Crustless Spinach Ricotta Quiche Food

CRUSTLESS SPINACH RICOTTA QUICHE

Steps:

• Preheat the oven to 350°F.
• Grease a 9" pie dish.
• Steam the fresh spinach until just wilted.
• (Or thaw frozen spinach and steam for about 5 minutes).
• Press the water out of the cooked spinach and set aside.
• Heat the oil in a small skillet and cook the onions until soft but not brown.
• Combine the ricotta cheese, eggs, dill, pepper, and nutmeg in a large bowl.
• Add the prepared spinach, tomatoes, and onions.
• Mix thoroughly and place mixture into the pie pan.
• Sprinkle Parmesan cheese over the top and bake for about 30-35 minutes.
• Let the quiche cool for 5 or 10 minutes before serving.

SPINACH AND SMOKED GOUDA CRUSTLESS QUICHE

Steps:

• Preheat oven to 400 degrees F. Brush a 9-inch glass or ceramic pie pan with the soft butter and sprinkle half the Parmesan on top. Place the pan on a baking sheet.
• Squeeze the spinach in batches, very firmly by hand, to remove excess water. Put spinach in a food processor, along with the eggs, egg yolks, half-and-half, Gouda, flour, nutmeg, and salt and pepper to taste. Pulsing until mixture is an even green color with bits of spinach, about 30 seconds. Add the scallions and pulse briefly to mix. Pour mixture into the prepared pan. Sprinkle the top with the remaining 2 tablespoons Parmesan and paprika.
• Place on the lower rack of the oven bake until quiche is just set in the center, about 40 to 45 minutes. Cool completely on a rack before serving.

CRUSTLESS SPINACH AND RICOTTA QUICHE

Steps:

• Preheat the oven to 190°C/375°F.
• Prepare the spinach: Wash and drain briefly then transfer it to a pot or saucepan without adding any water.
• The water trapped in the leaves after gentle shaking is enough to cook them.
• Add salt, cover and cook over high heat 2-3 min until the leaves wilt.
• Transfer the spinach to a colander, press to remove excess water, then set aside.
• Meanwhile, in a pan, sauté the onion in half of the oil until softened, about 2 to 3 min.
• Set aside.
• In a bowl, beat the eggs lightly with a fork.
• Stir in the cheeses, spinach, and grated nutmeg.
• Mix well then season with salt and pepper to taste.
• Oil one or two 23 cm (9") baking dishes (depending on the quantity prepared) with the remaining oil.
• Arrange the egg mixture onto the baking dish(s), then top with the onion.
• Bake in the middle of the oven for about 20-25 min, until the surface becomes golden-coloured.
• For a nice crust, turn on the top broiler for the last 2 minutes.
• Serve.

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

SPINACH-RICOTTA QUICHE

Steps:

• Melt butter in a skillet over medium heat; add onion and cook for 1 minute. Add spinach and cook, stirring occasionally, until starting to wilt, about 1 minute. Cover skillet and cook for 1 minute more, allowing condensation to build inside the skillet. Remove from heat, uncover, and stir.
• Preheat the oven to 375 degrees F (190 degrees C). Press pie pastry into a 9 1/2-inch deep-dish pie pan. Prick bottom and sides with a fork.
• Bake crust in the preheated oven for 10 minutes. Remove from oven and set aside.
• Combine eggs, ricotta cheese, cream, Parmigiano Reggiano cheese, basil, salt, and pepper in a blender or food processor. Blend until smooth.
• Spread spinach and onion mixture evenly over the crust. Pour egg mixture on top.
• Bake in the preheated oven until center of quiche is set and the top is lightly browned, about 40 minutes. Allow to stand for 10 minutes 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.

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 QUICHE WITH SPINACH AND RICOTTA

Steps:

• Pre-heat oven to 375 °F. Butter the bottom and sides of a tart pan or pie plate.
• Wilt the spinach in 3 small batches for 1 minute in a microwave. Pat with paper towels to remove excess moisture and chop.
• Beat the eggs by hand in a large mixing bowl and add all of the ingredients and mix well to incorporate.
• Pour into the prepared tart/pie pan. You can fill to the brim. Any excess egg mixture can be baked in prepared individual ramekins or muffin tin.
• Place pans on a cookie sheet and bake for 50-60 minutes until slightly browned on top and the mixture has set. Remove and allow to cool for 10 minutes before servings.

CRUSTLESS SPINACH AND RICOTTA QUICHE

Steps:

• Preheat oven to 170 C/350 F fan forced
• Prepare an 20-26 cm/8-10" flan or quiche pan by rubbing it liberally with butter on the base and up the sides.
• Mix the Parmesan cheese and almond meal together and sprinkle on the prepared pan, shaking the dish to evenly distribute all over.
• Beat the eggs well and whisk in the ricotta cheese and cream.
• Mix the spinach, diced onion, grated cheese, garlic, chives/spring onions and coconut flour (if using) into the egg mix, mixing well. Season with salt and pepper
• Pour into the prepared quiche pan, ensuring the ingredients are well dispersed over the surface of the pan. Move them around and poke bits in if need be.
• Bake for approximately 40-50 minutes or until cooked in the centre.