Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare 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 unique. 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. Leftovers are great, warm or cold.
Crustless Quiche With Lots of Vegetables is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Crustless Quiche With Lots of Vegetables is something that I have loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we must 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 it.
The ingredients needed to make Crustless Quiche With Lots of Vegetables:
- Prepare 1 block Tofu
- Prepare 2 bunches Spinach
- Make ready 1 small Carrot
- Make ready 50 grams Broccoli
- Get 50 grams Cauliflower
- Take 140 grams Cheese
- Make ready 2 clove Garlic
- Make ready 1 small Onion
- Take 2 Brown cap mushrooms
- Make ready 5 slice Bacon
- Take 1 Egg
- Take 50 ml Milk
- Make ready 1 dash Olive oil
- Take 1 tsp Soup stock granules
- Get 1 pinch Salt
- Take 1 pinch 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.
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.
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. A very tasty crustless vegetable quiche, perfect for brunch, and substantial enough for lunch or dinner. This recipe for Crowd Pleasing Crustless Vegetable Quiche is as easy to make as it is delicious. Add cheese and vegetables to egg mixture and stir thoroughly to combine.
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 sure you can 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. Thanks again for reading. Go on get cooking!
