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 :
CAPRESE ZUCCHINI-WRAPPED QUICHE RECIPE BY TASTY
Here's what you need: nonstick cooking spray, medium zucchinis, large eggs, diced tomato, milk, salt, pepper, fresh mozzarella cheese, fresh basil
Provided by Isabel Castillo
Categories Appetizers
Time 30m
Yield 12 zucchini cups
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin with nonstick spray.
- Trim the ends from the zucchini, then slice lengthwise with a vegetable peeler.
- Line the muffin cups with the zucchini strips.
- In a large bowl, whisk together the eggs, tomato, milk, salt, and pepper.
- Add a few pieces of mozzarella to each zucchini cup.
- Divide the egg mixture evenly among the cups. Sprinkle the basil on top.
- Bake for 18 minutes, until the edges are slightly browned.
- Enjoy!
Nutrition Facts : Calories 80 calories, Carbohydrate 2 grams, Fat 4 grams, Fiber 0 grams, Protein 6 grams, Sugar 1 gram
SPINACH MUSHROOM QUICHE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Heat the oil in a large skillet over medium heat. When the oil is hot, add the mushrooms, garlic and thyme. Cook, stirring occasionally, until the mushrooms have browned, 5 to 6 minutes. Season with a pinch of salt and pepper. Remove the skillet from the heat.
- Press the pie crust into a deep, 9-inch tart pan with a removeable bottom (or a deep-dish pie pan). Layer the mushrooms and spinach into the crust and top with the cheese.
- Whisk together the half-and-half, eggs and a good pinch of salt and pepper in a large bowl. Pour the egg mixture into the crust.
- Place the pan on a rimmed baking sheet. Lightly cover the pan with aluminum foil and bake for 45 minutes. Remove the foil and continue baking until the quiche is set and the crust is golden brown, another 10 to 15 minutes. Let the quiche sit for 10 to 15 minutes, then remove from the pan, slice and serve.
TURKEY BACON, SPINACH, AND CHEESE ZUCCHINI-WRAPPED QUICHE RECIPE BY TASTY
Here's what you need: nonstick cooking spray, medium zucchinis, large eggs, shredded cheddar cheese, turkey bacon, spinach, milk, salt, pepper
Provided by Isabel Castillo
Categories Breakfast
Time 30m
Yield 12 zucchini cups
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin with nonstick spray.
- Trim the ends from the zucchini, then slice lengthwise with a vegetable peeler.
- Line the muffin cups with the zucchini strips on the bottom and sides.
- In a large bowl, whisk together the eggs, cheddar cheese, turkey bacon, spinach, milk, salt, and pepper.
- Divide the egg mixture evenly among the zucchini cups.
- Bake for 18 minutes, until the edges are slightly browned.
- Enjoy!
Nutrition Facts : Calories 87 calories, Carbohydrate 1 gram, Fat 5 grams, Fiber 0 grams, Protein 6 grams, Sugar 1 gram
TOMATO, MUSHROOM, AND ZUCCHINI ZUCCHINI-WRAPPED QUICHE RECIPE BY TASTY
Here's what you need: nonstick cooking spray, medium zucchinis, large eggs, diced tomato, mushroom, milk, salt, pepper, crumbled feta cheese
Provided by Isabel Castillo
Categories Breakfast
Time 30m
Yield 12 zucchini cups
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin with nonstick spray.
- Trim the ends from the zucchini, then slice lengthwise with a vegetable peeler.
- Line the muffin cups with the zucchini strips.
- In a large bowl, whisk together eggs, tomato, diced zucchini, mushroom, milk, salt, and pepper.
- Add a bit of crumbled feta to each zucchini cup.
- Divide the egg mixture evenly among the cups.
- Bake for 18 minutes, until the edges are slightly browned.
- Enjoy!
Nutrition Facts : Calories 97 calories, Carbohydrate 2 grams, Fat 6 grams, Fiber 0 grams, Protein 6 grams, Sugar 2 grams
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
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!
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