Tiny Spinach Quiches Recipes

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MINI SPINACH AND MUSHROOM QUICHE



Mini Spinach and Mushroom Quiche image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 13

Cooking spray
6 strips (3 ounces) turkey bacon
1 tablespoon olive oil
10 ounces white mushrooms, coarsely chopped
1 small shallot, thinly sliced
Kosher salt and freshly ground black pepper
2 cups baby spinach
Pinch freshly grated nutmeg
4 large eggs
4 large egg whites
1/4 cup skim milk
1/3 cup (1 1/2 ounces) grated Fontina cheese
Mixed greens for serving

Steps:

  • Preheat the oven to 375 degrees F. Lightly coat a 12-cup nonstick muffin pan with nonstick cooking spray.
  • Mist a large nonstick skillet with more nonstick cooking spray and put over medium heat. Add the turkey bacon and cook turning frequently until crisp, about 8 minutes. Transfer to a cutting board and coarsely chop.
  • In the same skillet, heat the oil. Add the mushrooms, shallot, and season to taste with salt and pepper. Cook until shallots are soft and the mushrooms are dry and lightly browned, about 10 minutes. Remove from the heat and stir in the baby spinach and nutmeg until the spinach is just wilted, but still bright green, 2 minutes. Set aside to cool slightly.
  • Meanwhile, whisk the eggs, egg whites, milk, and salt and pepper until well combined. Stir in the cheese. Divide the egg mixture evenly between the muffin tins, filling them about halfway. Top evenly with the mushroom and spinach mixture and then the chopped bacon.
  • Bake until the quiches are well risen, golden brown and set, 20 to 25 minutes. Cool in the pan 5 minutes and then transfer to a wire rack. Serve warm or at room temperature with greens.

Nutrition Facts : Calories 180, Fat 11.5 grams, SaturatedFat 4 grams, Cholesterol 162 milligrams, Sodium 538 milligrams, Carbohydrate 6 grams, Fiber 1 grams, Protein 14 grams

TINY SPINACH QUICHES



Tiny Spinach Quiches image

These little quiches are just the right size for appetizers. Easy to make ahead and reheat if necessary.

Provided by PalatablePastime

Categories     Vegetable

Time 55m

Yield 24 tiny quiches

Number Of Ingredients 9

1 double crust pie crust, prepared
2 slices bacon
1/4 cup finely chopped green onion
2 eggs
1/2 cup half-and-half
1/3 cup freshly grated parmesan cheese
1/4 teaspoon salt
1/8 teaspoon nutmeg
1 (9 ounce) package frozen chopped spinach, thawed

Steps:

  • Roll out one half of pie crust.
  • Using 2 1/2-inch cookie cutter, cut out 12 rounds.
  • Press rounds down into a miniature muffin cup, pressing excess against the sides.
  • Repeat for the other pan with the other crust.
  • Drain spinach and squeeze dry if necessary.
  • Cook bacon and drain.
  • Add onions to bacon drippings and cook until softened.
  • Beat eggs in a bowl with crumbled bacon and cooked onion.
  • Add half and half, cheese, salt and nutmeg.
  • Mix in drained chopped spinach, coating spinach well.
  • Fill quiche pastry with spinach mixture.
  • Bake at 375F for 20-25 minutes or until set.
  • Cool in pan for 5 minutes then loosen with a knife blade.
  • Serve warm.

Nutrition Facts : Calories 110.1, Fat 7.5, SaturatedFat 2.3, Cholesterol 22, Sodium 158.4, Carbohydrate 8, Fiber 0.6, Sugar 0.2, Protein 2.8

MINI SPINACH QUICHES



Mini Spinach Quiches image

As you probably know by now, you simply can't go wrong with mini quiches! And these little cheesy spinach quiches are no exception.

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Time 35m

Yield 24 servings

Number Of Ingredients 8

1 frozen puff pastry sheet (1/2 of 17.3-oz. pkg.), thawed
4 eggs
1/4 cup MIRACLE WHIP Dressing
1/4 cup milk
1/2 tsp. garlic powder
4 slices cooked OSCAR MAYER Bacon, crumbled
1-1/2 cups tightly packed baby spinach leaves, finely chopped
1/2 cup KRAFT Shredded Italian* Five Cheese Blend

Steps:

  • Heat oven to 400ºF.
  • Roll pastry sheet into 12x10-inch rectangle on lightly floured surface; cut into 4 (6x5-inch) pieces. Cut each piece into 6 (2-1/2x2-inch) pieces. Press 1 piece onto bottom and up side of each of 24 mini muffin pan cups sprayed with cooking spray.
  • Whisk eggs, dressing, milk and garlic powder in medium bowl until blended. Stir in bacon, spinach and cheese. Spoon into crusts.
  • Bake 15 to 18 min. or until crusts are puffed and golden brown, and knife inserted in centers of fillings comes out clean. Cool 5 min. before removing quiches from pan to serve.

Nutrition Facts : Calories 90, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 35 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

NO CRUST MINI SPINACH QUICHES



No Crust Mini Spinach Quiches image

This is an adaptation of Sackville's Spinach, Tomato and Feta Quiche. I'm doing low carb and wanted to leave out the crust and make into muffins to go. I changed it up a little and wanted to get the nutrition facts.

Provided by Southernhopsing

Categories     Breakfast

Time 30m

Yield 12 mini quiches, 12 serving(s)

Number Of Ingredients 9

6 eggs
1/4 medium tomatoes, chopped
1/2 cup mushroom, chopped
1/2 cup red onion, diced
1 (10 ounce) package frozen spinach, thawed and well drained
1/3 cup feta cheese
1 cup half-and-half
1/2 teaspoon pepper
2 teaspoons garlic, minced

Steps:

  • Preheat oven to 350 degrees F.
  • Prepare muffin tin by spraying generously with cooking spray.
  • Crumble feta cheese in bottom of each well, top with spinach, tomatoes, and onions.
  • Beat the eggs, half and half and garlic together and pour over each.
  • Bake 20-25 minutes til tests done (knife inserted comes out clean).

Nutrition Facts : Calories 86.8, Fat 5.9, SaturatedFat 2.9, Cholesterol 116.9, Sodium 109.6, Carbohydrate 3.4, Fiber 1, Sugar 1, Protein 5.6

MINI MUSHROOM & SPINACH QUICHE RECIPE BY TASTY



Mini Mushroom & Spinach Quiche Recipe by Tasty image

Here's what you need: large eggs, oil, fresh mushroom, spinach, white onion, garlic, milk, dijon mustard, salt, black pepper, shredded gruyère cheese

Provided by Torre Lee

Yield 12 servings

Number Of Ingredients 11

10 large eggs
2 tablespoons oil
1 ½ cups fresh mushroom
¾ cup spinach, chopped
¾ cup white onion, chopped
1 tablespoon garlic, minced
⅔ cup milk, or cream
2 teaspoons dijon mustard
½ teaspoon salt
½ teaspoon black pepper
1 ½ cups shredded gruyère cheese

Steps:

  • Prepare muffin tins with cooking spray and preheat the oven 350°F.
  • Heat oil in a large skillet on medium high heat.
  • Stir and cook mushrooms until softened, then add onion and garlic to this. Once combined and onions are cooked through, add spinach and cook for another 3 minutes.
  • Remove from heat and set vegetable medley aside.
  • In a separate large bowl at room temperature, whisk in eggs, milk, Dijon mustard, and salt and pepper. To this, stir in cheese and mushroom mixture.
  • Take a ladle and fill each sprayed muffin cup with prepared mixture.
  • Place in the oven and bake for 30 to 40 minutes or until cooked through (toothpick inserted comes out clean).
  • Serve warm and enjoy.

Nutrition Facts : Calories 161 calories, Carbohydrate 3 grams, Fat 11 grams, Fiber 0 grams, Protein 11 grams, Sugar 2 grams

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

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