Asparagus, Ham & Gruyere Crustless Quiche

Gruyere, Ham and Asparagus Crustless Quiche

Author: Chef Mia

Description

An easy, healthy and delicious weeknight meal idea! This crustless quiche is perfect for a quick dinner on the go, or a sit-down brunch.

Ingredients

Scale

1 lb asparagus, washed, ends snapped off and cut into bite-sized pieces 2 cloves garlic, minced 1 tablespoon butter 6 eggs 1 cup half-and-half 1/4 teaspoon ground nutmeg 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 1/2 cups gruyere 5 oz ham steak, diced 3 scallions, white and green sections

Instructions

Bacon & Leek Quiche – Herbs & Flour

Bacon and Leek Quiche

Author: Chef Mia

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Description

Bacon & Leek Quiche made with a homemade flaky crust is a simple, delicious recipe that is perfect for breakfast, lunch or dinner!

Ingredients

Scale

1 1/4 cups all purpose flour

1/2 teaspoon salt
1/2 cup butter cold, cubed
6 tablespoons ice cold water

Instructions

Add the strips of bacon to a skillet and cook until crispy. Transfer to a plate lined with paper towel. In the same skillet, add the sliced leeks and cook them in the bacon grease until tender. Set them aside and let cool.
Preheat oven to 375F. To make crust, add flour and salt in food processor. Add cold butter and pulse until it resembles coarse meal. Add 6 tablespoons of ice cold water and pulse a few times. The dough should be beginning to clump together. Turn it out onto a floured surface and knead into a ball. Flatten down into a disk and using a floured rolling pin, roll it out to be slightly larger than your pie dish.
Carefully transfer onto pie plate and trim any excess dough. Pierce with a fork (or line with parchment paper and weigh down with pie weights) and place in the oven to blind bake for about 10 minutes.

Meanwhile, chop the bacon into small pieces. In a large bowl, combine the bacon, leeks and all the remaining ingredients for the filling.
Remove pie crust from the oven and pour filling into it. Put back in the oven and bake for approximately 40 minutes or until set.

Nutrition

Calories: 376kcal

Sugar: 3g
Protein: 17g

Cheesy Ham & Asparagus Quiche

Cheesy Ham & Asparagus Quiche

Author: Chef Mia

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Description

Cheesy Ham & Asparagus Quiche is a creamy and decadent quiche recipe that is perfect for brunch or dinner!

Instructions

Preheat your oven to 350.

Press the pie crust into a greased quiche pan. Poke the bottom of the crust with a fork in three spots. Place on a cookie sheet and bake the pie crust for 10 minutes.
Meanwhile, mix the cream cheese and 2/3 c. Parmesan and microwave for 1 minute. Spread the cheese mixture over the par-baked crust and top with the cubed ham.
Whisk the eggs, cream, green onion and 1/4 tsp. salt and slowly pour over the ham and cheese mixture.

Arrange the spears of asparagus around the quiche in a circular pattern. Spray the top of the quiche with non-stick spray and sprinkle with remaining 1/4 tsp. of salt and remaining Parmesan.
Bake for 35-45 minutes or until the eggs are set and allow to rest for 10 minutes before serving.
The very center will still have a slight jiggle when moved, but will set as it rests.

Nutrition

Calories: 528kcal
Sugar: 4g
Protein: 17g

Savory Hash Brown Crust Bacon And Cheddar Quiche

This Savory Hash Brown Crust Bacon and Cheddar Quiche is pure comfort food—crispy, cheesy, and totally satisfying! It’s perfect for a cozy weekend brunch or an easy make-ahead breakfast.

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Mouthwatering Hash Brown Crust Bacon and Cheddar Quiche

Author: Chef Mia

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Description

Delicious Mouthwatering Hash Brown Crust Bacon and Cheddar Quiche recipe with step-by-step instructions.

Ingredients

Scale

20 oz frozen hash browns, thawed (squeezed dry)

1/2 cup shredded white cheddar
1/2 tsp salt
1/4 tsp black pepper

Instructions

Squeeze as much liquid as possible from the thawed hash browns and place them in a large mixing bowl. Add 1/2 cup shredded white cheddar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir the mixture together until well combined.
Lightly grease a 9-inch springform pan with cooking spray. Press the hash brown mixture from Step 1 evenly into the bottom and up the sides of the pan, ensuring there are no gaps or holes. Place the pan in the freezer for at least 1 hour to firm up the crust. This helps prevent leakage later when adding the filling.
Preheat your oven to 425ËšF. Once preheated, place the frozen crust directly into the oven and bake for 15 minutes. Remove and allow to cool slightly. This step helps set the crust and prevents it from becoming soggy later.

In a skillet, melt butter over medium heat. Add the diced onion and cook, stirring occasionally, for 10 to 15 minutes until lightly caramelized. Season with a pinch of salt and pepper. Set aside to cool slightly. I find taking time to caramelize the onions really boosts the flavor of the quiche.
In a large mixing bowl, whisk together the eggs and heavy cream until light and fluffy. Stir in 1 cup shredded white cheddar, caramelized onions from Step 4, cooked and crumbled bacon, and season with additional salt and pepper as needed. Make sure all ingredients are evenly mixed.
Lower the oven temperature to 375ËšF. Carefully pour the filling mixture from Step 5 into the par-baked hash brown crust from Step 3. Bake the quiche for 25 to 30 minutes, or until the eggs are just set.

Remove the quiche from the oven and run a paring knife around the edge to loosen it from the sides. Release the springform pan, then place the quiche (now without the pan sides) back in the oven for an additional 10 to 15 minutes. This crisps up the crust nicely, especially along the sides.
Allow the quiche to cool for 10 minutes before slicing into wedges. Top each wedge with freshly chopped chives just before serving. For a pop of freshness, I like to add a little extra chive right on top.

Broccoli Cheddar Crustless Quiche

Veggie filled Broccoli and Cheddar Crustless Quiche – without the crust this dish comes together quickly and easily in one bowl with only 7 total ingredients! | Gluten Free + Low Carb + Keto + Vegetarian

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Broccoli Cheddar Crustless Quiche

Author: Chef Mia

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Description

Veggie filled Broccoli and Cheddar Crustless Quiche – without the crust this dish comes together quickly and easily in one bowl with only 7 total ingredients! | Gluten Free + Low Carb + Vegetarian

Instructions

Preheat oven to 350°F/180°C. Lightly grease a 9 inch pie plate and set aside.
In a large mixing bowl, whisk together the eggs, milk, garlic, salt and cayenne until well mixed. Stir in the cheese.
Arrange the chopped broccoli florets across the bottom of the greased baking dish. Pour the egg mixture over the broccoli. Place in the middle of the preheated oven and bake uncovered for 40-45 minutes or until the centre has set and no longer jiggly.

Let cool slightly for about 5 minutes before slicing and serving.

Notes

Yes! If you’re looking to cut down the calories and amount of dairy in this recipe you can in fact use almond milk or any other type of dairy free milk you like – though make sure it’s an unsweetened one. You can also use a dairy free shredded cheese substitute to make this fully dairy free.
Yes! Since there’s no crust to get soggy you can prep this a day in advance if you plan on serving it for breakfast/brunch the next day. After baking your quiche allow it to cool down to room temperature fully before covering and storing in the fridge. When you’re ready to reheat – take the quiche out of the fridge and let it come back up to room temperature so it reheats evenly. Preheat the oven the 350°F/180°C. When the oven has heated, cover the quiche with foil so the top doesn’t burn and bake for about 15 minutes or until the internal temp has reached 165°F

Nutrition

Calories: 160

Sugar: 1g
Fat: 10g
Protein: 11g