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 & 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 TOMATO AND FETA QUICHE
Spinach adds color and texture to this anytime meal. This quiche also makes a great appetizer - just slice in small wedges and top with tomato.
Provided by Chef mariajane
Categories Savory Pies
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450°F
- Place pie shell on parchment paper-lined baking sheet.
- Heat 1/2 teaspoons 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 combined. Stir in the cheddar cheese, spinach, and basil, and pour into the pie shell.
- Bake for 10 minutes. Meanwhile, in a small bowl, toss tomatoes with remaining oil, salt and pepper.
- Remove quiche from oven and reduce heat to 375°F Place tomatoes on baking tray with quiche and return to oven. Bake for 30 minutes until quiche is golden brown and firm to the touch.
- Let rest 5 minutes before cutting into 8 slices and top each with a few roasted tomatoes and crumbled feta.
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!
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 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 AND FETA QUICHE
Make and share this Spinach and Feta Quiche recipe from Food.com.
Provided by chef 998002
Categories Lunch/Snacks
Time 30m
Yield 6 slices, 6 serving(s)
Number Of Ingredients 19
Steps:
- To make the pastry, in a bowl, stir together the flour and salt. Add the butter and, using a pastry blender, cut it in until the mixture resembles coarse meal. In a small bowl, using a fork, beat the egg with 2 Tbs. of the ice water. Make a well in the flour mixture and pour in the egg mixture and 2 more Tbs. ice water. Using the fork, mix lightly, adding more ice water as needed until the mixture holds together. Pat into a ball, wrap in plastic wrap and refrigerate for 1 hour.
- On a floured pastry board or other work surface, roll out the pastry into a round about 13 inches in diameter. Transfer to an 11-inch tart pan with a removable bottom, turn under the edges to make them flush with the pan rim, and prick the bottom in several places with a fork. Press a piece of aluminum foil, shiny side down, onto the crust, and freeze for about 30 minutes.
- Preheat an oven to 425°F
- Bake the foil-lined pastry shell for 8 minutes. Remove the foil and continue baking until the crust looks dull, about 4 minutes more. Remove from the oven, sprinkle with the Swiss cheese, and reduce the oven temperature to 375°F
- Meanwhile, make the filling: Drain the spinach and squeeze dry. In a large sauté pan over medium heat, melt the butter with the olive oil. Add the yellow and green onions and garlic and sauté until soft, about 4 minutes. Add the spinach and sauté, stirring, until completely wilted, about 3 minutes. Add the dill and pepper and continue sautéing for about 2 minutes more. Taste and adjust the seasonings; the mixture should taste peppery. Let cool for 5 to 6 minutes.
- In a pitcher or bowl, whisk the eggs until blended, then whisk in the half-and-half and cream. Crumble the feta cheese into the spinach and stir in the egg mixture. Pour into the prebaked shell.
- Bake until the filling is puffed and light brown and a knife inserted into the center comes out clean, 35 to 40 minutes. Remove from the oven and let stand for 5 to 10 minutes. Garnish with the olives and serve.
- Serves 6.
Nutrition Facts : Calories 846.3, Fat 61.5, SaturatedFat 35.2, Cholesterol 298.9, Sodium 562, Carbohydrate 55.1, Fiber 2.7, Sugar 2.4, Protein 19.6
ROASTED RED PEPPER FRITTATA WITH FETA AND SPINACH
Provided by Get Inspired Everyday!
Time 25m
Number Of Ingredients 9
Steps:
- Preheat a 9″ cast iron pan over medium-high heat, and preheat the oven to 350ºF.
- Whisk the eggs, sea salt, pepper, and basil together in a medium sized bowl until combined. Set the egg mixture aside.
- Add the butter or avocado oil to the heated skillet along with the green onions, spinach, and bell pepper. Sauté just until the spinach turns bright green and begins to wilt, this will take less than 1 minute.
- Reduce the heat to medium and pour the egg mixture over the sautéed spinach, Stir to thoroughly combine the sautéed ingredients into the egg mixture, and sprinkle the feta cheese over the top.
- Let the egg mixture cook untouched over medium heat for 5-6 minutes. When the egg mixture is starting to set around the edges, transfer it to the oven and bake until the frittata is completely done, about 10-12 minutes.
- Serve immediately or at room temperature. You can also refrigerate this for 3-4 days and reheat pieces as needed.
QUICHE WITH RED PEPPERS AND SPINACH
The real spring vegetable here is the spinach, lush and beautiful at this time of year. You can always get red peppers in a supermarket, and when you cook them for a while, as you do here, even the dullest will taste sweet. I make the pepper mixture first, then wilt the spinach in the same pan and line the tart shell with the savory mix. If you can, make the pepper and spinach filling a day ahead. It dries out a little if it sits overnight in the refrigerator and is less likely to dilute the custard.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course
Time 1h30m
Yield 6 generous servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Heat oil over medium heat in a large, heavy skillet and add onion. Cook, stirring, until tender, about 5 minutes, and add a generous pinch of salt, the garlic, peppers and thyme. Cook, stirring often, for 5 minutes, then turn the heat to medium low and continue to cook for 5 to 10 minutes more, until peppers are very tender and sweet.
- Turn up heat to medium-high and, a handful at a time, add spinach and stir until each handful wilts. If there is liquid remaining in the pan turn up the heat and stir while you let it cook off. Remove from heat and transfer to a bowl. If you are making filling a day ahead, refrigerate uncovered.
- Beat together egg yolks and eggs in a medium bowl. Set tart pan on a baking sheet for easy handling. Using a pastry brush, lightly brush bottom of the crust with some of the beaten egg and place in oven for 5 minutes.
- Add salt (I use 1/2 teaspoon), pepper, and milk to the remaining eggs and whisk together.
- Spread pepper and spinach mixture in an even layer in the crust. Stir together cheeses and sprinkle in an even layer on top. Very slowly pour in the egg custard over the filling. If your tart pan has low edges, you may not need all of it to fill the shell, and you want to avoid the custard spilling over. Place quiche, on baking sheet, in the oven and bake for 30 to 35 minutes, until set and just beginning to color on the top. Remove from oven and allow to sit for at least 10 minutes before serving. Serve hot, warm or room temperature.
Nutrition Facts : @context http, Calories 365, UnsaturatedFat 13 grams, Carbohydrate 29 grams, Fat 23 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 555 milligrams, Sugar 5 grams, TransFat 0 grams
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- To make the crust, combine the flour, sugar, and salt in a bowl. Add the butter and blend into the flour mixture with a pastry cutter or your fingers until the butter is the size of small peas. Add the buttermilk and mix with your hands or a spoon until it comes together into a ball. Add more buttermilk a tablespoon at a time if necessary, but it's okay if it's a little on the dry side, chilling will bring it all together.
- Divide the dough in half and wrap in plastic wrap. You'll need one ball of dough for this quiche, save the rest for your next pie adventure! Refrigerate the other half for up to one week or freeze for up to several months. Chill the dough you will be using for at least 2 hours or overnight.
- On a lightly floured surface, roll the pie crust into a 11 inch circle and transfer to a greased 9-inch tart pan with a removable bottom. Prick the bottom of the crust with a fork and line with a greased sheet of aluminum foil. Fill the pie crust with baking beans or pie weights. Chill in the freezer while you preheat the oven to 400°F. Once the oven is ready, bake the pie crust for 10 minutes, then remove the foil and bake for an additional 5 minutes until it just begins to brown.
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