Summer Sole Quiche Recipes

SUZANNE'S SPINACH QUICHE

Suzanne's Spinach Quiche image

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

Ingredients

1 (9 inch) unbaked pie crust
1 (10 ounce) package frozen chopped spinach
2 eggs
1 cup plain yogurt
1 tablespoon all-purpose flour
¼ teaspoon black pepper
4 ½ ounces fresh mushrooms, thinly sliced
4 ounces shredded Cheddar cheese
¼ cup chopped green onions

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

SUMMER GARDEN CRUSTLESS QUICHE

Summer Garden Crustless Quiche image

This is one of my favorite recipes to make in the summer when the vegetable garden is offering plenty of fresh vegetables. You might want to use less kale if you prefer a more fluffy quiche.

Provided by Singer6

Categories 100+ Breakfast and Brunch Recipes Eggs Quiche

Time 1h20m

Yield 6

Number Of Ingredients 13

Ingredients

1 teaspoon olive oil, or as needed
1 tablespoon olive oil
1 yellow onion, minced
3 cloves garlic, minced
5 cups chopped kale
¼ teaspoon kosher salt
2 grinds fresh black pepper, or to taste
1 cup diced tomato
½ cup shredded carrots
5 eggs
¾ cup whole milk
7 ½ ounces shredded Cheddar cheese (such as Sargento® 4 State Cheddar Cheese)
¼ cup chopped flat-leaf parsley

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish with 1 teaspoon olive oil.
Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until garlic is fragrant, 2 to 3 minutes. Add kale, salt, and pepper; cook, stirring occasionally, until kale is wilted, about 5 minutes. Stir tomato and carrots into kale mixture; cook for 5 more minutes. Remove skillet from heat.
Whisk eggs and milk together in a bowl. Stir Cheddar cheese, kale mixture, and parsley into egg mixture; pour into the prepared pie dish.
Bake in the preheated oven until quiche is set in the middle and a knife inserted in the center comes out clean, about 50 minutes. Cool in pie dish for 2 to 3 minutes before slicing.

Nutrition Facts : Calories 296.8 calories, Carbohydrate 12.6 g, Cholesterol 195.3 mg, Fat 20.5 g, Fiber 2.3 g, Protein 17.7 g, SaturatedFat 9.8 g, Sodium 406.4 mg, Sugar 4 g