Spinach And Zucchini Quiche Recipes

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.

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

SPINACH AND HAM QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch pie plate.
• Press spinach in an even, compact layer into the bottom of the prepared pie plate.
• Beat milk, ham, eggs, baking mix, onion, Cheddar cheese, and Monterey Jack cheese together in a bowl; pour over the spinach layer.
• Bake in preheated oven until quiche is set in the middle, 35 to 40 minutes.

SPINACH, MUSHROOM, AND FETA ZUCCHINI-WRAPPED QUICHE RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin with nonstick spray.
• Trim the ends from the zucchini, then slice lengthwise with a vegetable peeler.
• Line the muffin cups with the zucchini strips on the bottom and sides.
• In a large bowl, whisk together the eggs, feta, spinach, mushrooms, milk, salt, and pepper.
• Divide the egg mixture evenly among the zucchini cups, using a spoon to distribute the mushrooms.
• Bake for 18 minutes, until the edges are slightly browned.
• Enjoy!