Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, crustless quiche with lots of vegetables. It is one of my favorites food recipes. This time, I will make it a little 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. I love flaky crusts - who doesn't!
Crustless Quiche With Lots of Vegetables is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Crustless Quiche With Lots of Vegetables is something which I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can have crustless quiche with lots of vegetables using 16 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Crustless Quiche With Lots of Vegetables:
- Get 1 block Tofu
- Take 2 bunches Spinach
- Take 1 small Carrot
- Make ready 50 grams Broccoli
- Make ready 50 grams Cauliflower
- Make ready 140 grams Cheese
- Make ready 2 clove Garlic
- Get 1 small Onion
- Take 2 Brown cap mushrooms
- Prepare 5 slice Bacon
- Make ready 1 Egg
- Prepare 50 ml Milk
- Prepare 1 dash Olive oil
- Make ready 1 tsp Soup stock granules
- Prepare 1 pinch Salt
- Prepare 1 pinch Pepper (white or black）
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 healthy. And best of all, since it has no crust, it makes the recipe gluten free, as well! Starting the day with a healthy breakfast sets you up for all sorts. A very tasty crustless vegetable quiche, perfect for brunch, and substantial enough for lunch or dinner.
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.
Starting the day with a healthy breakfast sets you up for all sorts. A very tasty crustless vegetable quiche, perfect for brunch, and substantial enough for lunch or dinner. A delicious and healthy vegetarian quiche. The last reason I love this crustless vegetable quiche is that it can be made ahead of time. Chop your vegetables, crack your eggs, mix in all that delicious dairy, then bake it off in the morning for a stress free breakfast.
So that is going to wrap this up with this special food crustless quiche with lots of vegetables recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
