HEALTHY CRUSTLESS MINI QUICHE RECIPE RECIPES

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CRUSTLESS SPINACH QUICHE RECIPE: HOW TO MAKE IT



Crustless Spinach Quiche Recipe: How to Make It image

I served this crustless quiche at a church lunch, and I had to laugh when one guy told me how much he disliked vegetables. Many people were surprised by how much they loved this veggie-filled quiche recipe—and he was one of them! —Melinda Calverley, Janesville, Wisconsin

Provided by Taste of Home

Categories     Breakfast    Brunch

Total Time 01 hours 05 minutes

Prep Time 25 minutes

Cook Time 40 minutes

Yield 8 servings.

Number Of Ingredients 8

1 cup chopped onion
1 cup sliced fresh mushrooms
1 tablespoon canola oil
1 package (10 ounces) frozen chopped spinach, thawed and well drained
2/3 cup finely chopped fully cooked ham
5 large eggs
3 cups shredded Muenster or Monterey Jack cheese
1/8 teaspoon pepper

Steps:

  • In a large skillet, saute onion and mushrooms in oil until tender. Add spinach and ham; cook and stir until the excess moisture is evaporated. Cool slightly. Beat eggs; add cheese and mix well. Stir in spinach mixture and pepper; blend well. Spread evenly into a greased 9-in. pie plate or quiche dish. Bake at 350° for 40-45 minutes or until a knife inserted in center comes out clean.

Nutrition Facts : Calories 251 calories, FatContent 18g fat (10g saturated fat), CholesterolContent 164mg cholesterol, SodiumContent 480mg sodium, CarbohydrateContent 4g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 18g protein.

BEST CRUSTLESS QUICHE RECIPE - HOW TO MAKE ... - DELISH



Best Crustless Quiche Recipe - How To Make ... - Delish image

Crustless Quiche from Delish.com is somehow more delicious than its eggy cousin, the frittata.

Provided by Lena Abraham

Categories     gluten-free    low-carb    low sugar    vegetarian    brunch    baking    breakfast    brunch

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 10

1 tbsp.

butter

8 oz.

cremini mushrooms, thinly sliced

1

shallot, minced

2 c.

loosely packed spinach

Kosher salt

Freshly ground black pepper

8

large eggs

1/4 c.

whole milk

1/4 c.

oil-packed sun-dried tomatoes, finely chopped

1/4 c.

freshly grated Parmesan

Steps:

  • Preheat oven to 375°. In a medium skillet over medium heat, melt butter. Add mushrooms and let cook, undisturbed, for 2 minutes. Stir and continue to cook until mushrooms are tender and golden, 5 to 6 minutes. Add shallot and cook until fragrant, 1 minute. Add spinach and cook until wilted, 1 minute more. Season with salt and pepper and remove from heat. In a large bowl, whisk together eggs, milk, tomatoes, and Parmesan. Fold in the mushroom mixture and season again with salt and pepper. Pour into a 8" to 9" pie dish and bake until eggs are just set, 18 to 20 minutes. Let cool 3 minutes before slicing and serving.

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