Cheese Corn And Spinach Quiches Food

SPINACH AND CORN QUICHE RECIPE

Steps:

• To prepare this side dish recipe, first you need to make the white sauce. For the same, heat butter in a pan over medium flame and once it is melted, add green chillies along with chopped onions and saute for a minute or two. Pour some milk along with the flour gradually as the sauce starts to thicken. Later, add salt and pepper as per your taste, stir for a while and then add grated cheese in it. Let the gravy cook on low flame until it is thickened.
• For the spinach and corn filling, add a dollop of butter to a pan and saute spinach in it till it starts becoming a bit tender. Then, add corns to the pan and mix them well.
• Add the spinach and corn filling along with white sauce into a medium sized bowl, and mix well. Spread this mixture onto a crust pastry evenly. Garnish the dish with grated mozzarella cheese and slide it into a preheated oven (at 200 degree Celsius) for about 10 minutes. Keep a check when the cheese starts to melt and the sides become brownish and crusty. Serve immediately.

SPINACH QUICHE

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.

SPINACH AND FETA MINI QUICHE

Steps:

• Preheat your oven to 200 degrees celsius (fan-forced).
• Remove the pastry from the freezer and allow it to thaw slightly.
• Grate the tasty and parmesan cheese and set aside until needed.
• In a large jug, whisk together the milk and the eggs, onion flakes and add a sprinkle of salt and pepper.
• Lightly grease 2 x muffins tins, and using a 12cm round cookie cutter, cut circles of pastry and gently mould them into the muffin tins - you will make approximately 18 quiches.
• Equally divide the baby spinach leaves, feta, tasty and parmesan cheese between the pastry cases and gently pour over the egg and milk mixture.
• Place the two oven trays into your pre-heated oven and bake for 18 minutes, or until the filling is golden.
• Leave the mini quiches in the trays for 5 minutes to cool slightly and then transfer to a wire rack to cool completely.

SPINACH QUICHE

Steps:

• Preheat the oven to 400°F and set a rack in the middle position. Remove the pie crust from freezer and thaw until just soft enough to easily prick with a fork, about 10 minutes. Prick the bottom and sides all over with a fork (pricking about an inch apart). Bake until fully cooked and lightly golden, 10 to 15 minutes. (Keep an eye on it...if it puffs up while cooking, gently prick it with a fork so it will deflate.) Don't worry if the crust cracks while baking; see my note below on how to fix it before proceeding. Set aside and turn oven down to 325°F.
• Heat the butter in a small skillet over medium-low heat. Cook the shallots until soft and translucent, about 8 minutes. Do not brown. Set aside to cool.
• In a medium bowl, whisk together eggs, heavy cream, nutmeg, salt and cayenne pepper.
• Place the cooked pie crust on a baking sheet (this makes it easy to move in and out of oven). Spread the shallots over the bottom of the cooked crust, then sprinkle the shredded Gruyere over top. Scatter the spinach evenly over cheese, breaking up the clumps as best you can. Pour the egg and cream mixture over top.
• Bake at 325°F degrees for 50 to 55 minutes until the custard is set and top is lightly golden. Serve hot or warm.
• Note: I usually defrost the frozen spinach quickly by placing it in a fine mesh strainer and running hot water over it. I then gather the spinach into a ball and squeeze it dry. It takes a few minutes of squeezing and re-squeezing to get all the water out. Be patient...you need the spinach completely dry, otherwise your quiche will be watery.
• Note: Don't panic if your crust cracks -- you can easily fix it. Make a smooth paste by mixing 1 tablespoon of flour with 1 tablespoon of water. Use your fingers to patch up and fill any cracks, then place the crust back in the oven for a minute or so to set. It should be good as new.
• Make ahead: This quiche can be made up to a day ahead of time and refrigerated. To reheat: Cover the quiche with aluminum foil and bake in a preheated 300°F oven for 35 to 45 minutes, or until hot in the center.
• Freezer-Friendly Instructions: The cooked quiche can be frozen for up to 3 months. Remove the quiche from the freezer about 24 hours prior to eating and reheat it, covered with foil, in a 300°F oven until hot in the center.

SPINACH AND CHEESE QUICHE RECIPE

Steps:

• Preheat the oven at 180C (375F).
• Place the pie crust on a baking pan and pierce lightly all over with a fork (around 2 inches apart).
• Beat the eggs and heavy cream in a large bowl.
• Add the spinach, cheese, salt, and pepper.
• Spread the mixture across the pie crust.
• Place in the oven for 40 minutes or until the top crust is browned.
• Serve while warm.

CHEESY SPINACH QUICHE

Steps:

• I like to make sure my pie dough is prepared before I begin the quiche. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step). And here's a time-saving tip- as the crust blind bakes, you can get started on the filling which begins with step 7.
• On a floured work surface, roll out one of the disks of chilled dough (freeze the other for another time). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. Chill the pie crust in the refrigerator for at least 30 minutes. (And up to 5 days. Or freeze for up to 3 months. Cover the pie crust with plastic wrap if chilling for longer than 30 minutes or if you're freezing it. If you freeze it, let it thaw for a couple hours in the refrigerator before continuing.)
• While the crust is chilling, preheat oven to 400°F (204°C).
• Line the chilled pie crust with parchment paper or aluminum foil. (Crunch up the parchment paper first so that you can easily shape it into the crust.) Fill with pie weights or dried beans. Bake until the edges of the crust are starting to brown, about 15-16 minutes. Remove pie from the oven and carefully lift the parchment paper/aluminum foil (with the weights) out of the pie. Prick holes all around the bottom crust with a fork. Return the pie crust to the oven and bake until the bottom crust is just beginning to brown, about 7-8 minutes.
• Remove crust from the oven. (You can partially pre-bake the crust up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.)
• Reduce oven temperature to 350°F (177°C).
• If your frozen spinach is not already thawed, thaw it in the microwave per box directions. Drain the spinach in a colander while you prepare the rest of the ingredients.
• Place sliced mushrooms in a skillet coated with 1 teaspoon olive oil or nonstick spray, add the garlic, and a sprinkle of salt and pepper. Turn the heat on to medium-high and sauté the mushrooms until they release all of their moisture and no more water remains on the bottom of the skillet, about 6-7 minutes.
• Whisk the eggs, milk, and parmesan cheese together until combined. Sprinkle with a pinch of salt and pepper. Set aside.
• Blot and squeeze the rest of the water out of the thawed spinach. Spread spinach on warm pre-baked pie crust. Add the cooked mushrooms and shredded cheeses. Pour the egg mixture on top. If desired, sprinkle the top lightly with more parmesan cheese and/or salt and pepper.
• Bake the quiche until the center is just about set, about 50-60 minutes. Don't over-bake. Use a pie crust shield to prevent the pie crust edges from over-browning. Cool for 15 minutes before slicing and serving. Or you can cool the quiche completely before serving- it's fantastic at room temperature!
• This quiche makes great leftovers! Cover tightly and store in the refrigerator for up to 4 days.

CRUSTLESS SPINACH AND CHEESE QUICHE

Steps:

• Preheat oven to 375 degrees F. (190 C). Lightly spray a 9-inch baking pie dish. Set it aside.
• In a medium-size skillet, heat olive oil and butter on moderate heat, and add the chopped onion. Saute the onion for 3 to 5 minutes, until the onions are golden brown and caramelized.
• Add in the chopped spinach, and continue to cook the spinach with the onions for 3 minutes, stirring occasionally.
• In a mixing bowl, whisk together 5 eggs with salt, pepper. Then whisk in all three kinds of cheese. Finally, add the spinach and onion mixture to the egg mixture and whisk until well combined.
• Transfer to the prepared baking dish. Spread the mixture in an even layer.
• Bake on the center rack of the oven for 15 to 17 minutes, until the quiche is golden brown.
• Remove and allow to cool for about 5 minutes. Serve warm or at room temperature.

SPINACH QUICHE WITH CORNMEAL CRUST

Steps:

• Preheat oven to 425°F.
• To make pastry, combine cornmeal, 3/4 cup flour, and 1/2 teaspoon salt in a small bowl. Cut in shortening using a fork or pastry cutter until combined. Sprinkle water in while tossing with fork, and continue to stir lightly until mixture forms a ball. .
• Roll pastry out on lightly floured board or between two sheets of waxed paper. Fit loosely into a 9-inch pie pan, fluting edges.
• Spread spinach evenly over the bottom of the crust.
• Toss shredded cheese with 2 tablespoons flour. Evenly sprinkle cheese over spinach.
• Combine beaten eggs, milk, 1/2 teaspoon salt, pepper, and nutmeg until well-blended (you can use the same bowl you used for the pastry). Pour over spinach and cheese.
• Bake at 425°F for 15 minutes. Turn the oven down to 350°F and bake for 20-25 minutes or until golden brown and set in the middle. Let stand 10 minutes before serving. Quiche can be served warm, room temperature or cold.

SPINACH AND CHEESE QUICHE

Steps:

• Preheat oven to 375 degrees.
• Blind bake the pie shell. Let shell soften while you preheat the oven - 5-10 mins. Prick the bottom with a fork. Line the shell with foil and then ceramic beads (dried beans or rice also work) and bake for 18 minutes. (Pre-made pie shells should have instructions on the box for baking).
• While shell is baking in a large bowl whisk eggs, add milk, salt & pepper. Add in spinach, corn, green onions and garlic.
• Once shell is baked remove beads and foil. Place the shell on a baking sheet. (2 per baking sheet)
• If there are any cracks in the shell sprinkle with cheese to melt in and fill the holes.
• Mix in remaining cheese with eggs and vegetables and pour mixture into baked shell.
• Bake at 375 for about 45 minutes to 1 hour until golden colour and fork in the middle comes out clean.
• Let sit at least 15 minutes before serving. To reheat before dinner or lunch you can bake at 325 for about 15 minutes.

CHEESE CORN AND SPINACH QUICHES

Steps:

• Preheat oven to 190C (170C fan forced).
• Spray 4 x 250ml (1 cup) muffin pan holes with cooking spray and line bases with a round of baking paper or use 4 non-stick baking cases.
• {isj 1 bread slice into each muffin pan hole and bake for 5 minutes or until light golden brown and set aside for 10 minutes to cool.
• Divide the spinach leaves and corn between bread cases.
• Whisk the eggs and milk in a medium bowl and season with pepper.
• Pour the egg mixture into the bread cases and sprinkle the cheese over.
• Bake quiches for 25 to 30 minutes or until set and golden brown.
• Set aside pan for 5 minutes to cool and then transfer to a wire rack to cool completely.
• Accompany one of the quickes with the fresh fruit (pack in a small container) and water.
• NOTE - you can make the quiches the day before and keep in an airtight container until ready to pack one into the lunch box and the remaining 3 quiches will keep in an airtight container in the fridge for up to 3 days or, wrap in plastic and put in a resealable plastic bag and freeze for up to 3 months (defrost in fridge overnight and pack into lunchbox in the morning).

SPINACH AND ZUCCHINI CRUSTLESS QUICHE

Steps:

• Preheat your oven to 350º F.
• Dice your onions.
• Heat a nonstick skillet on medium high heat. Add the olive oil. Sautee the onions for 5 minutes. Next add the zucchini and sautee for 2 more minutes or until there is no water in the skillet. Lastly add the spinach and sautee for 3 minutes. Add the nutmeg and stir. Remove from the heat and let it cool for a few minutes.
• In a large mixing bowl, beat the eggs with salt, black pepper, the cottage cheese and the vegetable mixture.
• Line a 9″ inch baking tin with some parchment paper and add the mixture to it. Sprinkle the grated mozzarella on top.
• Bake for 35 to 40 minutes or until puffed up and golden brown on top.
• Let it cool for 5 minutes before cutting. Serve and enjoy!

SPINACH AND CHEESE QUICHE RECIPE

Steps:

• 1. In a food processor process flour, salt and cold cubed butter. process until crumbs are formed. Add cold water, process until dough is formed. Do not over mix. 2. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap in plastic and refrigerate for 30 minutes. 3. Meanwhile make the filling: chop onions. In a large pan, melt 2 tablespoons butter and some olive oil. Add chopped onions and sauté for 5 minutes. Add crushed garlic and spinach. Cook until wilted and reduced in size. Drain. 4. In a large bowl beat eggs, heavy cream, salt, pepper and nut meg. Set aside. 5. Roll out the dough on a lightly floured board. Lightly dust the top of the dough. Roll until the dough is about 1/8 inch thick. Transfer the dough to a 9-10-inch (24-25cm) pie pan. evenly press the pastry onto the bottom and up the sides of your pan. Trim off the excess dough off the top of the pan. Gently pierce the bottom of the crust with a fork. Transfer to the freezer for 30 minutes. 6. Preheat oven to 350F (175C).7. Blind baking: line a parchment paper over the dough. Fill with dry beans, rice or pie weights. Bake for 15 min. Remove the weights and the parchment paper. Return to oven for another 5-10 minutes or until crust is slightly golden. Remove from oven. 8. Sprinkle the spinach into the pie crust, sprinkle shredded gruyere cheese and cubed blue cheese. Pour the eggs and cream mixture over the spinach and cheese. 9. Bake until golden brown and set, about 35 minutes. Allow to cool slightly.

CORN AND CHEESE PASHTIDA (CRUSTLESS QUICHE)

Steps:

• Preheat oven to 180C (350F).
• Use oil or butter to grease a baking pan.
• Remove the corn kernels from the cob. (If using zucchini or sweet potato, grate or slice finely. Spinach should be cooked with a little oil in a pan and drained of its water.).
• In a large bowl, scramble the eggs. Add the cheeses and cream to the eggs. Add the vegetable. Slowly stir in the flour, salt, and pepper.
• Pour the mix into the greased baking pan.
• Place in the oven and bake for approximately 45 minutes, or until the top and edges become very lightly brown.

CRUSTLESS SPINACH AND CHEESE QUICHE

Steps:

• Heat oven to 325ºF.
• Reserve 2 Tbsp. each onions and tomatoes. Cook bacon in large skillet until crisp. Remove bacon from skillet; drain on paper towels. Add oil and mushrooms to same skillet; cook and stir 2 min. on medium heat or until mushrooms are tender. Remove from heat. Cut bacon into bite-size pieces. Add to skillet with remaining onions and tomatoes; mix well.
• Whisk eggs, sour cream, spinach and pepper sauce until blended; pour into 13x9-inch baking dish sprayed with cooking spray. Top with vegetable mixture and cheese.
• Bake 30 min. or until center is set; top with reserved onions and tomatoes. Let stand 5 min. before cutting to serve.

SPINACH AND CHEDDAR QUICHE

Steps:

• Heat oven to 375°F. In medium bowl, mix 1/2 cup all-purpose flour, the whole wheat flour and 1/4 teaspoon salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like small crumbs. Sprinkle with water, 1 tablespoon at a time, tossing with fork just until flour is moistened. Shape into ball; flatten slightly.
• On floured surface, roll dough into 12-inch round. Fold dough into fourths; place in 9-inch glass pie plate. Unfold and ease into pie plate, pressing firmly against bottom and side; crimp edge. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute.
• In large bowl, mix cheese and 1 tablespoon flour. Stir in eggs, milk and 1/2 teaspoon salt until well blended. Stir in spinach and bell pepper. Pour into pie crust.
• Bake 15 minutes. Cover edge of crust with strip of foil to keep crust from overbrowning. Bake 15 to 20 minutes longer or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

SPINACH AND BACON PUFF PASTRY QUICHE

Steps:

• Begin by defrosting the spinach and the puff pastry. Once the spinach is defrosted place it in a kitchen towel and wring out as much moisture as you can . Once dried chop fine.
• Place the puff pastry on a lightly floured surface and when softened roll out to a 11 or 12" square. Then place into a 9' glass pie pan.
• While the pastry is defrosting diced the bacon and on medium heat cook until crisp. Remove to a paper towel to drain and cool.
• Drain off most of the bacon fat, add the onions and saute until translucent. remove from the pan to cool.
• Preheat oven to 425º.
• Take the eggs, milk and whipped cream cheese and whisk briskly until all are combined and the cream cheese is in lumps the size of small peas.
• Add the bacon, onion, spinach and cheddar cheese and about a teaspoon each of salt and pepper to the egg mixture and stir to combine.
• Pour the mixture into the prepared pie pan. You can trim the pastry and crimp it around the edges of the pie plate or simply fold the four corners over the top of the egg mixture.
• Bake in a 425º oven for about 25 minutes until the crust begins to brown and the egg mixture is set.
• Remove from the oven and allow the quiché to cool on a wire rack for about 5-10 minutes, then slice and serve. Serve with sour cream on the side.

ZUCCHINI, CORN & SPINACH QUICHE

Steps:

• Place dry ingredients (flour, salt, sugar) in food processor and pulse to blend. Add butter in 1/2 inch cubes, one or two at a time. Pulse between adding cubes of butter to incorporate. Add water and pulse until the dough just comes together into a ball Flatten dough into a disc and wrap in plastic wrap. Refrigerate 1 hour. After dough has rested, roll into circle on well-floured surface and transfer into pie dish. Crimp edges of pie crust and set aside.
• Slice zucchini and squash into thin slices (I used a mandoline) and place on a wire rack. Sprinkle with salt and let sit for at least 15 minutes while preparing the rest of the filling. In a large saute pan, heat olive oil over medium-high heat. Add garlic and saute for 1 minute. Add corn cut from corn cobs and onion. Saute for about 5 minutes until the corn turns bright yellow and the onion starts to turn translucent. Add fresh spinach and heat until it just wilts in the pan. Take off heat and set aside. In a mixing bowl, whisk together the eggs, milk, dried basil, dried oregano, salt and pepper. Mix in the melting cheese and Parmesan cheese (I saved a little cheese to sprinkle over top). Take a paper towel or towel and pat the zucchini and squash dry. You want them as dry as possible so the quiche does not become soggy.
• Preheat oven to 375 degrees Fahrenheit. Layer zucchini/squash with onion/corn/spinach mixture in pie crust. Pour egg mixture over top, making sure it gets all the way to the bottom of the crust. Sprinkle the top with remaining cheese. Bake for 45 minutes to 1 hour, until eggs become firm to the touch in the middle. Let sit about 10 minutes once it is out of the oven to set before cutting. Quiche can be served hot or warm.

SPINACH AND CHEESE QUICHE

Steps:

• Preheat oven to 350°F and lightly grease a 9-inch pie dish.
• Heat the oil in a skillet and add the mushrooms, garlic and a pinch of salt and pepper. Continue sauteeing until the mushrooms are soft and none of their liquid remains in the bottom of the pan.
• Flour a work surface and take the dough out of the refrigerator. Roll the dough out, turning it a quarter of a turn ever few rolls so that you have an even circle. The circle should be big enough to cover the bottom and sides of the pie dish, around 12 inches in diameter. Gently drape the circle of dough over the pan and press it into the bottom and sides of the dish. Trim the excess dough from the sides of the dish.
• Line the pie crust with parchment paper and add dried beans to the center. Bake it for 8 minutes and then remove from the oven.
• Meanwhile, whisk the eggs, parmesan and milk until combined and add some seasoning.
• Ensure the spinach is well drained. Spread the spinach out in the bottom of the baked pie crust before adding the mushrooms and cheddar. Pour the egg mixture evenly over the top.
• Bake the quiche for between 45 minutes to 1 hour, until the centre feels firm to the touch. It should turn a golden brown; if it starts to overbrown, cover it with foil for the remainder of the cooking.
• Leave to cool for 5 minutes before serving in slices.