CRUSTLESS VEGETABLE QUICHE
This tasty crustless vegetable quiche is perfect for brunch and substantial enough for lunch or dinner.
Provided by Vered DeLeeuw
Categories Breakfast
Time 1h
Number Of Ingredients 9
Steps:
- Preheat your oven to 400 degrees F. Generously butter a 9-inch pie dish.
- Place the frozen vegetables in a large microwave-safe bowl. Add ¼ cup of water. Cover and microwave on high for 6 minutes, stirring after the first 3 minutes. Drain well.
- In a large bowl, whisk together the eggs, sour cream, kosher salt, black pepper, garlic powder, and onion powder. Stir in the thawed veggies and shredded cheese.
- Transfer the mixture to the prepared pie dish. Bake until golden brown and a knife inserted in the center comes out clean, about 30 minutes.
- Allow the quiche to cool and set in the pan on a wire rack for about 15 minutes, before slicing and serving.
Nutrition Facts : ServingSize 1 slice, Calories 192 kcal, Carbohydrate 9 g, Protein 12 g, Fat 11 g, SaturatedFat 6 g, Sodium 316 mg, Fiber 2 g, Sugar 3 g
HEALTHY MINI VEGETABLE QUICHES
These low-fat, low-cal, high protein and high fiber vegetable quiches are the perfect way to start your day. Go to my Youtube or Facebook page: "Nikki Dinki Cooking" for a "How To" video on making these!
Provided by Nikki Dinki Cooking
Categories Breakfast
Time 35m
Yield 12 mini quiches, 12 serving(s)
Number Of Ingredients 13
Steps:
- Sauté mushrooms for 2-3min in a pan sprayed with cooking spray over med heat.
- Add leeks, peppers and garlic and saute for another 5-7min.
- Add salt and pepper to taste.
- Turn off heat and put aside to semi-cool.
- Beat together eggs, milk, paprika, and hot sauce.
- Spray a muffin pan and pour egg mixture in muffin tins filling them 3/4 of the way full.
- Then add the vegetable mixture to each one and top with Parmesan cheese.
- Bake at 350 for approx 25min until golden brown.
- Eat immediately or cool on cooling rack and store in the fridge.
- To reheat put them on high in the microwave for 30sec to 1min or in the toaster oven on 400 degrees for 7-10min.
PETITE CRUST-LESS QUICHE
Steps:
- Preheat oven to 350°F. Spray a nonstick muffin pan with olive oil spray.
- Heat the oil in a large non-stick skillet over medium heat.
- Sauté onions and salt for 5 minutes, until soft, add bell peppers, garlic, tomato, kielbasa sauté for another 5 to 7 minutes. Add spinach and cook until wilted, about 1 minute. Set aside.
- Meanwhile, in a large bowl, whisk the eggs, egg whites, milk, flour, salt and pepper until smooth.
- Add the cheese and cooked kielbasa mixture to the bowl and mix well.
- Pour into the prepared muffin pan and bake for 28 to 30 minutes, or until firm.
Nutrition Facts : ServingSize 2 quiche, Calories 217 kcal, Carbohydrate 12 g, Protein 18 g, Fat 11 g, SaturatedFat 1.5 g, Cholesterol 170 mg, Sodium 552 mg, Fiber 1 g, Sugar 2 g
MINI VEGETABLE QUICHES
Found this in a cookbook called "Favorite Brand Name Diabetic Recipes". I used whole wheat low carb tortilla's to make them more diabetic friendly. This can be easily altered to include different seasonings and vegetables according to taste. I may add cheese next time.
Provided by Narie
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Saute vegetables (I used red & green bell peppers and zucchini,) green onions and 2 tablespoons of butter until tender.
- Grease 6 (6-ounce)custard cups.
- Arrange 4 tortilla pieces into the custard cups placing the points at the center of the bottom of each cup and pressing them down to form the shape of the cup.
- Divide the sauteed vegetables evenly between the custard cups.
- Combine Egg Beaters, milk and basil (I used fresh basil) and pour evenly into the cups.
- Place the cups onto a baking sheet and bake at 375 degrees for 20 to 25 minutes, until egg mixture if firm and toothpick inserted in the center comes out clean.
- Let it sit 5 minutes before serving.
GARDEN VEGETABLE QUICHE
Make your next brunch special with this fluffy, deep-dish quiche. Fresh rosemary enhances this delightful egg dish that's chock-full of savory garden ingredients. It cuts nicely, too. -Kristina Ledford Indianapolis, Indiana
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Let pastry shell stand at room temperature for 10 minutes. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 400° for 4 minutes. Remove foil; bake 4 minutes longer. Cool on a wire rack. Reduce heat to 350°., In a large skillet, saute the onion, mushrooms and squash in butter until tender. Add spinach and garlic; cook 1 minute longer. Spoon into crust; top with cheese. , In a large bowl, whisk the eggs, cream, salt, rosemary and pepper until blended; pour over cheese. , Cover edges of crust loosely with foil. Bake for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 369 calories, Fat 31g fat (16g saturated fat), Cholesterol 190mg cholesterol, Sodium 330mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 0 fiber), Protein 9g protein.
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