Cheddar Swiss Spinach Quiche Recipes

SPINACH QUICHE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
• In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
• Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.

CHICKEN SPINACH QUICHE

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Sprinkle 1/4 cup cheese into crust. , In a large bowl, combine chicken, spinach, onion and remaining 3/4 cup cheese. Spoon into crust. In a small bowl, whisk eggs, milk, mayonnaise, salt and pepper; pour over chicken mixture., Bake until a knife inserted in the center comes out clean, 40-45 minutes. Let stand 15 minutes before cutting.

SPINACH SWISS QUICHE

Steps:

• On a lightly floured surface, unroll dough. Transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edges. Line unpricked crust with a double thickness of heavy-duty foil. , Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°., In a small skillet, cook the bacon, onion and red pepper until vegetables are tender; drain. Stir in spinach. Spoon spinach mixture into pastry. , In a small bowl, combine the egg substitute, cottage cheese, Swiss cheese and seasonings; pour over spinach mixture., Bake for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting., Serve with sour cream.

SPINACH AND CHEDDAR QUICHE

Steps:

• Heat oven to 375°F. In medium bowl, mix 1/2 cup all-purpose flour, the whole wheat flour and 1/4 teaspoon salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like small crumbs. Sprinkle with water, 1 tablespoon at a time, tossing with fork just until flour is moistened. Shape into ball; flatten slightly.
• On floured surface, roll dough into 12-inch round. Fold dough into fourths; place in 9-inch glass pie plate. Unfold and ease into pie plate, pressing firmly against bottom and side; crimp edge. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute.
• In large bowl, mix cheese and 1 tablespoon flour. Stir in eggs, milk and 1/2 teaspoon salt until well blended. Stir in spinach and bell pepper. Pour into pie crust.
• Bake 15 minutes. Cover edge of crust with strip of foil to keep crust from overbrowning. Bake 15 to 20 minutes longer or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

CHEDDAR-SWISS SPINACH QUICHE

Steps:

• Heat oven to 350 degrees.
• In a medium bowl, beat eggs with evaporated milk, dry mustard, salt, and pepper.
• Add the spinach, green onions, and cheeses. Stir well until combined.
• Pour half the mixture into each prepared pie crust.
• Bake for about one hour or until the top is golden brown and the center of the quiche is firm.

SPINACH, CHEDDAR, AND SWISS QUICHE

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Mix all ingredients from frozen spinach through pepper in a large bowl and pour into partially cooked pie crust.
• Top with the remaining 4 slices of swiss cheese and bake in oven for 40 minutes.

SPINACH AND CHEDDAR QUICHE

Steps:

• In the bowl of a food processor, mix flour, sugar and salt to combine. Add cold butter and pulse until butter is pea sized.
• Add 3 tablespoons of ice water and pulse to combine. Add 1 to 2 additional tablespoons of ice water one tablespoon at a time (pulsing after each addition) as needed just until the dough comes together. Do not over mix.
• Form the dough into a flat oval and wrap in plastic. Chill for at least 30 minutes.
• When you are ready to bake, preheat the oven to 450 degrees.
• Roll out the chilled dough to fit a deep dish pie plate and crimp the edges. (See How to Blind Bake a Pie Crust in our How-To's section.)
• Partially bake the pie crust for 8-9 minutes, making sure you weigh the bottom of the crust down with pie weights or dried beans so that it does not puff up as you bake it. Allow to cool slightly.
• Defrost the spinach and drain well. You can let it sit overnight to defrost in the refrigerator or you can defrost it in the microwave. Either way, it is important to get all of the water out of the spinach. After it has drained, wrap the spinach in a few layers of paper towel and squeeze to remove the last remaining moisture.
• After partially baking your pie crust, reduce the oven to 425 degrees.
• Place the onion in a small pan and sauté with the butter until the onions are soft and translucent. Cool slightly.
• Sprinkle the drained spinach and sautéed onion evenly into the bottom of the partially-baked pie crust. Sprinkle the shredded cheese on top of the spinach and onions.
• In a bowl, beat the eggs. Add cream, salt, nutmeg and cayenne pepper and whisk to fully combine the custard mixture. Pour or ladle the custard over the spinach and cheese.
• Bake at 425 degrees for 15 minutes. Lower the oven heat to 350 degrees and bake for 20-25 minutes more, or until a knife inserted into the center of the quiche comes out clean.
• Let cool until the quiche sets up a bit (about 30 minutes) and serve in wedges.