Spinach Tomato Crustless Quiche Recipes

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SPINACH, PARMESAN AND TOMATO QUICHE



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

Steps:

  • 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, MUSHROOM, AND TOMATO QUICHE (KETO)



Crustless Spinach, Mushroom, and Tomato Quiche (Keto) image

Skip the crust for a low-carb, keto version of a brunch staple - quiche with fresh spinach, mushrooms, and cherry tomatoes.

Provided by Fioa

Categories     Breakfast and Brunch     Eggs     Quiche

Time 55m

Yield 8

Number Of Ingredients 12

cooking spray
1 tablespoon butter
1 onion, sliced
½ cup halved cherry tomatoes
1 cup sliced mushrooms
2 cups fresh spinach
1 cup heavy cream
3 eggs
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground nutmeg
1 cup shredded Gouda cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch pie plate with cooking spray.
  • Melt butter in a medium cast iron skillet over medium heat. Add onion; cook and stir until softened and translucent, about 5 minutes. Stir in cherry tomatoes until slightly softened, about 3 minutes. Add mushrooms and cook until tender, about 3 minutes. Mix in spinach; cook for 1 minute more.
  • Whisk cream, eggs, salt, pepper, and nutmeg together in a bowl.
  • Spread 1/2 of the Gouda cheese in the prepared pie plate and top with spinach mixture. Cover with egg mixture and sprinkle the remaining Gouda cheese on top.
  • Bake in the preheated oven until eggs are set and top is golden, about 25 minutes.

Nutrition Facts : Calories 207.6 calories, Carbohydrate 3.7 g, Cholesterol 131.4 mg, Fat 18.6 g, Fiber 0.6 g, Protein 7.5 g, SaturatedFat 11 g, Sodium 323.8 mg, Sugar 1.3 g

CRUSTLESS SPINACH QUICHE



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

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.

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.

CRUSTLESS SPINACH QUICHE



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

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.

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

SPINACH & TOMATO CRUSTLESS QUICHE



Spinach & Tomato Crustless Quiche image

This recipe is slightly altered from Holly Clegg's "Meals on the Move", so it's meant to be fast and healthy. I only changed the garlic and basil, since I've learned to appreciate fresh ingredients. This is tasty and she says it serves 6. Maybe so, but unless it's an appetizer, I say 4 for a light lunch with some fruit on the side. Looks low carb to me, too.

Provided by GinnyP

Categories     Savory Pies

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

1 medium onion, chopped
1 -2 clove garlic, minced
1/2 teaspoon dried basil (I use 1 T fresh chopped)
1 (12 ounce) container 2% fat cottage cheese
1 large egg
2 large egg whites
1 (10 ounce) package frozen chopped spinach, thawed and drained very well
1 cup shredded monterey jack cheese
4 roma tomatoes, sliced

Steps:

  • Preheat oven to 350 degrees F.
  • Coat a large skillet with nonstick cooking spray.
  • Over medium-high heat, saute' the onion, stirring occasionally, until tender, about 5 minutes.
  • In a food processor or blender, puree the cottage cheese with the egg and the egg whites.
  • Add to the onion mixture.
  • Mix in the spinach and cheese.
  • Spoon into a lightly oiled 9-inch pie plate.
  • Smooth the top and bake, uncovered, for 25 minutes.
  • Remove from oven and arrange the tomatoes in an overlapping circle on the top of the quiche.
  • Bake, uncovered, for 20 minutes more or until a knife inserted near the center comes out clean.

SPINACH TOMATO QUICHE (CRUSTLESS)



Spinach Tomato Quiche (Crustless) image

Easy quiche for anytime. I especially like it for dinner with nothing more than fresh fruit on the side. I often make it with only egg whites and fat-free cottage cheese to lighten it up.

Provided by alijen

Categories     Savory Pies

Time 44m

Yield 6 serving(s)

Number Of Ingredients 8

1 (10 ounce) package frozen chopped spinach, thawed
1 large tomatoes, sliced
1 1/2 cups cottage cheese
1 cup grated sharp cheddar cheese
3 large eggs
1 tablespoon canola oil
1 teaspoon garlic salt
1/4 teaspoon ground black pepper

Steps:

  • Preheat oven to 350.
  • Lightly grease or spray with Pam a 9-inch pie plate.
  • Press all the water out of the thawed spinach.
  • Combine cottage cheese, cheddar cheese, spinach, eggs, oil, salt and pepper.
  • Pour half of the mixture into the lightly greased pie plate.
  • Arrange tomato slices over spinach.
  • Cover with the remaining spinach mixture.
  • Bake 40 minutes, or until a knife inserted in the center comes out clean.

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