Easy Cheesy Crustless Quiche

 

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Quick and Healthy Recipes: Easy Cheesy Crustless Quiche 1 tablespoon cooking oil 1/2 medium onion, diced 1/2 medium bell pepper, chopped 1 medium tomato, diced 2 cups (480 ml)baby spinach 10 large whole eggs, beaten 1/3 cup (80 ml) 2% milk (or milk of choice) 1/3 cup (80 ml) all purpose flour 1/2. Directions Step 1 Preheat oven to 350 degrees F (175 degrees C). Advertisement Step 2 Cook and stir bacon and sausage in a large skillet and over medium-high heat until evenly browned and bacon is Step 3 Brush butter on the bottom and sides of a 9x13-inch baking dish. Sprinkle Parmesan cheese. directions.

Preheat oven to 350°. In a medium bowl, toss cheese with flour; set aside. In a large bowl, beat eggs slightly.

Add floured cheese and. 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. By Nikki Wilson Simple Crustless Spinach and Mushroom Quiche.

Crustless Quiche Flavor Ideas Denver Omelet: Cook half a diced onion, a green pepper, and a small box of sliced mushrooms in butter until tender. Mix Quiche Lorraine: Cook 4 to 8 slices of chopped thick bacon until crisp. 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. Place racks in upper and lower thirds of oven and preheat to 350°F. Coat 2 24-cup nonstick mini-muffin pans with cooking spray. Place pans on foil-lined baking sheets. Scatter scallions and parsley over bottom of each cup.

For this recipe, one (2.52-oz) package precooked bacon slices can be used in place of the 1 lb uncooked bacon. Prepare precooked bacon as directed on package, then coarsely chop. For brunch, serve this crustless quiche with a salad of fresh spring greens and raspberries or blueberries tossed with a vinaigrette dressing.

HOW TO MAKE IMPOSSIBLE QUICHE STEP BY STEP Preheat the oven to 200C / 390F and grease a pie tray (9″ x 2″ / 22.5cm x 3.1cm). Heat oil in a small frying pan and cook the onion until translucent. Combine 1 cup shredded cheddar cheese, parmesan cheese, ham, onion, flour, salt and pepper in a bowl, then pour into a pie dish. Easy Cheesy Crustless Quiche.

Healthy Recipes. About. Whip up these mini quiches the night before for an easy on-the-go breakfast the next day. Trending. Sponsored by No Sponsor. Quick Greek Chicken Wraps.

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Sprinkle with more grated cheese, dot with butter and fine bread crumbs, and bake at 350 degrees in a pan of hot water until the top is golden brown, about 35 to 40 minutes.

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Sprinkle the remaining cheese over the top and bake for another 30 to 45 minutes, until the top is nicely browned.

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Add the filling, sprinkle evenly with the grated cheese, and bake for an hour, or until the top is golden brown and the bottom thoroughly baked.

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Sprinkle top evenly with remaining 1/4 cup cheese and broil until it melts and frittata is golden brown, 2 to 3 minutes more.

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Place in a shallow baking dish sprayed with nonstick cooking spray, sprinkle with breadcrumbs and Monterey jack cheese, and bake for 15 to 20 minutes, or until slightly browned.

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Lay on the top 1⁄4 lb. sharp cheddar, or, if you prefer, a mild cheese, and bake about 1 hour, or until the center doesn’t jiggle.

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Drip a tablespoon of melted butter as evenly as possible over the crumbs and cheese and bake in a moderate or fairly hot oven until the top is brown.

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Transfer to baking dish in a single layer, sprinkle with sharp grated cheese, and bake in 375° oven 5-10 min. or until nicely browned.

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Put the cheese and nut mixture in the pan, rap the pan sharply on a counter once or twice to get rid of air bubbles, then smooth out the top with a spatula or spoon.

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Bake at 350° for 25 minutes; sprinkle top evenly with cheese, and bake 5 more minutes.

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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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27 comments

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  • Looks great John, I seem to recall that you used crispy bacon in the crust based one? I take it you could sneak some crispy bacon into this recipe as well if you wanted? Thanks again from someone who does not do very well with pastry…so this is ideal!

  • This is very like my Spanish omelette recipe in which I also use cubes of potato cooked either in oil on a pan or in an air fryer. I’m delighted to have this recipe as my Spanish omelette is usually finished off under the grill but as my grill isn’t working I’ll have to use the oven. Great to have the temp. and timing now. TFS John! P.S. the first name on the Patreon list is Niamh, pronounced ‘Neeve’ as in the well known actress Niamh Cusack. Good try though!

  • Another good one. Even without the crust it makes my feel ‘acceptably decadent’. I’m so looking forward to it All the best, John and stay safe in difficult times.

  • Another excellent video, John. Just a comment from a mathematical nerd which could be important when you are downsizing ingredients to suit a smaller pan. To downsize from a 9″ diameter to a 7″ diameter pan it is incorrect to calculate by using 7/9ths of the larger diameter which would give an answer of 0.8. The correct method is to compare the areas 49/81=0.6. I have rounded off the answers to make the explanation simpler but, as you see, there is a 25% difference. I have also used imperial units for simplicity but, particularly in bakery, it would be better to use metric units.

  • Hi John Glad to be subscribed to your channel. I love cooking but I don’t have any expertise in some areas, simply because I have never tried!,Lol I have never attempted Quiche ever,but after watching this I can’t wait to try it.I know I am going to love this channel and look forward to more Kind regards from Dave

  • Made the quiche the other morning. Used half and half since I had it. Would probably try the heavy cream next time. Maybe a little less green onion and chive. Used farm fresh eggs.

    I eat it cold the next day and I did like it better.

    Thanks for the video.

  • As I am diabetic type 2 I love quiche never new you can make one without pastry �� now I am for tonight tea In small portions like thanks ��

  • While on a vivid 19 stay at home I found David C and his one pot chef. I’m so hook that I’m in the kitchen with his recipes and his blue eyes daily. Thank you for all your recipes especially the two ingredient ones. Brilliant.

  • Chef John, thank you for showing us an alternative to using a pastry crust less work and probably healthier. I consider your recipe to be more of an Italian frittata than a quiche. Other variations may include adding diced and lightly sautéed vegetables like asparagus.

  • What a beautifully demonstrated recipe…thank you!
    I am failrly new at this “cooking thing”…but your recipes are so “to the point”….not intimidating at all!!!��
    Pls keep it up!!!

  • Hi John when I went to make it I had eggs spring onions garlic cream but no ham or chives so having a route round I found some king prawns so used them and it was gorgeous but getting ham and chives today to try it as well thanks for sharing such a simple tasty recipe

  • This is usually our dinner every Saturday evening but we do it with leftover shredded chicken from Shabbat dinner. No cheese for the obvious reasons but a few extra veggies and spices. It’s absolutely wonderful.

  • We had this for dinner tonight, Friday night is easy dinner night and it was so easy to make. Another great recipe thank you John.

  • Will be making this…great for those of us after Bariatric surgery with no crust and loads of protein which is a big thumbs up for us! Thanks Mate!

  • Mine is in the oven right now, and it smells delicious..I added a few slices mushrooms to mine just because they needed using up…Thank you John another masterpiece….

  • I’m quiche crazy, as in 2 cups cream and tons of cheese, but this looks absolutely delicious. It may satisfy my craving while the lower fat and higher vegetables makes me feel better eating it. My daughter sent me the link and I’m subscribing. Thank you,

  • I love eggs but never thought I would like quiche. Yours looks delicious. After watching, I think I’ll venture into the “egg pie” realm.

  • Another great recipe that I’ll certainly be trying! Are you planning any more cheesemaking videos? Thanks for an excellent channel.

  • It does look easy and delicious. I imagine a variation of this recipe could be adding sliced potatoes to the mix. Ideal for weekdays lunches or dinners. Thank you, sir, for making it easy and foolproof for us lesser gifted cooks ; )

  • Your voice is so soothing. This quiche looks absolutely delicious. Off to print it now! Thank you Chef John! Have a wonderful weekend! Your wife is a lucky lady.

  • I love your recipes. ������The bacon you use doesn’t look like the bacon we use in the U.S. it looks more like ham or Canadian bacon.

  • Thanks John, I never knew how a Quiche was made. It’s pretty much the same as I make an omelet only mix everything together and bake it. Who knew? Once again you’ve taught this old dog a new trick. Peace be with you.

  • A beautiful good morning to all its Happy Tuesday Mr.Dave love this recipe thanks for sharing God’s willing l will try this its so easy to make and it looks del

  • Ayup lad, once again, another awesome video, from a man who is in total harmony with the job in ✋ hand, I am looking in the back of our kitchen cupboards, to find my wife’s implements she has not used in years, and have found a be-ro recipe book, priced in the old money!, Not to mention a Japanese soldier who still thinks the wars on!, I will be making the different types of quiches, as soon as I can get some flour, happy days pal, and keep safe.��

  • Looks delicious, John, and I’ll certainly be making this one, especially as I’m diabetic!! Thanks so much for uploading, Kindest regards, Peter A

  • I made this for the Single Seniors church potluck dinner and it was gone first thing. Everyone enjoyed it except me, I didn’t get any. I will have to make another for myself at home. But, judging by the comments I received, it was excellent. This recipe is a keeper and it’s going into my monthly rotation.

  • I had your utube channel on and was in the Laundry, my husband said” that’s a great idea that guy’s doing there, I said who are you talking about, he said that man cooking!!! He never watched any of my utubers lol, I said, oh I know who you mean,his recipes are really good and so easy to replicate. Your a first, you f my husband gives you a thumbs up then you’ve made it lol. Love your channel, could watch for ages, keep doing these, your voice is very soothing too:) Cheers Diana NZ.