Crustless Cheeseless Veggie Quiche
- Number of Servings: 4
Ingredients
5 eggs1/4 cup all purpose flour1/2 cup milk (I use buttermilk, but whatever you feel like)1/4 cup broccoli (diced)1/4 cup mushrooms (diced)1/4 cup carrots (diced)1/4 cup corn1/2 tsp tarragon1/4 tsp salt1/2 tsp baking powder1/8 tsp pepper
Bake time: 25-30 minutes
Preheat oven 350°
Prepare your vegetables. Use whatever ones you have available to you, these just happened to be in my fridge this morning. I usually go for about 1 cup of ingredients in the quiche + any dairy/cheese.
Cook your vegetables in your pan until just soft and lightly salt and pepper. When done, remove from heat and put in a bowl or plate or something to cool. Turn the pan off. I cook in groups as to not over crowd the pan.
I add flour/baking powder to my milk, it’s totally optional. The flour settles on the bottom of the pan and makes a soft crust and adds stability to the quiche.
Add your eggs to a medium mixing bowl and separate the yolk from the white. Now whisk your whites. We’re going for soft peaks.
Make sure your flour/baking powder is well integrated with your milk and add it to your eggs yolks. Add your veggies, salt, and spices. Your veggies should be sufficiently cooled. If they’re sitting in a huge pool of juices you cooked them wrong. Just don’t put that liquid in.
Now add 1/3 of whipped egg whites into your base and mix. This is to lighten up your base. Then add the rest of your egg whites and mix as you would a soufflé, think folding the mixtures together not stirring.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LIZNIX1.
Preheat oven 350°
Prepare your vegetables. Use whatever ones you have available to you, these just happened to be in my fridge this morning. I usually go for about 1 cup of ingredients in the quiche + any dairy/cheese.
Cook your vegetables in your pan until just soft and lightly salt and pepper. When done, remove from heat and put in a bowl or plate or something to cool. Turn the pan off. I cook in groups as to not over crowd the pan.
I add flour/baking powder to my milk, it’s totally optional. The flour settles on the bottom of the pan and makes a soft crust and adds stability to the quiche.
Add your eggs to a medium mixing bowl and separate the yolk from the white. Now whisk your whites. We’re going for soft peaks.
Make sure your flour/baking powder is well integrated with your milk and add it to your eggs yolks. Add your veggies, salt, and spices. Your veggies should be sufficiently cooled. If they’re sitting in a huge pool of juices you cooked them wrong. Just don’t put that liquid in.
Now add 1/3 of whipped egg whites into your base and mix. This is to lighten up your base. Then add the rest of your egg whites and mix as you would a soufflé, think folding the mixtures together not stirring.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LIZNIX1.
Nutritional Info Amount Per Serving
- Calories: 155.7
- Total Fat: 6.9 g
- Cholesterol: 237.0 mg
- Sodium: 219.8 mg
- Total Carbs: 12.4 g
- Dietary Fiber: 1.2 g
- Protein: 11.0 g
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