Crustless Quiche With Cauliflower And Herbs Recipes

CRUSTLESS BROCCOLI QUICHE

Steps:

• Preheat your oven to 400 degrees F. Generously butter a 9-inch glass or ceramic pie dish.
• Place the broccoli in a large microwave-safe bowl. Add 1/4 cup 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, and garlic powder. Stir in the broccoli, the scallions, and the cheese.
• Transfer the mixture to the prepared pie dish. Bake the quiche until golden brown and a knife inserted in its 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, then slice it into 8 triangles and serve.

CAULIFLOWER AND SPINACH CRUSTLESS QUICHE

Steps:

• Heat the olive oil in a saucepan over low heat. Add the onion and bell pepper. Cook and stir until tender.
• Add the cauliflower florets and stir them in. Season with salt and pepper. Stir in.
• Add the spinach, cover with the lid and cook for 8 minutes. Stir in and remove from heat.
• Add the eggs, egg whites, and skim milk to a bowl. Beat them until smooth using a hand mixer.
• Transfer the cooked veggies to an ovenproof bowl. Pour the beaten egg mixture on top. Bake for 20 minutes at 360⁰F/180⁰C.

CAULIFLOWER AND HAM CRUSTLESS QUICHE

Steps:

• Preheat oven to 350 degrees F.
• Bring a large pot of salted water to a boil. Add cauliflower florets and cook until very crisp tender, about 1 minute. Drain in colander and rinse with cold water. Shake off excess liquid.
• Heat the oil in a large skillet, over medium-high heat. Add the ham and the onions and cook until lightly brown, about 6 minutes. Add cauliflower and parsley and set aside to cool slightly.
• Brush a 9-inch glass or ceramic pie pan with the soft butter and evenly sprinkle the bottom of the pan with the grated parmesan Place pan on a baking sheet. Whisk the half-and-half, eggs, egg yolks and flour in large glass measuring cup. Season with salt and pepper, to taste. Spread half the cauliflower mixture evenly in the pan, top with about half the cheese; repeat with remaining filling and cheese. Pour the custard over the fillings.
• Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool on a rack before serving.

CAULIFLOWER AND BACON CRUSTLESS QUICHE

Steps:

• Preheat oven to 375 degrees F.
• Heat olive oil in skillet over medium heat. Sauté chopped cauliflower, onions, and tomato. Remove from heat and add chopped bacon. Stir, set aside and cool slightly.
• Whisk together eggs, half and half, salt and pepper.
• Place vegetable mixture in 9-inch, glass ovenproof pan. Evenly sprinkle Gruyere over the top. Pour egg mixture into pan.
• Bake in oven on middle rack for about 40 minutes. (Sides should be fully cooked, but center slightly soft). Allow to sit for 10 minutes before serving. Garnish with fresh chopped chives.

CRUSTLESS QUICHE WITH CAULIFLOWER AND HERBS

Steps:

• 1. Preheat Oven to 425 F.
• 2. Saute the cauliflower sliced in olive oil until tender; then set aside.
• 3. Saute the onions and celery until caramelized.
• 4. Stir in all the herbs and saute a minute or two more until they're wilted. Be sure to go light on the lavender, but don't leave it out. Too much lavender can ruin it, but just enough adds a lovely aromatic note.
• 5. Spread the onion-celery-herb mixture evenly in a quiche pan, then top with cooked cauliflower slices. Sprinkle with salt to taste.
• 6. Whip the eggs and coconut milk until smooth.
• 7. Pour egg mixture over the vegetables.
• 8. Top evenly with grated champagne cheddar. (I found this cheese at the grocery store. I'm sure there are several brands, but I used Deitz & Watson.)
• 9. Bake 25 to 30 minutes until golden on top.
• 10. Garnish with tomato slices and chives.
• 11. Sprinkle with sea salt flakes and serve immediately. (The sea salt flakes were a gift from my daughter that she got while in Paris a few years ago.)

HEALTHY CRUSTLESS QUICHE BASE RECIPE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Spray an 8x8-inch baking dish with cooking spray.
• Allow mixed vegetables to cool once cooked.
• Combine eggs, Shamrock Farms Premium Sour Cream, Shamrock Farms Cottage Cheese, flour, salt, and pepper in a medium bowl. Stir together or blend in a food processor until the mixture is smooth, about 1 minute.
• Pour the egg mixture into a bowl with the vegetables. Add 1 cup cheese and mix. Pour the mixture into the baking dish and smooth out the top. Top with remaining cheese.
• Bake until set, about 45 minutes. Remove the baking dish from the oven. The quiche will be puffed up, but will fall slightly as it cools. Allow it to cool, then refrigerate. Cut into squares and serve.

POTATO AND BACON CRUSTLESS QUICHE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a deep dish pie pan with nonstick cooking spray and set aside.
• Combine eggs, cream, milk, garlic powder, pepper, and salt in a large bowl. Whisk together until well blended. Dice baked potatoes. Stir potatoes and Cheddar cheese into egg mixture. Pour the mixture into the prepared pie pan.
• Bake in the preheated oven for 45 minutes. Remove and sprinkled the cooked, chopped bacon over the top. Return to the oven to continue to bake until the middle is cooked through and no longer very jiggly (a little bit of wiggle is ok - but eggs should be cooked through), 15 to 30 minutes. Allow to cool and set for at least 15 minutes before slicing and serving.