Spinach Tomato And Feta Crustless Quiche Food

CRUSTLESS SPINACH, TOMATO AND FETA QUICHE

Steps:

• Preheat oven to 350 degrees F. Grease a quiche pan, pie dish, or other baking dish with olive oil (1 teaspoon) or butter.
• In a medium bowl, mix together the 4 eggs, milk (2 cups), flour (3/4 cup), and baking powder (1 teaspoon). Season with salt and pepper.
• Add the onions, feta, and spinach to the bowl and stir to combine.
• Pour mixture into prepared quiche pan.
• Top the quiche carefully with tomatoes.
• Place in preheated oven and bake for 60 minutes, or until quiche is set.
• Allow to cool for at least 10 minutes before slicing.
• Serve warm, at room temperature, or cold from the fridge.

SPINACH, TOMATO AND FETA CRUSTLESS QUICHE

Steps:

• Preheat oven to 400F.
• Lightly grease a 10-inch quiche or tart pan (or a deep dish pie plate)
• Heat the olive oil over medium high heat in a skillet, and saute the onion until softened.
• Add in the spinach and cook until just wilted (you may need to do this in batches if your skillet is too small). Season with salt and pepper to taste. Set aside to cool 5 minutes.
• Whisk together eggs, flour, and baking powder. Whisk in milk, then stir in spinach-onion mixture. Add pepper, mix well.
• Pour egg mixture into quiche pan. Top with feta.
• Place the tomato halves on top, and press gently so only the surface is visible.
• Bake for 25-30 minutes, or until center is set and the edge is golden brown - and pulling away from the pan.
• Cool for 10 minutes.
• Garnish with extra feta, and some basil (optional).
• Slice, and serve.

SPINACH TOMATO QUICHE (CRUSTLESS)

Steps:

• Preheat oven to 350.
• Lightly grease or spray with Pam a 9-inch pie plate.
• Press all the water out of the thawed spinach.
• Combine cottage cheese, cheddar cheese, spinach, eggs, oil, salt and pepper.
• Pour half of the mixture into the lightly greased pie plate.
• Arrange tomato slices over spinach.
• Cover with the remaining spinach mixture.
• Bake 40 minutes, or until a knife inserted in the center comes out clean.

TOMATO SPINACH AND FETA CRUSTLESS QUICHE

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.

SPINACH, TOMATO AND FETA QUICHE

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.

SPINACH QUICHE WITH SUN-DRIED TOMATO AND BASIL FETA CHEESE

Steps:

• Preheat oven to 400 degrees.
• Prick pie shell all over with fork and bake about 8 minutes, just until it starts to turn golden brown. Let cool.
• Turn oven down to 375 degrees.
• Place oil in pre-heated skillet on medium-high heat.
• Add onion and cook for 2-3 minutes.
• Add garlic and cook for additional 30 seconds.
• Add Spinach and combine well, just until heated through.
• Remove from heat and set aside to cool.
• Beat eggs in a large bowl.
• Add sour cream, half-n-half, and asiago, beating well.
• Stir in spinach mixture followed by crumbled feta.
• Pour mixture into pre-baked pie shell on a cookie sheet, (to catch any spills!).
• Cook 35-45 minutes or until set.
• Let cool about 5 minutes and enjoy!

SPINACH & FETA QUICHE

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.

SPINACH & TOMATO CRUSTLESS QUICHE

Steps:

• Preheat oven to 350 degrees F.
• Coat a large skillet with nonstick cooking spray.
• Over medium-high heat, saute' the onion, stirring occasionally, until tender, about 5 minutes.
• In a food processor or blender, puree the cottage cheese with the egg and the egg whites.
• Add to the onion mixture.
• Mix in the spinach and cheese.
• Spoon into a lightly oiled 9-inch pie plate.
• Smooth the top and bake, uncovered, for 25 minutes.
• Remove from oven and arrange the tomatoes in an overlapping circle on the top of the quiche.
• Bake, uncovered, for 20 minutes more or until a knife inserted near the center comes out clean.

CRUSTLESS SPINACH, MUSHROOM, AND TOMATO QUICHE (KETO)

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch pie plate with cooking spray.
• Melt butter in a medium cast iron skillet over medium heat. Add onion; cook and stir until softened and translucent, about 5 minutes. Stir in cherry tomatoes until slightly softened, about 3 minutes. Add mushrooms and cook until tender, about 3 minutes. Mix in spinach; cook for 1 minute more.
• Whisk cream, eggs, salt, pepper, and nutmeg together in a bowl.
• Spread 1/2 of the Gouda cheese in the prepared pie plate and top with spinach mixture. Cover with egg mixture and sprinkle the remaining Gouda cheese on top.
• Bake in the preheated oven until eggs are set and top is golden, about 25 minutes.

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.

SPINACH TOMATO AND FETA QUICHE

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.