Crustless Spinach Mushroom And Sausage Mini Quiche Recipes

SAUSAGE SPINACH CRUSTLESS QUICHE

Steps:

• Cook sausage on top of the stove and drain. In a large bowl toss sausage with chopped spinach, onions, mushrooms and 1/2 cup of cheese. Spray a baking dish with cooking oil and add sausage mixture. I used a 10 inch pie plate to make this.
• In the same bowl you used to toss sausage and spinach whisk together the eggs, milk, sour cream, garlic powder, black pepper and salt. Pour this over the sausage mixture in the baking dish. Sprinkle on the other 1/2 cup shredded cheese.
• Bake in preheated 400 degree oven for 40 to 45 minutes until center is set and top is browned.

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 SPINACH, MUSHROOM AND SAUSAGE MINI QUICHE

Steps:

• Preheat oven to 375 and use spray oil to grease muffin tins.
• Blend eggs, cream, 1 cup of cheeses and spices In a large bowl. Precook all other fillers. I start by sautéing the mushrooms, then add the green onion and pork sausage. Once the sausage is browned I add the spinach one cup at a time. Let your precooked ingredients cool 3-5 minutes and add to egg mixture. Ladle complete mixture into muffin tins and top with remaining cheese. Bake on 375 for 20-25 minutes. Use butter knife to loosen the sides and remove from tins to cool. Serve to a group for brunch or put in freezer bags to grab and eat on the go during the workweek.

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.

MINI QUICHES (CRUSTLESS)

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray 36 mini muffin cups with cooking spray.
• Heat a large skillet over medium-high heat and crumble in sausage. Cook and stir until sausage is crumbly and evenly browned, about 10 minutes . Drain and discard any excess grease.
• Sprinkle sausage, Cheddar cheese, Swiss cheese, and green onion evenly into the prepared muffin cups.
• Beat eggs, potato flakes, and cream together in a bowl; season with salt and pepper. Pour egg mixture evenly over the sausage-cheese mixture in the muffin cups.
• Bake in the preheated oven until quiches are set in the middle and lightly browned, about 22 minutes. Cool for 5 minutes before serving.

MINI SPINACH AND MUSHROOM QUICHE

Steps:

• Preheat the oven to 375 degrees F. Lightly coat a 12-cup nonstick muffin pan with nonstick cooking spray.
• Mist a large nonstick skillet with more nonstick cooking spray and put over medium heat. Add the turkey bacon and cook turning frequently until crisp, about 8 minutes. Transfer to a cutting board and coarsely chop.
• In the same skillet, heat the oil. Add the mushrooms, shallot, and season to taste with salt and pepper. Cook until shallots are soft and the mushrooms are dry and lightly browned, about 10 minutes. Remove from the heat and stir in the baby spinach and nutmeg until the spinach is just wilted, but still bright green, 2 minutes. Set aside to cool slightly.
• Meanwhile, whisk the eggs, egg whites, milk, and salt and pepper until well combined. Stir in the cheese. Divide the egg mixture evenly between the muffin tins, filling them about halfway. Top evenly with the mushroom and spinach mixture and then the chopped bacon.
• Bake until the quiches are well risen, golden brown and set, 20 to 25 minutes. Cool in the pan 5 minutes and then transfer to a wire rack. Serve warm or at room temperature with greens.

SPINACH & MUSHROOM CRUSTLESS QUICHE RECIPE - (4.5/5)

Steps:

• Preheat your oven to 350°F. Empty the box of thawed spinach into a colander and let it drain. Rinse the mushrooms and slice them thinly. Place the sliced mushrooms in a skillet coated with non-stick spray, add the minced garlic, and sprinkle a little salt and pepper. Turn the heat on to medium-high and saute the mushrooms until they release all of their moisture and no more water remains on the bottom of the skillet Spray a pie dish with non-stick spray. Squeeze the rest of the water out of the spinach and spread it out on the bottom of the pie dish. Add the cooked mushrooms and crumbled feta. In a medium bowl whisk together the eggs until fairly smooth. Add the almond milk, parmesan and a pinch of pepper. Whisk to combine. Pour this mixture into the pie dish over the spinach, mushrooms, and feta. Sprinkle the shredded mozzarella cheese over top. Bake the quiche until it is golden brown on top and the center is solid. about 45 minutes. Slice and serve!