Spinach And Zucchini Quiche Recipes

SPINACH AND ZUCCHINI QUICHE

Steps:

• preheat oven to 350 F. Prepare a 9-inch pie shell. Thaw the spinach and squeeze dry. Peel and save strips of the zucchini skin. Grate the zucchini pulp. Mix spinach, grated zucchini and garlic together. Season with salt and pepper to taste. Break the eggs into a 2-cup measure, add milk to equal 2 cups. Mix eggs and milk together. Put the vegetables into the cooled crust. Set the cream cheese in the center. Pour the egg mixture over vegetables and cheese. Arrange the zucchini peel and bell peppers into a petal shape on top and around cheese. Insert the mushroom slices around the edge of the filling and one in the middle of the cheese. Add bits of butter on top of quiche.

SPINACH AND ZUCCHINI QUICHE

Steps:

• In a mixing bowl stir together flour, flaxseed meal and salt.
• Cut in butter until the pieces are the size of small peas.
• Sprinkle 1 tablespoon of water over part of the mixture and gently toss with a fork.
• Continue until all is moistened.
• Form dough in to a ball.
• Flatten with hands on a floured surface.
• Roll out dough into a 12 inch diameter circle.
• Wrap dough around the rolling pin and ease into a 9 inch pie plate. Trim excess or fold edges under and flute with your finger tip and thumb.
• Preheat oven to 400F.
• In a large skillet heat olive oil. Add zucchini and sauté for 1 minute. Reduce heat, add garlic and cook until almost tender.
• In a large mixing bowl beat eggs until frothy.
• Add crême fraîche and milk and blend thoroughly.
• Add herbes de Provence, salt and pepper. Mix well and pour over vegetables and cheese.
• Bake for 35 minutes or until quiche is set.
• Allow to cool for 10 minutes before serving.
• Enjoy on it's own or alongside a simple green salad

BAKED SPINACH AND ZUCCHINI

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-14-by-2-inch oval baking dish, or six individual cast-iron pans, with 2 tablespoons of the melted butter and set aside.
• Heat 2 tablespoons olive oil in a large (12-inch) saute pan over medium-high heat. Add the scallions and zucchini and saute for 2 minutes. Add the garlic and cook for one minute. Lightly press most of the water out of the spinach and add it to the pan. Add the rice, basil, parsley, nutmeg, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper and toss well. Transfer to the prepared baking dish.
• In a medium bowl, whisk together the eggs, cream, the -remaining 2 tablespoons melted butter, and the 1/4 cup Parmesan. Pour the mixture over the spinach and zucchini and smooth the top. Sprinkle with some extra Parmesan and the Gruyere. Bake for 20 to 30 minutes, until a knife inserted in the center comes out clean.

SPINACH AND COURGETTE QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Press pie pastry into an 8-inch pie dish.
• Heat a skillet over medium heat; cook and stir bacon for 3 minutes. Add onion, spinach, and courgette to bacon; cook and stir until onion and courgette are tender, spinach is wilted, and bacon is fully cooked, 5 to 10 minutes. Transfer bacon-courgette mixture to the pie pastry.
• Beat milk, eggs, salt, and pepper together in a bowl; pour into pastry crust. Top egg mixture with mozzarella cheese.
• Bake in the preheated oven until cheese is browned and quiche bounces back when touched, about 35 minutes.

SPINACH AND ZUCCHINI CRUSTLESS QUICHE

Steps:

• Preheat your oven to 350º F.
• Dice your onions.
• Heat a nonstick skillet on medium high heat. Add the olive oil. Sautee the onions for 5 minutes. Next add the zucchini and sautee for 2 more minutes or until there is no water in the skillet. Lastly add the spinach and sautee for 3 minutes. Add the nutmeg and stir. Remove from the heat and let it cool for a few minutes.
• In a large mixing bowl, beat the eggs with salt, black pepper, the cottage cheese and the vegetable mixture.
• Line a 9″ inch baking tin with some parchment paper and add the mixture to it. Sprinkle the grated mozzarella on top.
• Bake for 35 to 40 minutes or until puffed up and golden brown on top.
• Let it cool for 5 minutes before cutting. Serve and enjoy!

SPINACH ZUCCHINI RICOTTA QUICHE

Steps:

• Preheat oven to 350°F.
• Melt butter in heavy large skillet over medium heat. Add onion and sauté until tender, about 8 minutes. Mix in spinach and sauté until wilted, about 2 minutes. Add zucchini and continue to cook until almost all liquid from spinach evaporates, about 3-4 minutes.Set aside to cool slightly.
• In a large bowl, combine ricotta, mozzarella and Parmesan cheeses. Mix in eggs. Add cooled spinach mixture; blend well.
• Spoon cheese mixture into pie crust and smooth the top. Bake until filling is set in center and brown on top, about 40 minutes. Let stand 10 minutes. Cut pie into wedges.