Tag Archives: quiche

Crustless Quiche in the George Foreman Evolve Grill

3 Apr

I love that my mom always gets me kitchen items for gifts. Past gifts have included a food processor, a handheld blender, a toaster oven, all of which I love and use regularly. This Christmas, she got me the George Foreman Evolve Grill that I had been eyeing for a while. The George Foreman grill we had I liked, but it was showing its age. I think we had it almost 10 years. It was time for a new one.

I like this version. It has interchangeable plates to make a variety of things, and I like the removable plates for easier clean up. Mine came with the grill plates, the bake dish, and the slider plate. I have already made burgers a couple of times with the grill plates, but was ready to try out the bake dish.

This was super easy to make, and it was really nice on this hot day to not have to use my oven. This still puts off some heat, but not like using the oven. What is also nice is that it’s flexible as to what veggies you want to use. I used spinach, mushrooms, and green onions, but you could use broccoli, carrots, red onions, yellow onions, whatever combination you like. You could also add cooked bacon or ham to this as well.

I pulled out my electric griddle and made pancakes to go with this while it baked.

Crustless Quiche in the George Foreman Evolve Grill

Crustless Quiche in the George Foreman Evolve Grill

What you need:

1 Tablespoon olive oil
1/2 cup spinach, chopped
1/2 cup mushrooms, diced
1/2 bunch green onions, diced
5 eggs
1/2 cup milk
1/2 cup shredded cheddar cheese, plus some extra for the top
Salt and pepper

How to make it:

Place the grill plate on top and bake dish on bottom of the Evolve Grill. Set heat to 375, and set timer for 5 minutes to preheat. Make sure the grill is in the upright flat position and not tilted forward.

While grill is heating, whisk together the eggs, milk, shredded cheese, salt, and pepper.

Once grill is ready, heat the oil and add spinach, mushrooms, and green onions. Stir for 5 minutes to soften.

Pour in the egg mixture and gently stir to combine all ingredients. Sprinkle shredded cheddar over the egg mixture.

Close the cover and cook for 15 minutes. Let stand for 5 minutes before cutting and serving.

Crustless Quiche in the George Foreman Evolve Grill

Zucchini & Yellow Squash Quiche with Mashed Potato Crust

14 May

What do you do when you don’t want to make a regular pie crust for a quiche?  Make one with mashed potatoes!  I had made a similar quiche a while back, but used broccoli as the vegetable.  Since I have a few bags of zucchini and yellow squash in the freezer, I decided to use that.  I also used up the last of my shredded mozzarella cheese from Basicfarm7.  It’s a great way to use up leftover mashed potatoes and then add in your favorite veggie, meat, and cheese combination.  Think broccoli, spinach, ham, bacon, cheddar cheese, etc.  Not all together of course, but ideas for ingredients to use in different combinations!  Or, when you have leftovers at Thanksgiving, use leftover mashed potatoes for the crust, and have chopped turkey and cheese for the filling!

Zucchini & Yellow Squash Quiche with Mashed Potato Crust


Zucchini &Yellow Squash Quiche with Mashed Potato Crust

What you need:

For the crust:
2 cups mashed potatoes OR about 2 pounds of potatoes, peeled, boiled, mashed and mixed with 1/4 milk
Olive oil

For the filling:

1/4 olive oil
2 cups zucchini and yellow squash
1/2 cup chopped onion
2 tablespoons chopped fresh parsley or 1 tablespoon dried parsley flakes
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
3 eggs, beaten
2 cups shredded mozzarella cheese
Salt and pepper

How to make it:

Preheat oven to 350 F.

Lightly oil a 9″ deep dish pie plate.  Press mashed potatoes into the bottom and sides of the pie plate.  Brush with more olive oil.  Bake in the preheated oven for 30 minutes until golden brown.

Meanwhile, heat olive oil in a large skillet over medium heat.  Add zucchini, yellow squash, and onion to the skillet, and cook until soft.  Stir in parsley, basil, oregano, salt and pepper.  Remove from heat.

In a bowl, mix together the beaten eggs and shredded cheese.  Stir in the zucchini and yellow squash mixture.  Pour into the mashed potato crust.  Return to oven and bake for 25-30 minutes, or until a knife inserted in the center comes out clean.

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