Spinach And Tomato Quiche Recipes

SPINACH TOMATO QUICHE

Steps:

• First, make the crust. Mix the flour and salt in a medium bow. Set aside. In a separate bowl, beat the oil and water with a whisk or fork to thicken. Pour into flour and mix with fork. Press dough into a 9-10 inch pie dish. Make sure you thin out the dough so you end up with a crispy, flaky crust instead of a thick doughy one!
• Preheat oven to 350°F and make the quiche filling.
• Crumble the feta cheese onto the bottom of the crust. Next, pour the olive oil into a saucepan and, when it is heated, toss in the spinach and cook until wilted. (Fight urge to hum Pop-eye theme song) Once wilted, spread the spinach over the cheese.
• Beat the eggs and garlic with your heavy cream or milk. Season with salt and pepper. Pour over top of the feta cheese and spinach. Top with diced tomatoes or artfully arrange slices on top of the quiche - your call! Top with another crank of freshly ground pepper if desired. You can even add a little extra feta on top if you'd like.
• Fill crust with quiche mixture and bake at 350°F for approx 35-45 minutes until fully baked and set. Enjoy! Leftover slices can be reheated and enjoyed for up to 4 days.

SPINACH, TOMATO AND FETA QUICHE

Steps:

• Two hours before you want to make the quiche, take the dough out of the freezer to defrost.
• When you're ready to start, lay the dough into either a 10 inch quiche or springform baking pan, making sure you have enough dough to form a crust around the edge.
• The crust should come 1 to 1 1/2 inches up the side of the pan.
• Crumble the feta cheese onto the bottom of the crust.
• Pour the olive oil into a saucepan and, when it is heated, throw in the spinach and cook until wilted.
• Spread the spinach over the feta cheese.
• Beat the eggs, garlic and creme fraiche together.
• Pour over top of the feta cheese and spinach.
• Place cherry tomatoes on top of the quiche.
• Sprinkle chives and ground pepper on top.
• Bake at 350 F or 180 C for 45 minutes.

CRUSTLESS SPINACH, MUSHROOM, AND TOMATO QUICHE (KETO)

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch pie plate with cooking spray.
• Melt butter in a medium cast iron skillet over medium heat. Add onion; cook and stir until softened and translucent, about 5 minutes. Stir in cherry tomatoes until slightly softened, about 3 minutes. Add mushrooms and cook until tender, about 3 minutes. Mix in spinach; cook for 1 minute more.
• Whisk cream, eggs, salt, pepper, and nutmeg together in a bowl.
• Spread 1/2 of the Gouda cheese in the prepared pie plate and top with spinach mixture. Cover with egg mixture and sprinkle the remaining Gouda cheese on top.
• Bake in the preheated oven until eggs are set and top is golden, about 25 minutes.

SPINACH, PARMESAN AND TOMATO QUICHE

Steps:

• For the crust: Par-bake the crust according to package directions. Let cool slightly before adding the filling.
• Adjust the oven temperature to 350 degrees.
• For the filling: Sprinkle the chives evenly over the crust. Toss the Parmesan, spinach and tomato in a small bowl and sprinkle it in an even layer over the chives.
• For the custard: Whisk the heavy cream, rosemary, eggs, 1 teaspoon salt and 1/2 teaspoon pepper together in a medium bowl.
• Pour the custard over the filling and bake until the quiche is set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.
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VEGAN SPINACH & CHERRY TOMATO QUICHE

Steps:

• Heat the oven to 200C/180C fan/gas 6. To make the pastry, mix the flour and mustard powder with a generous pinch of salt in a large bowl. Drizzle in the olive oil, stirring continuously until evenly dispersed through the flour mixture. Slowly stir in 6-8 tbsp water to bring the pastry together.
• Roll the pastry out between two sheets of baking parchment into a 3mm-thick circle and use it to line a 22cm tart tin. Chill for 20 mins. Line the pastry case with baking parchment and fill with baking beans. Bake for 15 mins. Remove the parchment and beans and bake for another 10 mins until the pastry is golden and dry.
• Reduce the oven temperature to 160C/140C fan/gas 3. For the filling, tip the tofu, nutritional yeast, turmeric, white pepper, onion granules, cornflour and 1 tsp salt into a food processor. Blitz together briefly, then, with the motor running, slowly add the milk until you have a smooth, thick filling (this may take a few minutes). If the food processor starts to strain, add an extra 1 tbsp milk. Scrape the filling into a large bowl and stir in the shredded basil leaves. Taste and adjust the seasoning, if needed.
• Heat the olive oil in a non-stick frying pan and cook the spinach, cherry tomatoes and thyme for 2-3 mins until the spinach has just wilted. Stir most of the tomatoes and spinach into the filling mixture, reserving a few tomatoes for the top of the quiche. Spoon the filling into the pastry case and smooth the surface with the back of the spoon. Press the reserved tomatoes into the top and bake for 30 mins until the quiche is golden and just set in the middle. Leave to cool for a few minutes, then scatter over a few extra basil leaves, slice and serve with a green salad.

SPINACH TOMATO QUICHE (CRUSTLESS)

Steps:

• Preheat oven to 350.
• Lightly grease or spray with Pam a 9-inch pie plate.
• Press all the water out of the thawed spinach.
• Combine cottage cheese, cheddar cheese, spinach, eggs, oil, salt and pepper.
• Pour half of the mixture into the lightly greased pie plate.
• Arrange tomato slices over spinach.
• Cover with the remaining spinach mixture.
• Bake 40 minutes, or until a knife inserted in the center comes out clean.

ROASTED TOMATO QUICHE

Steps:

• Unroll crust into a 9-in. pie plate; flute edges. Line unpricked crust with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights., Bake at 450° for 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack. , Place tomatoes in a 15x10x1-in. baking pan. Drizzle with oil; sprinkle with 1/8 teaspoon each salt and pepper. Bake at 450° until skins blister, 8-10 minutes., In a large skillet, cook sausage and onion over medium heat until sausage is no longer pink; drain. Remove sausage. In the same skillet, cook spinach until wilted, 4-5 minutes., Combine sausage, tomatoes, spinach and cheese; transfer to crust. Whisk eggs, cream, garlic powder and remaining salt and pepper; pour over top., Bake at 375° until a knife inserted in center comes out clean, about 40-45 minutes. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Let stand 10 minutes before serving.