Spinach Quiche Recipes

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Quick Spinach Quiche image

This quiche is so delicious and easy to make in addition to being budget friendly. We never have leftovers, even with several picky eaters in the house!

Provided by B's Kitchen

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 1h20m

Yield 16

Number Of Ingredients 7

1 (15 ounce) package refrigerated pie crusts
4 cups shredded Cheddar cheese
1 (12 ounce) package frozen chopped spinach, thawed and drained
1 cup finely chopped onion
12 eggs
2 cups milk
salt and ground black pepper to taste


  • Preheat oven to 400 degrees F (200 degrees C).
  • Line two 9-inch pie plates with crusts. Cover crusts with a double layer of aluminum foil and a layer of pie weights or dried beans.
  • Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights; continue baking until the crust sets, about 5 minutes more. Let crusts cool briefly. Reduce oven temperature to 350 degrees F (175 degrees C).
  • Sprinkle cheese, spinach, and onion evenly onto the crusts. Whisk eggs, milk, salt, and pepper together and divide evenly between the crusts.
  • Bake in the center of the preheated oven until golden brown and firm in the centers, about 45 minutes.

Nutrition Facts : Calories 309.6 calories, Carbohydrate 15 g, Cholesterol 154.9 mg, Fat 21.5 g, Fiber 1.7 g, Protein 14.6 g, SaturatedFat 9.4 g, Sodium 386.5 mg, Sugar 2.4 g


Spinach Quiche image

Let me start by saying that I devised this recipe myself, and I just sort of add 'this and that.' This recipe is VERY forgiving, so you can add or remove ingredients according to your taste!

Provided by Bailey

Categories     Breakfast and Brunch     Eggs

Time 1h

Yield 6

Number Of Ingredients 12

½ cup butter
3 cloves garlic, chopped
1 small onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (4.5 ounce) can mushrooms, drained
1 (6 ounce) package herb and garlic feta, crumbled
1 (8 ounce) package shredded Cheddar cheese
salt and pepper to taste
1 (9 inch) unbaked deep dish pie crust
4 eggs, beaten
1 cup milk
salt and pepper to taste


  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
  • In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
  • Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.

Nutrition Facts : Calories 612.6 calories, Carbohydrate 23.9 g, Cholesterol 232 mg, Fat 48.2 g, Fiber 2.8 g, Protein 22.9 g, SaturatedFat 26.6 g, Sodium 1155.1 mg, Sugar 6 g


Spinach Quiche image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 45m

Yield 1 quiche

Number Of Ingredients 10

One 10-inch pie crust or fresh pastry
2 cups whole milk
1 teaspoon salt
1 teaspoon ground white pepper
1 teaspoon ground nutmeg
8 eggs, whipped
1 cup spinach, thin cut
1/2 cup cooked and chopped bacon
1/2 cup shredded cheese, Monterey Jack or other
1 tablespoon chopped fresh parsley


  • Preheat the oven to 350 degrees F (on low fan speed, if using convection). During this time, cover the bottom of the piecrust with aluminum foil and uncooked beans. Place the piecrust in the oven and bake (blind bake) for 10 to 12 minutes to allow the crust to cook. The crust should be light brown on the edges when removing from the oven.
  • During the cooking of the crust, whisk together the milk, salt, pepper, nutmeg and eggs in a bowl. After mixing the eggs, in a second bowl, blend together the spinach, bacon, cheese and parsley. Add half of the egg mixture to coat the ingredients, again mixing well. Next, add the mixture to the cooked crust then finish with the remaining egg mixture. Bake in the oven until the middle of the quiche is set, about 20 minutes.
  • Remove and serve.


Ham and Spinach Quiche image

Bump up the richness of this from-scratch quiche by adding Monterey Jack to the ham-and-spinach filling.

Provided by Food Network Kitchen

Time 3h

Yield 6-8

Number Of Ingredients 14

1 3/4 cups all-purpose flour, plus more, for dusting
2 tablespoons sugar
Fine salt
12 tablespoons (1 1/2 sticks) unsalted butter, diced and chilled
4 teaspoons cider or white vinegar
1/3 cup ice water, plus more if needed
1/2 cup thinly sliced red onions
1 cup shredded Monterey jack cheese
1/2 cup chopped ham
1/2 cup chopped thawed frozen spinach, squeezed dry
1 1/4 cups half-and-half
2 tablespoons chopped fresh parsley
3 large eggs
Kosher salt and freshly ground black pepper


  • Pulse together the flour, sugar and 1/2 teaspoon salt in a food processor. Add about a 1/3 of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas, 5 or 6 pulses. Add the vinegar. Then, pulsing quickly a few times as you do it, add the ice water through the tube. Squeeze some dough between your fingers; it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. Pulse quickly; do not overwork or the dough will be tough. Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten the dough into a thin round. Refrigerate for 1 hour.
  • Lightly dust a work surface with flour, roll the dough out into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes.
  • Preheat the oven to 375 degrees F.
  • Press a piece of foil over the chilled crust, fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling.
  • Adjust the oven temperature to 350 degrees F.
  • Sprinkle the onion evenly into the crust. Combine the cheese, ham and spinach in a small bowl and sprinkle it in an even layer over the onion.
  • Whisk together the half and half, parsley, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
  • Pour the custard over the filling and bake until the quiche is set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.


Spinach Quiche image

I have been making this for years - even my kids love it!! If you don't like spinach - you could substitute broccoli.

Provided by veggiemom

Categories     Savory Pies

Time 55m

Yield 8 serving(s)

Number Of Ingredients 9

1 ready-made pie crust (I use Pillsbury)
3 tablespoons butter
1 small onion, chopped
1 cup frozen chopped spinach, thawed & drained
1 garlic clove (pressed, using garlic press)
6 eggs
1 cup milk
2 cups shredded colby-monterey jack cheese
salt & pepper


  • Pre-heat oven to 375 degrees.
  • Press pie crust into 9" pie pan.
  • Pre-bake pie crust for about 10 minutes. Set aside.
  • Sautee onion, garlic & spinach in butter until onion is soft - add salt & pepper to taste - set aside.
  • In medium mixing bowl - whisk together the eggs & milk.
  • Spread shredded cheese in bottom of pie crust.
  • Spread spinach mixture over cheese in pie crust.
  • Pour egg/milk custard over spinach mixture & cheese.
  • Bake at 375 degrees for 35 minutes. If crust starts to get too brown - cover edges with tin-foil.
  • Slice & serve.

Nutrition Facts : Calories 307.5, Fat 22.9, SaturatedFat 10.8, Cholesterol 180.4, Sodium 374.7, Carbohydrate 11.5, Fiber 0.9, Sugar 0.8, Protein 14.2


Spinach, Parmesan and Tomato Quiche image

Speed up the preparation of this savory quiche with a frozen pie shell and frozen chopped spinach.

Provided by Food Network Kitchen

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 9

One 9-inch frozen pie shell
1/4 cup thinly sliced fresh chives
3/4 cup finely grated Parmesan
1/2 cup roughly chopped thawed frozen spinach (squeezed dry)
1/2 cup halved cherry tomatoes
1 1/4 cups heavy cream
1 teaspoon finely chopped fresh rosemary
3 large eggs
Kosher salt and freshly ground black pepper


  • For the crust: Par-bake the crust according to package directions. Let cool slightly before adding the filling.
  • Adjust the oven temperature to 350 degrees.
  • For the filling: Sprinkle the chives evenly over the crust. Toss the Parmesan, spinach and tomato in a small bowl and sprinkle it in an even layer over the chives.
  • For the custard: Whisk the heavy cream, rosemary, eggs, 1 teaspoon salt and 1/2 teaspoon pepper together in a medium bowl.
  • Pour the custard over the filling and bake until the quiche is set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.


Crustless Spinach Quiche image

I serve this in the summer for brunch with a side of sausage links and a fresh fruit bowl!

Provided by ANY14TNS

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 50m

Yield 6

Number Of Ingredients 7

1 tablespoon vegetable oil
1 onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
5 eggs, beaten
3 cups shredded Muenster cheese
¼ teaspoon salt
⅛ teaspoon ground black pepper


  • 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.

Nutrition Facts : Calories 309.5 calories, Carbohydrate 4.8 g, Cholesterol 209.2 mg, Fat 23.7 g, Fiber 1.6 g, Protein 20.4 g, SaturatedFat 12.5 g, Sodium 545.6 mg, Sugar 2.1 g


Quick & Easy Spinach Quiche image

Make and share this Quick & Easy Spinach Quiche recipe from Food.com.

Provided by ajean

Categories     Breakfast

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

one unbaked pie shell
5 ounces frozen spinach
1/4 onion, chopped
4 ounces cream cheese
1/2 cup shredded cheese
4 eggs
1 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper


  • Preheat oven to 350 degrees.
  • Cook spinach and onion together in skillet until onion is soft and spinach is completely thawed, cool slightly.
  • Cut cream cheese into small cubes and place in the bottom of pie crust. Top with spinach and onion mixture.
  • In a mixing bowl beat eggs. Add shredded cheese, milk, salt, black pepper and cayenne pepper.
  • Pour egg mixture into crust.
  • Bake at 350 degrees for 45-55 minutes or until center is set. You may have to cover it with foil for the last 10-15 minutes so the crust doesn't get too dark.
  • Take out of the oven and let cool for 5-10 minutes. Serve warm.


Spinach Bacon Quiche image

"This versatile dish fits nicely into a menu for brunch or supper," informs Lois Sundheim of Fairview, Montana. Her colorful pie slices easily.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 6 servings.

Number Of Ingredients 10

4 eggs
2 cups milk
1-1/4 cups shredded cheddar cheese, divided
1/4 cup finely chopped onion
4 bacon strips, cooked and crumbled
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon paprika
1 package (10 ounces) frozen chopped spinach, cooked and drained
1 unbaked pastry shell (9 inches)


  • In a large bowl, beat eggs; whisk in milk, 1 cup cheese, onion, bacon, salt, mustard and paprika. Add spinach. Pour into pie shell. Sprinkle with the remaining cheese. Bake at 400° for 40 minutes or until a knife inserted halfway between the center and the edge comes out clean.

Nutrition Facts : Calories 383 calories, Fat 24g fat (12g saturated fat), Cholesterol 188mg cholesterol, Sodium 656mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 2g fiber), Protein 16g protein.


Spinach and Gruyere Quiches image

An outstanding quiche relies on a few simple elements: a creamy egg custard, buttery homemade crust, and flavorful cheese and vegetables. This family-friendly brunch recipe delivers all three.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h30m

Number Of Ingredients 9

1 tablespoon butter
3 shallots, minced
3 bunches flat-leaf spinach, thick stems removed and leaves roughly chopped
Coarse salt and ground pepper
8 ounces Gruyere cheese, grated (about 2 cups)
1 recipe Basic Pie Dough for Spinach and Gruyere Quiches, fitted into two 9-inch pie plates
8 large eggs
3 cups half-and-half
1/8 teaspoon ground nutmeg


  • Preheat oven to 350 degrees, with racks set in upper and lower thirds. In a large skillet, heat butter over medium. Add shallots, and cook, stirring occasionally, until softened, 1 to 2 minutes. Add as much spinach to skillet as will fit; season with salt and pepper, and toss, adding more spinach as room becomes available, until wilted, 2 to 3 minutes.
  • Transfer spinach mixture to a colander. Press firmly with the back of a spoon to squeeze out as much liquid as possible. Divide spinach mixture and cheese between prepared crusts. Place each crust on a separate rimmed baking sheet.
  • In a large bowl, whisk together eggs, half-and-half, nutmeg, 1 teaspoon salt, and 1 teaspoon pepper. Dividing evenly, pour egg mixture into crusts.
  • Arrange baking sheets on racks, and bake until center of each quiche is just set, 55 to 60 minutes, rotating sheets from top to bottom halfway through. Let quiches stand 15 minutes before serving.

Nutrition Facts : Calories 564 g, Fat 40 g, Fiber 3 g, Protein 21 g


Crustless Spinach Quiche image

I served this crustless quiche at a church lunch, and I had to laugh when one guy told me how much he disliked vegetables. Many people were surprised by how much they loved this veggie-filled quiche recipe-and he was one of them! -Melinda Calverley, Janesville, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 8 servings.

Number Of Ingredients 8

1 cup chopped onion
1 cup sliced fresh mushrooms
1 tablespoon vegetable oil
1 package (10 ounces) frozen chopped spinach, thawed and well drained
2/3 cup finely chopped fully cooked ham
5 large eggs
3 cups shredded Muenster or Monterey Jack cheese
1/8 teaspoon pepper


  • 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.

Nutrition Facts : Calories 251 calories, Fat 18g fat (10g saturated fat), Cholesterol 164mg cholesterol, Sodium 480mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein.


Light and Fluffy Spinach Quiche image

Very tasty and fluffy quiche. Easy to prepare. You'll love it. The spinach can be substituted for any fresh or frozen vegetable.


Categories     Breakfast and Brunch     Eggs     Quiche

Time 1h20m

Yield 6

Number Of Ingredients 7

½ cup light mayonnaise
½ cup milk
4 eggs, lightly beaten
8 ounces shredded reduced-fat Cheddar cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
¼ cup chopped onion
1 (9 inch) unbaked pie shell


  • Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with foil.
  • In a large bowl, whisk together mayonnaise and milk until smooth. Whisk in eggs. Layer spinach, cheese, and onion in pie shell, making several layers of each. Pour in egg mixture. Place quiche on prepared cookie sheet. Cover quiche with foil.
  • Bake in preheated oven for 45 minutes. Remove cover, and bake 10 to 15 minutes, or until top is golden brown and filling is set.

Nutrition Facts : Calories 356.2 calories, Carbohydrate 19.9 g, Cholesterol 140.6 mg, Fat 23.2 g, Fiber 2.6 g, Protein 17.9 g, SaturatedFat 6.5 g, Sodium 612.1 mg, Sugar 2.9 g


Spinach Mushroom Quiche image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 10

2 tablespoons olive oil
8 ounces sliced button mushrooms
2 cloves garlic, minced
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground black pepper
1 store-bought pie crust
One 10-ounce box frozen chopped spinach, thawed, drained and pressed to remove any water
6 ounces Gruyere, grated
1 1/2 cups half-and-half
8 large eggs


  • Preheat the oven to 400 degrees F.
  • Heat the oil in a large skillet over medium heat. When the oil is hot, add the mushrooms, garlic and thyme. Cook, stirring occasionally, until the mushrooms have browned, 5 to 6 minutes. Season with a pinch of salt and pepper. Remove the skillet from the heat.
  • Press the pie crust into a deep, 9-inch tart pan with a removeable bottom (or a deep-dish pie pan). Layer the mushrooms and spinach into the crust and top with the cheese.
  • Whisk together the half-and-half, eggs and a good pinch of salt and pepper in a large bowl. Pour the egg mixture into the crust.
  • Place the pan on a rimmed baking sheet. Lightly cover the pan with aluminum foil and bake for 45 minutes. Remove the foil and continue baking until the quiche is set and the crust is golden brown, another 10 to 15 minutes. Let the quiche sit for 10 to 15 minutes, then remove from the pan, slice and serve.


Spinach and Feta Quiche image

Inspired by a desire to recreate a favourite quiche from a local coffee shop. I generally serve with a green salad. Serves 4.

Provided by bruc044

Time 1h10m

Yield Serves 4

Number Of Ingredients 0


  • 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.


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)


  • 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 image

Make and share this Spinach Quiche recipe from Food.com.

Provided by PalatablePastime

Categories     Lunch/Snacks

Time 55m

Yield 1 quiche, 8 serving(s)

Number Of Ingredients 9

3 small eggs
1 cup heavy cream
1 lb fresh spinach
salt (to taste)
fresh ground black pepper (to taste)
1 quiche pastry dough (recipe here #35153, or 1 single pie crust)
3/4 cup grated gruyere cheese (Swiss ok)
1 pinch mace
1 tablespoon butter


  • Beat eggs; add cream, then beat again.
  • Wash the spinach under water, and remove all the stems, piling the wet spinach into a large pot, adding no water.
  • Cook over medium heat, turning and stirring, for 5 minutes; then drain thoroughly in a colander, squeezing the spinach dry.
  • Take a pair of kitchen scissors and snip the drained spinach into tiny pieces.
  • Season the spinach to taste with salt and pepper.
  • Line pie pan with pastry or crust; place spinach in crust, top with grated cheese, add cream, sprinkle with mace, then dot with small bits of butter.
  • Place pie pan on a cookie sheet and bake in a preheated 350 degree F oven for 40 minutes or until domed and light brown.
  • Cool 30 minutes before slicing and serving.

Nutrition Facts : Calories 304.6, Fat 24.8, SaturatedFat 12, Cholesterol 114.4, Sodium 236.8, Carbohydrate 13.3, Fiber 2.1, Sugar 0.5, Protein 8.4

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2021-06-27 Prep: Preheat the oven to 375f. Whisk together eggs, cream, a pinch of salt, a pinch of pepper, and a pinch of nutmeg. Set aside. 3 large eggs, 1 ½ cup heavy cream (318ml), ½ teaspoon salt (3g), 1 pinch nutmeg, 1 pinch pepper. Spinach: If you are using fresh spinach - Start a pot of boiling water.
From sinfulkitchen.com

Set the crust aside and turn the oven down to 325°F. Sauté the shallots in a bit of butter over medium-low heat until soft and translucent, about 8 minutes. Do not brown. Set aside to cool. In a medium bowl, combine the eggs, heavy cream, nutmeg, salt …
From onceuponachef.com

2022-04-13 When the spinach has wilted add the rest of the spinach to the pan. Sprinkle 1/8 teaspoon of salt over the spinach and sauté the spinach for an additional 3-5 minutes or until there is no liquid in the bottom of the pan. Remove the skillet from the heat. In a large bowl, whisk the eggs and milk together until combined.
From fitfoodiefinds.com

2014-02-26 To freeze the quiche, cool baked quiche completely, then cover tightly with a couple sheets of aluminum foil and freeze for up to 3 months. Thaw in the refrigerator or on the counter, then bake at 350°F (177°C) for 20-25 minutes. Pie Crust: My pie crust recipe makes enough dough for two quiches.
From sallysbakingaddiction.com

Add 8 ounces mushrooms; cook, stirring occasionally, until browned and tender, about 8 minutes. Step 3. Add 1 1/2 cups onion and 1 tablespoon garlic; cook, stirring often, until softened and tender, about 5 minutes. Step 4. Add 5 ounces spinach; cook, tossing constantly, until wilted, 1 to 2 minutes. Remove from heat.
From eatingwell.com

Italian Spinach Ricotta Quiche. (1141) 2.8k. This easy to make quiche is packed with flavor. Feel free to use low-fat ricotta cheese if you want a lighter result, or use some phyllo sheets to replace the pie crust to make ...
From recipeland.com

2022-05-05 Preheat the oven to 400 degrees. Add all the ingredients except for the pie shell in a large bowl and whisk it together well. Pour the ingredients into the deep dish pie crust. Top with foil and bake for 50 minutes, remove foil and bake and additional 10 minutes.
From dinnerthendessert.com

2020-04-04 2. Cook bacon, in a skillet. Once cooked, remove to a plate and chop. Remove most of the grease from the pan and add onion and spinach. Sauté for 2 minutes. 3. Add bacon, onion, spinach and cheese to pie crust. 4. Add eggs, half and half, salt, and pepper to a …
From tastesbetterfromscratch.com

To prepare the filling, heat a large skillet over medium-high heat. Add oil to the pan, and swirl to coat. Add onions and saute for 5 minutes or until tender. Add spinach and saute for 2 minutes. Combine 1 cup milk and the next 4 ingredients (through eggs) in a bowl, stirring well with a whisk. Stir in spinach mixture.
From yogitrition.com

2022-03-03 Layer half of the bacon and half of the cheese on top of the spinach, then repeat with the remaining spinach, bacon, and cheese. Pour the egg mixture over the quiche. Place the quiche on a baking sheet and bake for 45-55 minutes or until the center is just set. Let sit for 20 minutes and serve warm to room temperature.
From easyfamilyrecipes.com

2022-03-25 Stir in the spinach, cheddar cheese, parmesan cheese, and bell pepper mixture. Pour into the prepared crust. Place the quiche on the preheated baking sheet and bake until it has puffed in the center, is just set and the crust is golden, 40 to 50 minutes. Transfer the quiche to a wire rack to cool. Serve warm or room temperature.
From thepioneerwoman.com

2021-06-08 In a skillet, melt butter over medium heat. Cook onion and mushrooms until tender, about 5 minutes. Add spinach and cook just until wilted. Remove from heat. In a large bowl, vigorously whisk eggs and egg yolk. Add milk, heavy cream, salt …
From ifyougiveablondeakitchen.com

21. This creamy and colorful quiche will stand out at your next brunch party. Also works great as a main course for dinner. It is very easy to make and tastes very gourmet. By JennyJenn. slightly less than overhead angle, looking into a casserole dish of a sliced spinach quiche and a slice off to the side. Save.
From allrecipes.com

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