Vietnamese Crustless Quiche Steamed
Delight in the delicate flavors of a traditional **Vietnamese Crustless Quiche Steamed**, a savory, protein-packed dish that's light, fluffy, and brimming with umami. This unique spin on quiche skips the crust in favor of a velvety texture achieved through steaming, a signature Vietnamese cooking technique that keeps the quiche moist and tender. Made with a harmonious blend of whipped eggs, sautéed shallots, seasoned ground pork, and fragrant fish sauce, this dish is elevated with a hint of sweetness and green onions for a pop of color and freshness. Perfect as a healthy breakfast, light lunch, or snack, it’s an effortless crowd-pleaser that steams to perfection in just 25 minutes. Serve warm for a wholesome and flavorful taste of Vietnam! **(Keywords: Vietnamese crustless quiche, steamed quiche recipe, healthy egg recipes, Vietnamese breakfast dishes)**.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 large eggs
- 150 grams ground pork
- 2 tablespoons fish sauce
- 2 stalks green onions
- 1 medium shallot
- 1 teaspoon oil
- 0.25 teaspoon ground black pepper
- 0.5 teaspoons sugar
- 4 tablespoons water
Instructions
In a small pan, heat 1 teaspoon of oil over medium heat. Finely dice the shallot and sauté until fragrant and translucent. Remove from heat and set aside to cool slightly.
In a mixing bowl, crack in the 6 large eggs and whisk well until the yolks and whites are fully combined. Add 4 tablespoons of water, 2 tablespoons of fish sauce, 1/2 teaspoon of sugar, and 1/4 teaspoon of ground black pepper. Mix thoroughly.
Finely chop the green onions and add to the egg mixture. Also, add the sautéed shallots for added flavor.
In a separate pan, cook the ground pork over medium heat until fully browned and cooked through. Drain any excess fat and let it cool slightly.
Add the cooked ground pork to the egg mixture and stir gently to evenly distribute.
Prepare a heatproof dish that fits into your steamer. Lightly grease the dish to prevent sticking. Pour the egg and meat mixture into the dish, spreading it out evenly.
Bring 2-3 cups of water to a boil in a steamer pot. Place the dish in the steamer, ensuring it is level, and cover with a lid wrapped in a kitchen towel to avoid water droplets falling onto the quiche.
Steam over medium heat for 20-25 minutes or until the quiche is fully set. To check doneness, insert a toothpick or skewer into the center; it should come out clean.
Carefully remove the dish from the steamer and let it cool for a few minutes before serving. Slice into portions and serve warm.
Nutrition Facts
Calories |
977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.5 g | 83% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1251 mg | 417% | |
| Sodium | 3042 mg | 132% | |
| Total Carbohydrate | 14.8 g | 5% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 8.2 g | ||
| Protein | 79.2 g | 158% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 266 mg | 20% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 692 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
