Spinach Sausage And Feta Quiche Recipes

SPINACH, SAUSAGE AND FETA QUICHE

Steps:

• Heat oven to 350°F. Place pie crust in 9-inch glass pie plate or quiche pan as directed on box for One-Crust Filled Pie.
• Cover bottom of pie crust with crushed croutons; sprinkle with Cheddar cheese. Layer sausage slices on cheese; top with spinach, onion and feta cheese.
• In large bowl, beat eggs, half-and-half, salt and pepper with wire whisk until well blended; slowly pour into pie crust.
• Bake 45 minutes. Cover crust edge with strips of foil. Bake 5 to 15 minutes longer or until knife inserted in center comes out clean. Let stand 15 minutes before serving. Garnish with tomatoes.

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.

SPINACH, SAUSAGE, AND EGG CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Beat eggs and milk together in a large bowl. Stir sausage, Cheddar cheese, spinach, and oregano into egg mixture; pour into prepared baking dish.
• Bake in the preheated oven until a knife inserted into the center of the casserole comes out clean, 30 to 40 minutes.

SPINACH, RED PEPPER, AND FETA QUICHE

Steps:

• Preheat oven to 425°F.
• In a bowl with a pastry blender or in a small food processor blend together flour, butter, shortening, and a pinch salt until mixture resembles meal. Add water and toss until incorporated, adding additional water if necessary to form a dough. Pat dough onto bottom and one half inch up sides of a 7 1/2-inch tart pan with removable fluted rim or a 9-inch pie plate and bake shell in bottom third of oven until set and pale golden, about 7 minutes.
• While shell is baking, in a large skillet sauté bell pepper in oil over moderately high heat, stirring, 1 minute. Add spinach and sauté, stirring, until wilted and tender, about 1 minute. Remove skillet from heat and season spinach mixture with salt and pepper. In a small bowl whisk together eggs and cream.
• Sprinkle feta over bottom of shell and arrange spinach mixture on top. Pour cream mixture over spinach and bake quiche on a baking sheet in middle of oven 15 minutes. Reduce temperature to 350°F. and bake until set, about 10 minutes.

SPINACH, SAUSAGE AND FETA QUICHE

Steps:

• Heat oven to 350°F Place pie crust in 9-inch glass pie plate or quiche pan as directed on box for One-Crust Filled Pie.
• Cover bottom of pie crust with crushed croutons; sprinkle with Cheddar cheese. Layer sausage slices on cheese; top with spinach, onion and feta cheese.
• In large bowl, beat eggs, half-and-half, salt and pepper with wire whisk until well blended; slowly pour into pie crust.
• Bake 45 minutes. Cover crust edge with strips of foil. Bake 5 to 15 minutes longer or until knife inserted in center comes out clean. Let stand 15 minutes before serving. Garnish with tomatoes.

SPINACH, SAUSAGE & FETA QUICHE RECIPE - (4.3/5)

Steps:

• Layer cheese on bottom of the crust. Add sausage, spinach, onion and feta cheese. Beat eggs, half & half, and spices. Pour in pie crust. Bake at 350° for 45 minutes.

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.