Crustless Broccoli Quiche

Although typical quiche recipes call for pie crust, if you want a low-carb recipe, you can enjoy a healthy, crustless version of this delicious dish. It can make a perfect breakfast, nourishing and full of vitamins.

Ingredients:

  • 4 cups broccoli, florets only
  • 2-3 garlic cloves, minced
  • 1 red onion, chopped
  • 1 tablespoon extra virgin olive oil
  • 2 cups Swiss cheese, grated
  • 4 eggs, beaten
  • 1 cup low-fat milk
  • 2 tablespoons Dijon mustard
  • salt and pepper to taste

Directions:
In a large skillet, heat the olive oil and saute the onion and garlic for about 2 minutes. Add the broccoli florets. Cook for about 2 more minutes, stirring often.

In a bowl, mix the eggs with milk, cheese, Dijon mustard, salt and pepper. Add the sauteed broccoli and stir gently.

Oil a baking dish. Pour the broccoli mixture inside. Bake it for about 40 minutes at 350 F. Serve hot.

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Shrimp Broccoli Quiche Recipe

If you want a quiche recipe which is quick and tasty, suitable for breakfast as well as for dinner, then this one is a winner for you.

Ingredients:

  • 1 pie shell, pre-baked
  • 4 fresh, free-range eggs, beaten
  • 1 cup light cream
  • 1 cup broccoli florets, steamed
  • 1/4 cup green onions, finely chopped
  • 1 cup shrimps, cooked, peeled
  • 2 garlic cloves, peeled, minced
  • 1/2 teaspoon salt (or less, if you prefer)
  • freshly ground black pepper
  • herbs & spices according to taste

Directions:
Mix together the broccoli, shrimps, green onions and garlic cloves. Evenly spread them over the pie shell. In a bowl, beat the eggs, then gradually add the cream, salt and pepper, any other herbs and spices you like, stirring well until the custard becomes homogeneous.

Pour it over the quiche filling, making sure to have all filling ingredients evenly covered.

Preheat the oven to 350F. Bake the quiche for about 40 minutes. After 30 – 35 minutes, you can try it with a toothpick: insert it in the center and if it comes out clean, remove quiche from heat. If not, keep it in the oven for 10 minutes more, then try it again. Serve hot, but let is cool for about 10 minutes before cutting it.

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Crustless Vegetable Quiche

Ingredients:

  • 3 cups chopped vegetables (mushrooms, zucchini, onions, broccoli, corn, asparagus or anything else you may like)
  • 2 tablespoons olive oil
  • 4 eggs, beaten
  • 1 cup heavy cream
  • 1 cup Swiss cheese, grated
  • 1 tablespoon Parmesan cheese, grated
  • pinch of nutmeg
  • salt and pepper to taste

Directions:
Heat the olive oil in a skillet and saute the vegetables for 2-3 minutes. Let them cool down. Meanwhile, take a large bowl and mix the eggs, heavy cream, salt, pepper and nutmeg.

Oil a quiche dish. Layer alternately vegetables and Swiss cheese until you finish all vegetables. Pour the egg mixture on top. Sprinkle with Parmesan cheese and bake for 40-45 minutes.

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Baked Macaroni And Cheese With Broccoli

Ingredients:

  • 1 lb macaroni
  • 1 large block Velveeta, cut in cubes
  • 3 tablespoons butter
  • 1 cup milk
  • 1 tablespoon olive oil
  • 1 package frozen broccoli
  • 1 package broccoli in cheese sauce
  • 1/2 cup breadcrumbs

Directions:

In a big pot, boil the macaroni as per instructions on the pack. Heat the olive oil in a skillet and cook the broccoli in cheese sauce and the frozen broccoli, according to the instructions on the pack. Add the Velveeta and the milk and stir well. Drain the macaroni, mix everything together in a baking dish and bake in the preheated oven at 250 F for about 20 minutes. Take out, stir again, add breadcrumbs on top, then bake it for 20 more minutes. Serve either hot or cold.

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Pork Chops with Mango Chutney and Potatoes

Here’s a pork chop recipe that might seem a bit unusual, but which is unbelievably tasty.

Pork chops with vegetables

Pork chops with vegetables

Ingredients:

  • 4 boneless pork chops, average size
  • 2 average sized potatoes, cut in small cubes
  • 1/4 broccoli head
  • broccoli puree
  • 1/2 tablespoon nutmeg
  • 1/2 cup mango chutney
  • 2 tablespoons olive oil
  • salt, pepper

Cooking directions:

Fry the pork chops in olive oil for about 6-7 minutes on each side. Cut the potatoes in small cubes and boil them until they are soft but not too mushy. Steam or boil the broccoli. Arrange everything on a plate and put the mango chutney and the broccoli puree on top of it.

Pork chops with mango chutney and potatoes

Pork chops with mango chutney and potatoes

Serve the food hot, paired with a dry red wine.

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