110 Calorie Crustless Veggie Quiche Recipes

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110 CALORIE CRUSTLESS VEGGIE QUICHE



110 Calorie Crustless Veggie Quiche image

First, let me say that I did not make this recipe like it is listed below. I wanted to use garden produce in a breakfast casserole, but I did add sausage and cheese. I also used fresh basil and tomatoes and used whole eggs instead of whites, and I used 1/4 of the salt the recipe called for (the basil gave it all the flavor it really needed).

Provided by AmyZoe

Categories     Breakfast

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 cups yellow squash
1 1/2 cups sliced zucchini
1 large orange bell pepper, chopped
2 cloves roasted garlic, chopped
1 tablespoon ground thyme (or fresh chopped)
3 large eggs
3 large egg whites
3/4 cup milk
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
2/3 cup shredded cheese
2 tablespoons grated parmesan cheese

Steps:

  • Heat a large skillet over medium-high heat. Spray with nonstick spray and add sliced squash and zucchini, chopped pepper, roasted garlic, and thyme.
  • Add a pinch of salt and pepper. Cook for 6 or 7 minutes or until vegetables are tender. Spoon into a bowl and allow to cool as you prepare the egg mixture.
  • Preheat oven to 350. Spray a 9 inch square pie pan with nonstick spray and set aside.
  • In a large bowl, whisk the eggs, egg whites, milk, salt, and pepper together until thoroughly combined. Arrange vegetables into the prepared pan. Top with shredded cheese and pour the egg mixture on top. Sprinkle with grated parmesan cheese.
  • Bake for 45 minutes or until filling is set and no longer jiggles. Cool for 10 minutes on a wire rack before slicing and serving.

Nutrition Facts : Calories 135.3, Fat 7.4, SaturatedFat 3.8, Cholesterol 106.8, Sodium 522, Carbohydrate 7.3, Fiber 1.5, Sugar 3, Protein 10.2

CRUSTLESS VEGETABLE QUICHE



Crustless Vegetable Quiche image

This tasty crustless vegetable quiche is perfect for brunch and substantial enough for lunch or dinner.

Provided by Vered DeLeeuw

Categories     Breakfast

Time 1h

Number Of Ingredients 9

1 tablespoon butter (for pan)
16 oz frozen mixed vegetables ((mine has carrots, peas, corn, and green beans))
8 large eggs
½ cup sour cream
1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon fine salt)
¼ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup shredded sharp cheddar cheese ((4 oz))

Steps:

  • Preheat your oven to 400 degrees F. Generously butter a 9-inch pie dish.
  • Place the frozen vegetables in a large microwave-safe bowl. Add ¼ cup of water. Cover and microwave on high for 6 minutes, stirring after the first 3 minutes. Drain well.
  • In a large bowl, whisk together the eggs, sour cream, kosher salt, black pepper, garlic powder, and onion powder. Stir in the thawed veggies and shredded cheese.
  • Transfer the mixture to the prepared pie dish. Bake until golden brown and a knife inserted in the center comes out clean, about 30 minutes.
  • Allow the quiche to cool and set in the pan on a wire rack for about 15 minutes, before slicing and serving.

Nutrition Facts : ServingSize 1 slice, Calories 192 kcal, Carbohydrate 9 g, Protein 12 g, Fat 11 g, SaturatedFat 6 g, Sodium 316 mg, Fiber 2 g, Sugar 3 g

110 CALORIE CRUSTLESS VEGGIE QUICHE



110 Calorie Crustless Veggie Quiche image

A lightened-up, healthy crustless quiche with heavy flavor and little calories. Get creative and use your favorite vegetables and spices!

Provided by Sally

Categories     Breakfast

Time 1h25m

Number Of Ingredients 12

1 and 1/2 cups sliced yellow squash (2 small or 1 very large)
1 and 1/2 cups sliced zucchini (2 small or 1 very large)
1 large orange bell pepper, chopped (or any color)
2 cloves garlic, minced
2 teaspoons dried thyme (or fresh chopped)
3 large eggs
3 large egg whites
3/4 cup milk*
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 cup shredded cheese*
2 Tablespoons grated parmesan cheese

Steps:

  • Heat a large skillet over medium-high heat. Spray with nonstick spray and add sliced squash and zucchini, chopped pepper, garlic, and thyme. A little pinch of salt and pepper, too. (The rest of the salt and pepper called for in the recipe goes into the egg mixture, so just use a pinch here). Stirring frequently, cook for 6-7 minutes or until veggies are tender. Spoon into a bowl and allow to cool as you prepare the egg mixture.
  • Preheat oven to 350°F (177°C). Spray a 9-inch pie pan or square pan with nonstick spray. Set aside.
  • In a large bowl, whisk the eggs, egg whites, milk, salt, and pepper together until thoroughly combined. Arrange veggies into the prepared pan. Top with shredded cheese, then pour the egg mixture on top. Sprinkle with grated parmesan cheese.
  • Bake for 45 minutes or until filling is set and no longer jiggles. Cool for 10 minutes on a wire rack before slicing and serving. (Note that it can be a little watery on the bottom, even after cooking and cooling, since there are so many vegetables with no crust.)
  • This quiche makes great leftovers! Store tightly covered in the refrigerator for up to 4 days.

NO-FUSS, NO-CRUST MULTI-VEGGIE QUICHE



No-Fuss, No-Crust Multi-Veggie Quiche image

From Today's Parent, Cooking With Kids Recipes. This recipe lets you choose the veggies and it includes freezing instructions.

Provided by FrVanilla

Categories     Lunch/Snacks

Time 45m

Yield 2 quiche, 8-12 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil or 1 tablespoon butter
1 medium onion, chopped
3 cups lightly cooked vegetables
2 cups shredded cheese
2 tablespoons chopped fresh parsley
4 eggs
3 cups milk
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • *Use any kind of vegetables your family likes to make this quiche. Just cut into bite-sized pieces and steam or sauté until tender but still a little crisp. You can also use leftover veggies from last night's dinner, or any frozen vegetables prepared according to package directions. If you want to use spinach, just chop it coarsely and add to the mixture without cooking.
  • Preheat the oven to 350°F (180°C). Grease two 9 in (23 cm) pie plates (disposable aluminum, if you'll be freezing).
  • Heat the oil or butter in a large skillet over medium heat. Add the onion and cook, stirring, until quite softened - about 5 minutes. Transfer to a large mixing bowl. Add the cooked veggies, cheese and parsley, and set aside.
  • In another mixing bowl, whisk the eggs until just mixed. Add the milk, flour, baking powder, salt and pepper, and whisk until combined. Pour into the bowl with the vegetables and stir. Dividing the mixture evenly, pour into the prepared pie plates. Place in the oven and bake until browned and puffed, and a knife inserted into the middle of the quiche comes out clean, 35 to 40 minutes.
  • Serve one quiche today and let the other one cool to room temperature. Wrap tightly in foil, label and freeze. To reheat, first thaw in the refrigerator, then remove foil before placing in a 350°F (180°C) oven for 15 to 20 minutes, or until heated right through.

Nutrition Facts : Calories 239, Fat 14.5, SaturatedFat 7.5, Cholesterol 136.6, Sodium 590, Carbohydrate 14.5, Fiber 0.5, Sugar 0.8, Protein 12.7

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