Healthy Chinese-Style Quiche. This two-ingredient omelette is a fantastic dish to make when preparing a Chinese meal. It takes minutes and its simplicity balances more strongly flavoured. Even though it sounds rather fancy, quiche is one of the easiest and most versatile breakfast options.
This veggie-filled breakfast will keep you full and happy.
Whether you're raising a family or simply busy with work and other activities, fast and easy-to-cook meals can be lifesavers.
Quiche represents one convenient option because it cooks quickly, can be easily customized with whatever vegetables you have on hand and stores well.
You can have Healthy Chinese-Style Quiche using 19 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Healthy Chinese-Style Quiche
- You need 200 grams of Firm tofu.
- You need 1/2 tbsp of Sesame oil (to stir fry the tofu).
- Prepare 2 of Shiitake mushrooms.
- You need 2 grams of Dried kikurage wood ear mushrooms.
- Prepare 1/6 of Cooked bamboo shoot in water.
- It's 10 cm of Japanese leek.
- You need 4 cm of Carrot.
- It's 10 of Snow peas.
- It's 1 pinch of Salt and pepper.
- You need 1 tbsp of Shaoxing wine.
- You need 200 ml of ● Water.
- Prepare 1/2 tbsp of ● Weipa.
- Prepare 1 1/2 tbsp of ● Oyster sauce.
- You need 1 tsp of ● Soy sauce.
- It's 1/2 tbsp of Sesame oil for finishing.
- You need 3 of Eggs.
- You need 5 of Spring roll wrappers.
- You need 1 of Sesame oil - to oil the mold.
- You need 40 grams of Pizza cheese - optional.
Crustless Chicken Quiche - Healthy and Light Breakfast Recipe. This Crustless Chicken Quiche is loaded with the amazing flavors of eggs, bacon, and cheddar cheese. The recipe is my gluten free version of the classic Cheese Quiche, but without the crust, which saves a lot of calories. I love flaky crusts - who doesn't!
Healthy Chinese-Style Quiche step by step
- Line a sieve with kitchen paper towels that have been ripped up into small pieces, and place the tofu on top. Leave to drain well. Rehydrate the wood ear mushroom in water and finely julienne. Cut the shiitake mushrooms, bamboo shoot, leek, carrot and snow peas into small pieces..
- Heat up some sesame oil in a frying pan and stir fry the tofu over medium heat until it's lightly browned. Add the chopped up vegetables from Step 1, and continue stir frying until the vegetables are softened..
- Add salt and pepper to Step 2, swoosh in the Shaoxing wine and stir fry lightly, then add the ingredients marked with ● - water, soup stock granules, oyster sauce and soy sauce - and stir fry a bit longer, then drizzle in a little more sesame oil to finish. Turn off the heat, transfer the entire contents sauce and all into a bowl, and let it cool down..
- While it cools, cut the spring roll wrappers from corner to corner diagonally to make two triangles each - a total of 10 triangles. Brush the inside of the mold lightly with sesame oil and line with the spring roll wrappers. (It's ok if the corners of the wrappers stick out of the mold a bit.) Preheat the oven to 190℃..
- Beat the eggs and add to the cooled down mixture from Step 3. Mix well and pour into the lined mold. Top with the pizza cheese. If you fold in the corners of the spring roll wrappers that are sticking out, they'll be nice and crispy after baking!.
- Bake in a preheated oven at 190℃ for about 35 minutes - adjust the time and temperature depending on how fast it's browning. When it's baked it's done..
But foregoing the crust enables you to focus on the wonderful flavors of the filling. I especially like this particular quiche. It is gorgeous - so colorful with all the vegetable colors, and I love that it contains so many veggies! Crustless Zucchini Quiche with pesto and parmesan cooked in a muffin tin. A healthy and low carb on-the-go breakfast that marry This crustless zucchini quiche are the most convenient keto breakfast on the go, baked in jumbo muffin tins!
