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crustless quiche????
- Thread starter salski
- Start date
tiarasandtantrums
Kia Kaha
[FONT="]These are ones that I got from an American site xx
Mini Crustless Tofu Quiches
[/FONT] olive oil spray
1 teaspoon minced garlic
1/2 cup bell pepper
1 cup chopped mushrooms
1 tablespoon minced fresh chives (or one green onion)
1 teaspoon minced fresh rosemary (or 1/2 tsp. dried, crushed)
black pepper to taste
1 12.3-ounce package firm silken tofu, drained of water
1/4 cup plain soymilk
2 tablespoons nutritional yeast
1 tablespoon cornstarch (may sub another thickener such as arrowroot or potato starch)
1 teaspoon tahini (preferred) or cashew butter
1/4 teaspoon onion powder
1/4 teaspoon turmeric
1/2-3/4 teaspoon salt
Preheat the oven to 375 F. Spray 12 regular-sized muffin cups well with non-stick spray.
Lightly spray a non-stick skillet with olive oil and sauté the garlic, bell peppers, and mushrooms over medium heat until the mushrooms just begin to exude their juices. Stir in the chives, rosemary, and freshly ground black pepper, and remove from the heat.
Place the remaining ingredients into a food processor or blender. Process until completely smooth and silky. Add the tofu mixture to the vegetables and stir to combine. Spoon equally into the 12 muffin cups: it will fill regular muffin cups about halfway.
Put the muffin pan into the oven and immediately reduce the heat to 350 F. Bake until the tops are golden and a knife inserted into the middle of a quiche comes out clean--about 25-35 minutes depending on your oven and muffin cups (silicone will take longer than metal, so if you're using a metal pan, check it at 20 minutes). Remove from the oven and allow them to cool for about 10 minutes. Enjoy! They're light, so plan on making more of these—or serve hearty side dishes—if you're serving more than 3 people.
[FONT="]4 mini-quiches contain: 96 Calories (kcal); 3 g Total Fat; (23% calories from fat); 11 g Protein; 8 g Carbohydrate; 0 mg Cholesterol; 459 mg Sodium; 2 g Fibre[/FONT]
[FONT="]Vegetable Quiche Mini-Cups[/FONT]
Ingredients
* Spinach, frozen, 2 package (10 oz) yields
* Cheddar Cheese, 1 cup, shredded
* Egg substitute, liquid (Egg Beaters), .75 cup
* Green Peppers (bell peppers), 0.5 cup, chopped
* Onions, raw, .25 cup, chopped
Directions
1. Microwave the spinach for 2 1/2 minutes on high. Drain the excess liquid.
2. Line a 12-cup muffin pan with foil baking cups. Spray the cups with cooking spray.
3. Combine the egg substitute, cheese, peppers, onions, and spinach in a bowl. Mix well. Divide evenly among the muffin cups. Bake at 350 degrees F for 20 minutes, or until a knife inserted in the centre comes out clean.
Number of Servings: 12
Nutritional Info[FONT="][/FONT]
Ingredients
* Spinach, frozen, 2 package (10 oz) yields
* Cheddar Cheese, 1 cup, shredded
* Egg substitute, liquid (Egg Beaters), .75 cup
* Green Peppers (bell peppers), 0.5 cup, chopped
* Onions, raw, .25 cup, chopped
Directions
1. Microwave the spinach for 2 1/2 minutes on high. Drain the excess liquid.
2. Line a 12-cup muffin pan with foil baking cups. Spray the cups with cooking spray.
3. Combine the egg substitute, cheese, peppers, onions, and spinach in a bowl. Mix well. Divide evenly among the muffin cups. Bake at 350 degrees F for 20 minutes, or until a knife inserted in the centre comes out clean.
Number of Servings: 12
Nutritional Info[FONT="][/FONT]
Mini Crustless Tofu Quiches
[/FONT] olive oil spray
1 teaspoon minced garlic
1/2 cup bell pepper
1 cup chopped mushrooms
1 tablespoon minced fresh chives (or one green onion)
1 teaspoon minced fresh rosemary (or 1/2 tsp. dried, crushed)
black pepper to taste
1 12.3-ounce package firm silken tofu, drained of water
1/4 cup plain soymilk
2 tablespoons nutritional yeast
1 tablespoon cornstarch (may sub another thickener such as arrowroot or potato starch)
1 teaspoon tahini (preferred) or cashew butter
1/4 teaspoon onion powder
1/4 teaspoon turmeric
1/2-3/4 teaspoon salt
Preheat the oven to 375 F. Spray 12 regular-sized muffin cups well with non-stick spray.
Lightly spray a non-stick skillet with olive oil and sauté the garlic, bell peppers, and mushrooms over medium heat until the mushrooms just begin to exude their juices. Stir in the chives, rosemary, and freshly ground black pepper, and remove from the heat.
Place the remaining ingredients into a food processor or blender. Process until completely smooth and silky. Add the tofu mixture to the vegetables and stir to combine. Spoon equally into the 12 muffin cups: it will fill regular muffin cups about halfway.
Put the muffin pan into the oven and immediately reduce the heat to 350 F. Bake until the tops are golden and a knife inserted into the middle of a quiche comes out clean--about 25-35 minutes depending on your oven and muffin cups (silicone will take longer than metal, so if you're using a metal pan, check it at 20 minutes). Remove from the oven and allow them to cool for about 10 minutes. Enjoy! They're light, so plan on making more of these—or serve hearty side dishes—if you're serving more than 3 people.
[FONT="]4 mini-quiches contain: 96 Calories (kcal); 3 g Total Fat; (23% calories from fat); 11 g Protein; 8 g Carbohydrate; 0 mg Cholesterol; 459 mg Sodium; 2 g Fibre[/FONT]
[FONT="]Vegetable Quiche Mini-Cups[/FONT]
Ingredients
* Spinach, frozen, 2 package (10 oz) yields
* Cheddar Cheese, 1 cup, shredded
* Egg substitute, liquid (Egg Beaters), .75 cup
* Green Peppers (bell peppers), 0.5 cup, chopped
* Onions, raw, .25 cup, chopped
Directions
1. Microwave the spinach for 2 1/2 minutes on high. Drain the excess liquid.
2. Line a 12-cup muffin pan with foil baking cups. Spray the cups with cooking spray.
3. Combine the egg substitute, cheese, peppers, onions, and spinach in a bowl. Mix well. Divide evenly among the muffin cups. Bake at 350 degrees F for 20 minutes, or until a knife inserted in the centre comes out clean.
Number of Servings: 12
Nutritional Info[FONT="][/FONT]
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 58.5
- Total Fat: 3.2 g
- Cholesterol: 10.0 mg
- Sodium: 111.5 mg
- Total Carbs: 2.9 g
- Dietary Fibre: 1.2 g
Ingredients
* Spinach, frozen, 2 package (10 oz) yields
* Cheddar Cheese, 1 cup, shredded
* Egg substitute, liquid (Egg Beaters), .75 cup
* Green Peppers (bell peppers), 0.5 cup, chopped
* Onions, raw, .25 cup, chopped
Directions
1. Microwave the spinach for 2 1/2 minutes on high. Drain the excess liquid.
2. Line a 12-cup muffin pan with foil baking cups. Spray the cups with cooking spray.
3. Combine the egg substitute, cheese, peppers, onions, and spinach in a bowl. Mix well. Divide evenly among the muffin cups. Bake at 350 degrees F for 20 minutes, or until a knife inserted in the centre comes out clean.
Number of Servings: 12
Nutritional Info[FONT="][/FONT]
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 58.5
- Total Fat: 3.2 g
- Cholesterol: 10.0 mg
- Sodium: 111.5 mg
- Total Carbs: 2.9 g
- Dietary Fibre: 1.2 g
galm37
New Member
I made a veg one a couple of days ago.
Couple of handfuls of mushrooms
onion
2 cougettes
1 aubergene
4 oz strong cheddar cheese
1 tub cottage cheese (plain)
6 eggs
fry all the veg together and allow to cool down
mix the cottage cheese, cheddar & eggs together then combine with all the other ingredients. In the oven at 160 for about 40 mins. I made this in a round pyrex dish and cut it into 8ths. It freezes well too.
Couple of handfuls of mushrooms
onion
2 cougettes
1 aubergene
4 oz strong cheddar cheese
1 tub cottage cheese (plain)
6 eggs
fry all the veg together and allow to cool down
mix the cottage cheese, cheddar & eggs together then combine with all the other ingredients. In the oven at 160 for about 40 mins. I made this in a round pyrex dish and cut it into 8ths. It freezes well too.
salski
New Member
OK - I adapted
Small tin f corned beef
2 pots of low fat cottage cheese - the langley farm ones
5 eggs
salt and pepper
cheese to top
chilli flakes
Mix cottage cheese and eggs, add seasoning, add chopped corned beef
in a pastry tin top with cheese and bake for 40 mins on low!
iTS SO SO SO SO SO SO SO SO Filling!
YUM - TY guys x
Small tin f corned beef
2 pots of low fat cottage cheese - the langley farm ones
5 eggs
salt and pepper
cheese to top
chilli flakes
Mix cottage cheese and eggs, add seasoning, add chopped corned beef
in a pastry tin top with cheese and bake for 40 mins on low!
iTS SO SO SO SO SO SO SO SO Filling!
YUM - TY guys x
cherrydrop
New Member
The crustless quiche in all varieties is one of my favourites too.
LisaG
Disappearing slowly
BUNNYRIOJA
[url=http://tickers.wlsur
Yummy, I think I will have to give this a try.
Bunny x
Bunny x
