Vegetable Quiche??? Vegetable Recipes? Help people!?!
So im not sure if this is a silly question or not!.!. Do you have to use pastry to make a quiche!? im on a diet which for dinner i can have- 2 eggs and most vegetables (onion,tomato,cabbage,capsicum,mushroom etc) does anyone have any recipes that would make my dinners more interesting and not so repetitive!!? Please help!.Www@FoodAQ@Com
Answers:
You don't need pastry or bread!. Make a crustless quiche!. Here's one example, but you can add any veggies & cheese(s) of choice, i!.e!. mushrooms, steamed brocolli, aspragus, gruyere, cheddar etc!.
Crustless Spinach, Onion and Feta Quiche
1 medium onion, diced
6-oz fresh baby spinach
2 large eggs
2 large egg whites
1/2 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
pinch cayenne pepper
1 1/3 cups milk (low fat is fine)
1/2 cup feta cheese
salt and pepper, to taste
Preheat oven to 400F!. Lightly grease a 10-inch quiche/tart pan (or a pie plate)
In a medium frying pan, cook diced onion with a bit of vegetable oil (or cooking spray) over medium-high heat until translucent and tender!. Add in fresh spinach and cook until just wilted!. Set aside to cool for a few minutes
In a large mixing bowl, whisk together eggs, flour, baking powder and salt!. Whisk in milk, then stir in spinach-onion mixture!.
Pour quiche base into prepared pan!. Top with feta cheese!.
Bake for 25 minutes, or until center is set and the outside edge is golden brown!. Let set for 5 minutes, then slice and serve!.
Serves 4!.Www@FoodAQ@Com
Crustless Spinach, Onion and Feta Quiche
1 medium onion, diced
6-oz fresh baby spinach
2 large eggs
2 large egg whites
1/2 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
pinch cayenne pepper
1 1/3 cups milk (low fat is fine)
1/2 cup feta cheese
salt and pepper, to taste
Preheat oven to 400F!. Lightly grease a 10-inch quiche/tart pan (or a pie plate)
In a medium frying pan, cook diced onion with a bit of vegetable oil (or cooking spray) over medium-high heat until translucent and tender!. Add in fresh spinach and cook until just wilted!. Set aside to cool for a few minutes
In a large mixing bowl, whisk together eggs, flour, baking powder and salt!. Whisk in milk, then stir in spinach-onion mixture!.
Pour quiche base into prepared pan!. Top with feta cheese!.
Bake for 25 minutes, or until center is set and the outside edge is golden brown!. Let set for 5 minutes, then slice and serve!.
Serves 4!.Www@FoodAQ@Com
you don't HAVE to use pastry!.!.!.you can use sliced bread that is rolled out and put in muffin tins!.!.!.!.!.
there are pretty good vego and quiche recipes on www!.taste!.com!.au (it's aussie) >recipe collections >vegetarian!.
it's all of the top food magazines in oz, on 1 website!.!.!.you're bound to find something good!Www@FoodAQ@Com
there are pretty good vego and quiche recipes on www!.taste!.com!.au (it's aussie) >recipe collections >vegetarian!.
it's all of the top food magazines in oz, on 1 website!.!.!.you're bound to find something good!Www@FoodAQ@Com
http://www!.justvegetablerecipes!.com/Www@FoodAQ@Com
Mixed Vegetable Quiche with Cheddar and Parmesan
Copyright, 2006, Robin Miller, All rights reserved
Show: Quick Fix Meals with Robin Miller
Episode: Britain to Baja
1 (9-inch) refrigerated pie crust
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 cup cooked stir-fried vegetables
1 cup part-skim ricotta cheese
3/4 cup grated Cheddar
1/4 cup low fat milk
2 eggs, lightly beaten
2 teaspoons Dijon mustard
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon grated Parmesan
Preheat oven to 375 degrees F!.
Press pie crust into the bottom and up the sides of a 9-inch, removable-bottom tart pan (or 9-inch pie pan)!. Set aside!.
In a large bowl, combine spinach, stir-fried vegetables and place on top of uncooked crust!. In another bowl combine ricotta, cheddar, milk, eggs, Dijon, oregano, salt, and black pepper!. Mix well!. Spoon cheese mixture on top of vegetable mixture in prepared pie crust and top with Parmesan!.
Bake 20 minutes, until a knife inserted near the center comes out clean and crust is golden brown!.
Green Chile and Zucchini Quiche
Recipe courtesy Sara Moulton
Show: Sara's Secrets
Episode: Breakfast for Dinner
This quiche gets its Southwestern flair from Monterey jack cheese and canned chiles!. But if you have a little more time, you should lose the canned chiles and make it instead with roasted fresh poblanos, which are even more delicious!. I like the contrasting crunch of Triscuits, but just about any cracker would do!. Then again, you could make this quiche without a crust and save a bunch of time!. Just put it in an oiled pie plate and bake it!.
4 tablespoons (1/2 stick) unsalted butter, melted
24 whole grain wheat crackers (Triscuits) ground in a food processor (about 1 cup) or 1 cup dried bread crumbs
1 medium zucchini (about 6 ounces)
Kosher salt
1 tablespoon vegetable oil
1 small onion, chopped (about 1/2 cup)
1/4 cup unbleached all-purpose flour
1/2 teaspoon baking powder
3 large eggs
1/2 pound freshly grated Monterey jack cheese (about 2 cups)
1 cup whole-milk cottage cheese
1 (4!.5-ounce) can chopped green chiles, drained
Bottled salsa, optional
Preheat the oven to 375 degrees F!. Stir 2 tablespoons of the melted butter into the cracker crumbs!. Press the crumb mixture into the bottom and 1-inch up the side of a 9-inch glass pie plate!. Bake the crust in the center of the preheated oven until it begins to brown, about 7 minutes!. Remove the crust from the oven and reduce the oven temperature to 350 degrees F!.
Meanwhile, grate the zucchini, preferably using the grating attachment of a food processor!. Toss the zucchini with 1/2 teaspoon salt and let drain in a colander for 10 minutes!. Heat the oil in a medium skillet over high heat until hot!. Reduce the heat to medium; add the onion and cook, stirring occasionally, until softened, about 5 minutes!. Squeeze the zucchini well with your hands to remove excess moisture!. Add the zucchini to the onion and cook over high heat for 3 minutes!.
Stir together the flour, the baking powder, and 1/4 teaspoon salt in a small bowl until combined!. In a large bowl with an electric mixer, beat the eggs until thick and fluffy, about 3 minutes!. Add the Monterey jack and cottage cheeses, the flour mixture, and remaining melted butter to the eggs and beat well!. Stir in the zucchini mixture and chiles and pour the mixture into the crust!. Bake the quiche in the center of the oven until the top is puffed and golden brown and a cake tester inserted in the center comes out clean, 35 to 40 minutes!. Set aside at room temperature 5 minutes, cut into wedges, and serve with salsa, if desired!.Www@FoodAQ@Com
Copyright, 2006, Robin Miller, All rights reserved
Show: Quick Fix Meals with Robin Miller
Episode: Britain to Baja
1 (9-inch) refrigerated pie crust
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 cup cooked stir-fried vegetables
1 cup part-skim ricotta cheese
3/4 cup grated Cheddar
1/4 cup low fat milk
2 eggs, lightly beaten
2 teaspoons Dijon mustard
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon grated Parmesan
Preheat oven to 375 degrees F!.
Press pie crust into the bottom and up the sides of a 9-inch, removable-bottom tart pan (or 9-inch pie pan)!. Set aside!.
In a large bowl, combine spinach, stir-fried vegetables and place on top of uncooked crust!. In another bowl combine ricotta, cheddar, milk, eggs, Dijon, oregano, salt, and black pepper!. Mix well!. Spoon cheese mixture on top of vegetable mixture in prepared pie crust and top with Parmesan!.
Bake 20 minutes, until a knife inserted near the center comes out clean and crust is golden brown!.
Green Chile and Zucchini Quiche
Recipe courtesy Sara Moulton
Show: Sara's Secrets
Episode: Breakfast for Dinner
This quiche gets its Southwestern flair from Monterey jack cheese and canned chiles!. But if you have a little more time, you should lose the canned chiles and make it instead with roasted fresh poblanos, which are even more delicious!. I like the contrasting crunch of Triscuits, but just about any cracker would do!. Then again, you could make this quiche without a crust and save a bunch of time!. Just put it in an oiled pie plate and bake it!.
4 tablespoons (1/2 stick) unsalted butter, melted
24 whole grain wheat crackers (Triscuits) ground in a food processor (about 1 cup) or 1 cup dried bread crumbs
1 medium zucchini (about 6 ounces)
Kosher salt
1 tablespoon vegetable oil
1 small onion, chopped (about 1/2 cup)
1/4 cup unbleached all-purpose flour
1/2 teaspoon baking powder
3 large eggs
1/2 pound freshly grated Monterey jack cheese (about 2 cups)
1 cup whole-milk cottage cheese
1 (4!.5-ounce) can chopped green chiles, drained
Bottled salsa, optional
Preheat the oven to 375 degrees F!. Stir 2 tablespoons of the melted butter into the cracker crumbs!. Press the crumb mixture into the bottom and 1-inch up the side of a 9-inch glass pie plate!. Bake the crust in the center of the preheated oven until it begins to brown, about 7 minutes!. Remove the crust from the oven and reduce the oven temperature to 350 degrees F!.
Meanwhile, grate the zucchini, preferably using the grating attachment of a food processor!. Toss the zucchini with 1/2 teaspoon salt and let drain in a colander for 10 minutes!. Heat the oil in a medium skillet over high heat until hot!. Reduce the heat to medium; add the onion and cook, stirring occasionally, until softened, about 5 minutes!. Squeeze the zucchini well with your hands to remove excess moisture!. Add the zucchini to the onion and cook over high heat for 3 minutes!.
Stir together the flour, the baking powder, and 1/4 teaspoon salt in a small bowl until combined!. In a large bowl with an electric mixer, beat the eggs until thick and fluffy, about 3 minutes!. Add the Monterey jack and cottage cheeses, the flour mixture, and remaining melted butter to the eggs and beat well!. Stir in the zucchini mixture and chiles and pour the mixture into the crust!. Bake the quiche in the center of the oven until the top is puffed and golden brown and a cake tester inserted in the center comes out clean, 35 to 40 minutes!. Set aside at room temperature 5 minutes, cut into wedges, and serve with salsa, if desired!.Www@FoodAQ@Com