Spinach Tomato Quiche Crustless Food

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:

• 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.

BACON AND SPINACH CRUSTLESS QUICHE

Steps:

• Preheat the oven to 350 degrees F. Brush a 9-inch pie pan with the butter and sprinkle the grated Parmesan evenly on top. Put the pan on a rimmed baking sheet.
• Whisk the half-and-half, flour, cayenne, eggs, egg yolks, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl. Spread the spinach and bacon out in the prepared pie pan. Pour the egg mixture over top and sprinkle with the cheese and chives.
• Bake until the quiche is just set in the center, 40 to 50 minutes. Transfer to a wire rack to cool and then slice into wedges. Serve with more baby spinach if using.

CRUSTLESS QUICHE WITH SPINACH, SAUSAGE, AND SUNDRIED TOMATOES

Steps:

• Preheat oven to 350 degrees (F). Lightly grease a 9" pie plate or quiche pan; set aside. In a medium-sized skillet over medium heat, brown sausage until no longer pink. Using a slotted spoon transfer the sausage to a bowl and set aside. In the same skillet add the olive oil (keep the sausage grease in there - it adds flavor!) and onions and saute until tender, about 8 to 10 minutes.
• Add in the spinach and cook until all of the excess moisture is evaporated, about 5 minutes. Remove pan from heat and set aside. In a large bowl vigorously beat the eggs for 1 to 2 minutes. Add in the cheese and beat well to combine. Stir in the spinach mixture, sausage, salt, pepper, and sundried tomatoes, mix well to combine. Spread evenly into prepared pie plate or quiche dish. Bake for 40 minutes, or until a knife inserted in center comes out clean. Slice and serve at once!

CRUSTLESS SPINACH QUICHE

Steps:

• Generously spray a pie pan with cooking spray. Sprinkle the bread crumbs along the sides and bottom of the pan, turning the pan to coat.
• Saute onions in oil for about 10 minutes, until onions are soft and lightly browned.
• Whisk the eggs and milk together in a large bowl. Add cheese, reserving 1/2 cup cheddar and 1/4 cup Parmesan for topping. Add seasonings, onion, spinach and tomatoes and stir lightly to combine. Pour into prepared pie pan. Top with remaining cheeses.
• Bake at 350 degrees for 40 minutes, until quiche is lightly browned and set in the middle.
• Cool slightly and serve cut into wedges.

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.

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 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.

CRUSTLESS SPINACH QUICHE

Steps:

• Preheat your oven to 400 degrees F. Generously butter the bottom and sides of a 9-inch ceramic or glass pie plate.
• Place the spinach in a microwave-safe bowl. Cover and microwave until thawed, about 4 minutes. Allow to slightly cool, then place the thawed spinach in a clean kitchen towel and squeeze hard to get rid of excess liquid. You can also place the spinach in a colander and press on it repeatedly with the back of a large spoon.
• In a large bowl, whisk together the eggs, yogurt, kosher salt, black pepper, garlic powder, onion powder, and dried thyme. Using a spatula, stir in the spinach and parmesan.
• Pour the mixture into the prepared pie plate. Bake until the quiche is puffed, its edges are browned and its center appears set, and a toothpick inserted in its center comes out clean, 25-30 minutes.
• Cool the quiche for 15 minutes in the pan on a cooling rack before slicing.

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 QUICHE RECIPE

Steps:

• Preheat oven to 350 degrees F and grease a 9-inch pie pan with coconut oil.
• Heat coconut oil and onions over medium heat in saucepan until onions are soft. Stir in spinach and cook until excess moisture has evaporated.
• In a bowl, combine eggs, cheese, salt and pepper. Stir.
• Add spinach mixture and blend together.
• Scoop into pan and bake for 30 minutes.

CRUSTLESS SPINACH QUICHE WITH BACON & TOMATOES

Steps:

• 1. Place rack into the middle position, and then preheat oven to 350f (175c).
• 2. Lightly grease a 9-inch pie pan, and set aside.
• 3. Dice the bacon, and fry up in a large skillet, at medium-high heat, until nice and crisp.
• 4. Remove the bacon from the pan, and allow to drain on paper towels. Set aside.
• 5. Meanwhile, remove all but 2 tablespoons of the bacon fat from the pan, and return to the stovetop.
• 6. Add chopped onions and cook, stirring occasionally, until onions are soft, about 4 to 6 minutes.
• 7. Stir in spinach, reduce heat to medium, and continue cooking until excess moisture has evaporated.
• 8. Chef's Note: You don't want the mixture to dry out... just evaporate off the puddles of liquid.
• 9. Remove the pan from the heat, and allow to cool slightly.
• 10. In a large bowl, beat the eggs, then add the cheese, salt and pepper, and combine. Then add the spinach/onion mixture, and the reserved bacon. Blend together until evenly mixed.
• 11. Chef's Note: Avoid, at all costs, the pre-shredded cheeses that are out there. In order to keep the cheese from clumping, they toss the cheese with things like powdered wood pulp... And if you have any problems with that, don't worry because the USDA says that wood pulp is completely safe for consumption ;-)
• 12. Chef's Note: I have always maintained that Feta cheese is an acquired taste... But its use in this dish really kicks up the flavor. So, if you've avoided Feta, I would really recommend you give it a try in this dish.
• 13. Place mixed ingredients into the prepared pie pan, and then add the tomatoes to the top, and slightly press them into the mixture.
• 14. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.
• 15. Cooking Tip: If you have a good cast-iron pan, you could cook the bacon, onions, and spinach, and then add the eggs and cheese, and put the pan into the oven. Making this a rustic, one-pan dish.
• 16. Presentation Tip: If you have a baking pan that does mini quiches... these make a brilliant appetizer for your guests at your next dinner party.
• 17. Keep the faith, and keep cooking.

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:

• 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.

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.

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.

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

SPINACH TOMATO QUICHE

Steps:

• First, make the crust. Mix the flour and salt in a medium bow. Set aside. In a separate bowl, beat the oil and water with a whisk or fork to thicken. Pour into flour and mix with fork. Press dough into a 9-10 inch pie dish. Make sure you thin out the dough so you end up with a crispy, flaky crust instead of a thick doughy one!
• Preheat oven to 350°F and make the quiche filling.
• Crumble the feta cheese onto the bottom of the crust. Next, pour the olive oil into a saucepan and, when it is heated, toss in the spinach and cook until wilted. (Fight urge to hum Pop-eye theme song) Once wilted, spread the spinach over the cheese.
• Beat the eggs and garlic with your heavy cream or milk. Season with salt and pepper. Pour over top of the feta cheese and spinach. Top with diced tomatoes or artfully arrange slices on top of the quiche - your call! Top with another crank of freshly ground pepper if desired. You can even add a little extra feta on top if you'd like.
• Fill crust with quiche mixture and bake at 350°F for approx 35-45 minutes until fully baked and set. Enjoy! Leftover slices can be reheated and enjoyed for up to 4 days.

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.

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.

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.

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.

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.