Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, crustless quiche with lots of vegetables. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Crustless Quiche With Lots of Vegetables is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Crustless Quiche With Lots of Vegetables is something that I’ve loved my whole life. They are fine and they look fantastic.
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.
To get started with this recipe, we must first prepare a few ingredients. You can have 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:
- Make ready 1 block Tofu
- Take 2 bunches Spinach
- Take 1 small Carrot
- Prepare 50 grams Broccoli
- Prepare 50 grams Cauliflower
- Get 140 grams Cheese
- Make ready 2 clove Garlic
- Prepare 1 small Onion
- Take 2 Brown cap mushrooms
- Make ready 5 slice Bacon
- Prepare 1 Egg
- Get 50 ml Milk
- Make ready 1 dash Olive oil
- Make ready 1 tsp Soup stock granules
- Take 1 pinch Salt
- Take 1 pinch Pepper (white or black）
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. I make this quiche and then take slices to work for breakfast.
Steps 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.
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. 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.
So that is going to wrap it up for this special food crustless quiche with lots of vegetables recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
