How To make Magic Crustless Quiche
10 eggs
beaten well
12 ounces sm. curd cottage cheese or 8
1 ounces cream cheese
1 pound Monterey Jack cheese :
grated
1 jar or can sliced mushrooms (4 oz.)
4 tablespoons margarine
1/8 teaspoon celery salt
1/4 teaspoon med. grind black pepper
1 small onion :
chopped and sauteed
1 teaspoon salt
1 cup unsifted flour
1/2 teaspoon baking powder
2 cans chopped green chilies (4 oz.)
1 can sliced black olives :
(4 oz.)
OPTIONAL::
10 ounces frozen chopped broccoli -- thawed
8 ounces breakfast sausage
8 ounces peeled shrimp
Preheat oven to 350 degrees. In a large bowl combine beaten eggs, cottage chees e, grated cheese, mushrooms, spices, onion, flour, baking powder, green chilies , black olives, and optional ingredients. Blend carefully and pour into a greas ed 9x13 inch baking dish or 8-cup quiche pan sprayed with non-stick vegetable c ooking spray. Bake 35-45 minutes. Let stand 5 minutes before cutting and servin g. Recipe may be halved and poured into a 10x6 inch pan or 9-inch quiche pan. N OTE: Reduce flour to 1/2 cup when vegetable, sausage, or shrimp are added. Reci pe from "One Million Recipes CD"
busted by Judy R.
How To make Magic Crustless Quiche's Videos
The easiest custard impossible pie ever | Australia's Best Recipes
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How to Make a Crustless Quiche in a Thermowell - Modern Recipes for Your Vintage Stove
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Recipe for Crustless Quiche/Egg Bake/Mini Soufflé
Makes 1 3 ramekin
1 Egg
1/3 Cup Half & Half (you can use milk or cream)
1/4 Cup Shredded cheese
1/4 Cup Mix-ins (I used sauteed zucchini and onions)
Dash of salt (optional)
Dash of hot sauce (optional)
Grease ramekin with vegetable spray
Mix all of the above together as per the video
Preheat Thermowell for 5 minutes
Place on Thermobaker and cook with the gas on for 12 minutes
Turn gas off and cook on retained heat for 30 minutes
Disclaimer: All information is for educational purposes only.
The very best crustless quiche
Sometimes you can’t beat a homemade quiche with a baked potato and a nice fresh salad, but it always takes me longer to make a quiche than I think it will! Which is why I was very excited to ‘discover’ this amazing (magic?) crustless quiche. The Aussies call it ‘impossible quiche’!
Get the recipe here:
Music: Softly Inspiring, by Mikael Manvelyan
Very Easy Crustless Broccoli Quiche
Link to the recipe:
Broccoli and cheese are such a delicious combination, this is a low-carb broccoli and cheddar quiche that is light, perfect for breakfast or brunch!
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Music Provided by Audio Beat Official
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Vegan Crustless Quiche | The Perfect Eggless Breakfast Recipe!
Today I'll show you how to make a delicious Vegan Crustless Quiche that's perfect for breakfast or brunch! This recipe is egg-free, dairy-free, and loaded with tasty vegetable goodness that will make your taste buds dance. You won't miss the eggs, I promise! I'll walk you through each step of the process, from sautéing the onions and mushrooms to preparing the creamy filling, so you can create the perfect quiche every time. Whether you're a vegan or just looking to switch things up in the kitchen, this recipe is a must-try. So grab your ingredients, follow along, and let's get cooking!
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KEY MOMENTS
00:00 Introduction
00:27 Saute Onions & Mushrooms
01:02 Add Spinach and Seasonings
01:47 Add Asparagus
02:28 Blend Eggless Mixture
05:45 Combine Ingredients & Bake
08:27 Out of Oven
09:02 Taste Test
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Spinach and Bacon Crustless Quiche
Everything is better with bacon! Even a bag of frozen spinach. This crustless quiche can be served for breakfast, a light lunch or even cold in a lunch box. Will keep in the refrigerator for up to 3 days, or freeze sliced for up to 2 months.
SPINACH AND BACON CRUSTLESS QUICHE
serves 4
250 g (1 cup) frozen spinach, thawed and strained to remove liquid
6 large eggs
150 g (3/4 cup)sour cream
1 small onion, finely diced
150 g (3/4 cup)bacon, diced
1 tbsp. olive oil or oil of choice
50 g (1/3 cup)feta, crumbled
5-10 fresh basil leaves, sliced -optional
salt and pepper to taste
Preheat oven to 180 C 350 F
Line an oven proof dish with parchment paper and spray lightly with spray oil.
Thaw spinach and strain to remove liquid
In a bowl, add eggs, sour cream, a pinch of salt and pepper and mix well.
Set egg mix aside.
In a pan, heat oil and fry onions until starting to colour.
Add bacon and cook well.
Allow bacon and onions to cool slightly.
Into the backing dish, sprinkle spinach evenly over the base.
Do the same with bacon and onions, feta and fresh basil.
Pour over egg mix and top with some more pepper.
Bake for 40-45 minutes, until top has become golden.
Remove from oven and cool for 5 minutes before cutting.
Serve hot with a salad or cold as a lunch meal prep.
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