My Crustless Quiche
Recipe: #38172
February 11, 2022
Categories: Brunch, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"This is my rendition of a crustless quiche. I usually make mine vegetarian, however up to 1/2 cup of sliced cooked meat can be added if desired. I roast tomatoes during the growing season, and store in the freezer. They can be used from frozen in this recipe."
Ingredients
Nutritional
- Serving Size: 1 (227.5 g)
- Calories 317
- Total Fat - 21.8 g
- Saturated Fat - 6.5 g
- Cholesterol - 351.1 mg
- Sodium - 418.6 mg
- Total Carbohydrate - 12.5 g
- Dietary Fiber - 1.8 g
- Sugars - 4.8 g
- Protein - 18.3 g
- Calcium - 304.6 mg
- Iron - 2.4 mg
- Vitamin C - 13 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 F. Grease a 9” pie pan
Step 2
Spread half the cheese across the pan and up the sides. Dice up the kale and spread on the cheese.
Step 3
In a blender, combine eggs, flour, baking powder, sugar, onion flakes, parsley, and milk. Blend on medium power until well combined, then add oil and blend again.
Step 4
Pour egg mixture into pan and add remaining cheese scattered on top. Slice the roasted tomatoes and place on the quiche. Sprinkle paprika on top as well.
Step 5
Bake for about 35 minutes. The quiche will rise and brown on top. Test middle with a skewer which should come out clean. When removed from the oven quiche will fall back slightly.
Step 6
Let cool about 10 minutes then serve.
Tips
- Blender