Crustless Crab Quiche Recipe With Spinach Mushrooms And Swiss Cheese Food

SPINACH, MUSHROOM AND SWISS CRUSTLESS QUICHE SQUARES

Steps:

• Preheat the oven to 350°F and lightly oil a 9-inch square pan with spray oil; set aside.
• Heat olive oil in a large skillet over medium-high heat.
• Add onion and cook until golden brown, 7 to 8 minutes.
• Add mushrooms, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper and cook until liquid is absorbed, 10 to 12 minutes; set aside to cool.
• In a large bowl, whisk together eggs, milk, nutmeg and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Add cooked vegetables, cheese and spinach and mix well.
• Transfer to prepared pan, spread out evenly and bake until set in the middle and golden brown, about 45 minutes. Let cool 10 or 15 minutes; cut into 24 squares and serve.

CRUSTLESS CRAB QUICHE RECIPE WITH SPINACH, MUSHROOMS, AND SWISS CHEESE

Steps:

• Preheat oven to 375 degrees.
• Spray a 9-1/2" glass quiche dish or pie plate with non-stick cooking spray.
• Tear the fresh spinach into small pieces and line the bottom of the baking dish with all of the spinach.(Save back 5-6 whole leaves for the top of the quiche.)
• Slice the mushrooms into thin slices. (Save out a handful for the top of the quiche). Place a tightly packed single layer of mushrooms over the bed of spinach.
• Dice the shallot very fine and sprinkle over the mushrooms.
• Drain the two cans of crab meat very well and layer evenly over the other ingredients.
• Sprinkle the shredded Swiss cheese over the crab meat.
• Finish the top as a garnish with the remaining mushroom slices and whole spinach leaves.
• In a medium to large sized mixing bowl, break four eggs and whisk slightly. Add in the heavy cream and whisk again. Add the milk, baking mix, salt, and pepper and whisk until blended.
• Pour the egg mixture into the baking dish evenly.
• Bake in a 375 degree oven for 35-45 minutes, until the pie is golden brown around the edges and the eggs are set in the center.
• Let stand 5-10 minutes before serving.

SIMPLE CRUSTLESS SPINACH AND MUSHROOM QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 10-inch pie dish.
• Melt butter in a skillet over medium heat; cook and stir sliced mushrooms until tender, about 5 minutes. Drain excess liquid, if necessary; set mushrooms aside.
• Place sour cream, eggs, Parmesan cheese, flour, cream, onion powder, garlic powder, salt, and hot pepper sauce in a blender; blend until smooth, 30 seconds to 1 minute. Pour egg mixture into a large bowl.
• Stir mushrooms, spinach, and Cheddar cheese into egg mixture. Pour into prepared pie dish.
• Bake in the preheated oven until lightly browned and a toothpick inserted into the middle of the quiche comes out clean, about 45 minutes.

CRAB AND SPINACH QUICHE

Steps:

• Line each unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 400° for 5 minutes. Remove foil; bake 5 minutes longer., In a large bowl, combine the eggs, milk, salt, pepper and nutmeg; set aside. Combine cheeses and flour; add to egg mixture. Stir in crab and spinach. Pour into pastry shells., Bake at 350° for 50-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Serve warm.,

CRUSTLESS CRAB AND MUSHROOM QUICHE

Steps:

• Preheat oven to 350°.
• Sauté mushrooms in butter.
• Remove w/ slotted spoon to paper towels and blotdry thoroughly.
• Beat eggs w/ sour cream, cottage cheese, Parmesan, flour and seasonings.
• Drain crab and blot dry with paper towels.
• Fold mushrooms, crab and Monterey Jack into egg mixture.
• Spread into (ungreased) 10" Pyrex pie plate.
• Bake 45 minutes, or until knife inserted in center comes out clean.

CRUSTLESS CRAB QUICHE

Steps:

• Preheat oven to 400 degrees (375 degrees for glass plate).
• Spray a 9" pie plate with non-stick spray.
• Combine chopped crab, onion and cheese.
• Press into pie plate.
• Beat together remaining ingredients except paprika and pour over the crab.
• Sprinkle with paprika.
• Bake 30 minutes.

CRUSTLESS CRAB-SPINACH QUICHE CASSEROLE

Steps:

• Cook bacon til crisp, set aside. Combine next 10 ingredients until thoroughly mixed. Set aside.
• Saute mushrooms til almost tender, add spinach, cook until spinach is cooked. You may have to add more oil because the mushrooms will soak up the oil.
• Add spinach and cheese mixture together. Pour into an 8x8 inch greased casserole dish. Bake at 350 degrees for 1 hour or until top is browned and center is set.

CRAB AND SWISS QUICHE

Steps:

• For the crust: Mix together rice, egg and soy sauce. Spread evenly to cover a pie plate. Bake rice crust at 350F for 10 minutes. Remove from oven.
• Arrange cheese on bottom of crust. Top with crab meat. Sprinkle with green onions.
• Mix together eggs, cream, salt , lemon peel, mustard and nutmeg.
• Pour evenly over top of quiche.
• Bake at 350F for 45 minutes. Let cool for 10 minutes before slicing.
• Can be frozen, and served cold after thawing, or warmed in a 350F oven for 25 minutes.

CRUSTLESS CRAB QUICHE

Steps:

• In a small bowl, combine all ingredients. Transfer to a 7-in. pie plate coated with cooking spray. Bake at 350° for 35-40 minutes until a knife inserted in the center comes out clean.

CRUSTLESS CRAB, BACON & MUSHROOM QUICHE

Steps:

• Clean mushrooms with a moist towel and rinse & dry green onions.
• Cook bacon in a frying pan or buy precooked.
• Drain bacon on a papertowel covered plate, if you fry.
• Chop mushrooms, green onions, garlic, and bacon.
• In the same frying pan, pour 1-2 tbsps of olive oil and saute mushrooms, add garlic when mushrooms are almost done.
• Cook for 3 more minutes, stirring for even cooking.
• Drain mushroom mixture on a papertowel covered plate.
• In a large mixing bowl, add eggs, evaporated skim milk, tabasco, and all seasoning. Add the bacon, mushroom mixture, green onions, and cheese last. Mix until blended and pour into a greased 11 x 7 or 8 x 8 glass dish or pie plate. Bake @ 350 for 40 minutes.

SWISS CHEESE AND SPINACH QUICHE

Steps:

• Preheat oven to 350°F.
• Toss grated cheese with flour.
• Add spinach, milk, eggs, bacon, and seasonings; mix well.
• Pour into pastry shell.
• Bake at 350 for 1 hour or until set.

CRUSTLESS BACON, SPINACH & SWISS QUICHE - LOW CARB

Steps:

• On a foil lined pan, cook bacon in 350 degree F. oven until crisp.
• While bacon cooks, chop onion and shred cheese.
• Heat 1 tablespoon butter and 1 teaspoon oil in skillet over medium heat. Add chopped onion, and stir to coat.
• When onion turns glossy, add thawed spinach, and stir to mix. Heat about 5 minutes, then remove from heat to cool.
• Remove bacon from oven, and place on a paper-towel lined plate to drain.
• Stir together eggs, salt, pepper & heavy whipping cream in a medium bowl.
• Add in cheese, onion/spinach mixture, and bacon. Stir thoroughly to mix.
• Butter a glass pie plate or quiche dish, pour mix in, and pat evenly with a fork.
• Bake in 350 degrees F. oven 25-30 minutes, or until a knife inserted in the center comes out clean.
• Let rest 5 minutes before cutting & serving.
• I bet you can't eat just ONE slice!

SPINACH QUICHE, CRUSTLESS, SOPHISTICATED & GROWN UP

Steps:

• Preheat the oven to 375 F (190 C).
• Pour the white wine into a very large saucepan, or soup pot. Add the peeled and sliced shallots, salt and pepper, and gently saute until they begin to soften.
• Add handfuls of the fresh spinach and keep turning it over as it cooks, you want to gently wilt it and have it reduce to about half it's volume, but NOT to be cooked down to mush. This should only take about 2-3 minutes for all of the spinach.
• Pour all of the spinach/shallot mixture into a large mixing bowl, and let cool a little. (You will have some wine left in the bottom of the pan, and yes, it goes into the mixing bowl too).
• While the spinach is cooling, beat the five eggs in a seperate bowl.
• The add the flour to the spinach mixture and mix it in well, then add the Gouda cheese, milk, the finely diced sundried tomatos, and finially the beaten eggs. Mix well.
• Pour the mixture into a shallow quiche dish approx: 11 inches x 1 1/2 inches deep (27 cm x 4 cm deep) that has been sprayed with a small amount of baking spray.
• Sprinkle the un-toasted pine nuts on the top of the quiche and bake at 375 F (190 C) for between 45-55 minutes. To test that it is cooked, a wooden skewer should come out clean and the top will be a little puffed up and golden brown.
• Serve warm and enjoy the sublety of the wine flavours as they compliment the rest of the spinach quiche.