How To make Crustless Eggplant Quiche
1 eggplant
peeled and diced
17 ounces tomatoes (mashed slightly) :
drained
1/2 cup or less tomato juice (from tomatoes)
1 onion chopped fine
mushrooms (if desired) :
sliced 4 eggs slightly beaten
4 ounces cheddar cheese (optional) :
grated
2 tablespoons parmesan cheese (optional)
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon oregano
1/4 teaspoon basil
1/2 teaspoon garlic powder
dash cayenne pepper pinch marjoram
Soak eggplant in salt water for 30 minutes. This step is optional. Rinse and drain. Saute onions, mushrooms, in tomato juice until tender. Add eggplant, spices, and slightly mashed tomatoes and simmer until eggplant is tender and most of the liquid has evaporated. Remove from stove, stir lightly beaten eggs and cheddar cheese into eggplant mixture. Pour into 9" quiche pan which has been sprayed with a pan-coating. Bake at 375 degrees for 25-35 minutes or until knife inserted comes out clean. Let set 5-10 minutes before serving. Sprinkle parmesan cheese over top before baking if desired.
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NO EGGS needed for this quiche: eggplant and red lentils #cookwithdenisa
Today we will be cooking a delicious eggplant-red lentils Quiche with store bought crust. We don't need eggs for it. You will love it ! This is a vegan recipe but you can change it if you like by adding eggs.
Please check the video for the ingredients and preparation!
Music: Videoleap (Epidemic Sounds)
#veganeggplantquiche
#eggplantrecipe
#quiche
#quicherecipe
#veganrecipes
#cookwithdenisa
Eggplant Quiche
#nfccooking
#eggplantquiche
#homemadeshortcrustandquiche
I am using 23X6cm - 9 x 2.36inch quiche baking tin
Shortcrust Pastry:
230g all purpose flour (sieved)
2g salt
3g sugar
160 cubed unsalted butter (chill in the freezer for 30minute)
1/3cup-90g cold milk
Note: there butter and the milk have to be icy- cold. Chill the pastry in the fridge for 1-2 hours or freezer 30minutes.
Note: blind baking need to add some weight on top of the pastry, rice, beans or beads. Bake for 15 to 20 minutes then remove the weight and bake further 15 minutes. Cool it for a while then brush with little egg white, this will help to prevent the leakage of filling. Add some grated cheese on the bottom also helps to prevent the leaks.
Eggplant Filling Ingredients:
2tbsp grape seed oil
150g cubed eggplant
100g cubed sweet potato
70g red onion, chopped
140g leek, chopped
80g celery, chopped
1.5tbsp-18g unsalted butter
2-70g mushroom
.5tsp-3g salt
black pepper to taste
15g parsley, chopped
120g grated cheddar cheese (use any cheese with less liquid content)
12-15 cherry tomato, halved
40g grated mozzarella cheese
Note: add a tablespoon salt into cubed eggplant and marinate for 30minutes or until the liquid has released. Squeeze of the liquid as much as you can this method will prevent the sogginess of the pastry.
Egg Custard Mixture:
1.5cup-330g heavy cream
.5cup-140g milk
3 -52g egg (no shell)
.2tsp-3g salt
.5tsp-2g cayenne pepper
1/4tsp-1.5g nutmeg powder
1/4tsp -1.5g turmeric powder
1/4tsp-1.5g black pepper
Weight Watchers Recipe - 1 P+ Crustless Mini Quiches
My version of a Weight Watchers recipe.
Crustless Mini Quiches
16 oz Egg Beaters Garden vegetable, refrigerated egg substitute
16 oz Friendship 1% Milkfat Lowfat Cottage Cheese
2 item(s) egg
1/4 cup(s) whole wheat flour
1/4 cup(s) all-purpose flour
1 cup(s) cooked onions
1 cup(s) low-fat shredded cheddar cheese
1 cup(s) tomato(es)
1 cup(s) mushroom(s)
1/2 cup(s) parsley
1/2 cup(s) fat-free skim milk
1 tsp baking powder
1/2 tsp table salt
1 spray(s) cooking spray
1 cup(s) cooked broccoli
Preheat oven to 400
Beat egg substitute and eggs in a large bowl. Add 3/4 cup cheese, milk, flour, baking powder, salt and cottage cheese.
Heat large nonstick skillet over medium-heat. Coat pan with nonfat cooking spray. Add chopped broccoli, mushrooms, tomatoes and onions (any veggies you like- chopped spinach is great also). Add cooked veggies and parsley to egg mixture. Spray muffin tin with nonfat cooking spray. Pour mixture into 12 muffin tin (makes 2 batches). Top mini quiches with remaining shredded cheese and cherry tomatoe slices for garnish. Bake at 400 for 10 minutes then reduce to 350 for another 15 minutes until lightly browned and toothpick comes out clean. Enjoy eggy, custardy mini quiches that are only 1 PP each!
Grilled Eggplant and Onion Quiche Recipe - Cheesy Eggplant Quiche
CHEESY EGGPLANT AND ONION QUICHE
This cheesy eggplant and onion quiche is simple and easy to make. It uses homemade pie crust, grilled eggplant and caramelized grilled onions topped with cheese. It's a great make-ahead dish, almost all components can be made the day before.
Recipe Link -
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Homemade Pie Crust -
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Zucchini and Leek Crustless Quiche - Magda's Oven
You can find the full recipe HERE: