Spinach Feta And Caramelized Onion Quiche Food

CARAMELIZED ONION, SPINACH, AND FETA QUICHE

Steps:

• 1. Preheat oven to 350°F. 2. Prick the bottom of the pie crust and pre-bake in a 350°F oven for 10 minutes. 3. Meanwhile, heat a medium skillet over medium low. Add evoo and onion. Cook for 30 minutes until onions have caramelized. Set aside. 4. In a medium bowl, beat eggs and milk. Once blended, add cheese, onions, salt, pepper, and spinach. Mix well and pour into par baked crust. 5. Place quiche in 350°F oven and bake for 40 minutes until egg is completely set. Cool, slice, and serve.

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.

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!

SPINACH, CARAMELIZED ONION, AND FETA QUICHE

Steps:

• Preheat oven to 350°. Heat olive oil in a large nonstick skillet over medium heat. Add onion, sugar, and salt; cook for 30 minutes or until golden brown, stirring occasionally. Stir in potatoes, and cook for 5 minutes or until lightly browned. Remove from heat. Unroll dough, separating into strips. Working on a flat surface, coil one strip of dough around itself in a spiral pattern. Add second strip of dough to the end of the first strip, pinching ends together to seal; continue coiling the dough. Repeat procedure with the remaining dough strips. Cover and let dough rest for 10 minutes. Roll dough into a 12-inch circle, and fit into a 10-inch deep-dish pie plate coated with cooking spray. Spread potato mixture in bottom of prepared crust, and top with spinach. Combine milk, egg whites, eggs, and cheese; pour the milk mixture over the spinach. Bake at 350° for 1 hour or until set, shielding crust with foil after 50 minutes. Let stand 10 minutes before serving.

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.