Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, crustless quiche with lots of vegetables. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. 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 foods on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Crustless Quiche With Lots of Vegetables is something that I’ve loved my whole life.
To get started with this particular 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
- Prepare 1 small Carrot
- Get 50 grams Broccoli
- Get 50 grams Cauliflower
- Get 140 grams Cheese
- Make ready 2 clove Garlic
- Prepare 1 small Onion
- Get 2 Brown cap mushrooms
- Get 5 slice Bacon
- Make ready 1 Egg
- Take 50 ml Milk
- Get 1 dash Olive oil
- Make ready 1 tsp Soup stock granules
- Take 1 pinch Salt
- Prepare 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.
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.
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 this up with this exceptional food crustless quiche with lots of vegetables recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
