Spinach Quiche Crustless Recipes

CRUSTLESS SPINACH QUICHE

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.

CRUSTLESS SPINACH QUICHE

Steps:

• Position a rack in the upper third of the oven, place a baking sheet on the rack and preheat to 450 degrees F. Lightly grease a 9-inch round or 8-inch square baking dish with olive oil.
• Pulse the gouda in a food processor until finely chopped. Add the spinach, whole eggs and egg whites, ricotta, flour and nutmeg and process until well combined, about 30 seconds. Add the scallions and pulse to mix.
• Pour the mixture into the prepared dish and sprinkle with the parmesan and paprika. Place the quiche on the preheated baking sheet and bake until the center is just set, 25 to 30 minutes.
• Drizzle the endive and walnuts lightly with olive oil and toss. Serve the quiche hot or at room temperature with the endive.
• Per serving: Calories 389; Fat 24 g (Saturated 12 g); Cholesterol 175 mg; Sodium 523 mg; Carbohydrate 16 g; Fiber 3 g; Protein 28g

BACON AND SPINACH CRUSTLESS QUICHE

Steps:

• Preheat the oven to 350 degrees F. Brush a 9-inch pie pan with the butter and sprinkle the grated Parmesan evenly on top. Put the pan on a rimmed baking sheet.
• Whisk the half-and-half, flour, cayenne, eggs, egg yolks, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl. Spread the spinach and bacon out in the prepared pie pan. Pour the egg mixture over top and sprinkle with the cheese and chives.
• Bake until the quiche is just set in the center, 40 to 50 minutes. Transfer to a wire rack to cool and then slice into wedges. Serve with more baby spinach if using.

CRUSTLESS SPINACH QUICHE

Steps:

• Heat oven to 375°F. Spray quiche dish, 9x1 1/2 inches, with cooking spray.
• Mix 1 1/2 cups of the cheese, the whipping cream, pesto, spinach and eggs until well blended; pour into quiche dish.
• Bake 25 to 30 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Bake 2 to 3 minutes longer or until cheese is melted.
• While quiche is baking, heat spaghetti sauce in small saucepan until hot; keep warm. To serve, cut quiche into wedges. Serve with spaghetti sauce.

CRUSTLESS SPINACH QUICHE

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.

CRUSTLESS SPINACH QUICHE

Steps:

• Mix first 5 ingredints well.
• Fold in sour cream.
• Pour into greased 9 inch pie plate.
• Bake at 350 for 20-25 minutes.

SPINACH QUICHE, CRUSTLESS, SOPHISTICATED & GROWN UP

Steps:

• Preheat the oven to 375 F (190 C).
• Pour the white wine into a very large saucepan, or soup pot. Add the peeled and sliced shallots, salt and pepper, and gently saute until they begin to soften.
• Add handfuls of the fresh spinach and keep turning it over as it cooks, you want to gently wilt it and have it reduce to about half it's volume, but NOT to be cooked down to mush. This should only take about 2-3 minutes for all of the spinach.
• Pour all of the spinach/shallot mixture into a large mixing bowl, and let cool a little. (You will have some wine left in the bottom of the pan, and yes, it goes into the mixing bowl too).
• While the spinach is cooling, beat the five eggs in a seperate bowl.
• The add the flour to the spinach mixture and mix it in well, then add the Gouda cheese, milk, the finely diced sundried tomatos, and finially the beaten eggs. Mix well.
• Pour the mixture into a shallow quiche dish approx: 11 inches x 1 1/2 inches deep (27 cm x 4 cm deep) that has been sprayed with a small amount of baking spray.
• Sprinkle the un-toasted pine nuts on the top of the quiche and bake at 375 F (190 C) for between 45-55 minutes. To test that it is cooked, a wooden skewer should come out clean and the top will be a little puffed up and golden brown.
• Serve warm and enjoy the sublety of the wine flavours as they compliment the rest of the spinach quiche.

SIMPLE CRUSTLESS SPINACH AND MUSHROOM QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 10-inch pie dish.
• Melt butter in a skillet over medium heat; cook and stir sliced mushrooms until tender, about 5 minutes. Drain excess liquid, if necessary; set mushrooms aside.
• Place sour cream, eggs, Parmesan cheese, flour, cream, onion powder, garlic powder, salt, and hot pepper sauce in a blender; blend until smooth, 30 seconds to 1 minute. Pour egg mixture into a large bowl.
• Stir mushrooms, spinach, and Cheddar cheese into egg mixture. Pour into prepared pie dish.
• Bake in the preheated oven until lightly browned and a toothpick inserted into the middle of the quiche comes out clean, about 45 minutes.