QUICHE AUX EPINARDS (SPINACH QUICHE)
This is Julia Child's recipe for Spinach Quiche. But of course, I couldn't leave well enough alone . . . just had to add bacon. Ham could also be substituted. Also added a little more cheese. Note: The partially cooked shell may be baked hours ahead of time and the filling prepared and refrigerated in the mixing bowl. Can even be made into tiny quiches for hot hors d'oeuvers.
Provided by Galley Wench
Categories Savory Pies
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees and bake pastry shell for 9-10 minutes.
- Remove from oven and allow to cool.
- Reduce oven temperature to 375 degrees.
- Cook the shallots or onions for a moment in the butter.
- Add the spinach and stir over moderate heat for several minutes to evaporate all its water.
- Stir in salt, pepper and nutmeg and taste carefully for seasonings and set aside.
- Beat the eggs, cream and seasonings in a mixing bowl.
- Gradually stir in spinach mixture.
- Pour into partially baked pastry shell.
- Sprinkle with cheese and dot the top with butter.
- Bake at 375 degrees for 25 - 30 minutes.
- The quiche is done when a knife plunged into the center comes out clean. Serve immediately.
- Note: If adding bacon, press pieces into bottom of the pastry shell before filling.
FIVE-INGREDIENT SPINACH DIP QUICHE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F.
- Whisk the eggs in a large bowl until smooth. Whisk in the spinach dip, half-and-half, cheese, salt and pepper.
- Fill the pie crust with the egg mixture and bake until golden brown, 25 to 35 minutes. Let rest for 15 minutes to set, then cut and serve.
SPINACH QUICHE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 45m
Yield 1 quiche
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (on low fan speed, if using convection). During this time, cover the bottom of the piecrust with aluminum foil and uncooked beans. Place the piecrust in the oven and bake (blind bake) for 10 to 12 minutes to allow the crust to cook. The crust should be light brown on the edges when removing from the oven.
- During the cooking of the crust, whisk together the milk, salt, pepper, nutmeg and eggs in a bowl. After mixing the eggs, in a second bowl, blend together the spinach, bacon, cheese and parsley. Add half of the egg mixture to coat the ingredients, again mixing well. Next, add the mixture to the cooked crust then finish with the remaining egg mixture. Bake in the oven until the middle of the quiche is set, about 20 minutes.
- Remove and serve.
SPINACH AND FETA QUICHE
Inspired by a desire to recreate a favourite quiche from a local coffee shop. I generally serve with a green salad. Serves 4.
Provided by bruc044
Time 1h10m
Yield Serves 4
Number Of Ingredients 0
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.
SPINACH QUICHE
Let me start by saying that I devised this recipe myself, and I just sort of add 'this and that.' This recipe is VERY forgiving, so you can add or remove ingredients according to your taste!
Provided by Bailey
Categories Breakfast and Brunch Eggs
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
- In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
- Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.
Nutrition Facts : Calories 612.6 calories, Carbohydrate 23.9 g, Cholesterol 232 mg, Fat 48.2 g, Fiber 2.8 g, Protein 22.9 g, SaturatedFat 26.6 g, Sodium 1155.1 mg, Sugar 6 g
SUZANNE'S SPINACH QUICHE
This is a great vegetarian recipe that can be served for any meal. It's one of my dad's favorites!
Provided by SUZYL
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Prick the pie crust all over with fork and bake for 5 minutes.
- Place the frozen spinach in microwave safe bowl and cook until thawed. Drain as much of the liquid as you can and then use paper towels to get the spinach as dry as possible.
- Beat together the eggs, yogurt or sour cream, flour, and pepper until well mixed. Stir in the spinach. Layer the sliced mushrooms, cheese, and chopped scallions in that order on the bottom of the pie crust. Top with the spinach mixture.
- Bake in preheated oven for 15 minutes and then decrease temperature to 350 degrees F (175 degrees C) and bake for 30 additional minutes. Let cool before serving.
Nutrition Facts : Calories 227 calories, Carbohydrate 16 g, Cholesterol 63.2 mg, Fat 14.2 g, Fiber 2.3 g, Protein 9.9 g, SaturatedFat 5.6 g, Sodium 304.4 mg, Sugar 2.9 g
"CHEDDAR
This quiche is my favorite. My children love it too, and it's a great way to get them to each spinach without complaining.
Provided by DJB2792
Categories Savory Pies
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook the spinach and drain well.
- Mix remaining ingredients and add to spinach.
- Put in unbaked pie shell.
- Sprinkle 1/4 Cup cheese on top.
- Bake at 400 degrees for 40 minutes.
Nutrition Facts : Calories 362.1, Fat 25.2, SaturatedFat 10.2, Cholesterol 158, Sodium 642.9, Carbohydrate 18.9, Fiber 2.6, Sugar 0.9, Protein 15.7
SPINACH QUICHE
A classic quiche made fragrant by the nutty, warm flavor of the Kerrygold® Dubliner cheese. Buttery caramelized shallots, garlic, and oregano round out the flavor.
Yield 8 people
Number Of Ingredients 12
Steps:
- If using homemade dough, roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit dough into pie plate, letting excess hang over edge. Fold overhang inward and press against side of pie plate to reinforce edge. Prick bottom all over with a fork. Chill until firm, about 30 minutes.
- Place from scratch or frozen pie shell in the pie pan. Line with foil and fill with pie weights. Bake until the shell is firm and the edges are just starting to get color, about 20 minutes. Carefully remove the weights and foil, and continue baking until the crust is golden all over, about 15 minutes. Set the crust aside and leave the oven on.
- Heat the Kerrygold® salted butter in a large skillet over medium heat. Add the shallots and stir often until caramelized, about 10 minutes. Add the garlic and cook for 1 minute. Add the spinach, oregano, and nutmeg, and cook until the spices are fragrant and the spinach is wilted and its tannic flavor has mellowed, about 5 minutes. Season with salt and pepper and set aside.
- Beat the eggs in a large bowl, then whisk in the milk and heavy cream. Fold in 1 cup (3 ounces) of the grated Kerrygold® Dubliner cheese, and the spinach. Pour into the prepared pie shell, and sprinkle the top with the remaining ½ cup cheese. Place on a baking sheet and bake for 45 minutes, or until the center of the quiche is just set and the top is lightly browned.
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