Mini Crustless Spinach And Feta Quiches Food

MINI SPINACH FETA QUICHES

Steps:

• Heat the olive oil in a saucepan or frying pan on a medium heat and gently cook the spinach and spring onion until wilted and soft.
• Remove from the pan.
• Preheat the oven to 190C/375F degrees.
• Beat the eggs with the cream.
• Grease a muffin tin thoroughly with butter.
• In a bowl, add the spinach mixture and the Feta cheese. Mix well, and season with the nutmeg, salt and pepper.
• Spoon equal amounts of the filling in the greased muffin tin.
• Pour the egg mixture over the filling.
• Bake for 20-23 minutes until firm.
• Eat and enjoy!

CRUSTLESS SPINACH AND FETA QUICHE

Steps:

• Pre-heat oven to 350°.
• Grease a pie dish with butter. Add shredded parmesan cheese to bottom of dish and spread in a very thin layer.
• In a large saute pan, heat olive oil on medium. Add garlic and onion until translucent. Add spinach and saute, mixing often until spinach is bright and wilted. Remove from pan and put in a bowl.
• In a separate large bowl, add 5 eggs, 2/3 cup of milk, salt, and pepper. Whisk well.
• Add crumbed feta to bowl with spinach. Add spinach mixture to large bowl with eggs. Mix well.
• Pour egg and spinach mixture into pie dish so that it fills dish but doesn't overflow.
• Bake for 50 minutes until egg has set.
• Serve and enjoy!

MINI CRUSTLESS SPINACH AND FETA QUICHES

Steps:

• Heat oven to 375ºF.
• Whisk eggs, dressing and milk until blended.
• Place spinach in 24 mini muffin pan cups sprayed with cooking spray; top with cheese. Spoon egg mixture over ingredients in cups.
• Bake 17 to 20 min. or until centers are set and tops are golden brown. Immediately run knife around edge of each quiche, then remove from pan to serve.

SPINACH, TOMATO AND FETA QUICHE

Steps:

• Two hours before you want to make the quiche, take the dough out of the freezer to defrost.
• When you're ready to start, lay the dough into either a 10 inch quiche or springform baking pan, making sure you have enough dough to form a crust around the edge.
• The crust should come 1 to 1 1/2 inches up the side of the pan.
• Crumble the feta cheese onto the bottom of the crust.
• Pour the olive oil into a saucepan and, when it is heated, throw in the spinach and cook until wilted.
• Spread the spinach over the feta cheese.
• Beat the eggs, garlic and creme fraiche together.
• Pour over top of the feta cheese and spinach.
• Place cherry tomatoes on top of the quiche.
• Sprinkle chives and ground pepper on top.
• Bake at 350 F or 180 C for 45 minutes.

FETA, SWEET POTATO AND SPINACH CRUSTLESS QUICHE (GLUTEN-FREE)

Steps:

• Grease a large flan dish, approximately 25-27cm in diamater.
• Heat the olive oil in a large non-stick frying pan, add onion and garlic and cook 1 minute.
• Add sweet potato and cook over moderate heat, stirring occasionally until golden brown, this should take about 10 minutes.
• Add spinach and cook, stirring 1 minute until spinach is wilted. Cool.
• Add feta cheese, stir to combine and place into prepared flan dish.
• Beat the 6 eggs in a large jug with milk, nutmeg and pepper and pour over vegetables in flan dish.
• Sprinkle with parmesan cheese and pinenuts and bake in a moderate oven 180°C 35-40 minutes until puffed and golden.
• Allow to stand for 5-10 minutes before slicing.
• Serve cut into wedges with a salad on the side, veges, chips or crusty bread rolls.

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.

CRUSTLESS SPINACH, ONION AND FETA QUICHE

Steps:

• Preheat oven to 400°F.
• Lightly grease a 10-inch quiche/tart pan (or a pie plate).
• In a medium frying pan, cook diced onion with a bit of vegetable oil (or cooking spray) over medium-high heat until translucent and tender. Add in fresh spinach and cook until just wilted. Set aside to cool for a few minutes.
• In a large mixing bowl, whisk together eggs, flour, and baking powder. Whisk in milk, then stir in spinach-onion mixture.
• Pour quiche base into prepared pan. Top with feta cheese.
• Bake for 25 minutes, or until center is set and the outside edge is golden brown.
• Let set for 5 minutes, then slice and serve.

NO CRUST MINI SPINACH QUICHES

Steps:

• Preheat oven to 350 degrees F.
• Prepare muffin tin by spraying generously with cooking spray.
• Crumble feta cheese in bottom of each well, top with spinach, tomatoes, and onions.
• Beat the eggs, half and half and garlic together and pour over each.
• Bake 20-25 minutes til tests done (knife inserted comes out clean).