Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, mini crustless veggie quiches. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
These Crustless Mini Vegetable Quiche are simple decadence. Simple, because they bake in a muffin tin which results in individual portions and they're cute as a button, too. These decadent creamy mini quiche can be made with a plethora of flavor combinations and variations personalizing each one to your taste.
Mini Crustless veggie quiches is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Mini Crustless veggie quiches is something which I have loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can have mini crustless veggie quiches using 16 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Mini Crustless veggie quiches:
- Get 6 Eggs
- Get 1 small Onion, peeled and chopped
- Get 100 g Broccoli, washed and sliced
- Get 100 g Cauliflower, washed and sliced
- Take 250 g Any cheese of you choice, grated
- Make ready 50 g Feta cheese
- Get 250 g Swiss chard spinach, cleaned and roughly chopped
- Take 4 Baby marrows, cleaned and grated
- Take 250 g any mushrooms of your choice, cleaned and roughly chopped or torn
- Prepare 250 ml milk
- Prepare 1/2 teaspoon garlic flakes
- Make ready Pinch dried Oregano
- Take Pinch Cayenne pepper
- Prepare Pinch chilli flakes
- Prepare 2 tablespoons extra virgin olive oil
- Make ready to taste Salt and pepper
These mini crustless quiches make a delicious breakfast or lunch, and if you're on a low-carb diet, they're ideal. In a small bowl, beat butter and cream cheese until smooth. These petite crustless quiches are SO good, loaded with turkey kielbasa, veggies and cheese. A perfect make-ahead breakfast for meal prep and naturally gluten free!
Instructions to make Mini Crustless veggie quiches:
- Preheat oven to 180 degrees C. On the stove, Sauté on a medium heat, all the veggies(excluding the baby marrow) in a pan with olive oil. Set aside to cool once cooked.
- In a bowl, add the milk, eggs, both cheeses and beat lightly to combine.
- Add the sautéed veggie mix to the milk and egg mixture and stir to combine.
- In a lightly greased muffin pan or round pie dish, add the quiche mixture and bake for 20-25 minutes until set and golden brown around the edges. Take out of the oven and set aside to cool. Serve with a salad of your choice or as is. Any protein or other veg can of course be added to this recipe.
Yet another crustless quiche that is designed for a low-carb, high-fat (LCHF) diet. It is very rich and cheesy. The Parmesan and butter on the bottom form a nice skin on the bottom that really helps. The egg and cream mixture is quite flexible and the ratio of egg to cream and the heaviness of the cream is a personal choice. Sautee veggies in oil until tender.
So that is going to wrap it up with this exceptional food mini crustless veggie quiches recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
