Crustless Spinach Quiche Low Fat Food

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!

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.

CRUSTLESS SPINACH QUICHE

Steps:

• Preheat your oven to 400 degrees F. Generously butter the bottom and sides of a 9-inch ceramic or glass pie plate.
• Place the spinach in a microwave-safe bowl. Cover and microwave until thawed, about 4 minutes. Allow to slightly cool, then place the thawed spinach in a clean kitchen towel and squeeze hard to get rid of excess liquid. You can also place the spinach in a colander and press on it repeatedly with the back of a large spoon.
• In a large bowl, whisk together the eggs, yogurt, kosher salt, black pepper, garlic powder, onion powder, and dried thyme. Using a spatula, stir in the spinach and parmesan.
• Pour the mixture into the prepared pie plate. Bake until the quiche is puffed, its edges are browned and its center appears set, and a toothpick inserted in its center comes out clean, 25-30 minutes.
• Cool the quiche for 15 minutes in the pan on a cooling rack before slicing.

CRUSTLESS SPINACH QUICHE RECIPE

Steps:

• Preheat oven to 350 degrees.
• In a small sauté pan, cook shallots over medium high heat until soft and slightly golden; set aside.
• Whisk together milk, flour and eggs in separate mixing bowl. Add shallots, spinach, tomatoes and bacon; combine. Fold in cheese and salt and pepper to taste.
• Spray a pie pan with cooking spray and fill with egg mixture.
• Bake for 50-55 minutes. Serve immediately and enjoy!

CRUSTLESS SPINACH QUICHE

Steps:

• Position a rack in the upper third of the oven, place a baking sheet on the rack and preheat to 450 degrees F. Lightly grease a 9-inch round or 8-inch square baking dish with olive oil.
• Pulse the gouda in a food processor until finely chopped. Add the spinach, whole eggs and egg whites, ricotta, flour and nutmeg and process until well combined, about 30 seconds. Add the scallions and pulse to mix.
• Pour the mixture into the prepared dish and sprinkle with the parmesan and paprika. Place the quiche on the preheated baking sheet and bake until the center is just set, 25 to 30 minutes.
• Drizzle the endive and walnuts lightly with olive oil and toss. Serve the quiche hot or at room temperature with the endive.
• Per serving: Calories 389; Fat 24 g (Saturated 12 g); Cholesterol 175 mg; Sodium 523 mg; Carbohydrate 16 g; Fiber 3 g; Protein 28g

CRUSTLESS SPINACH QUICHE RECIPE

Steps:

• Preheat oven to 350 degrees F and grease a 9-inch pie pan with coconut oil.
• Heat coconut oil and onions over medium heat in saucepan until onions are soft. Stir in spinach and cook until excess moisture has evaporated.
• In a bowl, combine eggs, cheese, salt and pepper. Stir.
• Add spinach mixture and blend together.
• Scoop into pan and bake for 30 minutes.

LOW FAT CRUSTLESS MUSHROOM QUICHE

Steps:

• Preheat oven to 350*F.
• In a nonstick skillet, saute onion and mushrooms in 2 -3 tbsp of water until almost tender.
• Add spinach and cook until all moisture is evaporated (about 4 minutes).
• Add bread crumbs, stir and place into a quiche pan which has been sprayed with nonstick cooking spray.
• Combine remaining ingredients in medium mixing bowl and pour over vegetables in quiche pan.
• Bake for 35 to 45 minutes or until firm in center.
• Allow to stand for 5 minutes before cutting and serving.

LOW-FAT CRUSTLESS SPINACH QUICHE

Steps:

• In a small mixing bowl, beat cream cheese.
• Add milk, egg substitute and pepper; beat until smooth.
• Stir in remaining ingredients.
• Transfer to a 10 inch quiche pan coated with nonstick cooking spray.
• Bake at 350° for 45 to 50 minutes or until a knife inserted comes out clean.

CRUSTLESS SPINACH QUICHE

Steps:

• Prep. Heat oven to 375 F and grease a 9" pie pan.

EASY CRUSTLESS QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir bacon and sausage in a large skillet and over medium-high heat until evenly browned and bacon is crisp, about 10 minutes; drain on a paper towel-lined plate.
• Brush butter on the bottom and sides of a 9x13-inch baking dish. Sprinkle Parmesan cheese into the bottom of the baking dish and top with bacon and sausage. Spread Cheddar cheese over bacon and sausage.
• Beat cream, eggs, and half-and-half together in a bowl. Slowly pour egg mixture over cheese and sausage into the baking dish.
• Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, about 1 hour. Cool for 10 minutes before slicing.

CRUSTLESS SPINACH QUICHE (LOW FAT)

Steps:

• In a nonstick skillet over medium-high heat, heat oil.
• Add onion and cook, stirring, for 5 minutes, or until translucent.
• Add spinach and stir until moisture has evaporated, about 3 minutes longer.
• Sprinkle cheese evenly in 9-inch pie plate coated with cooking spray.
• Top with spinach mixture.
• In medium bowl, whisk together egg whites, egg, cottage cheese, cayenne, salt and nutmeg.
• Pour egg mixture evenly over spinach.
• Bake at 375°F for 30 to 40 minutes or until set.
• Let stand 5 minutes, then cut into wedges and serve.

WEIGHT WATCHERS CRUSTLESS QUICHE WITH SPINACH, TOMATO & FETA

Steps:

• Preheat oven to 350, place a pan with 2 inches water on the bottom rack
• In a mixing bowl, whisk together eggs, yogurt, milk, salt & pepper
• Over medium high heat, heat water in a non-stick pan
• Add in halved tomatoes and heat for 2-3 minutes until they start to soften
• Add in spinach. Remove from heat and toss until wilted
• Spray glass pie plate with non-stick spray
• Sprinkle feta across bottom of pie plate
• Add spinach and tomatoes on top of feta evenly across pan
• Pour egg mixture over cheese/spinach/tomatoes
• Bake at 350 for 45 minutes until the center is set. Edges will start to pull away from pie plate

CRUSTLESS INDIVIDUAL SPINACH & BACON QUICHE - LOW CARB

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.