Best Healthy Crustless Quiche Base Recipes

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THE VERY BEST CRUSTLESS QUICHE (IMPOSSIBLE QUICHE!)



The very best crustless quiche (Impossible Quiche!) image

This is the VERY BEST crustless quiche! It's known as Impossible Quiche in Australia! Added flour sinks to the bottom during cooking, creating a thin pancake-y crust. You can either add caramelized onions and mushrooms, ham and cheese, like I've stated in the recipe below, or you can keep things super simple and add raw finely chopped veggies like onions, peppers and tomatoes.

Provided by Helen

Categories     Easy mid-week meal

Time 45m

Number Of Ingredients 10

1 onion (sliced thinly)
1 tablespoon butter (for cooking)
5 ounces mushrooms ((around 4 medium mushrooms))
3½ ounces ham (chopped)
1 cup grated cheese ((strong cheddar cheeses or similar work well))
½ cup self-raising flour
1½ cups milk
4 eggs (lightly whisked)
2 teaspoons mustard ((I usually use wholegrain, but any mustard works))
salt & pepper (to taste)

Steps:

  • Preheat the oven to 390F / 200C.
  • Melt the butter in a large frying pan or saucepan, then cook the onions slowly for about 10 minutes or until soft and beginning to caramelize.
  • Add the mushrooms to the onions in the pan and cook for a further couple of minutes.
  • Grease a standard quiche dish (or other round pan) with a little butter, then spread the onions and mushrooms evenly over the bottom. Scatter over the chopped ham and cheese.
  • Slowly add the milk to the flour in a large jug. Whisk continuously so that there are no lumps, then whisk in the eggs, mustard, and salt and pepper.
  • Pour the egg mixture over the fillings in the dish/pan, then bake for 30 (to 40) minutes or until the mixture is just cooked in the centre. Slice and serve!

Nutrition Facts : Calories 197 kcal, Carbohydrate 10 g, Protein 12 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 113 mg, Sodium 314 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

HEALTHY CRUSTLESS QUICHE BASE RECIPE



Healthy Crustless Quiche Base Recipe image

You can customize this crustless quiche base recipe with the sauteed filling and cheese of your choice. Add any herbs or spices you like! Recipe created by She Likes Food.

Provided by Shamrock Farms

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h

Yield 4

Number Of Ingredients 9

1 cup Shamrock Farms® Premium Sour Cream
1 cup Shamrock Farms® Cottage Cheese
cooking spray
1 cup frozen mixed vegetables, cooked and drained
4 eggs
¼ cup unbleached all-purpose flour
1 teaspoon salt
¼ teaspoon freshly ground black pepper
2 cups shredded Cheddar cheese

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Spray an 8x8-inch baking dish with cooking spray.
  • Allow mixed vegetables to cool once cooked.
  • Combine eggs, Shamrock Farms Premium Sour Cream, Shamrock Farms Cottage Cheese, flour, salt, and pepper in a medium bowl. Stir together or blend in a food processor until the mixture is smooth, about 1 minute.
  • Pour the egg mixture into a bowl with the vegetables. Add 1 cup cheese and mix. Pour the mixture into the baking dish and smooth out the top. Top with remaining cheese.
  • Bake until set, about 45 minutes. Remove the baking dish from the oven. The quiche will be puffed up, but will fall slightly as it cools. Allow it to cool, then refrigerate. Cut into squares and serve.

Nutrition Facts : Calories 454.9 calories, Carbohydrate 16 g, Cholesterol 253 mg, Fat 31.5 g, Fiber 1.7 g, Protein 28.9 g, SaturatedFat 18.3 g, Sodium 1225.9 mg, Sugar 0.6 g

110 CALORIE CRUSTLESS VEGGIE QUICHE



110 Calorie Crustless Veggie Quiche image

A lightened-up, healthy crustless quiche with heavy flavor and little calories. Get creative and use your favorite vegetables and spices!

Provided by Sally

Categories     Breakfast

Time 1h25m

Number Of Ingredients 12

1 and 1/2 cups sliced yellow squash (2 small or 1 very large)
1 and 1/2 cups sliced zucchini (2 small or 1 very large)
1 large orange bell pepper, chopped (or any color)
2 cloves garlic, minced
2 teaspoons dried thyme (or fresh chopped)
3 large eggs
3 large egg whites
3/4 cup milk*
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 cup shredded cheese*
2 Tablespoons grated parmesan cheese

Steps:

  • Heat a large skillet over medium-high heat. Spray with nonstick spray and add sliced squash and zucchini, chopped pepper, garlic, and thyme. A little pinch of salt and pepper, too. (The rest of the salt and pepper called for in the recipe goes into the egg mixture, so just use a pinch here). Stirring frequently, cook for 6-7 minutes or until veggies are tender. Spoon into a bowl and allow to cool as you prepare the egg mixture.
  • Preheat oven to 350°F (177°C). Spray a 9-inch pie pan or square pan with nonstick spray. Set aside.
  • In a large bowl, whisk the eggs, egg whites, milk, salt, and pepper together until thoroughly combined. Arrange veggies into the prepared pan. Top with shredded cheese, then pour the egg mixture on top. Sprinkle with grated parmesan cheese.
  • Bake for 45 minutes or until filling is set and no longer jiggles. Cool for 10 minutes on a wire rack before slicing and serving. (Note that it can be a little watery on the bottom, even after cooking and cooling, since there are so many vegetables with no crust.)
  • This quiche makes great leftovers! Store tightly covered in the refrigerator for up to 4 days.

EASY CRUSTLESS QUICHE



Easy Crustless Quiche image

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

1 pound bacon
1 pound sausage
1 tablespoon butter, melted
2 tablespoons grated Parmesan cheese
1 pound shredded Cheddar cheese
3 cups heavy whipping cream
8 large eggs
1 cup half-and-half

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

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