Mini Crustless veggie quiches. Crustless mini quiches filled with broccoli and corn and topped with Cheddar cheese. Crustless Vegetarian Quiche brings us a big protein-packed punch in a tiny package. All your favorite flavors with this delicious gluten-free quiche Anything in miniature form is just adorable to me.

Mini Crustless veggie quiches Let cool, then freeze in a single layer in a covered container. Somewhere between classic quiche and frittata, these crustless quiches are a great way to load up on basically whatever you feel like eating (or whatever veggies are about to go bad). These crustless broccoli quiches are perfect for a brunch side dish or weekend snack, and there's no need to fuss with pastry. This Perfect Mini Crustless veggie quiches using 16 easy ingredients and 4 easy steps. Learn how to cook this tasty food.

Ingredients of Mini Crustless veggie quiches

  1. Prepare 6 of Eggs.
  2. It’s 1 of small Onion, peeled and chopped.
  3. Prepare 100 g of Broccoli, washed and sliced.
  4. Prepare 100 g of Cauliflower, washed and sliced.
  5. You need 250 g of Any cheese of you choice, grated.
  6. You need 50 g of Feta cheese.
  7. Prepare 250 g of Swiss chard spinach, cleaned and roughly chopped.
  8. Prepare 4 of Baby marrows, cleaned and grated.
  9. It’s 250 g of any mushrooms of your choice, cleaned and roughly chopped or torn.
  10. It’s 250 ml of milk.
  11. Prepare 1/2 teaspoon of garlic flakes.
  12. You need Pinch of dried Oregano.
  13. You need Pinch of Cayenne pepper.
  14. It’s Pinch of chilli flakes.
  15. It’s 2 tablespoons of extra virgin olive oil.
  16. Prepare to taste of Salt and pepper.

These mini quiches are quick and easy to prepare and bake, and they make a great snack or brunch side dish. The quiches are baked in muffin cups. Crustless Quiche from is somehow more delicious than its eggy cousin, the frittata. Quiche is a French dish typically comprised of a pastry shell (not unlike a pie crust) filled with a savory egg custard and any number of ingredients like vegetables, meat and cheese.

Mini Crustless veggie quiches step by step

  1. 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..
  2. In a bowl, add the milk, eggs, both cheeses and beat lightly to combine..
  3. Add the sautéed veggie mix to the milk and egg mixture and stir to combine..
  4. 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..

These mini quiches can be served on an English muffin for an easy morning treat. Get the crustless mini quiche recipe at Run a paring knife around the edges of each cup. Use a rubber spatula to gently remove quiches to a platter. Crustless Veggie Mini Quiches- These are great.

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