So many quiche recipes, so little time! 😁. Here’s one that I recently made for my sister, who’s vegetarian. I made it without a crust (because dealing with a crust seemed like too much effort on this particular day), and I’m happy to say that we both really enjoyed it!#Vegetables #Brunch #Breakfast #Lunch

I came up with this recipe because I wanted to make a quiche that didn't use a pie crust. It also tastes great with spinach. You can make small individual quiches if you use a gratin dish or ramekins, and then bake them in the toaster-oven.The baking time will vary according to your oven, so keep your eye on it while it's baking. If it seems like the quiche is going to burn, cover the top with aluminium foil. Recipe by Yuuyuu0221

Perfect for a light supper served with salad. Recipe can also be used for breakfast muffins - just distribute the mixture evenly among a non-stick 12 count muffin pan and bake for 22-23 minutes.#nikicuisine #mycookbook

Rebecca's quick and easy quiche that doesn't have the fuss of a cruss.

I wanted a tasty way to eat spinach, so I decided to make a quiche. And to make it health all around I made it with tofu. I included a ton of vegetables that I had in the fridge too.Eliminate any excess water in both the tofu and the vegetables to prevent this from becoming watery. If you leave out the bacon and egg and use soy milk, this is good for vegetarians too. Both the bacon and cheese are salty, so go easy on the seasonings. You can decrease or increase the amount of vegetables. And of course, you could make it with a crust, too! Recipe by VitaminY

Back in the 1980s I saw this dish being prepared on television in Argentina. It is easy, flexible, and forgiving. It is a good vegetarian side dish; besides, it freezes and reheats well.

Quiche is a bit of work but so worth it when you are able to take that extra time. There's just myself and my husband to feed at our house now, so I like to serve this quiche for dinner, then have the leftovers for breakfast on Saturday!

Anyone who knows my style of cooking knows I love making things on the fly and just seeing what comes out.I had a lot of mushrooms on hand and a wheel of gouda I needed to use up, so I began to wonder what it would be like to make a quiche out of these things.The earthy, umami flavor of shiitake mushrooms and woody, slightly smoky flavor of portobellos are enhanced by the thyme and complimented perfectly by the smoky, creamy gouda. The best part about this one is that I even made it crustless so, guess what? It's low carb diet friendly! Huzzah!

This came out really well. Nice and light with lots of flavor from all the veggies and spices. My fiance really loved it and he usually isn't a fan of quiche, he thinks it tends to be bland. But, he said this one was awesome.

I have been craving quiche like crazy for about a week and finally went ahead and made an honest-to-goodness quiche. (I bought the crust, ain't nobody got time for that)