Fail-safe Easy Italian Quiche Deeeelicious!
This Italian style quiche is super easy and perfect for those small hands. Delicious hot or cold and bursting full of vegetables, you can throw anything in here that you like. Here we opted for grilled vegetables as it is just so delicious!
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Ingredients:
Half a courgette (halved and sliced, 1 cm thick)
Half an aubergine (halved and sliced,1 cm thick)
one bell pepper (cut in half, sticks 1 cm thick)
6 baby carrots (clean and cut in sticks of 3 cm)
5 white mushrooms (slices 2cm)
half an onion (halved and sliced, 2cm)
100 gr Ricotta cheese
50 grams of Parmesan cheese
100 ml of full-fat or heavy cream
3 medium sized eggs
dry Italian herbs
one puff pastry sheet (round)
salt & pepper to taste
one spring form or quiche pan (±19cm)
If you have made this recipe or want to share a suggestion let me know. I need some foodspiration too sometimes!
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HOW TO MAKE A CRUSTLESS VEGGIE QUICHE
This is a perfect idea if you do weekly meal prep or if you can make this for your family a day in advance so you can have a morning off from breakfast duty.
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INGREDIENTS:
6 Eggs
1 cup of Half & Half (or milk)
1 1/2 cup Mozzarella Cheese (shredded)
1 cup Sharp Cheddar Cheese(shredded)
8oz Mushroom (sliced)
1 Shallot (sliced)
1/2 of a Roasted Red Bell Pepper (diced)
1/2 tbsp fresh Sage (minced)
1 cup frozen Spinach (thawed and drained)
1 tsp Red Chili Flakes
Salt, Black Pepper, and Garlic Powder (to taste)
INSTRUCTIONS:
•Sauté Mushroom and Shallot until cooked (about 3-4 minutes). Set aside to cool while you prepare the other ingredients
•In a 8/12 pan add the Spinach, Roasted Red Bell Pepper, Sautéed Mushroom and Shallot, Sage, Red Chili Flakes, Mozzarella Cheese, Cheddar Cheese, Salt, Pepper, and Garlic Powder to taste
•Mix all ingredients together well.
•Taste and add additional seasonings if needed
•Distribute the ingredients evenly in the pan and make sure not to pack them down
•In a mixing bowl combine 6 Eggs and 1 cup of alf and half (or milk)
•Mix until smooth in consistency
•Pour the the Egg and Half & Half into the pan
•Shake the pan lightly to distribute the egg mixture. (If you need to stir to get the ingredients even you can)
•Place the Quiche in the oven set to 350ºF/175ºC for 30-35 minutes and you can serve right away or next day to me is always better.
ENJOY
MicroMangia creates quiche
Before we were all “sheltering in place,” before the term “social distancing” became part of our lexicon, I was working in my tiny Manhattan kitchen on a new project. My 5’x7’ cucina dared me to hone my tools and skills to fit in a tight space, and I realized how many of us face similar challenges - limited space, limited time, limited budgets.
So I decided to combine my passion for cooking and eating well with the joy I get from teaching others how to be fearless in the kitchen.
MicroMangia * Courageous Cooking in a Cramped Kitchen* was gestating when everyone’s life changed. I left Manhattan to shelter upstate with my husband and dogs, but not before shooting my first episode. With no budget, no technical equipment (other than an iPhone), and a two-woman crew (my daughter, Zoey Sutton Koch as camera operator, and my dear friend and colleague, Anne Bobby as producer/director/motivator) we shot my quiche demo just days before the city shut down.
Anne’s been invaluable in both helping me develop my brand and assembling the awesome team behind this video, which was cleverly edited by Leigh Burmesch (leighburmesch.com) and debuts my logo, wonderfully designed by Sarah Sills (coroflot.com/sarahsills).
I’m proud and excited to introduce you all to the world of MicroMangia.
Italian Quiche
Italian Crustless Quiche
Ingredients:
1 small amount of coconut oil to grease tin
5 eggs
1 pinch of ground black pepper
1 pinch of sea salt
1 tsp Italian seasoning
50g closed cup or button mushrooms, finely chopped
70g plum tomatoes, halved
10g grated Parmesan cheese (optional)
60g cooked chicken, cut into small pieces
15g Parma ham, cut into strips
25g green or black pitted olives, sliced
60g Mozzarella cheese, cut into pieces (or use a similar dairy free cheese if preferred)
1handful of fresh basil leaves, to garnish
Serves 2
Per serving:
429 calories
29g fat
8g carbs
34g protein
Method:
Preheat oven to 180 ̊C/350 ̊F.
Grease the sides and base of a 15x15cm oven tin with coconut oil or butter.
Crack the eggs into a jug.
Add the salt, pepper, and Italian seasoning and mix thoroughly with a fork.
Add the mushrooms, tomatoes, chicken, Parmesan (if using) and stir well.
Pour the mixture into the tin.
Top with the Parma ham, olives and Mozzarella cheese.
Bake for around 25 minutes, or until the centre of the quiche is firm.
Distribute the basil leaves evenly around the quiche. Cut the quiche into two pieces and serve.
Store any leftovers in an airtight container and refrigerate for up to 2 days.
Enjoy.
Sausage, Cheese & Pepper Crustless Quiche Recipe
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Heat 1 TBS oil in a skillet. Add one pound ground sausage and cook until almost done (5-6 minutes)
Add one small diced onion. Cook for 2 minutes. Then add 1/2 diced red pepper, yellow pepper and green pepper. Cook another 2 minutes. Add 1 tsp minced garlic. Cook for 30 seconds.
In a bowl combine:
6 beaten eggs
1/2 cup milk
1/2 tsp garlic powder
1/2 tsp basil
1/4 tsp black pepper
1/4 tsp salt
8 ounces shredded cheese (whatever kind of cheese you like)
Add sausage and pepper mixture to egg mixture. Mix well.
Pour into a well greased 9 inch pie plate. Bake in a preheated 350 degree oven for 40-45 minutes until top is slightly browned.
Enjoy!
Spinach, Sausage and Cheese Quiche
Spinach, Sausage and Cheese Quiche