Crustless Three Cheese Spinach Quiche Food

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

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 AND CHEESE QUICHE

Steps:

• Preheat the oven to 350°F. Spray 9-inch glass or ceramic pie plate with cooking spray.
• Heat oil in a large nonstick skillet. Add the onions to the hot oil and sauté for 3 minutes.
• Add the spinach and garlic and sauté for another 2 minutes, or until the spinach is completely wilted. Remove from heat.
• In a medium bowl, whisk the remaining ingredients together. Stir in the spinach mixture and then pour into the pie plate.
• Bake on the center rack of your oven for 35 to 40 minutes. Let sit for about 5 minutes before slicing.

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 LEEK QUICHE

Steps:

• Preheat the oven to 400 degrees F.
• In a medium skillet, melt 1 tablespoon butter. When the butter starts to froth and brown slightly on the edges of the pan, shut off the heat and add the leeks. Turn the heat back to medium and season the leeks with salt and pepper. Stir to blend. Cook for 2 to 3 minutes until the leeks become only slightly tender. Transfer the leeks to a baking sheet and place the sheet in the refrigerator.
• Crack the eggs into a medium bowl. Whisk the eggs to break them up. Add the slices of goat cheese and season with salt and pepper. Use a whisk to break up the goat cheese and blend it with the eggs. When it is fairly smooth, whisk in the cream, milk, hot sauce, and Worcestershire.
• Grease the bottom and sides of the baking dish with the remaining 1 tablespoon butter and fill with the quiche batter.
• Place the dish in the center of the oven and bake for about 20 minutes. Open the oven door and gently layer the Brie slices on top of the quiche. Close the oven and bake for an additional 10 to 15 minutes until the top is slightly brown. Allow to cool for 20 to 30 minutes before cutting.

EASY CRUSTLESS QUICHE WITH SPINACH & FETA

Steps:

• In a frying pan heat 1 tablespoon of oil or butter on a medium-low heat. Add the onion and gently fry for 10 minutes until soft and beginning to caramelise. Add the garlic and cook for a further minute. Then remove from the heat and leave to cool.
• In a second pan heat the remaining oil or butter to a medium heat, then sauté the spinach for 2 minutes until wilted. Remove from the heat and leave to cool. Once cooled use your hands to squeeze out any excess liquid.
• In a bowl whisk together the eggs, cream, nutmeg, salt and pepper until completely combined.
• Grease your pie dish with oil or butter. Then layer the onions, spinach and feta into the dish, leaving a third of the feta to sprinkle on top.
• Pour the egg mixture over the spinach and onions. Then sprinkle the remaining crumbled feta on top followed by the pine nuts.
• Bake in the oven for 30-40 minutes until the egg has completely set. If it appears to be burning, cover it with tin foil. The quiche is done when it is no longer wobbly in the centre. Leave to cool slightly then you can either serve straight from the dish or transfer to a plate. Eat hot or cold.

CRUSTLESS SPINACH QUICHE (3 CHEESE)

Steps:

• Preheat the oven to 375.
• Heat oil in a skillet, add onion, saute until soft.
• Add fresh spinach and chicken broth (or water) and toss until wilted but not mushy.
• whisk flour with milk until smooth.
• Add nutmeg, salt and pepper.
• Whisk in 6 eggs.
• Stir in all cheeses with the spinach and onion mixture.
• Pour everything into a greased 8x8 or 9x9 baking dish.
• Bake 45-55 minutes until puffed up and set.

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 THREE-CHEESE 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, table cream, cheese, salt and pepper.
• Add spinach mixture and stir to blend.
• Bake in preheated oven until eggs have set, about 30 minutes.
• Let cool for 10 minutes before serving.

CRUSTLESS SPINACH AND CHEESE QUICHE

Steps:

• Cook bacon (as crispy as you like) and crumble. Drain on paper towels to absorb excess grease and set aside.
• Saute onion just a bit so they won't be crunchy in your quiche. Place with bacon on yor paper towel.
• In a bowl, beat eggs. Add cheeses, milk, salt and pepper. Mix well.
• Mix in bacon and onions. Stir in spinach.
• Put in sprayed 9 inch pie pan or 8x8 baking dish.
• Bake at 350 for 40 minutes or until toothpick inserted into quiche comes out clean.

SPINACH AND CHEESE CRUSTLESS QUICHE (SKF)

Steps:

• Spray a saute pan with Olive Oil Spray and add the 2 teaspoons of Olive Oil. Heat pan, add baby spinach and saute for about 5 - 10 minutes. Add garlic and continue to saute.
• Strain spinach and garlic when done. Set aside to cool.
• Grate the mozzarella cheese.
• Prepare a 9" pie plate by spraying with Olive Oil.
• Preheat Oven to 350 degrees.
• Beat the 4 eggs in a large bowl, then mix in the remaining ingredients.
• Pour into prepared pie plate.
• Bake for 40 minutes or until center is set.
• Garnish with Fresh Basil.
• 21 DAY FIX BREAK DOWN: 1 GREEN, 1 RED AND 1 BLUE.

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 centre comes out clean.

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 BROCCOLI AND SPINACH QUICHE

Steps:

• 1. Preheat oven to 375 degrees. Spray a 9" pie plate with cooking spray and set aside.
• 2. Combine eggs with two cups of the shredded mozzarella cheese and the garlic, reserving about 1/4 cup of the egg mixture.
• 3. Using a spatula or your hands, mix the spinach leaves into the remaining egg mixture and pour into the prepared pie pan. Spread broccoli evenly over the egg mixture. Spread the remaining 1/4 of the egg mixture evenly over the top. Sprinkle with remaining mozzarella and parmesan cheeses.
• 4. Bake for 30 minutes or until edges start to brown.
• 5. Nutritional Information: Crustless Broccoli Spinach Quiche Amount Per Serving (1/8 of a pie) Calories 155 Calories from Fat 90 % Daily Value* Total Fat 10g 15% Saturated Fat 5g 25% Cholesterol 148mg 49% Sodium 271mg 11% Potassium 168mg 5% Total Carbohydrates 2g 1% Dietary Fiber 0g 0% Sugars 1g Protein 12g 24%

CRUSTLESS SPINACH 3 CHEESE QUICHE

Steps:

• Preheat oven to 180°C.
• Thaw (or lightly steam) and squeeze spinach, set aside.
• Chop and saute onion. Set aside to cool.
• Beat eggs in bowl, add 3 cheeses, pepper and dill.
• Add spinach and onion. Mix well.
• Pour into greased medium sized baking dish, and bake for 30-35 mins or until puffed slightly and set to touch.
• Leave to rest on bench for 5 mins before cutting.
• Serve with crisp garden salad and maybe a nice white wine.