Spinach Caramelized Onion And Feta Quiche Recipes

SPINACH & FETA QUICHE

Steps:

• Heat oven to 375°F.
• In large skillet, saute onion and garlic in butter, app. 5 minuets or until just soft. Remove from heat.
• Stir in 6 oz. cheddar, the feta cheese, mushrooms, and spinach. Mix well; place into pie crust.
• In medium bowl, whisk together the eggs, milk, salt, and pepper. Pour over spinach mixture, poking holes to allow the egg mixture to seep inches.
• Bake 15 minutes. Top with remaining 6 oz. cheddar, continue baking 40 minutes, or until knife inserted in center comes out clean.

CARAMELIZED ONION, FETA AND SPINACH QUICHE

Steps:

• Place the pie crust in a deep dish pie pan. Whisk together eggs, milk, creme fraiche, salt and pepper.
• Place half the spinach leaves in a layer over the egg mixture, top with the feta, caramelized onions.
• Layer the remaining spinach on top and press down to get as much egg over top as possible.
• Bake for 25 minutes at 350 (make sure your oven is preheated). Check at that point for firmness. If it needs another 5 minutes put it back in.
• You may need to cover the crust i half way through so it doesn't darken too much.

CARAMELIZED ONION, SPINACH, AND FETA QUICHE

Steps:

• 1. Preheat oven to 350°F. 2. Prick the bottom of the pie crust and pre-bake in a 350°F oven for 10 minutes. 3. Meanwhile, heat a medium skillet over medium low. Add evoo and onion. Cook for 30 minutes until onions have caramelized. Set aside. 4. In a medium bowl, beat eggs and milk. Once blended, add cheese, onions, salt, pepper, and spinach. Mix well and pour into par baked crust. 5. Place quiche in 350°F oven and bake for 40 minutes until egg is completely set. Cool, slice, and serve.

SPINACH, FETA, AND CARAMELIZED ONION QUICHE

Steps:

• Saute onions in butter on medium-to-low heat until caramelized (about 30 minutes). Add spinach. Cook and stir until spinach wilts and most of the moisture seems gone. Set aside. Whisk together eggs and sour cream until creamy. Stir in feta and vegetable mixture, and tomatoes if desired. Pour into pie crusts (do not defrost first if frozen). Bake on cookie sheet on middle rack for 40 minutes or until tops are beginning to be golden brown and crusts are golden brown. Let stand for 5 minutes or so, then eat.

SPINACH, CARAMELIZED ONION AND FETA QUICHE

Steps:

• Preheat the oven to 350°F. Spray a 10-inch pie plate with cooking spray.
• Heat the olive oil in a large nonstick skillet over medium heat. Add the onion, sugar and salt; cook for 30 minutes or until golden brown, stirring occasionally. Stir in the potatoes, and cook for 5 minutes or until lightly browned. Remove from heat.
• Unroll the dough, separating into strips. Working on a flat surface, coil one strip of dough around itself in a spiral pattern. Add second strip of dough to the end of the first strip, pinching ends together to seal; continue coiling the dough. Repeat the procedure with the remaining dough strips. Cover and let the dough rest for 10 minutes. Roll the dough into a 12-inch circle, and fit into a 10-inch deep-dish pie plate coated with cooking spray.
• Spread the onion/potato mixture in the bottom of the prepared crust, and top with spinach.
• In a medium bowl, combine the milk, egg whites, eggs and cheese; pour the milk mixture over the spinach.
• Bake for 1 hour or until set, shielding the crust with foil after 50 minutes. Let it stand for 10 minutes before serving.

SPINACH AND FETA QUICHE

Steps:

• To make the pastry, tip the flour, herbs if using and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 4 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball for use straight away or chill for up to 2 days.
• Roll out the pastry on a lightly floured surface to a round about 4cm larger than a 22cm tart dish (the one I use is of glass and about 4 cm deep). Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the dish and run the rolling pin over the top to trim. Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
• Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
• While the tart case cooks, in a frying pan saute the chopped pepper in butter until softened (about 2 minutes). Then add the spinach and sauté just till wilted. Finally add the chopped sun dried tomatoes and turn off the heat.
• Beat the eggs in a large bowl. Gradually add the creme fraiche, then stir in the dried oregano and season. You may not need salt as the feta will provide quite a bit. When the case is ready, sprinkle the crumbled feta over the base, then the sautéed spinach. peppers and tomato and finally pour over the egg mix. Bake for 20-25 mins until set and golden brown. Leave to cool in the case, then remove from the tin.