Mama, May I know how it hold the ingredient without the crust?
CRUSTLESS QUICHE
6 eggs
1 c. low fat milk (2% milk fat)
6 oz. Swiss or Gruyere cheese, shredded
8 slices crisp bacon, crumbled
1/8 tsp. ground nutmeg
Dash each salt & white pepper
Preheat oven to 375 degrees. Spray 9" or 10" quiche dish or pie pan with non stick cooking spray; set aside.
In medium mixing bowl, using a fork beat together eggs and milk until blended; stir in remaining ingredients. Pour mixture into prepared dish (or pan) and bake in middle of center oven rack for 40 to 45 minutes (until a knife inserted in center comes out clean). Remove from oven and let stand for 5 minutes before cutting. Makes 4 servings.
6 eggs
1 c. low fat milk (2% milk fat)
6 oz. Swiss or Gruyere cheese, shredded
8 slices crisp bacon, crumbled
1/8 tsp. ground nutmeg
Dash each salt & white pepper
Preheat oven to 375 degrees. Spray 9" or 10" quiche dish or pie pan with non stick cooking spray; set aside.
In medium mixing bowl, using a fork beat together eggs and milk until blended; stir in remaining ingredients. Pour mixture into prepared dish (or pan) and bake in middle of center oven rack for 40 to 45 minutes (until a knife inserted in center comes out clean). Remove from oven and let stand for 5 minutes before cutting. Makes 4 servings.
CRUSTLESS QUICHE
1 c. zucchini, sliced
1 c. mushrooms, sliced
4 eggs, beaten
1 c. evaporated skim milk
1/4 tsp. dry mustard
Dash of red pepper
Dash of paprika
6 to 8 oz. fresh crabmeat
1/2 c. low-fat Cheddar cheese, shredded
2 scallions with tops, chopped
MICROWAVE DIRECTIONS: Combine zucchini and mushrooms in glass bowl. Microwave 2 1/2 to 3 minutes on HIGH or until vegetables are tender-crisp. Stir in egg, milk, salt, mustard, pepper, paprika and crabmeat. Microwave 3 1/2 to 4 minutes on HIGH or until heated through, stirring twice. Pour into 8 inch round microwave-safe pie plate. Cover with plastic wrap. Microwave 3 to 3 1/2 minutes or until center is just about set. Sprinkle with cheese and scallions. Cover. Let stand 5 minutes before serving.
CONVENTIONAL DIRECTIONS: Preheat oven to 350 degrees. Saute zucchini and mushrooms in 1 tablespoon of butter until tender-crisp. In bowl, combine all ingredients. Bake 30 minutes or until set in center.
1 c. zucchini, sliced
1 c. mushrooms, sliced
4 eggs, beaten
1 c. evaporated skim milk
1/4 tsp. dry mustard
Dash of red pepper
Dash of paprika
6 to 8 oz. fresh crabmeat
1/2 c. low-fat Cheddar cheese, shredded
2 scallions with tops, chopped
MICROWAVE DIRECTIONS: Combine zucchini and mushrooms in glass bowl. Microwave 2 1/2 to 3 minutes on HIGH or until vegetables are tender-crisp. Stir in egg, milk, salt, mustard, pepper, paprika and crabmeat. Microwave 3 1/2 to 4 minutes on HIGH or until heated through, stirring twice. Pour into 8 inch round microwave-safe pie plate. Cover with plastic wrap. Microwave 3 to 3 1/2 minutes or until center is just about set. Sprinkle with cheese and scallions. Cover. Let stand 5 minutes before serving.
CONVENTIONAL DIRECTIONS: Preheat oven to 350 degrees. Saute zucchini and mushrooms in 1 tablespoon of butter until tender-crisp. In bowl, combine all ingredients. Bake 30 minutes or until set in center.
Mama, after reading your wonderful recipe posted here, I did a bit of research attempting to locate recipes using egg substitute. I found some wonderful recipes in doing so and wanted to share a couple of them here with yours.
For anyone with questions; hypothetically, I believe the eggs set the pie giving it a consistency the same as egg custard pie making it very sliceable. One could always use a quarter cup of self-rising flour (or Bisquick mix) as used in the crustless "impossible pies" from the 70's if concerned about a crust.
For anyone with questions; hypothetically, I believe the eggs set the pie giving it a consistency the same as egg custard pie making it very sliceable. One could always use a quarter cup of self-rising flour (or Bisquick mix) as used in the crustless "impossible pies" from the 70's if concerned about a crust.