CLAUDIA'S LOW FAT SPINACH & BACON QUICHE MUFFINS
I've been perfecting this recipe since having something similar at Panera Bread. The garlic in it is not to be overwhelming - just a kiss of garlic. Garlic lovers, please resist the temptation to double the garlic. This recipe will knock your socks off, as is! So delicious! Great for freezing.
Provided by Claudia Dawn
Categories Breakfast
Time 40m
Yield 16 muffins, 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- Saute onions & garlic in olive oil, 1 minute.
- Add turkey bacon, cook until bacon is browned, but not crisp, approximately 3 to 5 minutes, stirring occasionally. Drain. (I like to blot with a paper towel to get out all the excess grease.).
- Combine cream cheese, Eggbeaters and milk; smashing cream cheese with back of the spoon until it is broken up.
- Add salt & pepper to taste to egg mixture.
- Add bacon mixture, green onions, cheese and spinach to egg mixture.
- Unroll crescent rolls.
- Working with ¼ of the crescent rolls at a time (2 triangles), pinch seams together and roll with rolling pin out on floured board to an 8x8 square. Cut into fourths.
- Place ¼ into each muffin cavity to form 1 muffin. Press up in muffin tin to fully line the muffin cavity.
- Repeat with remaining crescent rolls.
- Bake 20 to 25 minutes @ 375 degrees or until knife inserted in middle comes out clean.
- When slightly cooled, run knife around muffin to release. Serve or store for later use.
- Cool completely before storing in Ziplock bag.
- When ready to serve, place muffin on plate and reheat in microwave.
- Yield: 16 muffins.
CRUSTLESS QUICHE MUFFINS
I got this recipe from a friend of mine and they are delicious!!! I had never had quiche before and we loved these. They are great for appetizers or even for a meal. I hope you enjoy them as much as we do!!!
Provided by Gruenes
Categories Breakfast
Time 55m
Yield 18-24 muffins, 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- Spray muffin tins w/ cooking spray.
- Fry up the bacon (cooked crispy & crumbled). You can use the bacon grease to sautee the vegetables.
- Sautee onion and peppers, then add asparagus, then mushrooms and last of all the spinach. All must be soft, but not overdone.
- Beat eggs until fluffy and add the cream, garlic salt, pepper and Italian seasonings.
- Add cheese and bacon; mix well with the eggs.
- Add the sauteed vegges and mix well.
- Pour into muffin tins (3/4 full or so).
- Bake for 25-30 minutes, but do not over cook.
MINI BACON QUICHE MUFFINS
Mini bacon quiche muffins are a quick morning breakfast idea without the crust.
Provided by Lorena Sestayo
Categories Crustless Quiche
Time 55m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place bacon slices in a single layer on a bacon rack or foil-lined, rimmed baking sheet, making sure they do not overlap.
- Bake in the preheated oven until browned and crisp, 10 to 11 minutes. Remove from the pan and drain bacon slices on a paper towel-lined plate.
- Increase the oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin with some of the rendered bacon fat.
- Saute onion and garlic in a little bacon fat over medium heat until translucent, about 5 minutes. Remove from the heat.
- Beat milk, eggs, and cream in a mixing bowl with an electric mixer until fluffy. Add spinach, Cheddar cheese, and the cooked onion mixture. Season with salt and pepper and mix with a spatula to combine.
- Make a ring of bacon by running a slice around the sides of each muffin cup. Scoop egg mixture into the center of each bacon ring.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 15 minutes.
Nutrition Facts : Calories 151.3 calories, Carbohydrate 2.7 g, Cholesterol 105.9 mg, Fat 11.3 g, Fiber 0.5 g, Protein 9.7 g, SaturatedFat 5.3 g, Sodium 319.5 mg, Sugar 1.5 g
SPINACH & BACON QUICHE WITH A TWIST
Make and share this Spinach & Bacon Quiche With a Twist recipe from Food.com.
Provided by Barenakedchef
Categories Savory Pies
Time 1h5m
Yield 1 quiche
Number Of Ingredients 8
Steps:
- NOTE: Keep your cream cheese in the refrigerator until ready to use! I'll tell ya why later.
- Preheat your oven to 350.
- Start by frying up your 10 slices of bacon. I normally fry them 5 strips at a time.
- When finished and crispy, let them sit on paper towel while you fry up the other 5 pieces.
- When bacon is finished, let the strips just sit and hang out while you get the spinach ready.
- The next step is pretty IMPORTANT that's why I made the word important in all caps.
- If you have worked with frozen chopped spinach before, you know it's loaded with water. That's what makes this next step pretty darn important.
- Make sure your 10 ounce box of frozen spinach is totally thawed. Over the sink or over a bowl, take out the spinach, 1/3 of it at a time, and literally use your hands and squeeeeeeze out the water. Just like you are squeezing out a sponge.
- Trust me, you DO NOT want all that yucky liquid messing up your beautiful quiche.
- Ok, now you are ready to mix everything all up.
- In your Kitchen Aid mixer or in a large bowl, put in your 3 eggs, heavy whipping cream, shredded Swiss cheese,the crumbled bacon, and grated Parmesan cheese.
- Mix together until all is incorporated. Don't over mix.
- Now gently take your spinach, and separate it from the clumps that you squeezed them into, and place into the cream mixture. Carefully stir with a spoon to incorporate.
- Ok, now comes the twist . . . the extra little step that makes this quiche go from a good recipe to I think I see angels recipe.
- Take your cream cheese out of the refrigerator. It needs to be cool because it's much much much easier to cut into cubes if it's cold. Room temperature cream cheese is a no no if you want cute little cubes.
- Make the cubes about the size of a mini crouton. If you don't know what that size is, then make them smaller than a dice. If you don't know how big a dice is, then make them a bit smaller than a bouillon cube.
- Once you have cut up about 3 ounces of cream cheese into cute little cubes, very very very gently, fold them into your mixture.
- You DO NOT want to mash them up into the batter.
- What we want is wonderful little pillows of cream cheese, throughout the quiche. Like little surprise bites, that make you sit back, close your eyes, and go "oh my goodness".
- Pour the mixture into the waiting frozen deep dish pie shell.
- Bake in a 350F preheated oven for 45 minutes.
- NOTE: Sometimes it's a little tricky to tell when a quiche is done. I like to set my timer for 40 minutes and keep checking every couple minutes or so, but 45 minutes should be good.
- The key is to make sure, when you start to pull it out of the oven, that the middle is not moving or shaking.
Nutrition Facts : Calories 3424.5, Fat 295.4, SaturatedFat 148.3, Cholesterol 1333.1, Sodium 3221.8, Carbohydrate 97.4, Fiber 9.5, Sugar 7.4, Protein 103.7
AMAZING SPINACH BACON QUICHE
I created this recipe after looking at a few different quiche recipes. You can change the main ingredients to make this any type of quiche you like. It always turns out great! One tip is to spray the pie pan with non stick spray before you put the crust in to make it come out easier when you serve it.
Provided by Nurse Amanda
Categories Savory Pies
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Place crust into pie pan.
- Poke small holes all over the crust with a fork to prevent your crust from bubbling up while baking.
- Chill the crust for about 15 minutes in the fridge.
- Bake the crust for about 15 minutes.
- While the crust is chilling and baking mix together the spinach, bacon, milk, eggs, cheese, and salt a pepper.
- Pour into pie crust.
- Bake in oven for about 1 hour or until the top of your quiche is browned.
Nutrition Facts : Calories 458.2, Fat 32.5, SaturatedFat 13.8, Cholesterol 145.1, Sodium 637.7, Carbohydrate 20.8, Fiber 2.3, Sugar 0.6, Protein 21
RICOTTA, MUSHROOM, SPINACH, BACON QUICHE
Make and share this Ricotta, Mushroom, Spinach, Bacon Quiche recipe from Food.com.
Provided by BachFromTheDead
Categories Breakfast
Time 1h20m
Yield 1 slice, 14 serving(s)
Number Of Ingredients 21
Steps:
- FOR THE CRUST:.
- In a large bowl combine the flour & salt.
- Add the butter with fingers, rubbing until incorporated completely and water.
- Gather the dough by rolling it into a ball, being sure to collect any fallen dough from the corners.
- Roll the dough on a lightly floured surface into a round ball. Roll the dough over your rolling pin and lift it over the tart pan. Unroll it loosely over the tart pan and gently press the dough into the pan without stretching it.
- Fold a bit of the excess dough inward to form a lip.
- Prick the bottom of the shell all over with a fork, cover with aluminum foil, and refrigerate for approximately 30 minutes or overnight.
- Arrange a rack in the center of the oven and heat the oven to 425 degrees F.
- Remove the foil, line the frozen shell with parchment or fresh foil, fill it with pennies or pie weights, and bake until the sides are set, about 12-14 minutes.
- Let cool.
- FOR THE FILLING:.
- Preheat the oven to 375 degrees F.
- Cook the spinach and bacon ahead of time.
- Combine the eggs, milk, spinach, ricotta, seasoning, parmesan, mushrooms, and swiss in a food processor or bowl. stir until well-incorporated.
- Line the bottom of the pie crust(s) with 1/4 cup of cheddar cheese before pouring in the egg mixture.
- Sprinkle the crumbled bacon over the quiche, sprinkle the remaining cheddar cheese over that.
- Bake the pie for 50 to 75 minutes until the egg mixture is set all the way through. Serve hot or refrigerate for later.
- Re-heat the next day in the microwave, or eat fresh with veggies or a side salad and dinner roll.
CRUSTLESS INDIVIDUAL SPINACH & BACON QUICHE - LOW CARB
Make and share this Crustless Individual Spinach & Bacon Quiche - Low Carb recipe from Food.com.
Provided by mailbelle
Categories Breakfast
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Spray muffin pan with nonstick cooking spray.
- Cook bacon in large skillet on medium-high heat until crisp. Drain, cool and crumble.
- In same skillet, cook and stir onion in remaining bacon fat 5 minutes or until tender. Ad spinach, pepper, nutmeg and salt. Cook and stir over medium heat about 3 minutes or until liquid evaporates. Return bacon to skillet and remove from heat.
- Combine ricotta, mozzarella and Parmesan cheeses in large bowl; mix in eggs. Add cooked spinach mixture and combine well.
- Divide mixture evenly to fill 10 muffin cps. Bake 40 minutes or until filling is set. Let stand 10 minutes. Run thin knife around edges to release. Serve hot or refrigerate and serve cold.
BACON SPINACH MUFFINS
A new addition to my repertoire, these rustic muffins with just a touch of feta cheese are very popular already. They make a fabulous accompaniment to soups and salads, are super-quick to whip up from scratch and so satisfying!-Rebecca Lindamood, Belfast, New York
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Meanwhile, in a small bowl, cream butter and sugar until light and fluffy; beat in egg. , Combine sour cream and milk. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with the sour cream mixture just until moistened. Fold in the bacon, feta cheese, onion and 1/4 cup spinach (save remaining spinach for another use). , Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts :
CRUSTLESS BREAKFAST QUICHE MUFFINS
Really, after you have the quiche mix down you can replace the other ingredients with whatever you like. My husband happens to like the sausage and cheese. Weight Watchers: 3 points per muffin when using low fat sausage, cheese and baking mix and fat free milk.
Provided by Erindipity
Categories Breakfast
Time 30m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Brown sausage, breaking with a spoon. Drain well.
- Mix egg, milk and baking mix. Season with salt and pepper.
- Divide egg mixture between 12 greased muffin tins.
- Divide sausage between muffin tins and cover with cheese.
- Bake 15-20 minutes or until tooth pick inserted comes out clean.
- Freeze left over muffins in single serving zip top bags. To reheat, place frozen muffins in microwave for approximately 60 seconds.
Nutrition Facts : Calories 169.9, Fat 12.8, SaturatedFat 5.1, Cholesterol 72.3, Sodium 374.2, Carbohydrate 5.6, Fiber 0.1, Sugar 0.7, Protein 7.6
SPINACH AND BACON QUICHE
A friend of mine made this, and I just had to have the recipe. And it is the best tasting quiche I have had in years. Never any complaints when I make it. Great for a fall/winter dinner with a cup of soup.
Provided by Lindalou
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop when cool.
- Fit the pie crust into a 9-inch pie dish, and set aside.
- In a bowl, whisk together the eggs, cream, salt, black pepper, Worcestershire sauce, and hot pepper sauce. Spread the spinach into the bottom of the pie crust; top with bacon, Cheddar cheese, and green onion. Pour the egg mixture over the filling, and sprinkle the quiche with Parmesan cheese.
- Bake in the preheated oven until the top is lightly puffed and browned, and a knife inserted into the center of the quiche comes out clean, 35 to 45 minutes.
Nutrition Facts : Calories 505.6 calories, Carbohydrate 14.3 g, Cholesterol 240.5 mg, Fat 41.5 g, Fiber 2 g, Protein 19.8 g, SaturatedFat 20.1 g, Sodium 743.6 mg, Sugar 0.9 g
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