Use-What-You-Have Crustless Quiche

 

Crustless Quiche

Video taken from the channel: CurryGirlsKitchen


 

How To Make Crustless Quiche

Video taken from the channel: Linda’s Pantry


 

Crustless quiche cooking demonstration

Video taken from the channel: MD Anderson Cancer Center


 

Crustless quiche in muffin tin

Video taken from the channel: Tracy Cooks in Austin


 

Keto Quiche Crustless Quiche with Spinach

Video taken from the channel: Low Carb Recipes with Jennifer


 

How to Make Crustless Spinach Quiche | Allrecipes.com

Video taken from the channel: Allrecipes


 

Easy Crustless Quiche

Video taken from the channel: Best Easy Recipe


Use-What-You-Have Crustless Quiche 2 1/4 cups (218g) frozen vegetable mix (such as cauliflower, broccoli and carrots) 1/2 cup (85g) brown rice, cooked 1/2 cup (57g) grated cheddar or other cheese 8 large eggs 1/4 teaspoons salt 1/8 teaspoon pepper. 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. It’s easy to make this crustless spinach and mushroom quiche most ingredients are mixed in a blender. Stir, pour, and bake.

Use-What-You-Have Crustless Quiche. blog.myfitnesspal.com Darlena Brown. loading X. Ingredients. 2 1/4 cups (218g) frozen vegetable mix (such as cauliflower, broccoli and carrots) 1/2 cup (85g) brown rice, cooked; 1/2 cup (57g) grated cheddar or other cheese; 8 large eggs; 1/4 teaspoons salt. Freeze Crustless Quiche.

Follow the first two tips for making quiche the night before. When cool, wrap the crustless quiche tightly in plastic wrap and aluminum foil. With a permanent maker write on the foil the contents and the date made. Quiche can be frozen up to 3 months. Crustless quiche freezes very well.

One of the advances of not having. This crustless quiche can be thrown together in about 5 minutes and you will have breakfast for the week! What is really great about this recipe is you can customize it a million different ways to suit your tastebuds or to use what you have in your fridge!

Instead of bacon you could add ham or crumbled breakfast sausage and feel free to try any. Instructions Preheat oven to 375 and spray an ovenproof skillet with cooking spray. Saute peppers, scallions, parsley, and spinach Whisk eggs and water in a bowl, then add feta, salt and pepper, and stir. Add to skillet and stir gently to mix. Bake This quiche will keep.

Use what you have. Give it away. My children scattered to the various corners of the house to play while I stood in the kitchen, chopping and sautéing. Crustless quiche is an easy fix, and though it requires a little prep, none of it is rocket. Spread shredded cheese across bottom of pie pan.

Cover cheese with meat and vegetables. In a blender, combine eggs, baking mix, salt, garlic powder, onions, parsley, and milk. Blend until smooth, then add olive oil. Instructions Combine eggs, milk, salt, and pepper.

Stir in broccoli/spinach and cheese. Pour into a greased 8 inch pie pan that has 2 Bake at 350°F about 40-50 minutes or until a knife inserted in the center comes out clean. If you prefer a quiche with a crust and have no dietary restrictions, feel free to add one to the recipe. You can use any ready-made pie crust you prefer.

I also have a great homemade pie crust recipe in this Spinach Tomato Quiche recipe if.

List of related literature:

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

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

Quiche For a basic quiche process, you need a raw pie shell (see below), about 1 cup cheese on the bottom to keep that lower crust from getting soggy, other ingredients layered on next, a custard of 1 egg for every 1/2 cup milk or half-and-half poured in next, and cheese on top.

“The Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: Finding, Identifying, and Cooking” by Katie Letcher Lyle
from The Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: Finding, Identifying, and Cooking
by Katie Letcher Lyle
Falcon Guides, 2016

Pour this mixture into a quiche dish or pan lined with parchment paper.

“Medical Medium Liver Rescue: Answers to Eczema, Psoriasis, Diabetes, Strep, Acne, Gout, Bloating, Gallstones, Adrenal Stress, Fatigue, Fatty Liver, Weight Issues, SIBO & Autoimmune Disease” by Anthony William
from Medical Medium Liver Rescue: Answers to Eczema, Psoriasis, Diabetes, Strep, Acne, Gout, Bloating, Gallstones, Adrenal Stress, Fatigue, Fatty Liver, Weight Issues, SIBO & Autoimmune Disease
by Anthony William
Hay House, 2018

While in quiche it is best baked alone first, I use it unbaked in fruit or pot pies, baking the crust with the filling.

“Ayurvedic Cooking for Westerners: Familiar Western Food Prepared with Ayurvedic Principles” by Amadea Morningstar
from Ayurvedic Cooking for Westerners: Familiar Western Food Prepared with Ayurvedic Principles
by Amadea Morningstar
Lotus Press, 1995

This dish, essentially a crustless quiche, is terrific for brunch.

“The Gourmet Cookbook: More Than 1000 Recipes” by Ruth Reichl, John Willoughby, Zanne Early Stewart
from The Gourmet Cookbook: More Than 1000 Recipes
by Ruth Reichl, John Willoughby, Zanne Early Stewart
Houghton Mifflin, 2006

(If it’s easier for you, put the quiche into the oven without the custard, then pour it in.)

“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

If the ricotta or raviggiolo is too soft, leave out an egg white, or if the mixture comes out too firm, add another yolk.

“Science in the Kitchen and the Art of Eating Well” by Pellegrino Artusi, Murtha Baca, Stephen Sartarelli
from Science in the Kitchen and the Art of Eating Well
by Pellegrino Artusi, Murtha Baca, Stephen Sartarelli
University of Toronto Press, 2003

Add this sprinkle to any savory dish that has an egg batter such as quiche, frittata, or omelets.

“The Herbal Kitchen: 50 Easy-to-Find Herbs and Over 250 Recipes to Bring Lasting Health to You and Your Family” by Kami McBride, Rosemary Gladstar
from The Herbal Kitchen: 50 Easy-to-Find Herbs and Over 250 Recipes to Bring Lasting Health to You and Your Family
by Kami McBride, Rosemary Gladstar
Red Wheel Weiser, 2010

This quiche keeps really well.

“The Hashimoto's Cookbook and Action Plan: 31 Days to Eliminate Toxins and Restore Thyroid Health Through Diet” by Karen Frazier
from The Hashimoto’s Cookbook and Action Plan: 31 Days to Eliminate Toxins and Restore Thyroid Health Through Diet
by Karen Frazier
Callisto Media Incorporated, 2015

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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49 comments

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  • hello & thank you for this simple recipe, i am an essential worker during this virus, my 1st day off in 17 days, havnt seen much of my wife and kids, so this morning i am gonna make this with some other sides, ����������, mimosa’s �� and suprise them with a brunch

  • Are we ok to do this a day before and refrigerate it for lunch next day? How long this can stay in fridge? Thanks for this easy crustless recipe.

  • Okay, this recipe looked delicious, so we tried it. At first, my husband said he thought a teaspoon of salt sounded like a lot, but I said he should just follow the recipe in the video….well, it turned out super salty!!! And this is coming from someone who likes to add salt to her food. We’re absolutely sure this would have been delicous if not for the ridiculous amount of salt the recipe called for. It was a waste of a lot of ingredients, but, lesson learned. When in doubt…don’t! Add the salt afterwards if you feel it needs it!

  • So I tried it this way and spinach releases lots of water this why I should have used frozen defrosted strained spinach the onions were still kinda raw thus why I usually saute the onions with drained spinach first this recipe great for those that like a looser quiche and yes it was baked thoroughly

  • looks Delicious! I’m going to try this quiche and serve to my family! i know they are going to love it, and me too! even though i did not make it yet I’m giving it 5 stars will let you know how it came out,

  • 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!

  • 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 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 am a newbie to the low carb eating plan but I’m concerned about the high fat and high cholesterol. This recipe sounds divine but am wondering if the recipe would turn out if I subbed 1/2 of the eggs with egg whites and the heavy cream with 2 % evaporated milk? There is no way the revised recipe would taste as good, but would it still work as a quiche? Thanks for your help.

  • 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.

  • 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

  • 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

  • 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 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.

  • 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

  • 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

  • Thanks. What temperature do you bake these at, 400? I have a pt with a poaching insert that I use to make these, only issue is they do not get brown, but you can put them in the poacher for 3 minutes and then in the toaster oven for a toast cycle to make crispy good for small amounts.

  • 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

  • After watching your video I rushed out to buy the muffin tin so that I could try your fabulous crustless quiche. Unfortunately my egg mixture started to ooze out from the bottom and made such a mess on the tray. What was I doing wrong???

  • I always add that spinach juice to my soup (that I have always at the ready in the fridge) same with my tomato juice, sardine juice etc etc
    By the end of the week or when ever I have enough bones and vegetable scraps to make a broth or soup and have to add very little water

  • I like how your very calm but stick to the finished product ��✅
    ����������
    Oven 375°
    Heavy cream
    Spice-Herbs De Provence
    (That’s my newest in the spice collection)

  • didnt have potatoes or bacon… so i used chorizo and mushrooms. lovely seasoning. worked like a dream, thanks for an awesome recipe. ( mine took 18 mins, just based on slanted side muffin tin, and not at deep. )

  • This made me subscribe. I can hardly wait to make this! I may use a little gouda and grilled chicken for a little flair after I do it the first time.

  • Oh wow that looks amazing Linda. I love this recipe and it’s simple for a week nights meal too. I can just smell it now! Thank you as always \0/

  • I am a newbie to the low carb eating plan but I’m concerned about the high fat and high cholesterol. This recipe sounds divine but am wondering if the recipe would turn out if I subbed 1/2 of the eggs with egg whites and the heavy cream with 2 % evaporated milk? There is no way the revised recipe would taste as good, but would it still work as a quiche? Thanks for your help.

  • Omg after watching your video I just had to have this! I added mushrooms & hot sausage though & used cheddar & jack cheeses. It was bomb!!! Thanks Jennifer!

  • 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

  • I ordered 2 pans from Amazon. Paid Around $25 a piece and once I filled the the cups with the egg, the egg mixture leaked out all over my countertops.

  • 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.

  • Linda, you’re great:-)

    Your videos keep getting better and better all the time. Very clear and bright and without a cameraman, no less! Did your garden do better than you expected this year? Even in spite of less rainfall? (I know you said you had to water a lot). You seem to have a lot of zucchini coming in! Making “spaghetti” with it, etc. *lol*

    Thanks so much for your efforts.

    All best and thumbs up as always,
    your friend Joe:-)

  • I don’t eat meat (not vegetarian) just don’t enjoy cooking. I’m 69, I have never made quiche before because I thought you needed pastry. I also eat big amounts of broccoli. Thankyou for this very easy versatile recipe. I don’t have a muffin tin but will use a smallish casserole dish. I also make bread the old fashioned way, very substantial and healthy. I have subscribed and looking forward to more of your recipes. Thanks Rosemary Western Australia

  • Those look amazing and all the stuff i love for breakfast…By chance do you have a link to that pan…I’m off to amazon to see if i can find one…Thanks Tracy… New subscriber here

  • Thanks for sharing Tracy, very yummy…..don’t be scared, we will not be mean to U…..LOL
    Blessings to U my love…..good job.
    ������������

  • You don’t need to freeze it if the recipe says frozen…it’s a convenience to buy it frozen. Just sauté it, squeeze it, and use it. Save a step.

  • The tin is actually to make mini cheesecakes. The sides are the same circumference at the top as they are at the bottom. muffin tins are tapered at the bottom. And just like a springform cheesecake pan the bottom is separate in order to release the springform sides, leaving the base in tact for cheesecake to sit on. Great idea to use them for the crustless quiche though ��

  • the tin is actually to make mini cheesecakes. The sides are the same circumference at the top as they are at the bottom. muffin tins are tapered at the bottom. And just like a springform cheesecake pan the bottom is separate in order to release the springform sides, leaving the base in tact for cheesecake to sit on. Great idea to use them for the crustless quiche though ��

  • Great recipe idea, with lots of uses, love the simplicity of it and as I also already have a similar muffin tin, I will certainly be giving this recipe a go, I live in England, hence the muffin tin he he!
    Many thanks for sharing this with us. x

  • Just found this Gr8 recipe Thanks. Shred your own cheese ppl pre-shredded is sprayed with Cancer causing chemicals so not to stick in pkg. Also All purpose flour scientifically proven cancer causing due to processing. Buy Unbleached Flour Only. Just because it’s on shelves in grocery doesn’t mean it’s safe to eat, Buyer Beware!!!

  • Thanks for sharing, I always make Fritatta in my Air Fryer, it is almost the same as your Crustless quiche, I will try to use your recipe next time when I make Fritatta that I put all the ingredients into the Air Fryer non stick pan and Air Bake it. Thank you Tracy for your recipe.

  • Looks lovely I have subscribed to boost your sub count can I ask you do the same for me Thank you and I wish you every success with your channel

  • They look great and they are so puffy, love the pan, I have cake pans like that but I have not ever seen one with muffins love it:)

  • ok now you’ve done it!!! I’m hungry now!!! eventhough I can’t have it, it still looks yummy as can be and made my stomach growl…lol:)

  • That looks sooooooo yummy. Thank you for sharing. Can you tell me where in the store you found your baking pans. I have some coupons for them, but can’t find them anywhere. I also love your ringtone awesome song. Congrats on the overflowing garden blessing. God Bless and have a great week.

  • Thank you for this video. I may be even more pleased to learn about the pan than the recipe it’s a toss up. I’m not a fan of broccoli, but I do like to put bell peppers and salsa in my eggs along with the cheese, so I’m going to give that a try.

    You can find these type pans on Amazon https://smile.amazon.com/muffin-pan-removable-bottom/s?k=muffin+pan+with+removable+bottom&_encoding=UTF8&ref=smi_www_rco2_go_smi_b3905707922. Be well everyone.

  • Hi Linda, I have commented on some of your videos before, I think you are so inspiring. I find prepping and food storage videos depressing sometimes, but you seem to make things so much lighter, you are a great teacher, and very generous with your ideas.

    This is a great recipe for a quiche, my crusts never turn out right, so now I’m going to dump the crusts.
    Jean

  • 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.

  • It’s 9:20 pm and I want to go pick a zuke and make this right now!! LOL…That looks amazing!! I think that’s what’s going to be for dinner tomorrow!! I can go pick most of it fresh…always looking for things besides bread to do with the zucchini’s!! I’d bet some sun dried tomatoes would be great on top too!! MMMMMMM!!!!

  • You two both look stunning in blue:) these sound delicious, I’m going to try making these with my mom when I’m home for Easter break:) Thanks for the amazing recipe!!