CRUSTLESS ASPARAGUS QUICHE RECIPES

ASPARAGUS MUSHROOM BACON CRUSTLESS QUICHE RECIPE | ALLRECIPES

Asparagus Mushroom Bacon Crustless Quiche Recipe | Allrecipes image

This is a very tasty crustless quiche. You can substitute the filling for different ones you may like better, but these are my favorite. By the way, this is Atkins® induction-friendly.

Provided by Nikki Wilson

Categories Breakfast Quiche

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 1 10-inch quiche

Number Of Ingredients 8

Ingredients

6 ounces bacon, diced
½ pound asparagus, cut into 1-inch pieces
4 ounces baby bella (cremini) mushrooms, sliced
4 ounces shredded Swiss cheese
1 ½ cups heavy whipping cream
4 large eggs
¼ teaspoon salt
freshly ground black pepper to taste

Steps:

Position oven rack to center position. Preheat oven to 400 degrees F (200 degrees C). Butter a 10-inch pie plate.
Heat a large skillet over medium heat; cook and stir bacon in the hot skillet until crisp, 5 to 10 minutes. Remove bacon and drain all but 2 tablespoons grease from skillet. Cook and stir asparagus and mushrooms in the remaining bacon grease until asparagus is tender, about 5 minutes.
Remove skillet from heat and toss bacon into asparagus mixture. Spread asparagus-bacon mixture into the prepared pie pan. Sprinkle Swiss cheese over mixture.
Whisk cream, eggs, salt, and pepper in a bowl. Pour egg mixture over asparagus-cheese mixture.
Bake in the preheated oven until quiche is set and a knife inserted in the center comes out clean, about 30 minutes.

Nutrition Facts : Calories 290.5 calories, CarbohydrateContent 3.9 g, CholesterolContent 174.9 mg, FatContent 25.9 g, FiberContent 0.8 g, ProteinContent 11.5 g, SaturatedFatContent 14.6 g, SodiumContent 314.9 mg, SugarContent 1.2 g

EASY CRUSTLESS QUICHE RECIPE | BBC GOOD FOOD

Easy crustless quiche recipe | BBC Good Food 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

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 6

Number Of Ingredients 7

Ingredients

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, FatContent 34 grams fat, SaturatedFatContent 18 grams saturated fat, CarbohydrateContent 3 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 1 grams fiber, ProteinContent 19 grams protein, SodiumContent 1.1 milligram of sodium

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