Crustless Quiche By Pam Recipes

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CRUSTLESS QUICHE BY PAM



Crustless Quiche by Pam image

A hearty and savory quiche without the crust. Don't count calories with this one. Make sure to use the real ingredients to assure the great flavors. Substitute bacon for the sausage if desired.

Provided by PammyJ

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h30m

Yield 8

Number Of Ingredients 10

1 pound ground pork sausage
½ cup minced onion
½ cup minced green bell pepper
1 (16 ounce) container sour cream
1 ½ cups shredded sharp Cheddar cheese
1 cup shredded Swiss cheese
½ teaspoon garlic powder
¼ teaspoon hot pepper sauce (such as Tabasco®)
salt and ground black pepper to taste
4 eggs, beaten

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 7x11-inch baking dish.
  • Heat a large skillet over medium-high heat and stir in ground sausage. Cook and stir until sausage is crumbly and evenly browned, 5 to 10 minutes. Remove sausage from skillet and drain all but 2 tablespoons of drippings.
  • Cook and stir onion and bell pepper in the reserved drippings until softened, 5 to 10 minutes.
  • Mix sausage, onion, bell pepper, sour cream, Cheddar cheese, Swiss cheese, garlic powder, hot pepper sauce, salt, and black pepper together in a bowl; mix in beaten eggs until incorporated. Pour mixture into the prepared baking dish.
  • Bake in the preheated oven until edges are golden brown and center is set, 50 to 55 minutes. Allow to cool 10 minutes before serving.

Nutrition Facts : Calories 444.8 calories, Carbohydrate 5.5 g, Cholesterol 185.1 mg, Fat 37.4 g, Fiber 0.3 g, Protein 21.8 g, SaturatedFat 19.3 g, Sodium 730.5 mg, Sugar 1.3 g

EASY CRUSTLESS QUICHE



Easy crustless quiche image

Make a simple crustless quiche to cut out the faff of making pastry. It's packed with cheese, smoky pancetta and green veg for a lovely lunch or picnic dish

Provided by Esther Clark

Categories     Dinner, Lunch, Supper

Time 55m

Number Of Ingredients 7

20g butter , plus extra for the tin
1 onion , finely chopped
100g chopped pancetta or smoked bacon
200g asparagus or broccoli, trimmed
8 large eggs
150ml double cream
80g gruyère or parmesan cheese

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Butter and line a 23cm round deep, springform cake tin so the paper comes 2-3cm up the sides of the tin.
  • Melt the butter in a frying pan. Add the onion and pancetta and cook over a low heat for 10 mins or until softened and translucent.
  • Bring a pan of lightly salted water to the boil. If using broccoli, cut into small florets, if using asparagus, keep whole. Blanch the veg for 2 mins, drain and leave to steam-dry.
  • Whisk the eggs, cream and two thirds of the cheese together in a bowl. Season with salt and black pepper. Mix through the onion and bacon mixture. Pour into the tin and top with the veg and remaining cheese. Bake for 25-30 mins or until golden brown with a slight wobble in the centre.

Nutrition Facts : Calories 401 calories, Fat 34 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 1.1 milligram of sodium

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