Crustless Quiche With Spinach And Turkey Sausage Recipes

CRUSTLESS QUICHE

Steps:

• Preheat oven to 350 degrees and grease a 9" pie plate.
• In a large liquid measuring cup or mixing bowl, whisk together eggs, milk, salt and pepper.
• Stir in spinach, cheese, bacon and green onion.
• Pour into prepared pie plate and bake for 35-45 minutes, until set through the centre.
• Slice and serve.

CRUSTLESS SPINACH QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
• Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
• In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
• Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

CRUSTLESS SAUSAGE AND SPINACH QUICHE

Steps:

• Preheat your oven to 350 degrees. Spray a pie dish with oil.
• Cook the sausage in a large skillet over medium heat, breaking up until cooked, about 5 minutes.
• Add the spinach and reduce heat to low, cook until wilted stirring occasionally, about 7 minutes. Drain spinach well.
• Evenly spread the spinach sausage mixture in the prepared dish and top it evenly with the grated havarti and parmesan cheese.
• Make the custard mixture by whisking together the milk, half and half, eggs, salt, black pepper, and the nutmeg.
• Pour the custard into the dish and bake 35 to 40 minutes, until the center is set.
• Cut the quiche into 6 pieces and serve.

CRUSTLESS QUICHE

Steps:

• Place a rack in the center of your oven and preheat the oven to 350 degrees F. Coat a deep 9-inch pie dish with nonstick spray.
• Prepare any mix-ins (see recipe notes for a broccoli bacon version and the blog post above for more suggestions).
• In a large mixing bowl, whisk together the eggs, milk, half-and-half, salt, pepper, mustard, and nutmeg.
• Scatter the mix-ins evenly across the bottom of the prepared pie dish.
• Sprinkle the cheese on top.
• Carefully pour the egg mixture into the dish. Place the dish on a rimmed baking sheet. Sprinkle the chives over the top.
• Bake the quiche on the baking sheet until the center is set, about 35 minutes. It should look puffed and golden at the edges, and when a thin, sharp knife is inserted in the center, the center should be cooked through without visible liquid. Let cool a few minutes. Cut into big wedges. Enjoy warm.

TURKEY AND CHEDDAR QUICHE

Steps:

• Pulse together the flour, sugar and salt in a food processor fitted with a metal blade. Add about a third of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas, 5 or 6 pulses. Add the vinegar. Then, pulsing quickly a few times as you do it, add the ice water through the tube. Squeeze some dough between your fingers, it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. Pulse quickly and take care not to overwork or the dough will be tough. Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten the dough into a thin round. Refrigerate for 1 hour.
• Lightly flour a work surface, then roll the dough into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes.
• Preheat the oven to 375 degrees F.
• Press a piece of foil over the chilled crust, then fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling.
• Sprinkle the scallions evenly into the crust. Combine the turkey with the Cheddar and sprinkle it in an even layer over the scallions.
• Whisk together the heavy cream, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl. Stir in the dill.
• Pour the custard over the filling. Lower the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.
• Copyright 2016 Television Food Network, G.P. All rights reserved.

CRUSTLESS QUICHE WITH SPINACH AND TURKEY SAUSAGE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a large sauté pan, over medium heat, heat olive oil and add minced garlic.
• Add the turkey sausage to the pan. Then add the sage, cayenne pepper, paprika, salt and pepper. Break up the turkey sausage and brown until cooked through.
• Add the spinach to the pan and stir to combine with sausage. Sauté until spinach is wilted then turn off burner.
• In a large mixing bowl, beat the eggs. Add the cheese to the eggs and mix.
• With a slotted spoon, add the cooked turkey sausage and spinach to the mixing bowl and stir to combine all ingredients.
• Grease a 9" pie pan. Pour the mixture into the pie pan.
• Place in preheated oven, and bake at 350 degrees Fahrenheit for 30 - 35 minutes or until eggs are set.
• Carefully remove quiche from oven and allow to cool for 10 minutes.

CRUSTLESS TURKEY SAUSAGE, CHEESE & MUSHROOM QUICHE

Steps:

• 1. Preheat oven to 350°. Grease a 9-inch deep-dish pie pan with non-stick cooking spray, set aside. In a large bowl, add eggs and beat, add turkey sausage, mushrooms, cheese, peppers and salt, stir until ingredients are well incorporated. Pour mixture into prepared pie pan. Bake for 30 - 40 minutes, or until eggs are cooked and set. Let cool 5 minutes before slicing and serving. Note: You can use a variety of veggies in place of the mushrooms such as; asparagus, spinach, zucchini etc. You can use cooked, crumbled turkey bacon in place of the turkey sausage, you can also layer thinly sliced tomatoes, or chopped sun-dried tomatoes on top of the quiche before baking.

CRUSTLESS SPINACH QUICHE

Steps:

• In a large skillet, saute onion and mushrooms in oil until tender. Add spinach and ham; cook and stir until the excess moisture is evaporated. Cool slightly. Beat eggs; add cheese and mix well. Stir in spinach mixture and pepper; blend well. Spread evenly into a greased 9-in. pie plate or quiche dish. Bake at 350° for 40-45 minutes or until a knife inserted in center comes out clean.