Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, crustless quiche with lots of vegetables. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

This version of crustless quiche is a great way to use up vegetables for breakfast, brunch, or even lunch! I like the versatility of this gluten-free quiche Pour the custard over the vegetables and onions and enjoy watching it fill in all the open spaces. A very tasty crustless vegetable quiche, perfect for brunch, and substantial enough for lunch or dinner. Leftovers are great, warm or cold.

Crustless Quiche With Lots of Vegetables is one of the most popular of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Crustless Quiche With Lots of Vegetables is something which I’ve loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can have crustless quiche with lots of vegetables using 16 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Crustless Quiche With Lots of Vegetables:

1. Take 1 block Tofu
2. Prepare 2 bunches Spinach
3. Prepare 1 small Carrot
4. Make ready 50 grams Broccoli
5. Take 50 grams Cauliflower
6. Prepare 140 grams Cheese
7. Get 2 clove Garlic
8. Take 1 small Onion
9. Make ready 2 Brown cap mushrooms
10. Prepare 5 slice Bacon
11. Prepare 1 Egg
12. Prepare 50 ml Milk
13. Get 1 dash Olive oil
14. Make ready 1 tsp Soup stock granules
15. Make ready 1 pinch Salt
16. Get 1 pinch Pepper (white or black）

This delicious crustless quiche combines lots of vegetables with just egg whites to give you a breakfast option that is lower in calories and much more. I make this quiche and then take slices to work for breakfast. Its a filling quiche that is healthy and delicious. You can use any veggies that you like but this combo has always worked for me.

Steps to make Crustless Quiche With Lots of Vegetables:

1. Line a microwave-proof container with paper towels. Rip up the tofu with your hands and put into the container. Microwave for 2 minutes, and drain away the water. (I used a microwaveable dish and colander set.)
2. Boil the spinach, carrot, broccoli and cauliflower in hot water for about 1 minute, drain well and chop up finely.
3. Grate the cheese. Preheat the oven to 200℃.
4. Chop the garlic, onion, mushrooms and bacon finely, and sauté until they are caramelized.
5. Add the parboiled vegetables, soup stock granules, salt and pepper, and sauté while stirring well.
6. Put the tofu, cheese, milk and egg in a bowl, and mix together until creamy.
7. If you do this in a food processor or mixer it will become creamy in no time!
8. Add the sauteed vegetables to the tofu batter and mix.
9. Thinly spread some olive oil (or vegetable oil) on the inside of a heatproof dish and pour in the batter.
10. Bake in an oven at 200℃ for about 10 to 12 minutes, until the top is slightly browned.

Its a filling quiche that is healthy and delicious. You can use any veggies that you like but this combo has always worked for me. My Quick & Easy crustless vegetable quiche has a soft custard and tender vegetables with swiss cheese and herbs. If your garden is over run with produce, this garden vegetable quiche is the answer. With fresh zucchini, onions and peppers in a soft egg custard, this crustless vegetable.

So that’s going to wrap it up for this exceptional food crustless quiche with lots of vegetables recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!