Spinach Tomato Crustless Quiche Food

CRUSTLESS SPINACH QUICHE

Steps:

• In a large skillet, saute onion and mushrooms in oil until tender. Add spinach and ham; cook and stir until the excess moisture is evaporated. Cool slightly. Beat eggs; add cheese and mix well. Stir in spinach mixture and pepper; blend well. Spread evenly into a greased 9-in. pie plate or quiche dish. Bake at 350° for 40-45 minutes or until a knife inserted in center comes out clean.

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.

CRUSTLESS SPINACH QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
• Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
• In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
• Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

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, 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, PARMESAN AND TOMATO QUICHE

Steps:

• For the crust: Par-bake the crust according to package directions. Let cool slightly before adding the filling.
• Adjust the oven temperature to 350 degrees.
• For the filling: Sprinkle the chives evenly over the crust. Toss the Parmesan, spinach and tomato in a small bowl and sprinkle it in an even layer over the chives.
• For the custard: Whisk the heavy cream, rosemary, eggs, 1 teaspoon salt and 1/2 teaspoon pepper together in a medium bowl.
• Pour the custard over the filling and bake until the quiche is set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.
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CRUSTLESS QUICHE MASTER RECIPE

Steps:

• Preheat oven to 350 degrees F. For the pan: Brush pan with the soft butter and sprinkle the grated Parmesan evenly on top. Or for a Quick Crust, pulse bread into crumbs in a food processor. Heat butter or oil in a large skillet over medium heat; add bread crumbs and stir until evenly toasted, about 5 minutes. Evenly spread crumbs in a 9-inch glass or ceramic pie pan. Place pan on a baking sheet.
• Whisk the half-and-half, eggs and yolks in large glass measuring cup. Season with salt, pepper, and nutmeg, cayenne or paprika to taste. Spread half the desired filling evenly in the pan, top with about half the cheese; repeat with remaining filling and cheese. Pour the custard over the fillings. Top with more herbs or cheese as desired.
• Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.

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.

SPINACH AND ZUCCHINI CRUSTLESS QUICHE

Steps:

• Preheat your oven to 350º F.
• Dice your onions.
• Heat a nonstick skillet on medium high heat. Add the olive oil. Sautee the onions for 5 minutes. Next add the zucchini and sautee for 2 more minutes or until there is no water in the skillet. Lastly add the spinach and sautee for 3 minutes. Add the nutmeg and stir. Remove from the heat and let it cool for a few minutes.
• In a large mixing bowl, beat the eggs with salt, black pepper, the cottage cheese and the vegetable mixture.
• Line a 9″ inch baking tin with some parchment paper and add the mixture to it. Sprinkle the grated mozzarella on top.
• Bake for 35 to 40 minutes or until puffed up and golden brown on top.
• Let it cool for 5 minutes before cutting. Serve and enjoy!

CRUSTLESS SPINACH AND CHEESE QUICHE

Steps:

• Heat oven to 325ºF.
• Reserve 2 Tbsp. each onions and tomatoes. Cook bacon in large skillet until crisp. Remove bacon from skillet; drain on paper towels. Add oil and mushrooms to same skillet; cook and stir 2 min. on medium heat or until mushrooms are tender. Remove from heat. Cut bacon into bite-size pieces. Add to skillet with remaining onions and tomatoes; mix well.
• Whisk eggs, sour cream, spinach and pepper sauce until blended; pour into 13x9-inch baking dish sprayed with cooking spray. Top with vegetable mixture and cheese.
• Bake 30 min. or until center is set; top with reserved onions and tomatoes. Let stand 5 min. before cutting to 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 AND SPINACH CRUSTLESS QUICHE

Steps:

• Whisk together the eggs, milk, Parmesan, mustard, and pepper in a medium bowl. Pour into the pie plate. Bake for 30 minutes, or until a knife inserted in the center comes out clean. Remove to a rack to cool for 10 minutes.

WEIGHT WATCHERS CRUSTLESS QUICHE WITH SPINACH, TOMATO & FETA

Steps:

• Preheat oven to 350, place a pan with 2 inches water on the bottom rack
• In a mixing bowl, whisk together eggs, yogurt, milk, salt & pepper
• Over medium high heat, heat water in a non-stick pan
• Add in halved tomatoes and heat for 2-3 minutes until they start to soften
• Add in spinach. Remove from heat and toss until wilted
• Spray glass pie plate with non-stick spray
• Sprinkle feta across bottom of pie plate
• Add spinach and tomatoes on top of feta evenly across pan
• Pour egg mixture over cheese/spinach/tomatoes
• Bake at 350 for 45 minutes until the center is set. Edges will start to pull away from pie plate

CRUSTLESS SPINACH AND CHEESE QUICHE

Steps:

• Preheat oven to 375 degrees F. (190 C). Lightly spray a 9-inch baking pie dish. Set it aside.
• In a medium-size skillet, heat olive oil and butter on moderate heat, and add the chopped onion. Saute the onion for 3 to 5 minutes, until the onions are golden brown and caramelized.
• Add in the chopped spinach, and continue to cook the spinach with the onions for 3 minutes, stirring occasionally.
• In a mixing bowl, whisk together 5 eggs with salt, pepper. Then whisk in all three kinds of cheese. Finally, add the spinach and onion mixture to the egg mixture and whisk until well combined.
• Transfer to the prepared baking dish. Spread the mixture in an even layer.
• Bake on the center rack of the oven for 15 to 17 minutes, until the quiche is golden brown.
• Remove and allow to cool for about 5 minutes. Serve warm or at room temperature.

CRUSTLESS SPINACH QUICHE

Steps:

• In a large skillet, saute onion and mushrooms in oil until tender. Add spinach and ham; cook and stir until the excess moisture is evaporated. Cool slightly. Beat eggs; add cheese and mix well. Stir in spinach mixture and pepper; blend well. Spread evenly into a greased 9-in. pie plate or quiche dish. Bake at 350° for 40-45 minutes or until a knife inserted in centre 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.

CRUSTLESS ASPARAGUS SPINACH QUICHE

Steps:

• Preheat oven to 375. Prepare a glass or ceramic pie dish by coating evenly with cooking oil spray.
• In a large skillet, heat olive oil over medium high. add shallots, asparagus and spinach, and sauté for about 5 minutes, stirring frequently. Spread vegetables evenly over bottom of prepared pie dish. Sprinkle cheese on top of vegetables. Place roasted tomato slices evenly over vegetable mixture.
• Whisk together eggs, egg whites, half-and-half, milk, salt, pepper, nutmeg and parsley. Pour over cheese and vegetables. Bake about 45 minutes or until knife inserted in center comes out clean. Cut into eight wedges.

CRUSTLESS SPINACH QUICHE RECIPE

Steps:

• Preheat oven to 350 degrees F. Lightly grease a 9-inch pie pan.
• Heat oil in a large skillet over medium-high heat. Add garlic and onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
• In a large bowl, combine eggs, cheese, salt, pepper, and crushed red pepper. Add in spinach mixture and stir to blend. Pour into prepared pie pan.
• Bake in the preheated oven until eggs have set and the top is slightly browned for about 25 to 30 minutes.
• Remove and let cool for 10 minutes. Top with additional freshly grated parmesan cheese before serving.