How to Prepare Delicious Crustless Quiche With Lots of Vegetables

crustless quiche with lots of vegetables recipe main photo

Crustless Quiche With Lots of Vegetables. This version of crustless quiche is a great way to use up vegetables for breakfast, brunch, or even lunch! I like the versatility of this gluten-free quiche Pour the custard over the vegetables and onions and enjoy watching it fill in all the open spaces. A very tasty crustless vegetable quiche, perfect for brunch, and substantial enough for lunch or dinner.

Crustless Quiche With Lots of Vegetables The exact measurements are included in the recipe card below. I make this quiche and then take slices to work for breakfast. Its a filling quiche that is healthy and delicious. You can cook Crustless Quiche With Lots of Vegetables using 16 ingredients and 10 steps. Here is how you cook that.

Ingredients of Crustless Quiche With Lots of Vegetables

  1. You need 1 block of Tofu.
  2. It’s 2 of bunches Spinach.
  3. Prepare 1 small of Carrot.
  4. You need 50 grams of Broccoli.
  5. You need 50 grams of Cauliflower.
  6. You need 140 grams of Cheese.
  7. You need 2 clove of Garlic.
  8. Prepare 1 small of Onion.
  9. You need 2 of Brown cap mushrooms.
  10. It’s 5 slice of Bacon.
  11. Prepare 1 of Egg.
  12. You need 50 ml of Milk.
  13. You need 1 dash of Olive oil.
  14. Prepare 1 tsp of Soup stock granules.
  15. Prepare 1 pinch of Salt.
  16. You need 1 pinch of Pepper (white or black).

You can use any veggies that you like but this combo has always worked for me. This crustless quiche is so colorful and hearty and is just brimming over with taste. It's a great healthy twist on the traditional breakfast option. This delicious crustless quiche combines lots of vegetables with just egg whites to give you a breakfast option that is lower in calories and much more.

Crustless Quiche With Lots of Vegetables step by step

  1. Line a microwave-proof container with paper towels. Rip up the tofu with your hands and put into the container. Microwave for 2 minutes, and drain away the water. (I used a microwaveable dish and colander set.).
  2. Boil the spinach, carrot, broccoli and cauliflower in hot water for about 1 minute, drain well and chop up finely..
  3. Grate the cheese. Preheat the oven to 200℃..
  4. Chop the garlic, onion, mushrooms and bacon finely, and sauté until they are caramelized..
  5. Add the parboiled vegetables, soup stock granules, salt and pepper, and sauté while stirring well..
  6. Put the tofu, cheese, milk and egg in a bowl, and mix together until creamy..
  7. If you do this in a food processor or mixer it will become creamy in no time!.
  8. Add the sauteed vegetables to the tofu batter and mix..
  9. Thinly spread some olive oil (or vegetable oil) on the inside of a heatproof dish and pour in the batter..
  10. Bake in an oven at 200℃ for about 10 to 12 minutes, until the top is slightly browned..

My Quick & Easy crustless vegetable quiche has a soft custard and tender vegetables with swiss cheese and herbs. If your garden is over run with produce, this garden vegetable quiche is the answer. With fresh zucchini, onions and peppers in a soft egg custard, this crustless vegetable. A very tasty crustless vegetable quiche, perfect for brunch, and substantial enough for lunch or dinner. While many quiches are traditionally made with a wheat flour crust, this easy crustless vegetable quiche makes for a Learn this easy trick for cleaning leeks.

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