How To make Crustless Eggplant Quiche
1 eggplant
peeled and diced
17 ounces tomatoes (mashed slightly) :
drained
1/2 cup or less tomato juice (from tomatoes)
1 onion chopped fine
mushrooms (if desired) :
sliced 4 eggs slightly beaten
4 ounces cheddar cheese (optional) :
grated
2 tablespoons parmesan cheese (optional)
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon oregano
1/4 teaspoon basil
1/2 teaspoon garlic powder
dash cayenne pepper pinch marjoram
Soak eggplant in salt water for 30 minutes. This step is optional. Rinse and drain. Saute onions, mushrooms, in tomato juice until tender. Add eggplant, spices, and slightly mashed tomatoes and simmer until eggplant is tender and most of the liquid has evaporated. Remove from stove, stir lightly beaten eggs and cheddar cheese into eggplant mixture. Pour into 9" quiche pan which has been sprayed with a pan-coating. Bake at 375 degrees for 25-35 minutes or until knife inserted comes out clean. Let set 5-10 minutes before serving. Sprinkle parmesan cheese over top before baking if desired.
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Series Description: Quiche recipes traditionally call for just a few basic ingredients and can be prepared expertly right in the comfort of your own home. Get tips on easy quiche recipes with help from an experienced culinary professional in this free video series.
Grilled Eggplant and Onion Quiche Recipe - Cheesy Eggplant Quiche
CHEESY EGGPLANT AND ONION QUICHE
This cheesy eggplant and onion quiche is simple and easy to make. It uses homemade pie crust, grilled eggplant and caramelized grilled onions topped with cheese. It's a great make-ahead dish, almost all components can be made the day before.
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Eggplant Quiche
Hello everyone, today recettescooking.com presents the following recipe: Eggplant Quiche
Here is the recipe in detail:
For 6 persons
TOTAL TIME: 60 mins
Preparation: 15 mins
Cooking: 45 mins
Ingredients :
1 puff pastry
1 Eggplant
1 ball of mozzarella
3 eggs
20 cl Liquid fresh cream
Olive oil
Salt
Ground pepper
Step 1: Preheat your oven to 150°C (th. 3). Wash the eggplant and cut the ends then detail it into thin slices.
Cut the mozzarella into slices.
Step 2: Dip the eggplant slices in olive oil then place them on the baking sheet covered with aluminum foil.
Bake for 7 to 8 minutes then drain the slices on absorbent paper and set aside.
Step 3: Increase the oven temperature to 180°C (th. 6).
In a salad bowl, beat the eggs in an omelette then pour the fresh cream.
Step 4: Salt, pepper and mix well.
Unroll the dough in a pie pan and prick the bottom with a fork.
Step 5: Place the slices of cooked eggplant and the mozzarella alternately.
Cover with egg mixture and bake for about 35 minutes.
Step 6: Tip: You can also sprinkle the eggplant slices with garlic powder and Provencal herbs before cooking.
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Tuna and Corn Crustless Quiche Slice | One Pot Chef
Tuna and Corn Crustless Quiche is a quick and easy version of quiche, without the hassle of making pastry. Eggs are combined with tuna, creamed corn, chives and parmesan cheese. Poured into a prepared pan and topped with breadcrumbs and more cheese, this simple quiche slice makes a great lunch or light dinner. Serve with veggies or a side salad - Try it today :)
Ingredients:
1/2 Cup of Dry Breadcrumbs
Spray Oil (for greasing dish)
6 Eggs
400g Can of Creamed Corn
185g Can of Tuna in Springwater (drained and flaked)
1 Bunch of Chives (chopped)
3/4 Cup of Freshly Grated Parmesan Cheese
Salt and Pepper
Preparation Time: About 15 minutes
Cooking Time: About 40 minutes
SERVES 4 to 6 (depending on serving size)
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Crust-less Keto Quiche | Keto Recipes | Headbanger's Kitchen
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Weight Watchers Recipe - 1 P+ Crustless Mini Quiches
My version of a Weight Watchers recipe.
Crustless Mini Quiches
16 oz Egg Beaters Garden vegetable, refrigerated egg substitute
16 oz Friendship 1% Milkfat Lowfat Cottage Cheese
2 item(s) egg
1/4 cup(s) whole wheat flour
1/4 cup(s) all-purpose flour
1 cup(s) cooked onions
1 cup(s) low-fat shredded cheddar cheese
1 cup(s) tomato(es)
1 cup(s) mushroom(s)
1/2 cup(s) parsley
1/2 cup(s) fat-free skim milk
1 tsp baking powder
1/2 tsp table salt
1 spray(s) cooking spray
1 cup(s) cooked broccoli
Preheat oven to 400
Beat egg substitute and eggs in a large bowl. Add 3/4 cup cheese, milk, flour, baking powder, salt and cottage cheese.
Heat large nonstick skillet over medium-heat. Coat pan with nonfat cooking spray. Add chopped broccoli, mushrooms, tomatoes and onions (any veggies you like- chopped spinach is great also). Add cooked veggies and parsley to egg mixture. Spray muffin tin with nonfat cooking spray. Pour mixture into 12 muffin tin (makes 2 batches). Top mini quiches with remaining shredded cheese and cherry tomatoe slices for garnish. Bake at 400 for 10 minutes then reduce to 350 for another 15 minutes until lightly browned and toothpick comes out clean. Enjoy eggy, custardy mini quiches that are only 1 PP each!