Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, crustless quiche with lots of vegetables. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
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 is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Crustless Quiche With Lots of Vegetables is something which I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can cook crustless quiche with lots of vegetables using 16 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Crustless Quiche With Lots of Vegetables:
- Get 1 block Tofu
- Take 2 bunches Spinach
- Take 1 small Carrot
- Get 50 grams Broccoli
- Get 50 grams Cauliflower
- Take 140 grams Cheese
- Make ready 2 clove Garlic
- Make ready 1 small Onion
- Prepare 2 Brown cap mushrooms
- Prepare 5 slice Bacon
- Get 1 Egg
- Get 50 ml Milk
- Prepare 1 dash Olive oil
- Take 1 tsp Soup stock granules
- Prepare 1 pinch Salt
- Make ready 1 pinch Pepper (white or black）
I make this quiche and then take slices to work for breakfast. Its a filling quiche that is healthy and delicious. You can use any veggies that you like but this combo has always worked for me. Our healthy crustless vegetable quiche is packed with flavor.
Instructions to make Crustless Quiche With Lots of Vegetables:
- 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.)
- Boil the spinach, carrot, broccoli and cauliflower in hot water for about 1 minute, drain well and chop up finely.
- Grate the cheese. Preheat the oven to 200℃.
- Chop the garlic, onion, mushrooms and bacon finely, and sauté until they are caramelized.
- Add the parboiled vegetables, soup stock granules, salt and pepper, and sauté while stirring well.
- Put the tofu, cheese, milk and egg in a bowl, and mix together until creamy.
- If you do this in a food processor or mixer it will become creamy in no time!
- Add the sauteed vegetables to the tofu batter and mix.
- Thinly spread some olive oil (or vegetable oil) on the inside of a heatproof dish and pour in the batter.
- Bake in an oven at 200℃ for about 10 to 12 minutes, until the top is slightly browned.
Leaving off the crust makes this recipe a healthy nutritious breakfast option. The other thing I love about this crustless vegetable quiche is how easy it is to make. When the time's up, you've got a batch of adorable crustless egg bites ready to go. Pro tip: If you have two silicone molds, you can stack them in the pressure cooker (with a piece of parchment paper in between) and store the second batch of cooked egg bites in the. My Quick & Easy crustless vegetable quiche has a soft custard and tender vegetables with swiss cheese and herbs.
So that is going to wrap it up with this exceptional food crustless quiche with lots of vegetables recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
