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beef and vegetable crustless quiche

2/3/2015

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My husband loves this crustless quiche -- he said he can have it every day for breakfast. It amazes me how he can eat the same meal over and over again without getting bored. But who am I to complain, his non-pickiness for food saves me the trouble of having to spend time to discover new and creative breakfast recipes :)  
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I've made several versions of this crustless quiche (using different techniques and ingredients) before I felt it was good enough to share with you all. What I learned, aside from eggs at the farmers market (costing $8 a dozen) should not be used for trial and error, is:
  1. to soften butter and butter up your baking pan well so the quiche releases after being cooked
  2. to squeeze out the juices from your watery vegetable, such as zucchini, before baking
  3. quiches are hard to photograph (sorry if my photographs are not as appetizing but I promise that the recipe is really good!)
  4. you can use your left over meats to make this quiche! yay! no waste!
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I would normally use a nut bag (a.k.a. mesh bag) to squeeze out the juices from my vegetables if needed but I reorganized my kitchen and forgot where I placed the bag. I guess my organizing skills aren't that great. Due to the missing nut bag, I realized that I could just use kitchen paper towels to squeeze out the liquid. It worked pretty well! Another trick I want to share with you, and this I learned from my mom, is before you crack the egg, give it a good shake. The shake releases the egg white from the shell so you won't have to deal with stuck whites after you crack you egg -- neat right?!
Beef and Vegetable Crustless Quiche

Ingredients:

8 eggs
2 zucchinis (about 1 pound)
2 small carrots (about 1/4 pound)
8 eggs
12 ounces ground beef
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1 teaspoon salt
1 tablespoon butter, room temperature
2 plum tomatoes, sliced

Preheat oven to 375°F.

Beat the eggs in a bowl. Set aside.

Shred the zucchinis with a food processor using the shredding disc or shred with a grater. Squeeze the excess liquid from the shredded zucchinis. 

Shred the carrots and combine with zucchini in a large bowl.

In a separate bowl, combine ground beef with the spices and salt. Add to carrots and zucchini. 

Pour eggs into the beef and vegetable mixture and combine well. 

Butter a 9x12 baking dish. Pour the egg mixture into the dish and spread out evenly. Layer the sliced tomatoes on top of the egg mixture. Bake for 40 minutes.
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    Hi! 
    My name is Lydia 
    and I am your 
    middle-woman to finding amazing recipes! 
    I will cook, 
    recruit my friends and family to taste, 
    and then share 
    their approved recipes with all of you!
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