Crustless Spinach And Feta Quiche Recipes

EASY CRUSTLESS QUICHE WITH SPINACH & FETA

Steps:

• In a frying pan heat 1 tablespoon of oil or butter on a medium-low heat. Add the onion and gently fry for 10 minutes until soft and beginning to caramelise. Add the garlic and cook for a further minute. Then remove from the heat and leave to cool.
• In a second pan heat the remaining oil or butter to a medium heat, then sauté the spinach for 2 minutes until wilted. Remove from the heat and leave to cool. Once cooled use your hands to squeeze out any excess liquid.
• In a bowl whisk together the eggs, cream, nutmeg, salt and pepper until completely combined.
• Grease your pie dish with oil or butter. Then layer the onions, spinach and feta into the dish, leaving a third of the feta to sprinkle on top.
• Pour the egg mixture over the spinach and onions. Then sprinkle the remaining crumbled feta on top followed by the pine nuts.
• Bake in the oven for 30-40 minutes until the egg has completely set. If it appears to be burning, cover it with tin foil. The quiche is done when it is no longer wobbly in the centre. Leave to cool slightly then you can either serve straight from the dish or transfer to a plate. Eat hot or cold.

CRUSTLESS SPINACH AND FETA QUICHE

Steps:

• Pre-heat the oven to 350 degrees. Lightly mist a 9-inch pie plate with cooking spray and set aside.
• Drizzle the oil in a skillet and bring over medium heat. Add the chopped onion and cook, stirring occasionally, until the onions are softened and golden.
• Break the eggs into a mixing bowl and beat them with a whisk. Add the cooked onions, cottage cheese, Feta, salt, pepper, red pepper and spinach and stir to combine. Transfer the entire mixture to the prepared pie plate and make sure the ingredients are evenly distributed. Bake for 35-45 minutes until the middle is set (not jiggly) and the edges are golden. Cut into 6 slices and serve!

CRUSTLESS SPINACH AND FETA QUICHE

Steps:

• Pre-heat oven to 350°.
• Grease a pie dish with butter. Add shredded parmesan cheese to bottom of dish and spread in a very thin layer.
• In a large saute pan, heat olive oil on medium. Add garlic and onion until translucent. Add spinach and saute, mixing often until spinach is bright and wilted. Remove from pan and put in a bowl.
• In a separate large bowl, add 5 eggs, 2/3 cup of milk, salt, and pepper. Whisk well.
• Add crumbed feta to bowl with spinach. Add spinach mixture to large bowl with eggs. Mix well.
• Pour egg and spinach mixture into pie dish so that it fills dish but doesn't overflow.
• Bake for 50 minutes until egg has set.
• Serve and enjoy!

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 SPINACH AND FETA PIES

Steps:

• Position a rack in the center of the oven and preheat to 400 degrees F. Heat olive oil in a medium skillet over medium-high heat. Squeeze excess water out of spinach. Add spinach and scallions and cook, stirring, until dry, about 4 minutes. Transfer to a colander and press with the back of a spoon to remove the last bit of moisture. Brush 4 (6-ounce) ramekins with some olive oil and put on a baking sheet. Put spinach mixture, eggs, half-and-half, bread crumbs, mint, salt, black and cayenne peppers, and nutmeg in a food processor and pulse until spinach is finely chopped. Remove blade and stir in feta cheese. Divide mixture evenly among ramekins. Bake until set around the edges but still slightly soft in the center, about 20 minutes. Turn oven off, leaving pies inside to set, about 5 minutes more. Run a knife around edge of each pie and invert onto plates; spoon some tomato salad around each and serve.
• Greek Tomato Salad: Toss tomatoes with pepperoncini and olives in a salad bowl. Add olive oil, lemon juice, oregano, and salt and black pepper to taste. Toss again.

CRUSTLESS SPINACH, ONION AND FETA QUICHE

Steps:

• Preheat oven to 400°F.
• Lightly grease a 10-inch quiche/tart pan (or a pie plate).
• In a medium frying pan, cook diced onion with a bit of vegetable oil (or cooking spray) over medium-high heat until translucent and tender. Add in fresh spinach and cook until just wilted. Set aside to cool for a few minutes.
• In a large mixing bowl, whisk together eggs, flour, and baking powder. Whisk in milk, then stir in spinach-onion mixture.
• Pour quiche base into prepared pan. Top with feta cheese.
• Bake for 25 minutes, or until center is set and the outside edge is golden brown.
• Let set for 5 minutes, then slice and serve.

CRUSTLESS FETA AND CHEDDAR QUICHE

Steps:

• Preheat oven to 350°F
• Lightly coat a 9 inch pie plate with cooking spray.
• In a medium bowl combine eggs, pastry flour, garlic, dillweed, pepper, and kosher salt.
• Stir in cottage cheese, broccoli, feta, and cheddar.
• Spoon into the pie prepared plate.
• Bake for 40-50 minutes or until a knife inserted near the centre comes out clean.
• Cool on a wire rack for 5-10 minutes before serving.