Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, crustless quiche with lots of vegetables. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really 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 favored of current trending foods in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Crustless Quiche With Lots of Vegetables is something that I have loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can have crustless quiche with lots of vegetables using 16 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Crustless Quiche With Lots of Vegetables:
- Take 1 block Tofu
- Make ready 2 bunches Spinach
- Get 1 small Carrot
- Prepare 50 grams Broccoli
- Get 50 grams Cauliflower
- Make ready 140 grams Cheese
- Prepare 2 clove Garlic
- Make ready 1 small Onion
- Make ready 2 Brown cap mushrooms
- Make ready 5 slice Bacon
- Get 1 Egg
- Get 50 ml Milk
- Get 1 dash Olive oil
- Take 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. Our healthy crustless vegetable quiche is packed with flavor.
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.
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. You don't have to worry about pre-baking the crust because there isn't any. I make this quiche and then take slices to work for breakfast. Its a filling quiche that is healthy and delicious.
So that is going to wrap this up for this special food crustless quiche with lots of vegetables recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
