Spinach Quiche With Kid Appeal Recipes

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SPINACH QUICHE



Spinach Quiche image

From the Australian Women's Weekly 'Dinner Party Cookbook". This has been a go to staple in our family for years. The kids loved it and there was never any complaints about eating spinach. Posting here for safe keeping and hopefully to inspire others to whip up this delectable treat.

Provided by Kiwi Kathy

Categories     Lunch/Snacks

Time 55m

Yield 6 serves, 6 serving(s)

Number Of Ingredients 15

1/2 cup wholemeal self-rising flour
1/2 cup wholemeal flour
1/2 teaspoon salt
125 g butter
2 teaspoons lemon juice
1 egg yolk
250 g frozen spinach
2 tablespoons olive oil
1/2 cup onion, finely chopped
1/4 cup parsley, finely chopped
1 garlic clove, crushed
1/4 teaspoon dill, dried
125 g cottage cheese
125 g feta cheese
2 eggs

Steps:

  • Firstly make the pastry, or to save time you can use bought pastry. Sift flours and salt into basin, return husks from sifter to basin. Rub in butter, add lemon juice and egg yolk, mix to a pliable dough with hand. Turn onto a lightly-floured surface, roll out to line a 23cm flan tin, trim edges. Bake in moderate hot oven 10 - 15 minutes or until lightly golden brown; cool. Spread evenly with cold filling, bake in a moderate oven 20 - 30 minutes or until set.
  • Filling: Put spinach in basin, allow to thaw, reserve liquid. Heat oil in pan, add onions, parsley and crushed garlic, cook until tender, add spinach and liquid and dill. Stir constantly over heat for two minutes, remove from heat; cool. When cold, stir in the cheeses and lightly beaten eggs. Mix well.

Nutrition Facts : Calories 355.7, Fat 29.4, SaturatedFat 15.6, Cholesterol 156.7, Sodium 717.9, Carbohydrate 13.3, Fiber 1.8, Sugar 2.5, Protein 11.1

SPINACH QUICHE WITH KID APPEAL



Spinach Quiche with Kid Appeal image

My kids love this easy quiche. I serve it with fresh cantaloupe for a light weeknight supper or weekend lunch. Enjoy!

Provided by SILLYJILLY

Categories     Breakfast Eggs

Time 1h20m

Yield 6

Number Of Ingredients 11

1 (9 inch) refrigerated pie crust
3 tablespoons olive oil
1 small onion, thinly sliced and quartered
1 cup frozen chopped spinach, thawed and drained well
8 eggs
1 clove garlic, minced
1 teaspoon dried thyme
1 teaspoon dried basil
2 tablespoons grated Pecorino Romano cheese
1 cup shredded Mozzarella cheese
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Bring the pie crust to room temperature.
  • Heat the olive oil in a skillet over medium heat; add the onion and cook until onion becomes transparent, about 5 minutes. Combine the spinach with the onion, cover the skillet; turn off the heat, and set aside.
  • Unroll the crust and press to fit into a 9 inch pie plate. Trim the edges.
  • Beat the eggs in a large bowl until light colored and frothy. Add the garlic, thyme, basil, cheeses, and spinach mixture, and stir until well blended. Season to taste with salt and pepper. Pour the spinach mixture into the prepared pie crust.
  • Bake in preheated oven until the top is golden brown, and an inserted tooth pick comes out clean, about 50 minutes.

Nutrition Facts : Calories 378.2 calories, Carbohydrate 17.4 g, Cholesterol 262.6 mg, Fat 27.2 g, Fiber 2.2 g, Protein 16.8 g, SaturatedFat 7.8 g, Sodium 415.6 mg, Sugar 1.5 g

SPINACH QUICHE WITH KID APPEAL



Spinach Quiche with Kid Appeal image

My kids love this easy quiche. I serve it with fresh cantaloupe for a light weeknight supper or weekend lunch. Enjoy!

Provided by SILLYJILLY

Categories     Breakfast Eggs

Time 1h20m

Yield 6

Number Of Ingredients 11

1 (9 inch) refrigerated pie crust
3 tablespoons olive oil
1 small onion, thinly sliced and quartered
1 cup frozen chopped spinach, thawed and drained well
8 eggs
1 clove garlic, minced
1 teaspoon dried thyme
1 teaspoon dried basil
2 tablespoons grated Pecorino Romano cheese
1 cup shredded Mozzarella cheese
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Bring the pie crust to room temperature.
  • Heat the olive oil in a skillet over medium heat; add the onion and cook until onion becomes transparent, about 5 minutes. Combine the spinach with the onion, cover the skillet; turn off the heat, and set aside.
  • Unroll the crust and press to fit into a 9 inch pie plate. Trim the edges.
  • Beat the eggs in a large bowl until light colored and frothy. Add the garlic, thyme, basil, cheeses, and spinach mixture, and stir until well blended. Season to taste with salt and pepper. Pour the spinach mixture into the prepared pie crust.
  • Bake in preheated oven until the top is golden brown, and an inserted tooth pick comes out clean, about 50 minutes.

Nutrition Facts : Calories 378.2 calories, Carbohydrate 17.4 g, Cholesterol 262.6 mg, Fat 27.2 g, Fiber 2.2 g, Protein 16.8 g, SaturatedFat 7.8 g, Sodium 415.6 mg, Sugar 1.5 g

SPINACH AND CHEDDAR QUICHE



Spinach and Cheddar Quiche image

Looking forward to having some pie for dinner tonight? Then check out this cheesy spinach quiche that can be baked easily at home!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 6

Number Of Ingredients 12

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/4 teaspoon salt
1/4 cup butter or margarine
3 to 4 tablespoons cold water
1/2 cup shredded reduced-fat sharp Cheddar cheese (2 oz)
1 tablespoon all-purpose flour
4 eggs, slightly beaten
1 1/2 cups milk
1/2 teaspoon salt
1 cup firmly packed fresh spinach leaves, coarsely chopped
1 small red bell pepper, chopped (1/2 cup)

Steps:

  • Heat oven to 375°F. In medium bowl, mix 1/2 cup all-purpose flour, the whole wheat flour and 1/4 teaspoon salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like small crumbs. Sprinkle with water, 1 tablespoon at a time, tossing with fork just until flour is moistened. Shape into ball; flatten slightly.
  • On floured surface, roll dough into 12-inch round. Fold dough into fourths; place in 9-inch glass pie plate. Unfold and ease into pie plate, pressing firmly against bottom and side; crimp edge. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute.
  • In large bowl, mix cheese and 1 tablespoon flour. Stir in eggs, milk and 1/2 teaspoon salt until well blended. Stir in spinach and bell pepper. Pour into pie crust.
  • Bake 15 minutes. Cover edge of crust with strip of foil to keep crust from overbrowning. Bake 15 to 20 minutes longer or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

Nutrition Facts : Calories 250, Carbohydrate 21 g, Cholesterol 170 mg, Fat 1 1/2, Fiber 2 g, Protein 11 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 4 g, TransFat 1/2 g

SPINACH QUICHE



Spinach Quiche image

I got this recipe from my sister-in-law. A nice quick meal for a day when you don't have a lot of time for prep. Added bonus: the kids LOVE it. Don't know why, but my kids devour this! Enjoy! *NOTE: I use 10 eggs and enough spinach to loosely fill the pie crust; the recipe serving size is one slice, 6-8 slices per pan, but you'll probably be wanting more than one! Oh, and I usually freeze the extra quiche.

Provided by Little This Little

Categories     Spinach

Time 55m

Yield 2 pies, 16 serving(s)

Number Of Ingredients 9

2 frozen deep dish pie shell
10 -12 eggs
1 (10 3/4 ounce) can Healthy Request cream of mushroom soup
6 -8 ounces fresh spinach
2 slices white onions
3 -4 cups monterey jack and cheddar cheese blend
1 dash salt
1 dash pepper
1 dash garlic powder

Steps:

  • Beat the eggs and soup until well-blended.
  • Add spices and mix well.
  • Place the spinach in the pie shells, then the onions.
  • Sprinkle cheese over the top.
  • Pour liquid over pile.
  • Bake at 375 for 45-50 minute.

Nutrition Facts : Calories 209.7, Fat 14.8, SaturatedFat 5.8, Cholesterol 151, Sodium 278.6, Carbohydrate 8.8, Fiber 0.5, Sugar 0.5, Protein 10.2

SPINACH QUICHE WITH KID APPEAL



SPINACH QUICHE WITH KID APPEAL image

Categories     Basil     Cheese     Egg     Leafy Green     Thyme     Kid-Friendly

Number Of Ingredients 10

1 (9 inch) refrigerated pie crust
3 tablespoons olive oil
1 small onion, thinly sliced and quartered
1 cup frozen chopped spinach, thawed and drained well
8 eggs, salt and ground black pepper to taste
1 clove garlic, minced
1 teaspoon dried thyme
1 teaspoon dried basil
2 tablespoons Pecorino Romano cheese, grated
1 cup Mozzarella cheese, shredded

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Bring the pie crust to room temperature.
  • Heat the olive oil in a skillet over medium heat; add the onion and cook until onion becomes transparent, about 5 minutes. Combine the spinach with the onion, cover the skillet; turn off the heat, and set aside.
  • Unroll the crust and press to fit into a 9 inch pie plate. Trim the edges.
  • Beat the eggs in a large bowl until light colored and frothy. Add the garlic, thyme, basil, cheeses, and spinach mixture, and stir until well blended. Season to taste with salt and pepper.
  • Pour the spinach mixture into the prepared pie crust.
  • Bake in preheated oven until the top is golden brown, and an inserted tooth pick comes out clean, about 50 minutes.

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