Craving a delectable, budget-friendly meal that's also a snap to prepare? Look no further than our collection of crustless quiche recipes! These mouthwatering dishes are not only easy on the wallet but also packed with flavor and versatility. Whether you prefer a classic quiche Lorraine or crave something a bit more adventurous, we've got you covered. Our recipes include a variety of fillings, from hearty vegetables and savory meats to creamy cheeses and fresh herbs. With options for both vegetarians and meat lovers, our crustless quiches are perfect for any occasion, be it a quick weeknight dinner or a special brunch. So, gather your ingredients, preheat your oven, and get ready to indulge in the deliciousness of our crustless quiche recipes!
Check out the recipes below so you can choose the best recipe for yourself!
CRUSTLESS QUICHE {9X13 PAN}
Crustless quiche is filled with veggies, bacon, and cheese! Filling is rich and creamy!
Provided by Six Clever Sisters
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 F.
- In a large bowl, whisk together eggs, milk, heavy cream, salt, and pepper. Stir in cheese and set aside.
- Saute peppers and onions in a drizzle of olive oil until softened. Add spinach and cook until wilted.
- Stir cooked veggies and bacon into egg mixture.
- Pour into a greased 9x13 pan.
- Bake for 35-40 minutes, until center is set.
BUDGET BYTES' CRUSTLESS QUICHE
Budget Bytes is a website where the author has developed and tested recipes for under $10. Original link with step by step picture instructions is here = http://www.budgetbytes.com/2011/11/spinach-mushroom-feta-crustless-quiche/ I am opting to add in other items since the aim of the game is saving money.
Provided by Satyne
Categories Cheese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat your oven to 350 degrees. If your frozen spinach is not already thawed, thaw it in the microwave. Empty the box into a colander and let it drain while you begin to prepare the rest.
- Quickly rinse the mushrooms and slice them thinly. Place the sliced mushrooms in a skillet coated with non-stick spray, add the minced garlic, and sprinkle a little salt and pepper. Turn the heat on to medium-high and saute the mushrooms until they release all of their moisture and no more water remains on the bottom of the skillet (5-7 minutes). Add the leek and stir until coloured.
- Spray a pie dish with non-stick spray. Squeeze the rest of the water out of the spinach and spread it (or the kale or the silverbeet) out on the bottom of the pie dish. Next add the cooked mushrooms & leek, capsicum and crumbled feta.
- In a medium bowl whisk together the eggs until fairly smooth. Add the milk, parmesan, and another small sprinkle of pepper. Whisk to combine. (This step can be completed while the mushrooms are cooking) Pour this mixture into the pie dish over the greens, mushrooms, capsicum, leek, and feta.
- Sprinkle the shredded mozzarella cheese over top. Place the pie dish on a baking sheet for easy transfer into the oven. Place the quiche into the preheated oven and bake until it is golden brown on top and the center is solid. Every oven is different but this should take between 45 minutes and an hour. Slice and serve!
BACON BROCCOLI CHEDDAR CRUSTLESS QUICHE
Steps:
- Take the broccoli florets out of the freezer so they can begin to thaw. Place the bacon in a skillet and cook over medium-low heat until very brown and crispy. Transfer the bacon to a paper towel lined plate to drain and pour off most of the grease out of the skillet.
- Turn the heat under the skillet up to medium-high and add the broccoli florets. Sauté them in the residual bacon grease until they are no longer frozen. Transfer the broccoli to a cutting board. Roughly chop the florets into smaller, bite-sized pieces.
- Begin preheating the oven to 350ºF. In a medium bowl, whisk together the eggs, milk, Parmesan, and seasoning salt.
- Coat a 9-inch pie plate in non-stick spray (or butter, if you prefer). Place the chopped broccoli in the dish along with half of the shredded cheddar. Crumble the bacon over top. Stir the broccoli, cheddar, and bacon together.
- Place the pie plate on a baking sheet for easy transport in and out of the oven. Pour the egg and milk mixture over the bacon, broccoli, and cheddar in the dish. Top with the remaining shredded cheddar.
- Bake the crustless quiche for 50-55 minutes, or until the center is puffed and it is golden brown around the edges. Let the crustless quiche cool slightly before slicing into eight pieces and serving.
Nutrition Facts : ServingSize 1 Serving, Calories 229.35 kcal, Carbohydrate 5.95 g, Protein 14.59 g, Fat 16.36 g, Fiber 1.99 g, Sodium 464.83 mg
EASY CRUSTLESS QUICHE
Make a simple crustless quiche to cut out the faff of making pastry. It's packed with cheese, smoky pancetta and green veg for a lovely lunch or picnic dish
Provided by Esther Clark
Categories Dinner, Lunch, Supper
Time 55m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 401 calories, Fat 34 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 1.1 milligram of sodium
Tips:
- Choose the right pan: A 9-inch pie plate or a 10-inch cast iron skillet are the best options for this quiche.
- Use fresh ingredients: Fresh vegetables, herbs, and cheese will give your quiche the best flavor.
- Don't overcook the quiche: The quiche is done when the center is just set and a toothpick inserted into the center comes out clean.
- Let the quiche cool slightly before slicing: This will help the quiche hold its shape when you cut it.
- Serve the quiche warm or at room temperature: Both are delicious!
Conclusion:
This crustless quiche is a quick, easy, and delicious meal that is perfect for breakfast, lunch, or dinner. It is also a great way to use up leftover vegetables and cheese. With its simple ingredients and customizable fillings, this quiche is sure to become a family favorite.
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