Weeknight Spinach Quiche Recipes

QUICK SPINACH QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Line two 9-inch pie plates with crusts. Cover crusts with a double layer of aluminum foil and a layer of pie weights or dried beans.
• Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights; continue baking until the crust sets, about 5 minutes more. Let crusts cool briefly. Reduce oven temperature to 350 degrees F (175 degrees C).
• Sprinkle cheese, spinach, and onion evenly onto the crusts. Whisk eggs, milk, salt, and pepper together and divide evenly between the crusts.
• Bake in the center of the preheated oven until golden brown and firm in the centers, about 45 minutes.

WEEKNIGHT SPINACH QUICHE RECIPE

Steps:

• Heat oven to 375°F.
• Cook mushrooms and onions in large nonstick skillet sprayed with cooking spray on medium-high heat 5 min. or until crisp-tender. Remove from heat; stir in spinach.
• Whisk eggs, milk and dressing in medium bowl until blended. Add spinach mixture and cheese; mix well. Pour into crust; sprinkle with bacon.
• Bake 50 min. or until knife inserted in center comes out clean.

SPINACH QUICHE

Steps:

• Preheat the oven to 350 degrees F (on low fan speed, if using convection). During this time, cover the bottom of the piecrust with aluminum foil and uncooked beans. Place the piecrust in the oven and bake (blind bake) for 10 to 12 minutes to allow the crust to cook. The crust should be light brown on the edges when removing from the oven.
• During the cooking of the crust, whisk together the milk, salt, pepper, nutmeg and eggs in a bowl. After mixing the eggs, in a second bowl, blend together the spinach, bacon, cheese and parsley. Add half of the egg mixture to coat the ingredients, again mixing well. Next, add the mixture to the cooked crust then finish with the remaining egg mixture. Bake in the oven until the middle of the quiche is set, about 20 minutes.
• Remove and serve.

WEEKNIGHT CHEESE QUICHE

Steps:

• Heat oven to 375°F.
• Cook mushrooms and onions in large nonstick skillet sprayed with cooking spray on medium-high heat for 5 minutes or until crisp-tender. Remove from heat; stir in spinach.
• Beat eggs, milk and dressing in medium bowl with whisk until well blended. Add spinach mixture and cheese; pour into crust. Top with bacon bits.
• Bake 50 minutes or until center is set and top is golden brown.
• KITCHEN TIPS:.
• Serving Suggestion: Serve this entree with a mixed green salad tossed with a light salad dressing, a whole grain roll and fresh fruit for dessert.
• To Thaw Frozen Spinach: Place spinach block in colander in sink. Run hot water over spinach until thawed; press out any excess liquid.
• Creative Leftovers: A slice of quiche, served warm or cold with a tossed salad is a perfect lunch to take to work the next day.

CRUSTLESS SPINACH QUICHE

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.

CRUSTLESS SPINACH QUICHE

Steps:

• Preheat oven to 350-degrees F.
• Spray 9-inch pie plate with Pam. (I use a corning ware quiche dish).
• Heat oil in skillet over med. high heat. Add onion and saute until browned (5 min).
• Add spinach; cook until excess moisture evaporates. Let cool.
• Beat eggs in bowl. Add cheese.
• Stir egg-cheese mixture into onion-spinach mixture. Season to taste with salt and pepper, if desired.
• Turn into pie pan, spreading top evenly.
• Bake until top is browned and tester (I use a toothpick) comes out clean, 40-45 minutes.