NO-CRUST SPINACH QUICHE
"My daughter is a vegetarian, so I eliminated the ham called for in the original recipe," informs Vicki Schrupp from Little Falls, Minnesota. "Wedges of this healthy quiche make a fast and flavorful brunch, lunch or supper."
Provided by Taste of Home
Time 1h
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, beat cream cheese. Add the milk, egg substitute and pepper; beat until smooth. Stir in remaining ingredients., Transfer to a 10-in. quiche pan coated with cooking spray. Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 197 calories, Fat 12g fat (8g saturated fat), Cholesterol 38mg cholesterol, Sodium 439mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges
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
MINI QUICHES
Provided by Duff Goldman
Categories appetizer
Time 1h45m
Yield 24 mini quiches
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Place twenty-four 2 1/2-inch mini tart pans on a wire rack set in a rimmed baking sheet and spray with nonstick cooking spray.
- In a food processor, combine the flour and a good pinch of salt and pulse to combine. Add the butter and pulse until the mixture resembles sand. Transfer to a medium bowl then slowly drizzle in enough of the ice water, folding with a wooden spoon, until the water is incorporated and a shaggy dough forms-all the water may not be needed; be careful not to overwork the dough. Turn the dough out onto a lightly floured work surface and form into a disc. Roll the dough to 1/4 inch thick and use a 3-inch round cutter to cut out 24 discs. Lay 1 disc in each prepared tart pan, pressing the dough firmly into the bottom and up the sides. Transfer to the freezer to firm up, about 30 minutes.
- Meanwhile, heat a medium nonstick skillet over medium heat and add the bacon. Cook, stirring frequently, until browned and crispy, 3 to 5 minutes. Transfer the bacon to a paper towel-lined tray to cool for 5 minutes.
- In another medium bowl, whisk together the eggs, milk, 1/2 cup of the crème fraîche and a pinch each of salt and white pepper. Transfer to a liquid measuring cup for easy pouring.
- To assemble: Put a teaspoon of the bacon bits and a teaspoon of the fontina in the bottom of each tart shell. Top with a sprinkle of chives. You will have some bacon leftover to use as garnish. Pour the custard evenly into the tart shells and bake until the quiches are puffed and the crust is golden brown, about 35 minutes. Rotate the pan 180 degrees halfway through baking. Remove from the oven and immediately remove the quiches from the tart pans to cool on a wire rack. This will ensure a crisp crust.
- Meanwhile, in a third medium bowl, combine the cream cheese, the remaining 1/2 cup crème fraîche and a pinch each of salt and white pepper. Whip with a hand mixer until light and airy, about 2 minutes. Dollop onto the cooled quiches and sprinkle with the remaining bacon bits and chives.
NO CRUST MINI SPINACH QUICHES
This is an adaptation of Sackville's Spinach, Tomato and Feta Quiche. I'm doing low carb and wanted to leave out the crust and make into muffins to go. I changed it up a little and wanted to get the nutrition facts.
Provided by Southernhopsing
Categories Breakfast
Time 30m
Yield 12 mini quiches, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Prepare muffin tin by spraying generously with cooking spray.
- Crumble feta cheese in bottom of each well, top with spinach, tomatoes, and onions.
- Beat the eggs, half and half and garlic together and pour over each.
- Bake 20-25 minutes til tests done (knife inserted comes out clean).
Nutrition Facts : Calories 86.8, Fat 5.9, SaturatedFat 2.9, Cholesterol 116.9, Sodium 109.6, Carbohydrate 3.4, Fiber 1, Sugar 1, Protein 5.6
MARVELOUS MINI MEXICAN QUICHES
These tasty mini-quiches are easy to make and sure to impress! This can be served with sour cream and diced tomato on top.
Provided by SunnyDaysNora
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 45m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 24 mini-muffin cups.
- Beat cream cheese and butter until well combined. Add flour; mix until a dough forms. Divide dough into 24 balls and refrigerate.
- Whisk eggs and milk together in a bowl. Stir Monterey Jack cheese, chorizo sausage, green chiles, red onion, cilantro, garlic powder, black pepper, ground cumin, cayenne pepper, and salt into the egg mixture.
- Place one dough ball into each prepared muffin cup; press dough gently into the base and sides to form a dough cup. Spoon egg mixture to fill each dough cup.
- Bake in preheated oven until center of quiche is set, 25 minutes.
Nutrition Facts : Calories 180.6 calories, Carbohydrate 7.6 g, Cholesterol 73.8 mg, Fat 13.4 g, Fiber 0.5 g, Protein 7.6 g, SaturatedFat 7.1 g, Sodium 386.7 mg, Sugar 1.3 g
MINI QUICHES (CRUSTLESS)
A great easy cook ahead dish. I like to make these for my boys to eat for breakfast on the go. Good reheated in the microwave. They freeze wonderfully. I often make these with bratwurst sausage and a teaspoon of leftover Knorr® vegetable-spinach dip. Add mushrooms or olives if you like. You can get creative with ingredients.
Provided by Susie
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 55m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 261.2 calories, Carbohydrate 3.9 g, Cholesterol 177.4 mg, Fat 20.8 g, Fiber 0.3 g, Protein 14.6 g, SaturatedFat 9.7 g, Sodium 467.2 mg, Sugar 0.6 g
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.
HASH BROWN MINI QUICHES RECIPE BY TASTY
Here's what you need: eggs, shredded cheddar cheese, kosher salt, ground pepper, shredded hashbrowns, Kroger Traditional Pork Sausage Pattys, yellow onion, eggs, heavy cream, kosher salt, Large handful baby spinach, fresh chive
Provided by Kroger
Categories Breakfast
Time 30m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400ºF (375ºF for convection ovens). Coat a muffin tin with nonstick spray.
- Hash brown cups: Whisk together eggs, cheddar cheese, kosher salt, and ground pepper in a bowl. Fold in shredded hash browns.
- Press approximately a ¼ cup of potatoes into each muffin cup, pressing down in the middle and going up the sides of the space to form a cup shape.
- Bake cups for 10-15 minutes, or until edges of potatoes are turning golden brown. Remove from oven.
- Filling: Arrange Kroger Traditional Pork Sausage in a cold skillet. Turn heat to medium-low. Cook until browned on the first side, then flip and cover pan with a lid. Continue cooking sausage until no longer pink in the middle. Remove sausage (leaving fat behind in the pan) and drain on paper towels. Roughly chop sausage into small pieces and place in a bowl.
- In the sausage fat, sauté diced onion until softened and translucent, about 5 minutes. Place onions in the bowl with the sausage.
- In the same bowl, whisk in the eggs, heavy cream, and kosher salt. Fold in baby spinach.
- Fill each hash brown cup with filling. Cover muffin tin with aluminum foil.
- Bake for 14-16 minutes or until egg is cooked through. Remove from oven.
- Remove quiches from muffin tin. Serve with chopped chives for garnish!
MINI MEXICAN QUICHES
"This fun finger food is great for a brunch, shower, party or whenever you want to much a yummy treat," writes Linda Hendrix of Moundville, Missouri.
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, beat butter and cream cheese until smooth. Gradually add flour; beat until well blended. Shape into 24 balls; cover and refrigerate for 1 hour. , Press balls onto the bottom and up the sides of greased miniature muffin cups. Sprinkle a rounded teaspoonful of cheese and 1/2 teaspoon of chilies into each shell. In a bowl, beat eggs, cream, salt and pepper. Spoon into shells. , Bake at 350° for 30-35 minutes or until a golden brown. Let stand for 5 minutes before serving. Refrigerate leftovers.
Nutrition Facts : Calories 320 calories, Fat 26g fat (16g saturated fat), Cholesterol 128mg cholesterol, Sodium 375mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.
NIF'S MINI CRUSTLESS QUICHES
This is a recipe that my Mom gave me years ago and it's great at a party. You can substitute ham, tuna or baby shrimp for the crab. Feel free to add sauteed mushrooms, peppers, or other veggies. Just be sure to dice everything quite small. Enjoy!
Provided by Nif_H
Categories High Protein
Time 25m
Yield 36 mini muffins, 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F Spray mini muffin tin with nonstick spray.
- Mix all ingredients in a bowl.
- Fill each cup 2/3 full with mixture and bake for 15-20 minutes, until set.
Nutrition Facts : Calories 170.3, Fat 10.7, SaturatedFat 5.3, Cholesterol 160.6, Sodium 287.5, Carbohydrate 3.6, Fiber 0.1, Sugar 0.6, Protein 14.2
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