Spinach And Caramelized Onion Quiche Food

SPINACH CARAMELIZED ONION QUICHE

Steps:

• Preheat oven to 375°F. Bake pie crust for 10 minutes until lightly golden brown. Remove from oven and set aside. Place a large sauté pan over medium heat. Once pan is hot, add olive oil, onions and salt and cook for 20 minutes, stirring occasionally. Add spinach and sauté 5 minutes more, making sure to combine onions and spinach. In a medium mixing bowl, whisk eggs, teriyaki marinade and sauce and soy milk until frothy. Add onion-spinach mixture to egg mixture, stir to combine, then pour into par-baked pie crust. Bake at 375°F for 35 minutes until puffed and golden brown on top. Allow to cool before slicing. Serve warm or room temperature. Store quiche, covered in the fridge for up to 48 hours or freeze for up to a month.

CARAMELIZED ONION, FETA AND SPINACH QUICHE

Steps:

• Place the pie crust in a deep dish pie pan. Whisk together eggs, milk, creme fraiche, salt and pepper.
• Place half the spinach leaves in a layer over the egg mixture, top with the feta, caramelized onions.
• Layer the remaining spinach on top and press down to get as much egg over top as possible.
• Bake for 25 minutes at 350 (make sure your oven is preheated). Check at that point for firmness. If it needs another 5 minutes put it back in.
• You may need to cover the crust i half way through so it doesn't darken too much.

SPINACH AND CARAMELIZED ONION QUICHE

Steps:

• Melt butter and oil in large, heavy bottom frying pan over medium low heat. Add onions and brown sugar.
• Saute' onions, stirring occasionally, until onions are very brown. This process can take up to 45 minutes, depending on the heat of your pan.
• De-glaze the pan with the vinegar or wine and cook for a few minutes, scraping up the browned bits from the bottom of the pan.
• Remove from heat. Let cool Before adding to eggs.
• Meanwhile, mix eggs, milk, salt and pepper. Add grated cheese and bacon and mix well.
• Saute' spinach, just until wilted, in a small pan with 1 tsp. olive oil. Drain on paper towel. Mix with the eggs.
• Add onions to egg mixture. Pour into par baked crust.
• Bake at 350 approximately 1 hour. If crust or eggs are getting over brown, loosely cover with aluminum foil. Let set for at least 15 minutes before cutting.
• Cut butter into cubes. Return to fridge for a few minutes to get cold again.
• Place flour, salt and shortening into food processor bowl. Add cold butter. Process until shortening forms pea sized balls.
• Add water one tablespoon at a time until dough starts to clump together. Pulse, DO NOT run continuously.
• Chill dough for about 1 hour. Place dough on a floured board and roll into a 12" circle. Place crust in pie tin. Crimp edges.​
• Cut a piece of parchment paper or waxed paper larger than the pie plate.
• Place pie weights evenly on top of the crust. (If you don't have pie weights, use a bag of dried beans to hold the crust down.)
• Par bake crust for about 30 minutes at 350°F / 180°C. Remove from oven. Remove pie weights or beans.
• If you use beans, pour them into a quart canning jar and store for just using as pie weights.

CARAMELIZED ONION AND SPINACH QUICHE

Steps:

• Preheat the oven to 350 degrees. Spray s pie plate with non-stick spray and set aside
• Heat oil in a large skillet over medium-high heat. Add sliced onions and cook for 10-12 minutes or until onions caramelize and soften (be sure you stir the onions constantly).
• During the last few minutes, add fresh spinach to the onions and cook just until the spinach softens but do not allow it to wilt. Spinach should be vibrant and have a little bite. Remove vegetables from heat and allow them to cool.
• In a bowl, whisk together the eggs, milk shredded fontina cheese, and jack cheese. Add vegetable mixture; stir.
• Pour egg mixture into prepared pan and bake for 45 minutes.

CARAMELIZED ONION AND SPINACH QUICHE

Steps:

• In a large bowl, add in flour, salt, cold butter and lard.
• Using a pastry cutter, cut butter and lard into the flour until mixture resembles small pea size shapes.
• Fill a large glass with water and ice. Using a tablespoon measure, spoon in 5 tablespoons of the ice water into the flour and butter mixture. Using a fork or spatula, mix well. You may need to add in more water if still floury and needed. You want the dough to just begin to come together. Do not add too much water.
• Sprinkle flour out onto the counter and spoon out dough on top. Roll around flour so that all sides are covered and bring together into a ball shape. Split dough in half making 2 pie dough balls. This recipe makes 2 pie shells.
• Roll out one half with a rolling pin in a circle until it is larger than your pie plate.
• Gently pick up the crust and place into the plate plate. Make sure it get the dough to lay evenly all the way to the edges. Crimp your edges with your fingers, cutting off any excess if needed.
• Once your pie crust is in the pie plate, place a sheet of wax paper or parchment paper over the top, larger than the actual pie plate. Place pie weights or dried beans over top of the paper and spread evenly over the bottom of the shell, making sure to get all the way to the edges, corners, and sides. Place in the oven at 350 degrees for 30 minutes. Once finished, remove and let cool until the quiche mixture is ready. Remove the pie weights once cooled down a bit.
• In a large skillet, add in 1 tablespoon of butter and the onion, thinly sliced.
• Turn on medium low and cook for 30 minutes, stirring often. Over the next 30 minutes, the onions will turn a caramel color. Make sure to keep an eye on them and do not turn the heat up. This can be done while the crust is blind baking.
• With about 5 minutes left, add in the spinach and another 1/2 tablespoon of butter. Cook until the spinach has wilted then remove from the heat.
• In a large bowl, add 8 eggs and beat with a fork until the yolks are broken.
• Add in the milk, salt, red pepper flakes, white pepper, and shredded swiss cheese. Mix well.
• Add in the caramelized onions and spinach. Mix until everything is evenly distributed.
• Pour carefully into the blind-baked pie crust and place into the oven to bake at 350 for 45 minutes or until the middle is set and doesn't jiggle anymore.

CARAMELIZED ONION, GRUYERE, AND SPINACH CRUSTLESS QUICHE

Steps:

• Preheat oven to 375 degrees.
• With a little canola oil in a frying pan over medium high heat caramelize the onions, stirring occasionally. This takes about 15-20 minutes.
• Squeeze the moisture out of the thawed spinach by wrapping it in a dish towel and squeezing.
• Beat the eggs and add the milk and whisk well.
• Season the egg mixture with salt and pepper and a few grinds of fresh nutmeg.
• Spray or wipe oil all over a deep pie dish.
• When the onions are well caramelized, place evenly over bottom of pie dish then evenly spread the spinach over the onions and follow up with the cheese.
• Pour the egg mixture over the top and pop into the oven.
• Bake until firm in the middle, about 40-45 minutes.
• Serve with fresh fruit and popovers hot from the oven!