110 Calorie Crustless Veggie Quiche Recipes

110 CALORIE CRUSTLESS VEGGIE QUICHE

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.

CRUSTLESS VEGETABLE QUICHE

Steps:

• Sautee veggies in oil until tender.
• Remove veggies and allow to cool.
• Beat eggs in bowl, add salt and pepper add cool veggies to eggs and mix well.
• Spray glass pie plate with cooking spray.
• Pour half of the egg mixture in pie plate.
• Add the cheese slices.
• Top with remaining egg mixture.
• Bake at 350 degrees for 15-17 minutes.

NO-FUSS, NO-CRUST MULTI-VEGGIE QUICHE

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.