QUICK & EASY SPINACH QUICHE
Make and share this Quick & Easy Spinach Quiche recipe from Food.com.
Provided by ajean
Categories Breakfast
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Cook spinach and onion together in skillet until onion is soft and spinach is completely thawed, cool slightly.
- Cut cream cheese into small cubes and place in the bottom of pie crust. Top with spinach and onion mixture.
- In a mixing bowl beat eggs. Add shredded cheese, milk, salt, black pepper and cayenne pepper.
- Pour egg mixture into crust.
- Bake at 350 degrees for 45-55 minutes or until center is set. You may have to cover it with foil for the last 10-15 minutes so the crust doesn't get too dark.
- Take out of the oven and let cool for 5-10 minutes. Serve warm.
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
SPINACH SWISS QUICHE
Warm wedges of this tasty quiche are packed with convenient frozen spinach, sweet red pepper and Swiss cheese. My family requests this dish year-round. You can saute the bacon mixture the night before to reduce prep time on busy mornings. -April Milner, Dearborn Heights, Michigan
Provided by Taste of Home
Time 1h
Yield 6 servings.
Number Of Ingredients 12
Steps:
- On a lightly floured surface, unroll dough. Transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edges. Line unpricked crust with a double thickness of heavy-duty foil. , Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°., In a small skillet, cook the bacon, onion and red pepper until vegetables are tender; drain. Stir in spinach. Spoon spinach mixture into pastry. , In a small bowl, combine the egg substitute, cottage cheese, Swiss cheese and seasonings; pour over spinach mixture., Bake for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting., Serve with sour cream.
Nutrition Facts : Calories 278 calories, Fat 12g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 659mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges
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.
JULIA CHILD'S SPINACH QUICHE
Steps:
- Combine: flour, salt, sugar, butter, and vegetable shortening into a large bowl. Using the tips of your fingers, combine the the ingredients. The result should look like breadcrumbs.
- Blend: Slowly add the ice water to the mixture and form a dough ball. Divide the dough into two and shape it into a flattened circle. Wrap in cling wrap and place in the refrigerator to rest for a minimum of 2 hours or up to 3 days.
- Rolling: Place dough on a lightly floured surface and begin to roll it into a circle about 1/8 thick and two inches larger than your tart or pie pan. You will want to work quickly to keep the butter as cold as possible. Using your rolling pin, lift and place the dough into your tart or pie pan. Press the dough into place and then run your rolling pin over the top and remove excess dough. Using your thumbs, push the dough 1/8 of an inch above the edge of the pan. Take a dull knife and made a decorative edge. Then take a fork and prick the pastry all over, including the sides, at 1/2 inch intervals. Refrigerate if not baking right away.
- Partial Blind Bake: Preheat oven to 400f. Line the pastry with tin foil or parchment paper. Cover the edges of the pastry if possible. Fill the pastry with weights (dried beans, lentils, rice, or pastry weights). The goal here is to weigh down the pastry, so it does not rise. Bake for 8 - 9 minutes. Remove pastry from the oven and remove the weights. Make additional pricks into the dough with your fork and bake for 2 - 3 minutes more. When the shell starts to turn golden or shrink from the sides of the baking dish, remove it from the oven.
- Prep: Preheat the oven to 375f. Whisk together eggs, cream, a pinch of salt, a pinch of pepper, and a pinch of nutmeg. Set aside.
- Spinach: If you are using fresh spinach - Start a pot of boiling water. While your waiting, clean the spinach to ensure all dirt is removed and de-stem the spinach leaves. A handful at a time, place the spinach in the boiling water and cook for two minutes. Remove the spinach and run under cold water. Then, squeeze as much water out of the spinach as possible and cut the spinach into small pieces. Repeat until you have 1 1/4 cups of spinach. If you are using frozen spinach - Defrost the spinach just enough so that you can slice it by bearing it down with your knife. Melt an additional 1 1/2 tablespoons of butter in a saucepan or skillet. Stir in the spinach, cover, and cook for 1 - 2 minutes. Remove the cover and cook until all the water has evaporated, about 3 minutes.
- Shallots: Melt 2 tablespoons of butter in a skillet. Add diced shallots and cook until done, about 1 - 2 minutes.
- Combine and bake: Combine all the ingredients away from heat (shallots, spinach, and egg mixture). Pour into the pastry shell sprinkle the top with swiss cheese and dot with the remaining 1 tablespoon of butter. Bake at 375 for 25 - 30 minutes. You will know the quiche is done when you can insert a knife and it comes out clean.
Nutrition Facts : Calories 484 kcal, Carbohydrate 37 g, Protein 12 g, Fat 50 g, SaturatedFat 30 g, TransFat 1 g, Cholesterol 242 mg, Sodium 895 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 16 g, ServingSize 1 serving
QUICK SPINACH QUICHE
This quiche is so delicious and easy to make in addition to being budget friendly. We never have leftovers, even with several picky eaters in the house!
Provided by B's Kitchen
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h20m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Line two 9-inch pie plates with crusts. Cover crusts with a double layer of aluminum foil and a layer of pie weights or dried beans.
- Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights; continue baking until the crust sets, about 5 minutes more. Let crusts cool briefly. Reduce oven temperature to 350 degrees F (175 degrees C).
- Sprinkle cheese, spinach, and onion evenly onto the crusts. Whisk eggs, milk, salt, and pepper together and divide evenly between the crusts.
- Bake in the center of the preheated oven until golden brown and firm in the centers, about 45 minutes.
Nutrition Facts : Calories 309.6 calories, Carbohydrate 15 g, Cholesterol 154.9 mg, Fat 21.5 g, Fiber 1.7 g, Protein 14.6 g, SaturatedFat 9.4 g, Sodium 386.5 mg, Sugar 2.4 g
LIGHT AND FLUFFY SPINACH QUICHE
Very tasty and fluffy quiche. Easy to prepare. You'll love it. The spinach can be substituted for any fresh or frozen vegetable.
Provided by KRISTINJONI
Categories Breakfast and Brunch Eggs Quiche
Time 1h20m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with foil.
- In a large bowl, whisk together mayonnaise and milk until smooth. Whisk in eggs. Layer spinach, cheese, and onion in pie shell, making several layers of each. Pour in egg mixture. Place quiche on prepared cookie sheet. Cover quiche with foil.
- Bake in preheated oven for 45 minutes. Remove cover, and bake 10 to 15 minutes, or until top is golden brown and filling is set.
Nutrition Facts : Calories 356.2 calories, Carbohydrate 19.9 g, Cholesterol 140.6 mg, Fat 23.2 g, Fiber 2.6 g, Protein 17.9 g, SaturatedFat 6.5 g, Sodium 612.1 mg, Sugar 2.9 g
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