Crustless Veggie Quiche

 

Spinach Mushroom and Feta Crustless Quiche

Video taken from the channel: Budget Bytes


 

Crustless Vegetable Quiche recipe ❤ Quiche di Verdure ricetta

Video taken from the channel: The Smiley Taste


 

Crustless Veggie Quiche

Video taken from the channel: Whitney Reist


 

Crustless Quiche for a super easy supper (January 2013)

Video taken from the channel: Michigansnowpony


 

Crustless Broccoli Quiche

Video taken from the channel: HealthyRecipes


 

How to Make Crustless Spinach Quiche | Allrecipes.com

Video taken from the channel: Allrecipes


 

Crustless Vegetable Quiche Low Carb

Video taken from the channel: HealthyRecipes


DIRECTIONS 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. Ingredients.

1 tablespoon. butter. 1. large yellow or white onion, sliced into half-moons. 1 teaspoon. salt, plus more to taste.

1/2 teaspoon. pepper, plus more to taste. 3 to 4 cups. chopped vegetables (see Recipe Note) 8. large eggs. 1 cup. milk. 1 cup. grated cheddar or other cheese.

Crustless Vegetable Quiche The Kitchn grated cheddar, milk, salt, white onion, butter, vegetables, large eggs and 1 more Crustless Coconut Milk and Vegetable Quiche Lolibox ground black pepper, ginger lemongrass coconut milk, flour, grated. Crustless vegetable quiche will be slightly puffy when you remove it from the oven, however, after a few minutes it will sink down into the pan into an even layer. Let the quiche rest for 2-3 minutes before cutting into it. Why You’ll Love This Simplicity – it’s easy to make. Our Crustless Quiche is an easy and tasty veggie quiche recipe that’s vegetarian and gluten-free.

Packed with protein and so nutritious and filling. It can be served for breakfast, brunch, lunch or dinner. They are also perfect for those who meal prep and can also be enjoyed cold. Add the veggie mixture to the egg-cheese mixture and stir to combine, then pour it all into the prepared pie dish.

Bake the quiche for about 30 minutes, until firm in the center. Serve warm, or let the quiche cool for 10 to 15 minutes, cover, and refrigerate for up to 2 days. Whisk eggs and milk together in a bowl. Stir Cheddar cheese, kale mixture, and parsley into egg mixture; pour into the prepared pie dish. Step 4 Bake in the preheated oven until quiche is set in the middle and a knife inserted in the center comes out clean, about 50 minutes.

Crustless quiche is a quick and easy brunch dish loaded with so much flavor from bacon, Swiss cheese, and asparagus that you won’t even miss the crust. 1 cup chopped onion. 1 cup sliced fresh mushrooms. 1 tablespoon vegetable oil.

1 package (10 ounces) frozen chopped spinach, thawed and well. 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.

List of related literature:

Our starting point for this recipe was a filling of spinach with ricotta and feta cheeses.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Add the spinach, cover, and steam just until soft and thoroughly wilted, about 4 minutes.

“Around My French Table: More than 300 Recipes from My Home to Yours” by Alan Richardson, Dorie Greenspan
from Around My French Table: More than 300 Recipes from My Home to Yours
by Alan Richardson, Dorie Greenspan
HMH Books, 2010

Cheese quiche: Omit the vegetable entirely, add another egg and use ½ pound or more grated cheese (one kind or a combination).

“The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen” by Edward Espe Brown
from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen
by Edward Espe Brown
Shambhala, 2011

Perfect for quiche (like the Spinach & Artichoke Quiche on here) and not-too-sweet fruity desserts, this savory pie crust recipe is incredibly easy to make.

“Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health” by Ivy Larson, Andy Larson
from Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health
by Ivy Larson, Andy Larson
Victory Belt Publishing, 2019

Place the cut pieces evenly spaced on a parchment—lined sheet pan, egg—wash the tops only (egg wash on the sides may inhibit the rise), and bake at 360°F (182°C) for 15 to 18 minutes.

“From the Wood-fired Oven: New and Traditional Techniques for Cooking and Baking with Fire” by Richard Miscovich
from From the Wood-fired Oven: New and Traditional Techniques for Cooking and Baking with Fire
by Richard Miscovich
Chelsea Green Publishing, 2013

Spread in a single layer, and bake until the vegetables are lightly caramelized and tender, 30 to 40 minutes.

“Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook” by Daly, Siri
from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook
by Daly, Siri
Oxmoor House, Incorporated, 2018

note: If you tolerate dairy, ¼ cup of grated Parmesan or shredded cheddar cheese would be a great addition to this frittata.

“Lexi's Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life” by Alexis Kornblum
from Lexi’s Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life
by Alexis Kornblum
Victory Belt Publishing, 2017

Broccoli and Cheddar Quiche: Substitute 5 oz/142g

“The Professional Chef” by The Culinary Institute of America (CIA)
from The Professional Chef
by The Culinary Institute of America (CIA)
Wiley, 2011

Another good choice: Grind up almost any vegetable casserole leftovers in the blender or food processor, re-season, and press the mixture into a quiche pan.

“Cooking for Healthy Healing: The healing recipes. Book two” by Linda Page
from Cooking for Healthy Healing: The healing recipes. Book two
by Linda Page
Traditional Wisdom, 2002

Spinach-Mushroom Stuffing In 12-inch skillet, melt 4 tablespoons butter or margarine over medium-high heat; add 1 pound mushrooms, coarsely chopped, and cook until golden and liquid has evaporated, 12 to 15 minutes.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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46 comments

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  • Potatoes!!!! Oh yes, definitely! It’s wonderful with shredded (like hashbrowns) potatoes. Darnit now I wish I would have added the potatoes. LOL

  • I love the sheepish grin. Definitely going to try this recipe this week because of an over abundance of eggs thank you for sharing.

  • I made quiche last week and used fresh spinach, and added sauteed red peppers, onions and mushrooms, then added cheddar cheese and topped it with parmesan.

  • I have just become Keto and this sounds like a great recipe. However, to be healthy Keto you want to never use vegetable oil or any man-made oils, you want to use only natural oils. I would not use the non-stick pray, not healthy at all. I would use organic butter to coat the pie dish. And I would saute the spinach and onions in organic coconut oil (non-virgin) to remove the coconut taste.

  • Ohmygosh that’s TWO things I missed adding to the recipe! Thanks so much for catching that. I added it now. I am really surprised at the production we’re getting. I’ve been experimenting with light… I leave it on overnight 3-4 times a week and it seems to really increase their laying.

  • Humm, this version is nothing more than an omelette…if you add heavy cream, a lil nutmeg, garlic powder, then you have a bonafide Quiche!

  • I sometimes make sliced home fries not chunks but sliced and I use that as a crust.pretty good. I make it this way also so thank you for the video I enjoyed it. Take care

  • Love the idea of extra flour and cheese. The cheese and flour can be substituted for Almond or coconut flour. Cheese maybe substituted for Vegan cheese or something I don’t know about that’s better. I love cheese so much!!! Maybe once in awhile with the cheese if I earn it.

  • this is simimilar to my moms….use whatever cheese,vegetable,meat. that you want i love it it never last long and she uses a bigger dish

  • I adore a real quiche. Unfortunately I was just diagnosed with celiose disease. Very sad. Do you think this recipe would work with a gluten free flour?

  • its a favorite at our house toowe have always used sausage in oursbut yours looks so much lighter and fluffierim gonna try yours out on them in the morningthanks for the share ill let ya know how it goes over…blessings

  • I like quiche and always wanted to know how to make it maself. Now that I googled some recipes on youtube. Imma try to make it maself now. And see how it turn out. oneday. Should be easy just have to go by the steps they used because I basically already know how to cook

  • LOL, that’s ok. I still learn from you! Last night was ham, cheese and spinach quiche. I remembered you used flour and milk but guessed at the amounts-I was way off. Used 10 eggs. It was a big quiche, The 1st recipe I used had called for 1/2 stick of butter melted in the pan and my son insisted it should have the butter lol. It was decadent!
    Thx for spying, and your recipe:)

  • I like quiche and always wanted to know how to make it maself. Now that I googled some recipes on youtube. Imma try to make it maself now. And see how it turn out. oneday. Should be easy just have to go by the steps they used because I basically already know how to cook

  • In my over now as well!! Good ol’ cast iron never lets me down. Although I did forget to put the flour in until after I have everything mixed together so hopeful a thorough stir will do it and it doesn’t mess up. Can’t wait to eat it!!!

  • Thank you. Those dishes are from ebay of all places…. but then, so is my kitchen table. Yeah, there’s a story there. ; )

  • [email protected] enough left for breakfast that means you are a success! That looked so yummy and easy. I love how the girls are always right over your shoulder learning everything you do!

  • Hi Michigan,
    Your quiche looked so delicious Could not sleep so I had to make it. Used a few different ingredients, a square shape dish which gave a beautiful presentation….it was GREAT!
    I live alone so it will serve quite meals for me by putting some in the freezer.
    Thanks.
    Blessings.
    Franny P.

  • This is an excellent recipe for a quiche and I can exclude the heavy cream and milk, because of my anti inflammatory diet. I’m going to also use shrimp and instead of Muenster cheese, I’ll substitute with Swiss and feta. Great recipe.

  • It’s actually a gluten free quiche as it is minus the pastry. Whatever you call it, it looks dead easy and delicious and I’ll make it this weekend.:-D

  • doing this tonight I’ve done about 6 of your food items and I must say so far they are great, I do add more pepper Thanks you’ve brought back the old days

  • So I tried this with 2 cups of spinach. Your bags net weight is bout 1 cup. and 1 cup seems like too much spinach. It completely overwhelmed the eggs.

  • If I don’t shake up the milk, I use mostly cream too.: ) Sometimes I *forget* to shake up the milk when I pour it on my cereal too…

  • Beautiful, yummy, quick, healthy, economical…what a great recipe. I love recipes that can use up leftover items. I only wish I could have eggs:(…I will have have to try this for my egg eaters. Thanks!

  • Just found you and have spent an hour watching. 400 videos I have a ways to go! Thanks for doing this! You are inspiring. I’m going to try canning apple pie filling after watching you do it ha!

  • This is a nice “Frittata” recipe. But this is not quiche. There is no cream in this recipe, therefore not quiche. But it will make a great frittata or even bake it in muffin cups for on the go breakfast!
    Thank you for sharing!

  • Hahhahaha.. Well,,,, he sure did like this. When I told him it was quiche, he said “Call it vegetable pie cause it sounds more guy like” I swear, men are nuts. Its quiche and thats it. Very yummy and yes, Ted loves it to:)

  • I love Quiches! I found this great pinterest board that has lots of great Quiche recipes. You should check it out. http://www.pinterest.com/bestrecipeideas/quiche-recipes/

  • I like quiche and always wanted to know how to make it maself. Now that I googled some recipes on youtube. Imma try to make it maself now. And see how it turn out. oneday. Should be easy just have to go by the steps they used because I basically already know how to cook

  • YuMo!Thanks for the recipe,will definitely fix this.With all the rain we’ve had this winter,the girls have slacked off some with the eggs(3-6 a day).Been down with the flu,hope you all escape it.(recipe is missing the cheese)

  • I made this last night and it was fantastic. I used broccoli slaw, mushrooms, deli ham, crumbled bacon and mozzarella cheese. Super delicious and so simple! Thanks for this video.

  • When I first saw this recipe, I immediately made it after watching it which just happened to be supper time. It only lasted two days because I acted like a pig. Amazing enough, I turned around and made it again seeing how versatile it is. Thanks Pony.

  • I make this using 3-4 large eggs, one third cup of flour, 1 and a half cups milk, 2 Tbsp cooking oil and salt and pepper. Mix in blender or mixer. I oil a 13 X 9 glass pan. I use french cut green beans, diced ham, green chilis (4 oz. can) and 4 oz cheese. Just sprinkle the vegetables in the bottom of the dish, then the ham, then the cheese and pour egg mix on top. Bake a 375 for 35-45 minutes.
    I like this recipe, you can add any vegetables, meat, spices or cheeses for a different pie.

  • I really like how you just show exactly how to make it and then that’s all!! It makes it super quick & easy to follow the recipe, thanks ��

  • The way it’ s been done, it has more cheese than spinach, so it’ s not spinach recipe but cheese recipe with spinach flavor. Or, just add more spinach, then a touch of cheese if desired and continue the recipe in this way. At least now it will taste like spinach rather than like melted cheese. I’ m just sayin, everyone may do it their own way in the end.

  • With Michigan snows, this is one of your great recipes to keep warm by or turn on the air, hear in Texas weather and enjoy. great simple job.

  • I’m going to substitute egg whites and low fat cheese to lower the points. maybe one whole egg I’m doing Weight Watchers and this sounds like an awesome breakfast lunch or dinner

  • Somehow you have great timing doing a video on something I just tried lol. My very first quiche came out good, and I wanted it crustless (I am just not a fan of pie crust) It was simply cheese and ham, but came out great. Made it in a cast iron skillet in the oven.
    I recently found a clearance deep dish ceramic pie dish like yours ($3), and will probably use that next time for easier cleaning, and add spinach and veggies. I too have more eggs than I can use. Thanks for the demo!

  • Greetings from NC! I was just wondering what to do with the farm fresh eggs we got today. I’m going to make this!!! I’ve never done it with flour mixed in. Thank you.

  • Looks a lot like the recipe my grandma passed down to us. Only difference is that her recipe calls for bread crumbs instead of flour. Otherwise, they are the same.

  • Quiche has been a “go to” meal for me for a long time! Now that I have backyard chickens and a garden, in the summer it is “fast” food too! I often use cream or half and half instead of milk, and I only use a 1/4 cup of flour, and sometimes, no flour at all.

  • Yummy..
    I’m looking for recipes to incorporate Bacon Strips not into the Quiche this time. A nice Presentation so thank you I’ve found my entree for dinner on Thursday 1/16/20!

  • I add 1/3 cup flour and some baking powder to make it fluffy and ever so slightly bready. I make this on the weekend, and my husband has breakfast for the rest of the week basically.

  • My oldest is my constant shadow. I literally trip over her sometimes. She is a HUGE momma’s girl. I keep reminding myself to enjoy every minute of it because when those teenage years hit, I will undoubtedly become dumb, embarrassing, and so uncool overnight. Sigh.

  • I’ve been searching for a recipe to make quiche but they all were really confusing. your video helped out ALOT!! Thanks:) totally gonna try it 

  • Yum! You are totally inspirational this morning! Instead of a quiche though, I am going to put the!mushrooms, spinach, and cheese on a pizza crust. Still debating whether or not to puree a little sweet potato for a base. Thank you for this! It’s a day maker!