, flavoured with a sprinkle of cheese and feta, studded with Roasted Herb Garlic Vegetables. SWITCH the veggies with 5 - 7 CUPS OF ANYTHING you want: cooked chicken, flaked tuna or salmon (fresh or canned), other vegetables, antipasto type things. See post for more ideas!
Provided by Nagi
Categories Breakfast Brunch Freezer Friendly Lunchbox
Time 1h25m
Number Of Ingredients 14
Steps:
- Preheat oven to 220°C/430°F (200°C fan).
- Toss vegetables on tray with oil, garlic, herbs, salt and pepper. Spread out.
- Roast 25 minutes, undisturbed (no flipping). Remove and cool for at least 5 minutes before using.
- Lower oven to 180°C/350°F (160°C fan).
- Grease & line pan: Spray a 19 x 30cm / 8 x 10" rectangle or 22 cm / 9" square pan lightly with oil, then line with parchment paper with overhang. (Note 3)
- Egg mixture: Whisk eggs, cream, salt and pepper in a bowl.
- Assemble: Spread 2/3 of the vegetables in the prepared pan. Pour over egg mixture, sprinkle with cheese, then top with remaining vegetables.
- Topping: Top with crumbled feta, then mushrooms. Drizzle mushrooms with a touch of olive oil (makes it brown).
- Bake: Bake 40 minutes until centre is just set.
- Rest & serve: Rest frittata 5 minutes in the pan. Use paper overhang to lift out of pan, then slice into squares and serve.
- Serving later: Cool on rack and remove paper from underneath (otherwise base gets soggy). Cut then refrigerate up to 5 days, or freeze. Reheat in microwave.
Nutrition Facts : Calories 332 kcal, Carbohydrate 7 g, Protein 15 g, Fat 26 g, SaturatedFat 13 g, Cholesterol 268 mg, Sodium 726 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
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
ARTICHOKE BRUSCHETTA
Artichoke hearts with ricotta and Parmesan cheese on hearty slices of rustic bread adds up to a tangy appetizer or finger food that's easy to make.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 7
Steps:
- Thinly slice 1 garlic clove, and set aside. Gently crush remaining clove, and rub over one side of each of the bread slices. Brush both sides of bread with 1 tablespoon olive oil. Toast slices on a grill or in a skillet over medium-high heat until golden and crisp on both sides. Transfer to a serving platter, and set aside.
- Heat remaining tablespoon olive oil in a medium skillet over medium-high heat. Add reserved garlic and artichoke hearts. Saute until golden, 3 to 4 minutes. Set aside.
- Season ricotta cheese with salt and pepper; spread about 2 tablespoons of mixture on each slice of bread. Top with sauteed garlic and artichokes. Season again with salt and pepper. Garnish with shaved Parmesan cheese, and drizzle with olive oil.
BROCCOLI WITH ARTICHOKE HEARTS
Make and share this Broccoli With Artichoke Hearts recipe from Food.com.
Provided by Rita1652
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring a small amount of water to boil and steam flowerets until bright green and crisp-tender,about 5 minutes.
- Plunge into cold water to stop cooking, drain and set aside.
- Heat oil in skillet over medium heat.
- Add hot peppers and garlic and cook 1 minute.
- Stir in artichoke hearts and cook about 3 minutes, remove from heat and stir in broccoli and lemon juice.
- Transfer to serving bowl and serve immediately.
Nutrition Facts : Calories 85.5, Fat 1.3, SaturatedFat 0.2, Sodium 76.5, Carbohydrate 16.9, Fiber 7.7, Sugar 3.2, Protein 5.7
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.
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The Benefits of Artichokes and Broccoli:
Artichokes are a great source of fiber, vitamin C, potassium, and antioxidants. They have been shown to reduce cholesterol levels, improve digestion, and protect the liver from damage. Artichokes also have high levels of cynarin, a compound that can help regulate blood sugar levels and aid in weight loss. Broccoli is another nutrition powerhouse that is rich in vitamins and minerals such as vitamin C, vitamin K, folate, and potassium. Broccoli is also high in antioxidants, specifically sulforaphane, which has been linked to reducing inflammation and preventing cancer. Broccoli has been shown to benefit heart health, promote healthy digestion, and support immune function.How to Make Artichoke and Broccoli Frittata Crustless Quiche:
To make a delicious artichoke and broccoli frittata crustless quiche, you will need the following ingredients:- 6 large eggs
- 1 can of artichoke hearts, drained and chopped
- 1 cup of broccoli florets, chopped
- 1/4 cup of grated Parmesan cheese
- 1/4 tsp of salt
- 1/4 tsp of black pepper
- 1 tbsp of olive oil
Instructions:
- Preheat your oven to 350°F.
- In a large bowl, whisk together the eggs, grated Parmesan cheese, salt, and black pepper until well combined.
- Heat a non-stick skillet over medium heat and add the olive oil.
- Add the chopped broccoli and cook for 2-3 minutes until slightly softened.
- Add the chopped artichoke hearts and cook for another 2-3 minutes until tender.
- Pour the egg mixture into the skillet and stir to combine with the vegetables.
- Place the skillet into the oven and bake for 20-25 minutes or until the frittata is set and golden brown on top.
- Remove from the oven and let it cool for a few minutes before slicing and serving.