Crustless Corn And Pepper Quiche Recipes

CRUSTLESS CORN AND PEPPER QUICHE

CRUSTLESS CORN AND PEPPER QUICHE image

Categories Pepper

Yield 4

Number Of Ingredients 12

Ingredients

2 teaspoons olive oil or unsalted butter, plus more for the pan
1 bunch green onions, all of the white and half of the green parts, finely chopped
1/2 red bell pepper, seeded and finely chopped
1 small poblano chile, roasted, peeled, seeded, diced, or cup canned chopped green
chiles
1 cup frozen corn kernels, thawed, or the kernels cut from 1 large ear
2 large eggs
3 large egg whites
1 cup plain soy milk
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup grated soy pepper jack cheese or dairy jack cheese, tossed with 2 tablespoons of unbleached all-purpose flour

Steps:

Preheat the oven to 375°F. Lightly oil a 9-inch pie pan. Heat the oil in a 12-inch skillet over medium heat. Add the green onions and bell pepper and cook until softened, 3 to 5 minutes. Turn off the heat and add the roasted poblano and corn. Set aside to cool slightly. In a medium bowl whisk the eggs and egg whites with the soymilk, salt, and pepper. Add the vegetable mixture and the cheese. Pour into the prepared baking dish. Place on the center rack of the oven and bake until puffed, golden and a knife inserted into the center comes out clean, about 30 minutes. Let rest for 10 minutes. Cut into wedges and serve with warm tortillas, black beans, salsa, and guacamole, if desired.

CORN AND CHEESE PASHTIDA (CRUSTLESS QUICHE)

Corn and Cheese Pashtida (Crustless Quiche) image

We are a busy family and make simple, crustless quiches (pashtidas) all the time, using whatever vegetable we have in the fridge, tossing everything together in a bowl. Only the baking takes time. The leftovers keep in the fridge for several days and reheat beautifully. The recipe is easily adaptable to tastes and feeds several for lunch or dinner, alongside a salad.

Provided by Vita258

Categories Breakfast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

400 g corn (or other shredded vegetable, e.g. sweet potato, zucchini, broccoli or spinach)
5 eggs
2 cups cottage cheese (or other soft white cheese)
1/2 cup parmesan cheese or 1/2 cup cheddar cheese
1 cup flour
1 teaspoon baking powder
1 cup cream (or milk)
1 teaspoon salt
pepper

Steps:

Preheat oven to 180C (350F).
Use oil or butter to grease a baking pan.
Remove the corn kernels from the cob. (If using zucchini or sweet potato, grate or slice finely. Spinach should be cooked with a little oil in a pan and drained of its water.).
In a large bowl, scramble the eggs. Add the cheeses and cream to the eggs. Add the vegetable. Slowly stir in the flour, salt, and pepper.
Pour the mix into the greased baking pan.
Place in the oven and bake for approximately 45 minutes, or until the top and edges become very lightly brown.

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