Creamy Spinach Feta And Bacon Quiche Cups Recipes

SPINACH AND BACON QUICHE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop when cool.
• Fit the pie crust into a 9-inch pie dish, and set aside.
• In a bowl, whisk together the eggs, cream, salt, black pepper, Worcestershire sauce, and hot pepper sauce. Spread the spinach into the bottom of the pie crust; top with bacon, Cheddar cheese, and green onion. Pour the egg mixture over the filling, and sprinkle the quiche with Parmesan cheese.
• Bake in the preheated oven until the top is lightly puffed and browned, and a knife inserted into the center of the quiche comes out clean, 35 to 45 minutes.

BACON SPINACH AND FETA QUICHE

Steps:

• Place the flour and butter into a large bowl and use your fingertips to rub the butter into the flour. Continue until the mixture resembles bread crumbs.
• Slowly add the water and use a butter knife to combine.
• Turn the mixture out onto a floured bench and knead until the mixture comes together and is smooth. If your dough is too dry, add a little extra water.
• Cover the dough with cling wrap and place into the fridge for 30 minutes to chill. In the meantime you can preheat your oven to 190 degrees.
• Lightly dust a rolling pin and your bench with flour and roll the pastry out until it's approximately 3 - 4mm thick - use your pie tin (I used a 22cm one) as a guide to how big your pasty needs to be, you want to allow a 3cm border of pastry around your dish for the sides.
• Carefully place your pasty into your pie dish and gently press the pastry against the edges. Trim off any excess, but do leave approximately 1/2 cm of pastry hanging over the tin as it will shrink.
• Place a sheet of baking paper on top of the pasty and top with baking weights or rice. Cook for 14 minutes before removing the baking paper and weights and cook for a further 6 minutes.
• To make your quiche mixture, in a large jug combine the milk, eggs and salt and pepper and mix well.
• Sprinkle the baby spinach, bacon pieces, crumbled feta, onion flakes, tomatoes and grated cheese over the par-cooked pastry base and carefully pour the milk mixture over the top. Place into the oven and cook for 35 - 40 minutes or until golden on top and cooked through.

LOW-CARB BACON SPINACH EGG CUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
• Cook and stir bacon in a skillet over medium-high heat until crisp, about 10 minutes. Transfer bacon to a bowl, reserving bacon grease in the skillet.
• Combine spinach, mushrooms, green bell pepper, onion, salt, and ground black pepper to taste in the skillet with bacon grease; cook and stir until softened, about 5 minutes. Transfer vegetable mixture to a bowl and place in the freezer to cool, about 5 minutes.
• Whisk eggs and cream together in a bowl; stir in 1 cup Colby-Jack cheese, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, onion powder, and garlic powder. Add cooled vegetables and bacon to egg mixture and mix gently.
• Scoop 1/4 cup egg mixture into each muffin cup; top each with remaining Colby-Jack cheese.
• Bake in the preheated oven until egg cups are set, about 20 minutes.

SPINACH AND FETA BAKED EGG CUPS RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Spray a six-cup muffin tray with nonstick spray.
• In a bowl, add the eggs, spinach, feta, tomato, salt, and pepper, and stir to distribute ingredients.
• Distribute the mixture evenly between the muffins cups.
• Bake until the eggs are set, about 15 minutes.
• Enjoy!

SPINACH & FETA QUICHE

Steps:

• Pastry- put all the dry ingredients into the food processor.
• Pulse a few times, then add the butter, then pulse a few more times until the butter is in pea sized chunks.
• Beat the egg into 3 tbl.
• of the water and add to the mix, pulsing a few more times.
• Add more water as needed to get the dough to just come together, a tablespoon at a time, pulsing after each addition.
• Turn the dough out onto plastic wrap, knead once or twice, pat flat and chill for about an hour.
• Pull out of the fridge, roll out on a floured board until it will fit into the tart pan (or the standard springform pan, with 2 inches of dough going up the side).
• Trim the edges, prick the bottom several times with a fork, and lay a piece of foil across the bottom weighted down with beans or pennies.
• Blind bake at 425 degrees or about 8 minutes or so, remove the foil and beans, bake a few minutes longer or until the crust gets rid of any sheen and looks dull.
• Remove from the oven, sprinkle with the gruyere, and set aside.
• Decrease the oven heat to 375 degrees.
• Filling: Drain the spinach and squeeze it dry.
• Saute the onion and scallions and a small pinch of kosher salt in the butter and oil until soft.
• Add the spinach and saute until completely wilted, (about 3 minutes or so).
• Add the dill and pepper and saute another 2 minutes.
• Set the mixture aside to cool completely.
• Whisk the eggs, then add the half-n-half, the cream and mix well.
• Crumble the feta into the spinach, then add to the cream mixture.
• Mix until well combined, the pour into the prepared tart shell.
• Place the tart pan on another baking sheet and bake until the filling is slightly puffed, light brown, and a tester inserted in the center comes out clean, about 40 minutes.
• Remove from the oven and let stand 10 minutes before removing from the tart pan.
• Garnish with olives and dill sprigs.