BLENDER QUICHE - OR WHATEVER YOU HAVE IN YOUR KITCHEN ...
The great part is you can use whatever leftovers (well...almost) you have on hand. This dish can be served hot or cold. Freezes very well! Use any cheese of your choice.
Total Time 1 hours 5 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Generously grease a 9 inch pie pan.
- Spread shredded cheese across bottom of pie pan.
- Cover cheese with meat and vegetables.
- In a blender, combine eggs, baking mix, salt, garlic powder, onions, parsley, and milk.
- Blend until smooth, then add olive oil.
- Blend until combined, then pour mixture over meat and vegetable layer.
- Sprinkle with paprika.
- Bake in preheated oven for 40 minutes.
- Cool 10 minutes before serving.
Nutrition Facts : Calories 308.4, FatContent 24.6, SaturatedFatContent 8.2, CholesterolContent 121.5, SodiumContent 486.2, CarbohydrateContent 11.3, FiberContent 0.5, SugarContent 2, ProteinContent 11
MAGIC CRUST BLENDER QUICHE RECIPE - FOOD.COM
Make and share this Magic Crust Blender Quiche recipe from Food.com.
Total Time 1 hours 45 minutes
Prep Time 15 minutes
Cook Time 1 hours 30 minutes
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Grease a 9-inch deep glass dish pie plate with 1 tablespoon olive oil.
- In a blender, combine milk, eggs, baking mix, 1 teaspoon salt, and 3/4 teaspoon pepper. Blend until smooth. Add parsley and blend just to combine.
- Sprinkle cheddar in an even layer on bottom of pie plate. Top with zucchini, broccoli, and scallions. Pour egg mixture over vegetables. Top with tomatoes and drizzle with remaining 2 tablespoons olive oil. Transfer to oven.
- Bake until quiche is puffed and golden brown and bottom of quiche look baked about 1 hour. Remove and let cool, 15 minutes, before slicing into wedges.
Nutrition Facts : Calories 288.8, FatContent 21, SaturatedFatContent 8.5, CholesterolContent 126.5, SodiumContent 328, CarbohydrateContent 12.8, FiberContent 0.9, SugarContent 2.8, ProteinContent 12.8
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From thehappyfoodie.co.uk
Get ahead: You can make this all on the day, if you prefer. Equally, you can cook the whole thing the night before, and enjoy cold. Whatever works for you! Put the flour, butter and a pinch of sea salt into a food processor and pulse for 15 seconds, until the mixture resembles breadcrumbs. Add 4 tablespoons of water and pulse for a few more seconds until it comes together. Scoop on to a flour-dusted work surface and push and pat into a round – don’t be tempted to knead it. Wrap and rest in the fridge for 30 minutes.
Preheat the oven to 180ºC. Lightly oil a non-stick loose-bottomed tart tin (25cm diameter, 4cm deep). Roll out the pastry on a flour-dusted surface, turning it every so often, until it’s just under ½cm thick. Gently roll it up around the rolling pin, then unroll it over the oiled tin and ease it into the sides, letting the excess pastry overhang. Prick the base all over with a fork, place on a baking tray, then bake blind for 30 minutes, or until lightly golden. Cool, trim off the excess pastry, and store in an airtight container.
Prep your chosen veg – peel, carefully halve and deseed the squash, then dice into 2cm chunks, or clean and slice the mushrooms. Put a large non -stick frying pan on a medium heat. Peel and finely slice the onion and garlic, then place in the pan with 1 tablespoon of olive oil. Add your chosen veg and cook for 30 minutes, or until soft and starting to caramelize, stirring occasionally and adding splashes of water to prevent it sticking, if needed. Season to perfection, then leave to cool. Tip into a blender, crack in the eggs, add the cream and grate in the Cheddar, then blitz until smooth, cover and refrigerate overnight.
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CALORIES 285kcal FAT 17.7g SAT FAT 9.8g PROTEIN 9.8g CARBS 23.5g SUGAR 4.5g SALT 0.5g FIBRE 2g
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