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  2. 13 Low-Calorie Breakfasts That’ll Keep You Full Until Lunch

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    Get the Recipe: Mini Quiche, Crustless. Related: ... This easy cabbage frittata recipe is a great way to get your veggies in for a low calorie breakfast. Made with cabbage, onions, and carrots, it ...

  3. Frittata - Wikipedia

    en.wikipedia.org/wiki/Frittata

    Frittata is an egg-based Italian dish, similar to an omelette, crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses or vegetables. History [ edit ]

  4. You Won't Even Miss the Crust in This Crustless Quiche - AOL

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    Enter: this crustless quiche recipe. It has the same creamy filling as a traditional quiche, but it's even easier to make in the morning. With Italian sausage, hash browns, peppers, onion, and ...

  5. 23 High-Protein Breakfast Recipes to Make Ahead - AOL

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    Make your mornings easier with these tasty make-ahead breakfast recipes, like sheet-pan quiche and overnight oats, with at least 15 grams of protein per serving.

  6. Spinach and Mushroom Frittata Recipe - AOL

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    Heat the oven to 375°F. Spray a 2-quart shallow baking dish with the cooking spray. Beat the eggs in a large bowl with a fork or whisk. Stir in the soup.

  7. 15 Best New Breakfast Recipes You'll Want to Make This Fall - AOL

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    View Recipe. Mini Crustless Quiches with Kale, Mushrooms & Feta. ... View Recipe. Crustless Spinach & Goat Cheese Quiche. Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist ...

  8. Quiche - Wikipedia

    en.wikipedia.org/wiki/Quiche

    Quiche (/ ˈ k iː ʃ / KEESH) is a French tart consisting of a pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables. A well-known variant is quiche lorraine , which includes lardons or bacon .

  9. Quiche Lorraine - Wikipedia

    en.wikipedia.org/wiki/Quiche_Lorraine

    Quiche Lorraine is a savoury French tart with a filling of cream, eggs, and bacon or ham, in an open pastry case. It was little known outside the French region of Lorraine until the mid-20th century. As its popularity spread, nationally and internationally, the addition of cheese became commonplace, although it has been criticised as inauthentic.