MINI SPINACH FETA QUICHES
A delicious breakfast or snack, the simple flavours of spinach and feta are great in these mini crustless quiches.
Provided by Angela Coleby
Categories Breakfast
Time 40m
Number Of Ingredients 9
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!
Nutrition Facts : ServingSize 1 unit, Calories 98 kcal, Carbohydrate 2.1 g, Protein 6 g, Fat 7 g, Fiber 0.8 g
SPINACH AND FETA MINI QUICHE
This Spinach and Feta Mini Quiche recipe is perfect for parties, as a snack and also for the kids lunch boxes. These quiches contain tasty, parmesan and feta cheese and they are also freezer friendly.
Provided by Lauren Matheson
Categories Dinner Ideas
Time 38m
Number Of Ingredients 10
Steps:
- Preheat your oven to 200 degrees celsius (fan-forced).
- Remove the pastry from the freezer and allow it to thaw slightly.
- Grate the tasty and parmesan cheese and set aside until needed.
- In a large jug, whisk together the milk and the eggs, onion flakes and add a sprinkle of salt and pepper.
- Lightly grease 2 x muffins tins, and using a 12cm round cookie cutter, cut circles of pastry and gently mould them into the muffin tins - you will make approximately 18 quiches.
- Equally divide the baby spinach leaves, feta, tasty and parmesan cheese between the pastry cases and gently pour over the egg and milk mixture.
- Place the two oven trays into your pre-heated oven and bake for 18 minutes, or until the filling is golden.
- Leave the mini quiches in the trays for 5 minutes to cool slightly and then transfer to a wire rack to cool completely.
Nutrition Facts : Calories 385 kcal, Carbohydrate 26 g, Protein 10 g, Fat 27 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 87 mg, Sodium 381 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 17 g, ServingSize 1 serving
TRE'S SPINACH AND FETA CHEESE QUICHE
This reminds me of Greek Spanikopia. Its a wonderful and fairly easy recipe to prepare. There's never enough to go around!
Provided by Chief Teer
Categories Greek
Time 1h25m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F
- Chop onion and saute in oil 5 minutes.
- Add frozen spinach in the 3 tablespoons oil and continue cooking, stirring often until all liquid is gone.
- Transfer to a bowl and add remaining ingredients.
- Pour mixture into unbaked pie crust and bake degrees for 30 to 35 minutes or until knife inserted into center comes out clean.
Nutrition Facts : Calories 435.1, Fat 34.1, SaturatedFat 15, Cholesterol 157.6, Sodium 881.8, Carbohydrate 21.2, Fiber 2.7, Sugar 3.7, Protein 12.7
SPINACH, TOMATO AND FETA QUICHE
This is an impressive looking quiche that's easy to personalise to your own tastes. You may like to try red peppers instead of the tomato, add a few mushrooms, maybe some asparagus...you get the idea! I served this with a nice salad, a vegetable side dish and a cheese plate for a nice summer meal.
Provided by Sackville
Categories Cheese
Time 1h
Yield 4-5 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 282.6, Fat 25.7, SaturatedFat 13.1, Cholesterol 251.7, Sodium 239, Carbohydrate 4.1, Fiber 0.7, Sugar 1.5, Protein 9.7
SPINACH & FETA QUICHE
Hands down, this is the best quiche I've ever tasted! The family that I cook for call it "KizziQuiche"... from Allrecipies.com. I've tried it using low-fat ingredients also, with great success!
Provided by Kizzikate
Categories Lunch/Snacks
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 571.7, Fat 46.3, SaturatedFat 24.8, Cholesterol 246.9, Sodium 700.4, Carbohydrate 17.3, Fiber 2, Sugar 1.8, Protein 23.3
FETA, SWEET POTATO AND SPINACH CRUSTLESS QUICHE (GLUTEN-FREE)
A recipe originally from "Cathy's Kitchen" EnergyAustralia. This recipe is gluten-free as written - it does not contain flour
Provided by Jubes
Categories Lunch/Snacks
Time 50m
Yield 1 large quiche, 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 236.1, Fat 12.2, SaturatedFat 6.4, Cholesterol 168.8, Sodium 444.3, Carbohydrate 19.8, Fiber 2.7, Sugar 5, Protein 12.1
MINI CRUSTLESS SPINACH AND FETA QUICHES
There's only one thing they like better than spinach-feta quiches-and that's spinach-feta quiches made in muffin tins!
Provided by My Food and Family
Categories Home
Time 30m
Yield 12 servings
Number Of Ingredients 5
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.
Nutrition Facts : Calories 70, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 70 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
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Estimated Reading Time 7 mins
- Preheat oven to 375°. Spray each of the cups of a mini muffin tin with cooking spray and set aside.
- To prepare pie crust, pulse together flour, sugar, and salt until well-mixed. Add in butter and pulse until butter is cut into pea-sized (and smaller) pieces. Pulse in water, 2-3 tablespoons at a time until mixture stays together when squeezed in your hand. Dump mixture onto a well-floured surface, form into two discs, wrap in plastic wrap and stash in the fridge while you prepare the filling.
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- Add the mushrooms, spinach, feta, and 1 cup of the cheddar cheese and stir until well-mixed. Remove from heat and set aside.
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