Kittys Spinach Quiche Food

SPINACH QUICHE

Steps:

• Preheat the oven to 400°F and set a rack in the middle position. Remove the pie crust from freezer and thaw until just soft enough to easily prick with a fork, about 10 minutes. Prick the bottom and sides all over with a fork (pricking about an inch apart). Bake until fully cooked and lightly golden, 10 to 15 minutes. (Keep an eye on it...if it puffs up while cooking, gently prick it with a fork so it will deflate.) Don't worry if the crust cracks while baking; see my note below on how to fix it before proceeding. Set aside and turn oven down to 325°F.
• Heat the butter in a small skillet over medium-low heat. Cook the shallots until soft and translucent, about 8 minutes. Do not brown. Set aside to cool.
• In a medium bowl, whisk together eggs, heavy cream, nutmeg, salt and cayenne pepper.
• Place the cooked pie crust on a baking sheet (this makes it easy to move in and out of oven). Spread the shallots over the bottom of the cooked crust, then sprinkle the shredded Gruyere over top. Scatter the spinach evenly over cheese, breaking up the clumps as best you can. Pour the egg and cream mixture over top.
• Bake at 325°F degrees for 50 to 55 minutes until the custard is set and top is lightly golden. Serve hot or warm.
• Note: I usually defrost the frozen spinach quickly by placing it in a fine mesh strainer and running hot water over it. I then gather the spinach into a ball and squeeze it dry. It takes a few minutes of squeezing and re-squeezing to get all the water out. Be patient...you need the spinach completely dry, otherwise your quiche will be watery.
• Note: Don't panic if your crust cracks -- you can easily fix it. Make a smooth paste by mixing 1 tablespoon of flour with 1 tablespoon of water. Use your fingers to patch up and fill any cracks, then place the crust back in the oven for a minute or so to set. It should be good as new.
• Make ahead: This quiche can be made up to a day ahead of time and refrigerated. To reheat: Cover the quiche with aluminum foil and bake in a preheated 300°F oven for 35 to 45 minutes, or until hot in the center.
• Freezer-Friendly Instructions: The cooked quiche can be frozen for up to 3 months. Remove the quiche from the freezer about 24 hours prior to eating and reheat it, covered with foil, in a 300°F oven until hot in the center.

SPINACH, PARMESAN AND TOMATO QUICHE

Steps:

• For the crust: Par-bake the crust according to package directions. Let cool slightly before adding the filling.
• Adjust the oven temperature to 350 degrees.
• For the filling: Sprinkle the chives evenly over the crust. Toss the Parmesan, spinach and tomato in a small bowl and sprinkle it in an even layer over the chives.
• For the custard: Whisk the heavy cream, rosemary, eggs, 1 teaspoon salt and 1/2 teaspoon pepper together in a medium bowl.
• Pour the custard over the filling and bake until the quiche is set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.
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SPINACH QUICHE

Steps:

• Preheat the oven to 375° with a baking sheet on the center rack. Fit the pie crust into a 9-inch pie plate (about 1-inch deep). Fold the edges of the crust under and crimp as desired. Chill in the refrigerator while preparing the filling.
• Melt the butter over medium heat in a medium skillet. Add the onion and bell pepper. Cook, stirring now and then, until softened, about 10 minutes. Add the garlic and cook, stirring often, until fragrant, about 2 minute. Remove from heat.
• Whisk together the eggs, half-and-half, sour cream, salt, pepper, and nutmeg in a large bowl. Stir in the spinach, cheddar cheese, parmesan cheese, and bell pepper mixture. Pour into the prepared crust.
• Place the quiche on the preheated baking sheet and bake until it has puffed in the center, is just set and the crust is golden, 40 to 50 minutes. Transfer the quiche to a wire rack to cool. Serve warm or room temperature.

SPINACH MUSHROOM QUICHE

Steps:

• Preheat the oven to 400 degrees F.
• Heat the oil in a large skillet over medium heat. When the oil is hot, add the mushrooms, garlic and thyme. Cook, stirring occasionally, until the mushrooms have browned, 5 to 6 minutes. Season with a pinch of salt and pepper. Remove the skillet from the heat.
• Press the pie crust into a deep, 9-inch tart pan with a removeable bottom (or a deep-dish pie pan). Layer the mushrooms and spinach into the crust and top with the cheese.
• Whisk together the half-and-half, eggs and a good pinch of salt and pepper in a large bowl. Pour the egg mixture into the crust.
• Place the pan on a rimmed baking sheet. Lightly cover the pan with aluminum foil and bake for 45 minutes. Remove the foil and continue baking until the quiche is set and the crust is golden brown, another 10 to 15 minutes. Let the quiche sit for 10 to 15 minutes, then remove from the pan, slice and serve.

MINI SPINACH AND MUSHROOM QUICHE

Steps:

• Preheat the oven to 375 degrees F. Lightly coat a 12-cup nonstick muffin pan with nonstick cooking spray.
• Mist a large nonstick skillet with more nonstick cooking spray and put over medium heat. Add the turkey bacon and cook turning frequently until crisp, about 8 minutes. Transfer to a cutting board and coarsely chop.
• In the same skillet, heat the oil. Add the mushrooms, shallot, and season to taste with salt and pepper. Cook until shallots are soft and the mushrooms are dry and lightly browned, about 10 minutes. Remove from the heat and stir in the baby spinach and nutmeg until the spinach is just wilted, but still bright green, 2 minutes. Set aside to cool slightly.
• Meanwhile, whisk the eggs, egg whites, milk, and salt and pepper until well combined. Stir in the cheese. Divide the egg mixture evenly between the muffin tins, filling them about halfway. Top evenly with the mushroom and spinach mixture and then the chopped bacon.
• Bake until the quiches are well risen, golden brown and set, 20 to 25 minutes. Cool in the pan 5 minutes and then transfer to a wire rack. Serve warm or at room temperature with greens.

SPINACH AND FETA QUICHE

Steps:

• To make the pastry, tip the flour, herbs if using and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 4 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball for use straight away or chill for up to 2 days.
• Roll out the pastry on a lightly floured surface to a round about 4cm larger than a 22cm tart dish (the one I use is of glass and about 4 cm deep). Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the dish and run the rolling pin over the top to trim. Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
• Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
• While the tart case cooks, in a frying pan saute the chopped pepper in butter until softened (about 2 minutes). Then add the spinach and sauté just till wilted. Finally add the chopped sun dried tomatoes and turn off the heat.
• Beat the eggs in a large bowl. Gradually add the creme fraiche, then stir in the dried oregano and season. You may not need salt as the feta will provide quite a bit. When the case is ready, sprinkle the crumbled feta over the base, then the sautéed spinach. peppers and tomato and finally pour over the egg mix. Bake for 20-25 mins until set and golden brown. Leave to cool in the case, then remove from the tin.

LEDA'S CRUSTLESS SPINACH QUICHE SQUARES

Steps:

• Mix flour, salt, baking powder, eggs, milk, oleo, sharp cheese and onion all together.
• Add in well-drained spinach last.
• Bake at 350 using a square pan for 45-60 minutes.

SPINACH QUICHE BITES

Steps:

• Heat oven to 375°F. Remove pie crusts from pouches; place flat on work surface. With 2 1/2-inch round cutter, cut 12 rounds from each crust. Press 1 round in bottom and up side of each of 24 ungreased miniature muffin cups. (A 12-cup tartlet pan can be used; see How-To tip.)
• Cook bacon in 10-inch skillet over medium heat 4 to 6 minutes, turning occasionally, until brown and crisp. Drain on paper towels. Add onions to same skillet with bacon drippings. Cook 2 to 3 minutes, stirring constantly, until tender; drain.
• Beat eggs, half-and-half, cheese, salt and nutmeg in medium bowl with wire whisk. Crumble bacon; add to egg mixture. Add onions and spinach; mix well. Divide mixture evenly among crust-­lined cups.
• Bake 20 to 25 minutes or until puffed and golden brown. Cool in pan on wire rack 10 minutes. Loosen and remove quiches from pan with tip of knife. Serve warm or cool. Store in refrigerator.

SPINACH & FETA QUICHE

Steps:

• Heat oven to 375°F.
• In large skillet, saute onion and garlic in butter, app. 5 minuets or until just soft. Remove from heat.
• Stir in 6 oz. cheddar, the feta cheese, mushrooms, and spinach. Mix well; place into pie crust.
• In medium bowl, whisk together the eggs, milk, salt, and pepper. Pour over spinach mixture, poking holes to allow the egg mixture to seep inches.
• Bake 15 minutes. Top with remaining 6 oz. cheddar, continue baking 40 minutes, or until knife inserted in center comes out clean.