GREEN CHILE QUICHE CRUSTLESS RECIPES
CRUSTLESS MINI QUICHE RECIPE - MY FOOD AND FAMILY RECIPES
Trust us, no one will miss the crust when they taste our Crustless Mini Quiche Recipe. With bacon and tomatoes, our mini quiche recipe is enormously tasty!
Provided by My Food and Family
Total Time 22 minutes
Prep Time 5 minutes
Cook Time 17 minutes
Yield 12 mini quiches
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- In a large bowl whisk the eggs and milk until eggs are broken up. Stir in the rest of the ingredients.
- Grease a metal cupcake tin and pour the mixture into each cup filling it ¾ of the way.
- Bake in the oven for 17 minutes or until knife inserted comes out clean.
Nutrition Facts : Calories 10, FatContent 0 g, SaturatedFatContent 0 g, TransFatContent 0 g, CholesterolContent 0 mg, SodiumContent 40 mg, CarbohydrateContent 0 g, FiberContent 0 g, SugarContent 0 g, ProteinContent 1 g
QUICK QUICHE RECIPE - FOOD NETWORK
Provided by Food Network
Categories main-dish
Total Time 1 hours 7 minutes
Prep Time 5 minutes
Cook Time 1 hours 0 minutes
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Hand whip eggs, half-and-half, mayonnaise, and flour in a medium mixing bowl. Add remaining ingredients. Pour into an unbaked 9-inch, deep pie crust. Bake for 45 minutes to 1 hour or until the top is golden brown.
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QUICK QUICHE RECIPE | FOOD NETWORK
From foodnetwork.com
Reviews 4.8
Total Time 1 hours 7 minutes
Category main-dish
Reviews 4.8
Total Time 1 hours 7 minutes
Category main-dish
- Preheat the oven to 350 degrees F. Hand whip eggs, half-and-half, mayonnaise, and flour in a medium mixing bowl. Add remaining ingredients. Pour into an unbaked 9-inch, deep pie crust. Bake for 45 minutes to 1 hour or until the top is golden brown.
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From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Cuisine spanish
Calories 143 per serving
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Cuisine spanish
Calories 143 per serving
- Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for 1 to 2 minutes, until the top sets, watching very carefully to make sure the top doesn’t burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn’t sticking and allow it to cool for at least 5 minutes and for up to 15. It can be a little runny in the middle if you like it that way. Loosen the edges with a spatula. Carefully slide from the pan onto a large round platter. Cut into wedges. Serve hot, warm, room temperature, or cold.
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