Crustless Dill Spinach Quiche With Mushrooms And Cheese Food

CRUSTLESS QUICHE MASTER RECIPE

Steps:

• Preheat oven to 350 degrees F. For the pan: Brush pan with the soft butter and sprinkle the grated Parmesan evenly on top. Or for a Quick Crust, pulse bread into crumbs in a food processor. Heat butter or oil in a large skillet over medium heat; add bread crumbs and stir until evenly toasted, about 5 minutes. Evenly spread crumbs in a 9-inch glass or ceramic pie pan. Place pan on a baking sheet.
• Whisk the half-and-half, eggs and yolks in large glass measuring cup. Season with salt, pepper, and nutmeg, cayenne or paprika to taste. Spread half the desired filling evenly in the pan, top with about half the cheese; repeat with remaining filling and cheese. Pour the custard over the fillings. Top with more herbs or cheese as desired.
• Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.

CRUSTLESS SPINACH QUICHE

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.

ZUCCHINI AND GOAT CHEESE CRUSTLESS QUICHE

Steps:

• Preheat oven to 350 degrees F. Shred the squash on the large holes of a box grater, into a colander. Sprinkle with a heaping tablespoon salt and toss well. Place in the sink and drain for 15 minutes. Rinse and the squeeze firmly, by the handful, to remove excess water. Set aside.
• Meanwhile, pulse bread into crumbs in a food processor. Heat 2 tablespoons olive oil in a large skillet over medium heat; add bread crumbs and stir until evenly toasted, about 5 minutes. Evenly spread crumbs in a 9-inch glass or ceramic pie pan. Place pan on a baking sheet.
• Wipe out the skillet, add remaining 2 tablespoons oil, the onions and garlic and season with 1/2 teaspoon salt, cook over medium-high heat, until onions are start to brown, about 5 minutes. Add the zucchini, and cook, stirring, for 2 minutes. Stir in parsley, dill and marjoram or oregano. Remove from heat, cool slightly.
• Whisk half-and-half, eggs and yolks in large glass measuring cup. Season with salt and pepper to taste. Spread the zucchini mixture in the prepared pan. Crumble the goat cheese and evenly scatter on the vegetables. Sprinkle Gruyere on top and pour the custard over the fillings.
• Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.

CRUSTLESS SPINACH AND MUSHROOM QUICHE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat 1 1/2 teaspoon olive oil in a nonstick oven-safe skillet over medium heat; cook and stir green onions and garlic in the hot oil until the garlic is fragrant but not browned, about 1 minute. Stir in spinach, cover skillet, and cook until spinach is wilted, about 5 minutes. Transfer spinach to a large bowl.
• Heat 1 1/2 teaspoon olive oil in same skillet and turn heat to medium-high. Cook and stir mushrooms until lightly browned, about 5 minutes; remove from heat.
• Squeeze any moisture from spinach mixture and stir into mushrooms. Beat eggs in a bowl until thoroughly combined. Stir eggs into the spinach-mushroom mixture; thoroughly stir in feta and jalapeno yogurt cheeses.
• Spoon the mixture back into the skillet; use a spoon to level surface. Wipe any filling from edge of skillet above the filling with a paper towel.
• Bake in the preheated oven until the quiche is golden brown, about 45 minutes. Let cool slightly before cutting into slices.

SPINACH MUSHROOM CHEESE QUICHE

Steps:

• Thaw and drain spinach, pressing out as much liquid as you can.
• Spread spinach into a greased or sprayed 9-inch pie pan.
• Drain mushrooms and spread over spinach.
• Break cheese into pieces and lay out evenly over mushrooms.
• Whisk eggs together with heavy cream and water. Mix in parmesan, garlic powder, salt, and pepper.
• Pour egg mixture over other ingredients in pie pan.
• Sprinkle top with mozzarella cheese.
• Bake at 350°F for 40 minutes or until center is set and top is golden brown.

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 RECIPE

Steps:

• Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9-inch deep dish pie pan (9x2-inch or equivalent) with non-stick cooking spray.
• Cook onions: Melt butter in a medium skillet over medium-high heat. Add onions. Cook, stirring occasionally, until slightly golden and softened, about 5-6 minutes. Add the garlic, red pepper flakes and nutmeg. Season with a scant 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring, for 30 seconds, or until fragrant. Immediately remove from heat.
• Add spinach and bacon: Add spinach and bacon to the pan with the onions. Stir to combine.
• Prepare filling: Transfer spinach mixture to prepared pie pan. Add 1 cup of cheddar and ¾ cup of gruyere. Stir to combine. Use a spatula or the back of a spoon to spread the filling out in an even layer.
• Prepare the egg custard: In a medium mixing bowl, combine the eggs, half-and-half and mustard. Season with ¼ teaspoon salt and 1/8 teaspoon pepper. Whisk well to thoroughly combine.
• Pour custard over spinach mixture + Top with more cheese: Pour the egg custard over the spinach and bacon mixture in the prepared pan. Use a spatula or spoon to gently press the filling down into the eggs. Sprinkle the remaining ¼ cup of each cheese evenly over the quiche.
• Bake: Transfer dish to the oven and bake for 50-60 minutes, or until eggs are just set. Check for doneness by inserting a toothpick into the filling - it should come out clean. Note: If the top browns before the quiche is done baking, lightly tent the top of the dish with aluminum foil.
• Cool & Serve: Remove quiche from oven and allow to cool on the counter for 10 minutes. Garnish, slice and serve quiche. Enjoy!

CRUSTLESS DILL SPINACH QUICHE WITH MUSHROOMS AND CHEESE

Steps:

• Preheat oven to 350°F Spray an 9-inch springform pan with vegetable spray.
• Wash spinash and shake off excess water. In the water clinging to the leaves, cook the spinach over high heat just until it wilts. Squeeze out excess moisture, chop and set aside.
• In large nonstick skillet, heat oil over medium heat; add garlic, onions and mushrooms and cook for 5 minutes or until softened. Remove from heat and add chopped spinach, ricotta, cottage, Cheddar and Parmesan cheeses, whole egg, egg white, dill and pepper; mix well.
• Pour into prepared pan and bake for 35 to 40 minutes or until knife inserted in center comes out clean.

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.

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.

CRUSTLESS SPINACH & HAVARTI QUICHE

Steps:

• Whip eggs with a fork until just mixed.
• Add green onion, cottage cheese and havarti, mix well.
• Add spinach and stir to break up chunks, mixing thoroughly and distributing throughout.
• Bake at 400° for 20 minutes and let cool.

SALMON AND DILL QUICHE

Steps:

• Place the salmon in a shallow pan. Add enough water to just cover the fish. Season with vinegar, bay leaf and peppercorns. Poach gently until the salmon tests just done. Do not overcook! Flake the salmon into pieces, and mix in herbs.
• Saute shallots in butter until lightly browned. Remove from the heat and mix with salmon and herbs.
• Beat eggs with the half and half, mustard, and salt. Put salmon mixture in the pie shell. Add the ricotta followed by the egg mixture. Sprinkle the cheddar cheese over the top.
• Bake 10 minutes at 450°F then turn the oven down to 350°F., bake until the filling is firm (about 20 minutes longer). Let the pie cool for a few minutes before slicing.

CRUSTLESS SPINACH AND MUSHROOM QUICHE

Steps:

• 1. Pre-heat oven to 325. Spray an 8 x 8 baking dish with cooking spray.
• 2. Place spinach and mushrooms in a large bowl. Toss with flour.
• 3. Stir in ricotta, cottage, parmesan and 1 cup of mozzarella. Add the eggs, egg white, salt and pepper and mix until all is incorporated.
• 4. Transfer mixture to your baking dish and top with additional 1 cup of mozzarella.
• 5. Bake for 45 minutes until set.
• 6. Turn the oven to a high broil and place quiche under for 1 - 2 minutes until top is golden brown.