How to make easy crustless quiche
**** How to make easy crustless quiche ****
Needed:
- Quiche/Tart pan or dish
- Butter or oil to grease pan
- 4 Eggs
- 1 1/2 Cups of milk
- 1/3 Cup of self-raising flour.
- Assorted veggies ( I used zucchini, green squash, red capsicum, brown onion and sun-dried tomatoes).
- Bacon or meat of your choice.
- Cheese of your choice (I used tasty).
Steps:
1. Pre-heat oven to 200 degrees celsius.
2. Dice veggies and meat.
3. Grease pan/dish with butter or spray oil.
4. Place veggies, meat and cheese in pan/dish.
5. Place 4 eggs and milk in a bowl and whisk.
6. Pour egg and milk mixture evenly over dish/pan ingredients.
7. Bake in the oven until golden brown (approx. 20-40 minutes).
8. Serve.
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Zucchini-Wrapped Quiche 4 Ways
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SW Crustless Quiche
You will need -
8-10 New Potatoes
250g Low fat cottage cheese
60g Low fat cheese
5 Eggs
Ham/Bacon
Salt & Pepper
Serves 2- 3
Syn cheese if not using as Healthy Extra.
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Butternut Squash, Bacon (Lardons) and Leeks Quiche Recipe
The great thing about Quiche is that you can use up all those leftover ingredients that are already in your fridge, and this recipe for Butternut Squash, Bacon (Lardons) and Leeks Quiche covers all four food groups, including Dairy!
00:00 Introduction
00:41 Ingredients
03:34 Preparing the Crust
07:18 Blind baking the Crust
08:04 Break down the Squash
11:42 Rendering the Bacon
12:24 Eggwashing the Crust
14:51 Sauteing the Squash and Vegetables
17:40 Mixing Wet Ingredients, Combining everything
19:14 Filling the Crust
20:49 Baking the Quiche
23:30 Plating/Taste Test
Ingredients
1 Unbaked 9-10 Pie Crust
1 Tbsp Extra Virgin Olive Oil
2 Cups Squash, diced
2 Leeks, white parts, diced (use the slightly green, still tender, parts, cut into strips, for topping the quiche)
200g Lardons, or thick Bacon cut crossways into 1/4 thick strips
2 Garlic cloves, minced
1 tsp Fresh Rosemary, minced
1 tsp Fresh Sage, minced
5 Large Eggs
1 Egg Yolk, whisked
250 ml/1 Cup Whole Milk
250ml/1 Cup Heavy Cream
125-150g/4-6 0z Crumbled Goats Cheese, or other Grated Cheese
1/2 tsp Freshly Grated Nutmeg
½ tsp Esplette, or Cayenne Pepper
Fine Sea Salt to taste
Freshly Ground Black Pepper to taste
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Chef Walter and his wife Kim own this unique small group tour company where they host groups of 6-12 guests for one-week luxury Adventures in beautiful locations throughout Europe and The States. Walter has the privilege of being the Adventure Chef, creating and preparing daily gourmet meals for their guests. They also enjoy creating in-home private dinners for clients and friends when they are back in the States. Many guests request their recipes and want to learn cooking tips.
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About Chef Walter
With a strong background in the creative and visual arts, Chef Walter’s style can best be described as “gastronomic bistro”. Having completed a “Diplome de Cuisine” at the famed Le Cordon Bleu Culinary Institute in Paris, as well as the highly rated Walnut Grove Cookery School in France’s Loire Valley, Walter relies on his French training and techniques to assure top quality, but remembers his Texas roots and always cooks from the heart! During week-long Adventures, Walter always includes a mix of the Classics and Regional recipes, as well as a healthy dose of original recipes.
“I love when a plate looks beautiful; however, I feel like a dish should be tasty AND satisfying on its own, and not dependent on several other courses to make you satisfied.”
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