Crustless Florentine Tart 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.

FLORENTINE QUICHE

Steps:

• Beat eggs. Add cream; beat more. Add remaining ingredients. Mix well.
• Pour into a greased (I use non-stick spray) pie/quiche pan.
• Bake at 350 degrees for 30 - 40 minutes or until eggs are set and top is lightly browned.
• Let stand 10 minutes before serving.

CRUSTLESS MINI QUICHE RECIPE

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl whisk the eggs and milk until eggs are broken up. Stir in the rest of the ingredients.
• Grease a metal cupcake tin and pour the mixture into each cup filling it ¾ of the way.
• Bake in the oven for 17 minutes or until knife inserted comes out clean.

QUICHE FLORENTINE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Prick pie shell with a fork.
• Bake in the preheated oven until lightly golden, 6 to 8 minutes. Remove and let cool. Reduce oven temperature to 350 degrees F (175 degrees C).
• Bring a small pot of water to a boil. Add spinach and cook until heated through and dark green, about 5 minutes. Drain well and let cool.
• Combine Swiss cheese and flour in a bag. Seal and shake until cheese is coated.
• Whisk milk, eggs, salt, pepper, and nutmeg together in a large bowl. Stir in spinach and flour-coated Swiss cheese. Pour into the cooled pie shell.
• Bake in the preheated oven until middle is set, 50 to 60 minutes. Cool slightly before slicing and serving.

CRUSTLESS FLORENTINE TART

Steps:

• Preheat oven to 350°.
• Cook the frozen spinach according to package directions.
• If using fresh spinach, wash it, remove the stems and cook with just as much water as will cling to the leaves.
• Cool and drain the spinach well; squeeze dry to remove excess juice.
• Combine with eggs, grated Parmesan, mace or nutmeg, seasoned salt, and ricotta cheese.
• Rub a 10-inch pie pan with olive oil and spread the spinach mixture evenly around the pan.
• Top with pine nuts.
• Bake for 20 minutes.
• Cool on a rack and refrigerate until packing your picnic basket.
• Remove from cooler about one hour before serving, depending on weather conditions.

EASY SPINACH QUICHE

Steps:

• Preheat the oven to 400 degrees.
• Add all the ingredients except for the pie shell in a large bowl and whisk it together well.
• Pour the ingredients into the deep dish pie crust.
• Top with foil and bake for 50 minutes, remove foil and bake and additional 10 minutes.

EASY QUICHE FLORENTINE

Steps:

• Remove pie crust from freezer and allow it to warm while you preheat your oven. When softened a bit, poke holes all around the crust with the tines of a fork. If you want your crust to not puff up even more, fill it with pie weights or beans. Pre-bake your pie crust according to package directions (mine was 425 degrees F for 15-20 minutes) on the bottom 1/3rd of your oven, until very lightly browned.
• Meanwhile, mix together the eggs, milk, cream and whisk till combined. Then add goat cheese (crumble with your fingers), spinach, and chopped shallot with kosher salt and black pepper and stir. The goat cheese will not fully combine, but that's ok, it will melt down.
• Remove pre-baked pie crust from the oven, change the temperature to 400 degrees F, and pour in the filling. It's really ok if you pie bottom breaks a part a bit, you won't be able to tell once it's baked.
• Bake at 400 degrees F for about 50 minutes, until the center is puffed up. It should have just a slight jiggle, not a wave, when you move it around. Allow it to set/cool for about 5-10 minutes before eating. I LOVE a little fresh thyme leaves on top if you have them on hand.

EASY KETO QUICHE (CRUST AND CRUSTLESS OPTIONS)

Steps:

• Directions
• Crustless Easy Keto Quiche:
• Preheat the oven to 350 degrees F.
• Cook and chop the bacon into pieces.
• Mix the eggs, heavy cream, and salt together until well combined.
• Spray a 9-inch pie pan with cooking spray add the chopped bacon, shredded cheese, and parmesan cheese.
• Pour the egg mixture over top of the meat and cheese and smooth over.
• Place in the oven and cook for about 45 minutes or until set.
• Allow your keto crustless quiche to fully cool before serving.
• Easy Keto Quiche with Crust
• Make the pie crust and press into a 9-inch pan.
• Using a fork, add a few small holes to the bottom of the pie crust (6-8 total).
• Follow all of the same steps as above. Note: if the pie crust is not fully cooked after 45 minutes, cook in additional 5-minute intervals until done.
• Allow cooling before serving.