No Crust Artichoke Quiche Squares Recipes
CRUSTLESS SPINACH QUICHE RECIPE
Steps:
- Preheat oven to 375 degrees.
- Sauté olive oil and onion in a medium-sized skillet over medium heat for 4-5 minutes.
- Add crushed garlic and continue sautéing for 1-2 minutes.
- Mix in chopped spinach and sauté for 2-3 minutes, or until spinach has wilted.
- In a large bowl whisk together eggs, milk, salt, and pepper.
- Evenly spread room temperature sautéed spinach and chopped artichokes in a 9-10 inch round pie dish that has been sprayed liberally with non-stick cooking spray.
- Pour in egg mixture and sprinkle both cheeses on top.
- Bake for 27-30 minutes, or until the top turns golden brown.*
- Let crustless quiche sit for 5-10 minutes before serving and enjoy!
Nutrition Facts : Calories 169 kcal, Carbohydrate 4 g, Protein 10 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 173 mg, Sodium 713 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CRUSTLESS SPINACH QUICHE
I serve this in the summer for brunch with a side of sausage links and a fresh fruit bowl!
Provided by ANY14TNS
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
- Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
- In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
- Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.
Nutrition Facts : Calories 309.5 calories, Carbohydrate 4.8 g, Cholesterol 209.2 mg, Fat 23.7 g, Fiber 1.6 g, Protein 20.4 g, SaturatedFat 12.5 g, Sodium 545.6 mg, Sugar 2.1 g
SALMON AND ARTICHOKE QUICHE SQUARES
Salmon, goat cheese and artichoke hearts make this quiche feel a little fancy and taste extra delicious. Baked in an 11x7-inch dish, it comes together in a snap and makes enough to serve a hungry brunch crowd. -Jeanne Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Time 55m
Yield 15 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Unroll crescent roll dough into a long rectangle; place in ungreased 11x7-in. baking dish. Press dough over bottom and up sides of dish, pressing perforations to seal., Sprinkle with 1/3 cup Parmesan cheese. Top with goat cheese, salmon and artichoke hearts. Sprinkle with onions, chopped dill and pepper. Whisk eggs and cream; pour over salmon mixture. Sprinkle with remaining Parmesan cheese., Bake until a knife inserted in center comes out clean, 40-45 minutes (loosely cover with foil if edges are getting too dark). Cool 20 minutes. Cut into squares.
Nutrition Facts : Calories 179 calories, Fat 13g fat (7g saturated fat), Cholesterol 89mg cholesterol, Sodium 330mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 8g protein.
ARTICHOKE QUICHE
Provided by SONNY
Time 2h
Yield 6
Number Of Ingredients 17
Steps:
- Line 9-inch quiche dish or pie plate with crust. Refrigerate. Saute bacon in large skillet over medium-high heat until browned. Reduce heat to medium and add onion, scallions, garlic and pepper. Cook until vegetables are softened, for about 10 minutes. Add artichoke hearts. Cook another 3 minutes. Remove from heat and add parsley, basil, salt, and pepper. Preheat oven to 375 degrees F. Sprinkle Swiss and Parmesan cheese over crust. Top with artichoke mixture. Whisk together eggs, mustard, heavy and light creams. Season with nutmeg. Pour evenly over artichoke minute in crust. Bake until puffed and set, about 45 minutes. Serve warm or at room temperature.
Nutrition Facts :
CRUSTLESS ARTICHOKE QUICHE (FRITTATA)
I copied down this recipe, many years ago; and, I resurrected it, recently, for a brunch. It is so easy, and so great; I'm glad I found it, again! It doesn't have a crust, so it is actually more like a frittata than a quiche; but, whatever you call it, it's good!
Provided by Belinda in Austin
Categories Breakfast
Time 40m
Yield 8-16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees.
- Saute the onion and garlic in 2 Tbsp margarine, for about 3 minutes.
- Add the artichoke hearts, and saute briefly.
- Add the Italian seasoning, salt, and pepper.
- In a bowl, mix the eggs, cheese, and breadcrumbs; add sauteed veggies.
- Spray an 8X8 pan with cooking spray, add the quiche mixture, and bake for 30 minutes.
Nutrition Facts : Calories 213, Fat 13.4, SaturatedFat 7.2, Cholesterol 188.3, Sodium 417.4, Carbohydrate 10, Fiber 3, Sugar 1.5, Protein 14.1
NO CRUST ARTICHOKE QUICHE SQUARES
Low carb appetizer that can be served hot or cold, an alternative to the artichoke dip recipe that's so popular. I have not tried this yet, this was adapted from our local paper, but I just might make it for our Thanksgiving appetizer.
Provided by MNLisaB
Categories Cheese
Time 45m
Yield 25 squares
Number Of Ingredients 12
Steps:
- Preheat oven to 350*.
- In medium non stick skillet over medium heat, heat sherry or apple juice, add onion and garlic.
- Cook until soft, but not brown,stirring frequently for about 3 minutes.
- Spoon mixture into medium bowl, and add all the other ingredients,and mix well.
- Pour batter into a lightly oiled 8 inch square baking pan.
- Bake in 350* oven for 30 minutes, or until set and lightly browned.
- To serve, cut into squares.
- Can be served hot or cold.
Nutrition Facts : Calories 52.4, Fat 2, SaturatedFat 1.1, Cholesterol 14.5, Sodium 65.5, Carbohydrate 3.2, Fiber 0.8, Sugar 0.5, Protein 2.9
ARTICHOKE QUICHE
Steps:
- Drain 1 jar into fry pan & sauté onion& garlic in the oil for 5 min, or until limp.(discard oil from other jar) chop artichokes and set aside. In large bowl beat eggs; add crumbs & everything else. Spread in greased 9x9 pan or 9 in round pan. Bake @325 for 30 min or firm. Cut into squares or pie slices. You may also put this into your favorite savory piecrust, but I find it stands up on it's own
NO CRUST ARTICHOKE QUICHE
Steps:
- Preheat oven to 350℉ (180℃). Drain artichokes, reserving marinade. Dice artichokes; set aside. In skillet on medium heat, heat 2 tablespoons reserved marinade. Add mushrooms and cook until tender, about 5 minutes, stirring occasionally. Into bottom of quiche dish, evenly distribute artichoke hearts, mushrooms and cheese, then set aside. In large bowl with wire whisk, beat milk, salt, pepper, eggs and 2 tablespoons reserved marinade. Pour egg mixture over ingredients in dish. Bake 30 minutes or until knife comes out clean.
Nutrition Facts :
More about "no crust artichoke quiche squares recipes"
SPINACH ARTICHOKE CRUSTLESS QUICHE - HEALTHIER QUICHE …
From willcookforsmiles.com
Ratings 62Calories 219 per servingCategory Breakfast, Brunch
- Preheat the oven to 350 and grease a 9-inch pie baking dish. (To grease the baking dish, you can spray non-stick baking spray or rub butter all over the bottom and sides of the dish.)
- Combine eggs, sour cream, heavy whipping cream, salt and pepper in a large mixing bowl. Whisk well, until all smooth.
- Preheat a pan over medium heat and add some oil for cooking. Add spinach, cover, and let it cook down.
- Add chopped artichoke hearts and pressed garlic. Season with some salt and pepper. Mix and saute the veggies for a few minutes.
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3.5/5 (74)Category BreakfastServings 6Total Time 1 hr 5 mins
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From health.com
Servings 6Calories 169 per serving
- Combine rice, 1/4 cup cheese, 1/4 cup egg substitute, dillweed, salt, and garlic; press into a 9-inch pieplate coated with cooking spray. Bake at 350° for 5 minutes.
- Arrange artichoke quarters on bottom of rice crust; sprinkle evenly with remaining 1/2 cup cheese. Combine remaining 1/2 cup egg substitute, milk, and next 3 ingredients; pour over cheese.
- Bake at 350° for 50 minutes or until set. Let stand 5 minutes; cut into wedges. Garnish with green onion strips, if desired.
ASPARAGUS AND ARTICHOKE QUICHE - REAL FOOD, MOSTLY PLANTS
From realfoodmostlyplants.com
Servings 6Total Time 45 minsEstimated Reading Time 2 mins
CHEESE QUICHE RECIPE WITH LEEK, ARTICHOKE, AND RED PEPPER ...
From foodal.com
Reviews 5Category QuicheCuisine BreakfastTotal Time 1 hr 35 mins
- Lightly grease a 10-inch tart pan, or 9-inch pie pan. Using a rolling pin, roll out the crust so it is about an inch bigger than the pan. Transfer the crust into the pan, gently pressing down on the bottom and the sides. Remove any excess dough from the edges, and freeze for 20 minutes.
- Place a sheet of parchment over the frozen pie crust, then fill with pie weights. Blind bake for 10 minutes, then remove the pie weights. Set aside to cool.
- Using a sharp petty knife, slice the leek into 1/4-inch rounds. Heat a medium skillet over medium-high heat. Add the olive oil and leeks. Cook, stirring often, until the leeks are soft and browned in some spots. Set aside to cool.
POTATO, GOAT CHEESE AND ARTICHOKE QUICHE - DEL'S COOKING TWIST
From delscookingtwist.com
5/5 (1)Category Quiches And PizzasServings 8Total Time 1 hr 5 mins
- In a large bowl, mix all the ingredients for the crust with a wooden spatula until they stick together and form a thick dough. Cover the bowl with a cloth and let sit at room temperature for 5-10 minutes.
- Preheat the oven to 390°F (200°C) and grease an 11-inch (28 cm) pie dish or tart pan with oil. Set aside.
VEGETARIAN QUICHE WITH ARTICHOKES - HOMEMADE IN THE KITCHEN
From chocolatemoosey.com
5/5 (1)Category Breakfast And BrunchCuisine FrenchTotal Time 2 hrs 20 mins
- Make the pie crust: In the bowl of a food processor, add the flour, sugar, and salt. Add the cold butter and cold shortening and pulse until butter and shortening are cut into the flour, looking like large pebbles.
- Add the water and pulse until a dough forms. Gather the dough and pat into an evenly round disk. Wrap in plastic wrap and refrigerate at least 1 hour or until cold.Alternatively, you can do this by hand. Add the flour, sugar, and salt to a large bowl then cut in the butter and shortening with a pastry blender. Stir in the water until a dough forms.
- On a lightly floured surface, roll out the pie dough into a circle slightly bigger than the pan. Line the bottom and sides with the crust, patching it together if necessary.
SPINACH, MUSHROOM AND ARTICHOKE QUICHE WITH SPELT CRUST ...
From hummusapien.com
4.9/5 (18)Estimated Reading Time 6 minsServings 6Total Time 50 mins
- Add spelt flour, garlic, herbs, salt, and pepper to a mixing bowl. Whisk together oil in water in a separate bowl. Pour wet mixture into dry and stir until a dough ball forms.
- Heat oil in a large skillet over medium heat. Add shallot plus a pinch of salt and pepper and sauté for a few minutes, or until softened. Add mushrooms and sauté for about 10 minutes, or until softened and starting to brown. Add spinach and cook until wilted. Season with a pinch or salt and pepper. Stir in artichokes and set aside to cool.
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From myrecipes.com
3.5/5 (4)Calories 169 per servingServings 6
- Combine rice, 1/4 cup cheese, 1/4 cup egg substitute, dillweed, salt, and garlic; press into a 9-inch pieplate coated with cooking spray. Bake at 350° for 5 minutes.
- Arrange artichoke quarters on bottom of rice crust; sprinkle evenly with remaining 1/2 cup cheese. Combine remaining 1/2 cup egg substitute, milk, and next 3 ingredients; pour over cheese.
- Bake at 350° for 50 minutes or until set. Let stand 5 minutes; cut into wedges. Garnish with green onion strips, if desired.
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From everydaypie.com
Cuisine SavoryCategory QuicheServings 8Total Time 1 hr 15 mins
- Roll out the pie dough to an 11″ circle and line a 9” pie plate, crimp the edges as desired. Prick the bottom of the dough all over with a fork. Place the pie in the freezer for 10 minutes.
- Once chilled, line the pie dough with a parchment round piece of paper and then add pie weights (or dry rice or beans or lentils), making sure to push pie weights to the edges.
- Bake for 20 minutes, then remove from oven and carefully remove the parchment and pie weights. Return to oven and bake for an additional 7 minutes. Set aside until ready to use.
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From shecooksdesign.com
Reviews 1Category BreakfastCuisine AmericanEstimated Reading Time 3 mins
- Preheat oven to 400 degrees. Oil a 10-inch cast iron skillet or a 9-inch pie pan with olive oil. In a medium bowl, mix together the almond meal/flour, garlic, thyme, salt and some pepper. Make a ‘well’ in the center of the mixture and add the egg and oil and whisk it around a bit with a fork. When egg is well whisked, incorporate the rest the mixture until combined.
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From sweetsimplevegan.com
5/5 (2)Category BreakfastCuisine VeganTotal Time 2 hrs 15 mins
- In a large bowl, mix together the all-purpose flour, salt and minced garlic until uniform. Cut in the coconut oil using either a party cutter or a fork, and continue doing so until the mixture reaches a sand-like consistency. Add in the ice water, 2 tablespoons at a time, until the dough is moist enough to form a ball. We used 8 tablespoons in total. Shape the dough into a disk, wrap it in plastic wrap*, and place it into the refrigerator for at least 30 minutes to set.
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