CRUSTLESS SPINACH QUICHE RECIPE
Steps:
- Preheat oven to 375 degrees.
- Sauté olive oil and onion in a medium-sized skillet over medium heat for 4-5 minutes.
- Add crushed garlic and continue sautéing for 1-2 minutes.
- Mix in chopped spinach and sauté for 2-3 minutes, or until spinach has wilted.
- In a large bowl whisk together eggs, milk, salt, and pepper.
- Evenly spread room temperature sautéed spinach and chopped artichokes in a 9-10 inch round pie dish that has been sprayed liberally with non-stick cooking spray.
- Pour in egg mixture and sprinkle both cheeses on top.
- Bake for 27-30 minutes, or until the top turns golden brown.*
- Let crustless quiche sit for 5-10 minutes before serving and enjoy!
Nutrition Facts : Calories 169 kcal, Carbohydrate 4 g, Protein 10 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 173 mg, Sodium 713 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SPINACH AND ARTICHOKE QUICHE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put a baking sheet in the lower third of the oven and preheat to 425 degrees F. Whisk the eggs, half-and-half, 3/4 teaspoon salt and ¼ teaspoon pepper in a large bowl and set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the spinach, artichoke hearts and 2 pinches salt. Cook, stirring, until the spinach is wilted and the skillet is dry, about 1 minute. Remove the vegetables to a plate lined with a few layers of paper towels; let cool slightly. Carefully pull up the sides of the paper towels and squeeze out most of the liquid; stir the vegetables into the egg mixture.
- Scatter the goat cheese in the bottom of the pie crust. Pour in the egg mixture, then arrange the tomatoes cut-side up in the eggs. Season with pepper. Carefully place the quiche on the hot baking sheet and bake until set, about 30 minutes.
- Meanwhile, whisk the vinegar and mustard in a medium bowl; whisk in the remaining 1 tablespoon olive oil until smooth. When the quiche is almost done, add the salad mix to the bowl and toss with the vinaigrette. Season with salt and pepper.
- Cut the quiche into wedges and serve with the salad.
Nutrition Facts : Calories 470, Fat 32 grams, SaturatedFat 12 grams, Cholesterol 177 milligrams, Sodium 892 milligrams, Carbohydrate 33 grams, Fiber 6 grams, Protein 15 grams, Sugar 7 grams
CRUSTLESS SPINACH AND ARTICHOKE QUICHE
A crustless (yes, crustless!) quiche packed with spinach, artichoke, garlic, and melted cheese. Both gluten-free and vegetarian, this deliciously creamy quiche is healthy and perfect for any meal.
Time 1h5m
Yield 8 slices
Number Of Ingredients 9
Steps:
- Preheat the oven to 350oF. Spray the 9 inch round cake pan with nonstick cooking spray.
- Add about a teaspoon of olive oil to a medium sized skillet over medium to low heat. Allow the olive oil to heat for about a minute before adding in the minced garlic. Stir the garlic using a spatula to prevent the garlic from becoming burnt.
- When the garlic starts to turn brown on the edges, add the spinach leaves. Cook the spinach for about a minute or two until the leaves begin to wilt. Remove the skillet from heat and drain the water.
- Wait until the spinach has cooled, then squeeze the excess water from the spinach. Next, blot the spinach dry with a paper towel. It's important for the ingredients to be as dry as possible to prevent the quiche from becoming soggy.
- Evenly arrange the garlic spinach mixture at the bottom of the pan.
- Next, drain the artichoke hearts. Squeeze out all the water from the artichoke hearts. Chop them up into small pieces. Then use a paper towel to blot the artichoke dry. Place the chopped artichoke hearts over the garlic spinach mixture. Sprinkle cheese over the ingredients, and set aside for now.
- Crack four eggs into a large bowl, and beat them with a whisk. Add in the milk and salt, and whisk to evenly incorporate. Pour the egg and milk mixture over the spinach, artichoke, and cheese.
- Use a spatula to smooth out the surface.
- Bake the quiche in the oven for about 45-60 minutes. Check the quiche at around 45 minutes to see if the quiche has turned a golden brown on the surface, and is firm and no liquidy, especially in the center.
- Allow the quiche to cool for a few minutes before cutting into it.
- Serve the quiche warm.
SPINACH ARTICHOKE QUICHE
Make and share this Spinach Artichoke Quiche recipe from Food.com.
Provided by chia2160
Categories Spinach
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F.
- Sauté garlic and shallots in butter until softened, 1-2 minutes.
- Add spinach and sauté until wilted.
- Add chopped artichokes, pine nuts, seasonings and remove from heat.
- Pour into a large bowl to cool.
- Add eggs, milk and cheeses, stirring to mix everything well.
- Add to pie shell.
- Bake 45 minutes to 1 hour or until set.
CRUSTLESS SPINACH QUICHE
I served this crustless quiche at a church lunch, and I had to laugh when one guy told me how much he disliked vegetables. Many people were surprised by how much they loved this veggie-filled quiche recipe-and he was one of them! -Melinda Calverley, Janesville, Wisconsin
Provided by Taste of Home
Time 1h5m
Yield 8 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 251 calories, Fat 18g fat (10g saturated fat), Cholesterol 164mg cholesterol, Sodium 480mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein.
CRUSTLESS SPINACH QUICHE
I serve this in the summer for brunch with a side of sausage links and a fresh fruit bowl!
Provided by ANY14TNS
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 50m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 309.5 calories, Carbohydrate 4.8 g, Cholesterol 209.2 mg, Fat 23.7 g, Fiber 1.6 g, Protein 20.4 g, SaturatedFat 12.5 g, Sodium 545.6 mg, Sugar 2.1 g
CRUSTLESS ARTICHOKE QUICHE (FRITTATA)
I copied down this recipe, many years ago; and, I resurrected it, recently, for a brunch. It is so easy, and so great; I'm glad I found it, again! It doesn't have a crust, so it is actually more like a frittata than a quiche; but, whatever you call it, it's good!
Provided by Belinda in Austin
Categories Breakfast
Time 40m
Yield 8-16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees.
- Saute the onion and garlic in 2 Tbsp margarine, for about 3 minutes.
- Add the artichoke hearts, and saute briefly.
- Add the Italian seasoning, salt, and pepper.
- In a bowl, mix the eggs, cheese, and breadcrumbs; add sauteed veggies.
- Spray an 8X8 pan with cooking spray, add the quiche mixture, and bake for 30 minutes.
Nutrition Facts : Calories 213, Fat 13.4, SaturatedFat 7.2, Cholesterol 188.3, Sodium 417.4, Carbohydrate 10, Fiber 3, Sugar 1.5, Protein 14.1
LOW FAT SPINACH AND ARTICHOKE QUICHE
This is a low fat version of a quiche that I found online somewhere a while back. In our attempt to be healthier, we've altered most of our recipes. Hope you like it!
Provided by zomojen
Categories Breakfast
Time 55m
Yield 1 quiche, 6 serving(s)
Number Of Ingredients 11
Steps:
- For the batter:
- In a medium mixing bowl, beat together the sour cream and the salt. Add the half-and-half, eggs, pepper, and nutmeg.
- For the crust:
- Preheat the oven to 350 degrees F.
- Place a pie tin on top of the pie crust and turn the crust upside down. Place this inverted pie crust in the oven to bake for approximately 10 minutes or until edges begin to lightly brown. Remove from oven and allow to cool.
- To assemble:
- Mix the filling ingredients together. Fill the blind baked pie shell with the filling. Slowly pour some of the batter over the top of the filling, being careful not to have the batter flow over the edges of the crust. Bake for 45 minutes until puffed and browned.
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- Preheat the oven to 350 and grease a 9-inch pie baking dish. (To grease the baking dish, you can spray non-stick baking spray or rub butter all over the bottom and sides of the dish.)
- Combine eggs, sour cream, heavy whipping cream, salt and pepper in a large mixing bowl. Whisk well, until all smooth.
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