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
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 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
ARTICHOKE AND FETA QUICHE
A custardy quiche, with a crust made from scratch, is filled with shallots, artichoke hearts and feta.
Provided by Food Network Kitchen
Time 3h30m
Yield 6-8
Number Of Ingredients 13
Steps:
- Pulse together the flour, sugar and salt in a food processor fitted with a metal blade. Add about a third of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas. Pulse in the vinegar. Then add the ice water, pulsing quickly a few times to combine. Squeeze some dough between your fingers--it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. (Pulse quickly, do not overwork or the dough will be tough.0 Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten the dough into a thin round. Refrigerate for 1 hour.
- Lightly flour a work surface, then roll the dough into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes.
- Preheat the oven to 375 degrees F.
- Press a piece of foil over the chilled crust, then fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling.
- Sprinkle the shallots evenly into the crust. Combine the artichoke hearts with the feta and sprinkle it in an even layer over the shallots.
- Whisk together the half-and-half, parsley, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
- Pour the custard over the filling. Lower the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.
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, RED PEPPER, AND FETA QUICHE
Spinach, Red Pepper, and Feta Quiche that can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F.
- In a bowl with a pastry blender or in a small food processor blend together flour, butter, shortening, and a pinch salt until mixture resembles meal. Add water and toss until incorporated, adding additional water if necessary to form a dough. Pat dough onto bottom and one half inch up sides of a 7 1/2-inch tart pan with removable fluted rim or a 9-inch pie plate and bake shell in bottom third of oven until set and pale golden, about 7 minutes.
- While shell is baking, in a large skillet sauté bell pepper in oil over moderately high heat, stirring, 1 minute. Add spinach and sauté, stirring, until wilted and tender, about 1 minute. Remove skillet from heat and season spinach mixture with salt and pepper. In a small bowl whisk together eggs and cream.
- Sprinkle feta over bottom of shell and arrange spinach mixture on top. Pour cream mixture over spinach and bake quiche on a baking sheet in middle of oven 15 minutes. Reduce temperature to 350°F. and bake until set, about 10 minutes.
SPINACH AND FETA QUICHE RECIPE
This Spinach and Feta Quiche recipe has a buttery crust and creamy custard filling that pair perfectly with wilted spinach and tangy feta cheese. It is so simple to throw together and perfect for a baby shower, simple lunch or lazy Sunday morning brunch at home.
Provided by The Carefree Kitchen
Categories Breakfast
Time 1h20m
Number Of Ingredients 11
Steps:
- Take your pre-made pie crust out of the refrigerator about an hour before you make your quiche. You want the crust to be room temperature.
- Preheat oven to 350 degrees.
- In a saute pan over medium high heat, add the butter and onion. Saute over medium high heat until the onion is lightly golden brown, about 6 minutes. Add the minced garlic and continue to cook until transparent, or about 4 minutes more. Add in the spinach and mix for another 2-3 minutes, or until the spinach has wilted. Set aside to cool slightly.
- In a medium-sized mixing bowl, whisk together the eggs, feta cheese, white cheddar, milk, salt, and pepper. Mix until well combined, then stir in the cooled onion mixture.
- Roll out the pie crust on a lightly floured surface. Using the rolling pin, transfer the pie crust to a 9" pie dish, pinch the edges to make a decorative crust and pour the spinach and feta egg mixture into the pie crust.
- Bake the quiche in a preheated 350 degree oven for about 50-60 minutes, or until the egg mixture is set in the middle. You can test by gently shaking the pan just a little to see if the middle of the quiche is still runny. If you still aren't sure, insert a toothpick or knife into the center and it should come out clean.
- Once baked, remove from the oven and allow to cool for at least 5 minutes before slicing and serving. Enjoy!
Nutrition Facts : Calories 211 kcal, Carbohydrate 4 g, Protein 12 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 181 mg, Sodium 502 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
EASY CRUSTLESS QUICHE WITH SPINACH & FETA
This crustless quiche recipe is packed with spinach, feta cheese, onions and garlic as well as a little lemon zest and nutmeg for added flavour. Plus it's topped with pine nuts for extra crunch!
Provided by Elizabeth Chloe
Categories Lunch
Time 1h
Number Of Ingredients 12
Steps:
- In a frying pan heat 1 tablespoon of oil or butter on a medium-low heat. Add the onion and gently fry for 10 minutes until soft and beginning to caramelise. Add the garlic and cook for a further minute. Then remove from the heat and leave to cool.
- In a second pan heat the remaining oil or butter to a medium heat, then sauté the spinach for 2 minutes until wilted. Remove from the heat and leave to cool. Once cooled use your hands to squeeze out any excess liquid.
- In a bowl whisk together the eggs, cream, nutmeg, salt and pepper until completely combined.
- Grease your pie dish with oil or butter. Then layer the onions, spinach and feta into the dish, leaving a third of the feta to sprinkle on top.
- Pour the egg mixture over the spinach and onions. Then sprinkle the remaining crumbled feta on top followed by the pine nuts.
- Bake in the oven for 30-40 minutes until the egg has completely set. If it appears to be burning, cover it with tin foil. The quiche is done when it is no longer wobbly in the centre. Leave to cool slightly then you can either serve straight from the dish or transfer to a plate. Eat hot or cold.
Nutrition Facts : Calories 289 calories, Sugar 3.1 g, Sodium 694.6 mg, Fat 25.3 g, SaturatedFat 10.9 g, TransFat 0 g, Carbohydrate 7.7 g, Fiber 2.2 g, Protein 9.5 g, Cholesterol 143.4 mg
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 & FETA QUICHE
Great brunch dish, or a light dinner entree. The better quality feta you use, the better this will taste. Use 12-inch springform tart pan or springform pan
Provided by P48422
Categories Savory Pies
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Pastry- put all the dry ingredients into the food processor.
- Pulse a few times, then add the butter, then pulse a few more times until the butter is in pea sized chunks.
- Beat the egg into 3 tbl.
- of the water and add to the mix, pulsing a few more times.
- Add more water as needed to get the dough to just come together, a tablespoon at a time, pulsing after each addition.
- Turn the dough out onto plastic wrap, knead once or twice, pat flat and chill for about an hour.
- Pull out of the fridge, roll out on a floured board until it will fit into the tart pan (or the standard springform pan, with 2 inches of dough going up the side).
- Trim the edges, prick the bottom several times with a fork, and lay a piece of foil across the bottom weighted down with beans or pennies.
- Blind bake at 425 degrees or about 8 minutes or so, remove the foil and beans, bake a few minutes longer or until the crust gets rid of any sheen and looks dull.
- Remove from the oven, sprinkle with the gruyere, and set aside.
- Decrease the oven heat to 375 degrees.
- Filling: Drain the spinach and squeeze it dry.
- Saute the onion and scallions and a small pinch of kosher salt in the butter and oil until soft.
- Add the spinach and saute until completely wilted, (about 3 minutes or so).
- Add the dill and pepper and saute another 2 minutes.
- Set the mixture aside to cool completely.
- Whisk the eggs, then add the half-n-half, the cream and mix well.
- Crumble the feta into the spinach, then add to the cream mixture.
- Mix until well combined, the pour into the prepared tart shell.
- Place the tart pan on another baking sheet and bake until the filling is slightly puffed, light brown, and a tester inserted in the center comes out clean, about 40 minutes.
- Remove from the oven and let stand 10 minutes before removing from the tart pan.
- Garnish with olives and dill sprigs.
Nutrition Facts : Calories 902.7, Fat 64.6, SaturatedFat 37.2, Cholesterol 311.1, Sodium 732.1, Carbohydrate 58.4, Fiber 5.6, Sugar 3.4, Protein 25.5
SPINACH MUSHROOM AND FETA QUICHE
Spinach Mushroom and Feta Quiche-Easy and healthy Spinach Mushroom and Feta Quiche are the perfect light breakfast or brunch full of flavor!
Provided by lidiacookbook
Categories Breakfast
Time 1h
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Spray a 9 inch pie dish with cooking spray, set aside
- In a large skillet, heat the olive oil, add the garlic and mushrooms
- Sauté the mushrooms and garlic until the mushrooms are soft and all of the moisture has evaporated away, about 5 minutes
- Add in the spinach and stir until wilted, about 2 minutes. Remove from the heat and set aside
- In a medium bowl, whisk together eggs, milk, salt, pepper and Parmesan
- Pour the vegetables into the pie dish add crumbled feta, add the egg mixture over the vegetables and feta and top with the shredded mozzarella
- Bake for 40-45 minutes or until the edges start to pull away from the side of the dish and the top is golden brown
- Cut into 4 or 6 slices
- Serve
Nutrition Facts :
BACON SPINACH AND FETA QUICHE
This easy Bacon Spinach and Feta Quiche recipe makes a great easy meal for the whole family. It's simple to put together and it's also freezer friendly too. Both regular and Thermomix instructions are included.
Provided by Lauren Matheson
Categories Dinner
Time 1h30m
Number Of Ingredients 14
Steps:
- Place the flour and butter into a large bowl and use your fingertips to rub the butter into the flour. Continue until the mixture resembles bread crumbs.
- Slowly add the water and use a butter knife to combine.
- Turn the mixture out onto a floured bench and knead until the mixture comes together and is smooth. If your dough is too dry, add a little extra water.
- Cover the dough with cling wrap and place into the fridge for 30 minutes to chill. In the meantime you can preheat your oven to 190 degrees.
- Lightly dust a rolling pin and your bench with flour and roll the pastry out until it's approximately 3 - 4mm thick - use your pie tin (I used a 22cm one) as a guide to how big your pasty needs to be, you want to allow a 3cm border of pastry around your dish for the sides.
- Carefully place your pasty into your pie dish and gently press the pastry against the edges. Trim off any excess, but do leave approximately 1/2 cm of pastry hanging over the tin as it will shrink.
- Place a sheet of baking paper on top of the pasty and top with baking weights or rice. Cook for 14 minutes before removing the baking paper and weights and cook for a further 6 minutes.
- To make your quiche mixture, in a large jug combine the milk, eggs and salt and pepper and mix well.
- Sprinkle the baby spinach, bacon pieces, crumbled feta, onion flakes, tomatoes and grated cheese over the par-cooked pastry base and carefully pour the milk mixture over the top. Place into the oven and cook for 35 - 40 minutes or until golden on top and cooked through.
CRUSTLESS SPINACH AND FETA QUICHE
A healthier quiche option with no crust and with homemade feta cheese!
Provided by Tracy
Categories Breakfast Main Course
Time 1h
Number Of Ingredients 11
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!
Nutrition Facts : Carbohydrate 8 g, Protein 12 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 152 mg, Sodium 727 mg, Fiber 3 g, Sugar 3 g, Calories 173 kcal, ServingSize 1 serving
SPINACH, MUSHROOM, AND FETA QUICHE
Make and share this Spinach, Mushroom, and Feta Quiche recipe from Food.com.
Provided by Abbs lt3
Categories Breakfast
Time 1h
Yield 6 pieces, 6 serving(s)
Number Of Ingredients 8
Steps:
- STEP 1: Preheat your oven to 350 degrees. If your frozen spinach is not already thawed, thaw it in the microwave. Empty the box into a colander and let it drain while you begin to prepare the rest.
- STEP 2: Quickly rinse the mushrooms and slice them thinly. Place the sliced mushrooms in a skillet coated with non-stick spray, add the minced garlic, and sprinkle a little salt and pepper. Turn the heat on to medium-high and saute the mushrooms until they release all of their moisture and no more water remains on the bottom of the skillet (5-7 minutes).
- STEP 3: Spray a pie dish with non-stick spray. Squeeze the rest of the water out of the spinach and spread it out on the bottom of the pie dish. Next add the cooked mushrooms and crumbled feta.
- STEP 4: In a medium bowl whisk together the eggs until fairly smooth. Add the milk, parmesan, and another small sprinkle of pepper. Whisk to combine. (This step can be completed while the mushrooms are cooking) Pour this mixture into the pie dish over the spinach, mushrooms, and feta.
- STEP 5: Sprinkle the shredded mozzarella cheese over top. Place the pie dish on a baking sheet for easy transfer into the oven. Place the quiche into the preheated oven and bake until it is golden brown on top and the center is solid. Every oven is different but this should take between 45 minutes and an hour. Slice and serve!
CRUSTLESS SPINACH, ONION AND FETA QUICHE
Make and share this Crustless Spinach, Onion and Feta Quiche recipe from Food.com.
Provided by erin.dienst
Categories One Dish Meal
Time 35m
Yield 45 4, 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 127.4, Fat 4.5, SaturatedFat 2.5, Cholesterol 74.2, Sodium 239.7, Carbohydrate 14.1, Fiber 1.2, Sugar 4.3, Protein 7.8
TOMATO SPINACH AND FETA CRUSTLESS QUICHE
This Tomato Spinach and Feta Crustless Quiche is light, healthy with LOTS of flavor! Sautéed onions and garlic are tossed with baby spinach, tomatoes and roasted red pepper before being mixed with eggs and cheese. Baked with a sprinkle of feta for an incredibly satisfying breakfast.
Provided by Laurie McNamara
Categories Breakfast & Brunch
Time 45m
Number Of Ingredients 12
Steps:
- Preheat your oven to 350° and lightly spray a 9-inch pie plate with olive oil spray.
- Spray a non-stick skillet with olive oil and add the onion and garlic with a pinch of kosher salt. Heat on medium-low, sautéing until the tender and the onions translucent.
- Remove the pan off of the heat and add the chopped baby spinach, roasted red pepper and tomatoes with a pinch of kosher salt and black pepper. Stir until the spinach just starts to wilt.
- In a mixing bowl, crack and add in the eggs. Add a pinch of kosher salt and freshly ground black pepper. Using a whisk, beat the eggs until thoroughly combined.
- Once the spinach mixture has cooled (can be warm, just not hot) add it to the eggs along with the fontina and dill. Stir to combine.
- Pour this into the prepared pie plate and sprinkle with feta.
- Bake on the middle rack of your preheated oven for 30 to 35 minutes or until set. Rotate the pan half way through baking.
- Allow the crustless quiche to cool 5 minutes before serving.
Nutrition Facts : ServingSize 1 g, Calories 207 kcal, Carbohydrate 7 g, Protein 13 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 210 mg, Sodium 360 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 7 g
More about "spinach feta quiche food"
SPINACH, TOMATO & FETA QUICHE - SOBEYS INC.
From sobeys.com
Estimated Reading Time 1 minCalories 230 per servingTotal Time 1 hr
- Preheat oven to 450°F (230°C). Remove 1 pie shell from package and place on parchment paper-lined baking sheet. (Freeze second shell for future use.) Heat 1/2 tsp (2 mL) oil in a small skillet on medium-high heat. Add shallot and cook until translucent. Cool and distribute evenly over pie shell.
- In a bowl, whisk together eggs, milk and half the salt and pepper until well combined. Stir in the cheddar, spinach and basil, and pour into the pie shell. Bake for 10 min. Meanwhile, in a small bowl, toss tomatoes with remaining oil, salt and pepper.
- Remove quiche from oven and reduce heat to 375°F (190°C). Place tomatoes on baking tray with quiche and return to oven. Bake for 30 min., until quiche is golden brown and firm to the touch. Let rest 5 min. before cutting into 8 slices and top each with a few roasted tomatoes and crumbled feta.
SPINACH FETA CHEESE QUICHE RECIPE - ORGANIZED ISLAND
From organizedisland.com
4.8/5 (13)Category Breakfast, BrunchCuisine AmericanCalories 232 per serving
HOMEMADE SPINACH FETA QUICHE - WILLIAMS SONOMA
From williams-sonoma.com
4.5/5 (2)Total Time 1 hr 30 minsServings 8
CRUSTLESS SPINACH AND FETA QUICHE | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
Servings 4Energy 203 CaloriesCarbohydrate 9 gFat 12 g
10 BEST SPINACH FETA CHEESE QUICHE RECIPES - YUMMLY
From yummly.com
SPINACH AND FETA QUICHE - A TASTE OF MADNESS
From atasteofmadness.com
Ratings 10Total Time 1 hrEstimated Reading Time 3 mins
- Crust: In a medium bowl, beat together the oil and water. Add in the flours and salt, and mix in until fully incorporated.
- Lightly spray a pie pan, and press the dough into the pan. Bake in the preheated oven for 15-20 minutes.
- Filling: Meanwhile, in a medium skillet, heat the butter on medium heat. Saute the garlic and onion until fragrant and onions are transparent. Stir in the spinach, feta and cheddar cheese, and mix until fully combined. Pour over the pie crust.
SPINACH AND FETA QUICHE - THE LAST FOOD BLOG
From thelastfoodblog.com
5/5 (20)Total Time 1 hr 30 minsCategory MainCalories 517 per serving
- Spread the cooked shallots evenly over the pastry base, crumble over the remaining feta. Spread the spinach over the feta and shallots then carefully pour over the egg and cream mixture. Make sure not to go over the edge of the pastry.
HOW TO MAKE CRUSTLESS SPINACH AND FETA QUICHE-THE FED UP ...
From thefedupfoodie.com
5/5 (3)Category Breakfast or DinnerCuisine AmericanCalories 191 per serving
- In a large frying pan sauté onions in oil until soft over med/high heat, about 3-4 mins. Add in garlic and continue sautéing for an additional min or until garlic become fragrant. Working in batches add 3-4 handfuls of spinach at a time and cook until wilted. Take off heat. Place a fine mesh colander over a large bowl. Add spinach to colander and using the back of a spoon press against spinach to remove excess moisture. Spinach will release approximately 3/4 cup of moisture.
- Crack eggs into a large mixing bowl and beat. Whisk into egg mixture half and half, dill, salt and pepper. Stir in feta crumbles and spinach mixture. Pour into prepared pie pan and bake for 50-65 mins or until center of quiche is no longer jiggly and an inserted knife comes out clean.
SPINACH FETA CRUSTLESS QUICHE RECIPE - SIMPLE NOURISHED LIVING
From simple-nourished-living.com
4.4/5 (18)Total Time 45 minsCategory Breakfast, BrunchCalories 159 per serving
- Add the spinach, green onions, feta cheese and black pepper and pulse several times, until the mixture is combined.
SPINACH, FETA AND RED PEPPER QUICHE - COMFORTABLE FOOD
From comfortablefood.com
Cuisine FrenchTotal Time 35 minsCategory Breakfast, BrunchCalories 317 per serving
- Grease a pie pan, cover it with your dough, poke holes in the bottom, line the dough with aluminum foil and weights, and pre-bake in your oven for about 15 minutes.
SPINACH, TOMATO & FETA QUICHE - FOODLAND
From foodland.ca
Total Time 1 hrCalories 230 per serving
- Preheat oven to 450°F (230°C). Remove 1 pie shell from package and place on parchment paper-lined baking sheet. (Freeze second shell for future use.) Heat 1/2 tsp (2 mL) oil in a small skillet on medium-high heat. Add shallot and cook until translucent. Cool and distribute evenly over pie shell.
- In a bowl, whisk together eggs, milk and half the salt and pepper until well combined. Stir in the cheddar, spinach and basil, and pour into the pie shell. Bake for 10 min. Meanwhile, in a small bowl, toss tomatoes with remaining oil, salt and pepper.
- Remove quiche from oven and reduce heat to 375°F (190°C). Place tomatoes on baking tray with quiche and return to oven. Bake for 30 min., until quiche is golden brown and firm to the touch. Let rest 5 min. before cutting into 8 slices and top each with a few roasted tomatoes and crumbled feta.
EASY SPINACH AND FETA QUICHE RECIPE - JULIE BLANNER
From julieblanner.com
5/5 (5)Calories 348 per servingCategory Breakfast, Brunch
- Prepare a homemade or store-bought crust in advance so it can be chilled and partially baked (up to 3 days in advance).
SPINACH FETA AND SUN DRIED TOMATO QUICHE - MAD ABOUT FOOD
From madaboutfood.co
5/5 (2)Total Time 1 hr 5 minsCategory BreakfastCalories 245 per serving
- To pre-bake crust you can either line it with parchment and fill with raw beans or pie beads OR pierce the bottom of crust with a fork several times
DEEP-DISH SPINACH-AND-FETA QUICHE RECIPE - MOLLY YEH ...
From foodandwine.com
5/5 (1)Category SpinachServings 1Total Time 3 hrs
- Preheat the oven to 450°. On a lightly floured work surface, stack the 2 rounds of pie dough and roll together into a 16-inch round. Ease the round into a 9-inch springform pan, pressing into the bottom and up the side. Trim the dough, leaving 1/4 inch of overhang. Tuck the dough under itself and crimp the edge decoratively. Line the dough with parchment paper and fill with pie weights or dried beans. Bake for about 15 minutes, until lightly golden. Transfer to a rack to cool. Reduce the oven temperature to 375°. Remove the paper and weights.
- Meanwhile, in a food processor, pulse the jalapeños and crushed garlic until finely chopped. Add the parsley, cilantro, cumin, coriander, cayenne and olive oil, season with salt and pepper and pulse the zhoug until blended.
- In a large nonstick skillet, melt the butter. Add the onion, season with salt and pepper and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the minced garlic and cook for 2 minutes. Scrape the mixture into a large bowl and cool to room temperature.
- Add the eggs and heavy cream to the onion and beat until combined, then mix in the spinach, feta, 3/4 teaspoon salt, 1/8 teaspoon pepper and 1/4 cup of the zhoug. (Refrigerate or freeze the remaining zhoug.) Pour the filling into the quiche shell and bake for about 1 hour and 10 minutes, until the center is set. Tent the crust with foil if the edge starts to get too dark. Transfer the quiche to a rack to cool for about 30 minutes before serving with extra zhoug, if desired.
CRUSTLESS FETA SPINACH QUICHE - ILONA'S PASSION
From ilonaspassion.com
Reviews 17Estimated Reading Time 2 mins
- Preheat oven to 350 F. Spray with nonstick spray or smear with butter a 10 x 8 pie dish/baking pan.
- In the medium bowl whisk eggs until smooth. Add milk and parmesan cheese. Mix with a spoon.
SPINACH AND FETA QUICHE - LOW CARB, KETO, GLUTEN-FREE, THM S
From joyfilledeats.com
5/5 (4)Total Time 40 minsCategory Breakfast, Brunch, Main CourseCalories 266 per serving
- Blend the eggs, cream cheese, and salt in a blender until smooth. Pour into the prepared pie crust.
SPINACH & FETA QUICHE RECIPE - EATINGWELL
From eatingwell.com
Category Healthy Quiche RecipesCalories 126 per servingTotal Time 1 hr 10 mins
- Heat oil in a large skillet over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in spinach; remove from heat.
- Spread the spinach mixture evenly in the prepared pie plate. Sprinkle with feta, then pour in egg mixture. Bake until firm to the touch and a knife inserted into the center comes out dry, 45 to 50 minutes. Let stand for 10 minutes before serving. Garnish with additional fresh chopped dill, if desired.
SPINACH QUICHE WITH FETA RECIPE - COOK THIS RECIPE
From cookthisrecipe.com
Reviews 1Category BreakfastCuisine American, FrenchTotal Time 1 hr 20 mins
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From newsronian.com
4/5 (2)Category Main CourseServings 6Estimated Reading Time 30 secs
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From everydayglutenfreegourmet.ca
Estimated Reading Time 8 mins
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From thetrailtohealth.com
Estimated Reading Time 1 min
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From chatelaine.com
3.3/5 (51)Estimated Reading Time 2 minsServings 8Calories 198 per serving
SPINACH & FETA QUICHE - EGGSOLUTIONS VANDERPOL'S - RETAIL ...
From vanderpolseggs.com
Code 7123Pack Size 5 x 1 kg individually wrappedPack Dimensions 8.5 x 8.5 x 9.6SCC 208 42138 00018 7
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From thegardeningfoodie.com
Servings 4Total Time 30 minsEstimated Reading Time 2 mins
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