Spinach Yogurt Quiche Recipes
SUZANNE'S SPINACH QUICHE
This is a great vegetarian recipe that can be served for any meal. It's one of my dad's favorites!
Provided by SUZYL
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Prick the pie crust all over with fork and bake for 5 minutes.
- Place the frozen spinach in microwave safe bowl and cook until thawed. Drain as much of the liquid as you can and then use paper towels to get the spinach as dry as possible.
- Beat together the eggs, yogurt or sour cream, flour, and pepper until well mixed. Stir in the spinach. Layer the sliced mushrooms, cheese, and chopped scallions in that order on the bottom of the pie crust. Top with the spinach mixture.
- Bake in preheated oven for 15 minutes and then decrease temperature to 350 degrees F (175 degrees C) and bake for 30 additional minutes. Let cool before serving.
Nutrition Facts : Calories 227 calories, Carbohydrate 16 g, Cholesterol 63.2 mg, Fat 14.2 g, Fiber 2.3 g, Protein 9.9 g, SaturatedFat 5.6 g, Sodium 304.4 mg, Sugar 2.9 g
YOGURT SPINACH QUICHE
This recipe is crustless because my family prefers it that way, but you can easily add your own if you'd like. Simple and very tasty, the yogurt adds something special, and helps my little one who struggles with non fermented milk to digest easily. Amazingly there is no flour in this recipe, just make sure the spinach isn't runny still before adding it to the other ingredients. Adapted from The Vegetarian Mother's Cookbook.
Provided by gruurly
Categories Free Of...
Time 55m
Yield 1 quiche, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Warm oil in pan and cook onions for 5-10 minutes until translucent.
- Add the spinach, cover, and cook another 3 minutes until the spinach is wilted. Remove the lid and let the water evaporate a few minutes; if you used frozen spinach you may need to drain the water as well.
- In a medium sized mixing bowl, beat the eggs, yogurt, salt, nutmeg, paprika, and Spike together.
- Fold liquid mixture gently into spinach mixture, then add cheese and mix well.
- Pour into an 8 or 9 inch pie plate, and bake 40 minutes, or until center is set.
- Let the quiche sit to rest on the counter for 10 minutes before serving.
Nutrition Facts : Calories 112, Fat 7.4, SaturatedFat 3.3, Cholesterol 83.3, Sodium 264, Carbohydrate 5.2, Fiber 0.6, Sugar 2.9, Protein 6.5
SPINACH QUICHE
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
Steps:
- 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
EASY QUICHE MADE WITH YOGURT
Make and share this Easy Quiche Made With Yogurt recipe from Food.com.
Provided by Julie3551
Categories Savory Pies
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- PLAIN:.
- Preheat oven to 350°F.
- Fill crust(s) with dry beans or marbles and bake 10 minutes.
- Combine eggs and yogurt, set aside.
- Sweat onions in butter or oil, season with salt, pepper and nutmeg.
- Put bacon and onion into crust(s), pour egg mixture over, sprinkle cheddar on top.
- Bake in 350°F oven for 40 minutes.
- Note: If you want to freeze quiche, bake only 20 minutes. Cool, package and freeze.
- To finish, bring to room temperature and finish baking at 350°F for 10 minutes.
- Serve lukewarm/room temperature.
- FANCY:.
- Feel free to add cooked broccoli, spinach, ham, artichoke hearts, crab, or whatever you want, Bear in mind though, the additions increase the amount of the filling. You may need more crusts!
Nutrition Facts : Calories 485, Fat 35.8, SaturatedFat 17, Cholesterol 277.2, Sodium 500.9, Carbohydrate 18.2, Fiber 0.5, Sugar 5.7, Protein 22.1
SPINACH YOGURT QUICHE
Number Of Ingredients 8
Steps:
- microwave 2 minutes spinach to thaw; drain squeezing over colander; cool
- saute onion for 5 minutes on low; add garlic for 1 minute; cool
- mix 2 eggs and yogurt; add cooled spinach and onion, garlic mixture
- gently fold in cheeses to egg spinach onion mixture
- using rubber spatula, scrape out mixing bowl and into 10" quiche dish
- bake 35 minutes at 350 degrees
- Let quiche set for 15 minutes
- Serve
SPINACH AND FETA QUICHE
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
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.
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