SPINACH QUICHE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 45m
Yield 1 quiche
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (on low fan speed, if using convection). During this time, cover the bottom of the piecrust with aluminum foil and uncooked beans. Place the piecrust in the oven and bake (blind bake) for 10 to 12 minutes to allow the crust to cook. The crust should be light brown on the edges when removing from the oven.
- During the cooking of the crust, whisk together the milk, salt, pepper, nutmeg and eggs in a bowl. After mixing the eggs, in a second bowl, blend together the spinach, bacon, cheese and parsley. Add half of the egg mixture to coat the ingredients, again mixing well. Next, add the mixture to the cooked crust then finish with the remaining egg mixture. Bake in the oven until the middle of the quiche is set, about 20 minutes.
- Remove and serve.
SPINACH MUSHROOM CHEESE QUICHE
This low carb spinach mushroom cheese quiche is quick and easy to prepare when you don't have a lot of time for dinner. Can be made with or without a crust.
Provided by Lisa MarcAurele
Categories Main Course
Time 45m
Number Of Ingredients 10
Steps:
- Thaw and drain spinach, pressing out as much liquid as you can.
- Spread spinach into a greased or sprayed 9-inch pie pan.
- Drain mushrooms and spread over spinach.
- Break cheese into pieces and lay out evenly over mushrooms.
- Whisk eggs together with heavy cream and water. Mix in parmesan, garlic powder, salt, and pepper.
- Pour egg mixture over other ingredients in pie pan.
- Sprinkle top with mozzarella cheese.
- Bake at 350°F for 40 minutes or until center is set and top is golden brown.
Nutrition Facts : ServingSize 1 g, Calories 256 kcal, Carbohydrate 4 g, Protein 16 g, Fat 20 g, Sodium 394 mg, Fiber 1 g, SaturatedFat 11 g, Cholesterol 216 mg, Sugar 1 g
SPINACH VENISON QUICHE
This exceptional quiche is a favorite of Gloria Long and her husband, Greg, from Morehead City, North Carolina. The spinach and venison are an unbeatable match, and the feta adds savory goodness.
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer., Meanwhile, in a large skillet, cook the venison, mushrooms, onion and green pepper for 5-6 minutes or until meat is no longer pink; drain. Spoon into crust; top with spinach and feta cheese. , In a bowl, whisk the eggs, cream, pepper and salt; pour over cheese. , Cover edges loosely with foil. Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 298 calories, Fat 16g fat (7g saturated fat), Cholesterol 207mg cholesterol, Sodium 485mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.
GARDEN VEGETABLE QUICHE
Make your next brunch special with this fluffy, deep-dish quiche. Fresh rosemary enhances this delightful egg dish that's chock-full of savory garden ingredients. It cuts nicely, too. -Kristina Ledford Indianapolis, Indiana
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Let pastry shell stand at room temperature for 10 minutes. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 400° for 4 minutes. Remove foil; bake 4 minutes longer. Cool on a wire rack. Reduce heat to 350°., In a large skillet, saute the onion, mushrooms and squash in butter until tender. Add spinach and garlic; cook 1 minute longer. Spoon into crust; top with cheese. , In a large bowl, whisk the eggs, cream, salt, rosemary and pepper until blended; pour over cheese. , Cover edges of crust loosely with foil. Bake for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 369 calories, Fat 31g fat (16g saturated fat), Cholesterol 190mg cholesterol, Sodium 330mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 0 fiber), Protein 9g protein.
PAIGE'S QUICHE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Set a large skillet over medium-low heat and add the butter. Fry the onions in the skillet, stirring occasionally, for about 10 minutes. Add the red and green bell peppers and continue to cook until the onions are deep golden brown, at least another 5 to 10 minutes (maybe longer). Set aside to cool.
- Preheat the oven to 400 degrees F.
- Roll out the pie crust on a floured surface and press it into a large, fluted, deep tart pan (or a deep-dish pie pan).
- Whip the cream, eggs and some salt and pepper in a large bowl, then mix in the cheese, ham and onion-pepper mixture. Pour into the pie crust.
- Put the pan on a rimmed baking sheet, cover lightly with aluminum foil and bake for 40 to 45 minutes. Remove the foil and continue baking until the quiche is set and the crust is golden brown, 10 to 15 minutes longer. (The quiche will still seem slightly loose, but will continue to set once removed from the oven.) Allow to sit for 10 to 15 minutes before cutting.
- If using a tart pan, remove the quiche from the pan. Cut into slices with a sharp serrated knife and serve!
- In a large bowl, gradually work the shortening and butter into the flour with a pastry cutter until it resembles a coarse meal, 3 to 4 minutes. In a small bowl, beat the egg with a fork and pour it into the flour/shortening mixture. Add the cold water, white vinegar and salt. Stir together gently until the ingredients are incorporated.
- Separate the dough into 2 pieces and place each piece into a large ziptop bag. Using a rolling pin, slightly flatten each ball of dough into a disc (about 1/2 inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. If you will be using the dough immediately, it's still a good idea to put it in the freezer for 15 to 20 minutes to chill.
- The dough can be wrapped in plastic wrap for storage; it will keep up to a week in the fridge or up to 6 months in the freezer.
SPINACH QUICHE
Let me start by saying that I devised this recipe myself, and I just sort of add 'this and that.' This recipe is VERY forgiving, so you can add or remove ingredients according to your taste!
Provided by Bailey
Categories Breakfast and Brunch Eggs
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
- In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
- Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.
Nutrition Facts : Calories 612.6 calories, Carbohydrate 23.9 g, Cholesterol 232 mg, Fat 48.2 g, Fiber 2.8 g, Protein 22.9 g, SaturatedFat 26.6 g, Sodium 1155.1 mg, Sugar 6 g
QUICK & EASY SPINACH QUICHE
Make and share this Quick & Easy Spinach Quiche recipe from Food.com.
Provided by ajean
Categories Breakfast
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Cook spinach and onion together in skillet until onion is soft and spinach is completely thawed, cool slightly.
- Cut cream cheese into small cubes and place in the bottom of pie crust. Top with spinach and onion mixture.
- In a mixing bowl beat eggs. Add shredded cheese, milk, salt, black pepper and cayenne pepper.
- Pour egg mixture into crust.
- Bake at 350 degrees for 45-55 minutes or until center is set. You may have to cover it with foil for the last 10-15 minutes so the crust doesn't get too dark.
- Take out of the oven and let cool for 5-10 minutes. Serve warm.
KIELBASA QUICHE
Make and share this Kielbasa Quiche recipe from Food.com.
Provided by Rotts4me
Categories Savory Pies
Time 1h
Yield 1 pie
Number Of Ingredients 9
Steps:
- Sprinkle pie shell with meat, chives and cheeses.
- Beat eggs lightly with half and half.
- Season to taste with pepper.
- Pour over meat.
- Bake at 375 degrees F for 45 minutes until crust is brown and filling is set.
Nutrition Facts : Calories 2699.7, Fat 197.3, SaturatedFat 94.3, Cholesterol 951.1, Sodium 2506.6, Carbohydrate 113.4, Fiber 6.8, Sugar 5.4, Protein 117.5
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.
BACON, SPINACH, CHEDDAR QUICHE
Steps:
- Preheat oven to 450°F.
- Line pie tin with crust and crimp edges.
- Whisk eggs in a large bowl. Add milk and whisk together.
- Add the rest of the ingredients and combine.
- Pour into prepared pie shell. Don't overfill.
- Place quiche on a piece of aluminum foil or a baking sheet with sides, in case it overflows.
- Check after 30 minutes. If crust is getting too brown, loosely cover with foil and reduce oven heat to 425°. Bake until only the center of the quiche is slightly wobbly. Let rest for at least 15 minutes before cutting. Serve with side salad.
Nutrition Facts : Calories 537 kcal, Carbohydrate 28 g, Protein 25 g, Fat 41 g, SaturatedFat 18 g, Cholesterol 231 mg, Sodium 718 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
SPINACH AND CARAMELIZED ONION QUICHE
This delicious Spinach and Onion Quiche is an easy weekend breakfast or weeknight meal. It is savory, cheesy and makes plenty of leftovers.
Provided by Beth Neels
Categories Breakfast Brunch Main Course
Time 1h15m
Number Of Ingredients 18
Steps:
- Melt butter and oil in large, heavy bottom frying pan over medium low heat. Add onions and brown sugar.
- Saute' onions, stirring occasionally, until onions are very brown. This process can take up to 45 minutes, depending on the heat of your pan.
- De-glaze the pan with the vinegar or wine and cook for a few minutes, scraping up the browned bits from the bottom of the pan.
- Remove from heat. Let cool Before adding to eggs.
- Meanwhile, mix eggs, milk, salt and pepper. Add grated cheese and bacon and mix well.
- Saute' spinach, just until wilted, in a small pan with 1 tsp. olive oil. Drain on paper towel. Mix with the eggs.
- Add onions to egg mixture. Pour into par baked crust.
- Bake at 350 approximately 1 hour. If crust or eggs are getting over brown, loosely cover with aluminum foil. Let set for at least 15 minutes before cutting.
- Cut butter into cubes. Return to fridge for a few minutes to get cold again.
- Place flour, salt and shortening into food processor bowl. Add cold butter. Process until shortening forms pea sized balls.
- Add water one tablespoon at a time until dough starts to clump together. Pulse, DO NOT run continuously.
- Chill dough for about 1 hour. Place dough on a floured board and roll into a 12" circle. Place crust in pie tin. Crimp edges.
- Cut a piece of parchment paper or waxed paper larger than the pie plate.
- Place pie weights evenly on top of the crust. (If you don't have pie weights, use a bag of dried beans to hold the crust down.)
- Par bake crust for about 30 minutes at 350°F / 180°C. Remove from oven. Remove pie weights or beans.
- If you use beans, pour them into a quart canning jar and store for just using as pie weights.
Nutrition Facts : Calories 357 kcal, Carbohydrate 19 g, Protein 12 g, Fat 25 g, SaturatedFat 10 g, Cholesterol 117 mg, Sodium 614 mg, Sugar 3 g, ServingSize 1 serving
SPINACH AND CHEESE QUICHE RECIPE
An easy French quiche recipe that the whole family will love.
Provided by Snippets of Paris
Categories Main dishes
Time 45m
Number Of Ingredients 7
Steps:
- Preheat the oven at 180C (375F).
- Place the pie crust on a baking pan and pierce lightly all over with a fork (around 2 inches apart).
- Beat the eggs and heavy cream in a large bowl.
- Add the spinach, cheese, salt, and pepper.
- Spread the mixture across the pie crust.
- Place in the oven for 40 minutes or until the top crust is browned.
- Serve while warm.
Nutrition Facts : Calories 358 calories, Carbohydrate 530 grams carbohydrates, Cholesterol 283 milligrams cholesterol, Fat 69 grams fat, Fiber 325 grams fiber, Protein 421 grams protein, SaturatedFat 21 grams saturated fat, ServingSize 1, Sodium 1002 milligrams sodium, Sugar 60 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 31 grams unsaturated fat
QUICHE LORRAINE
With smoky bacon, nutty Gruyère, and shallots, this classic quiche Lorraine is one of the most satisfying dishes imaginable.
Provided by Jennifer Segal
Categories Breakfast & Brunch
Time 1h15m
Yield 4 to 6
Number Of Ingredients 9
Steps:
- Blind bake the crust: Preheat the oven to 400°F and set a rack in the middle position. Remove the pie crust from freezer and thaw until just soft enough to easily prick with a fork, about 10 minutes. (If there are any cracks in the crust, see note below on how to patch them up.) Prick the bottom and sides all over with a fork. Place the crust on a baking sheet to make it easy to move in and out of the oven. Bake on until lightly golden, 10 to 15 minutes. Keep an eye on it; if it puffs up while cooking, gently prick it with a fork so it will deflate. (If it cracks while baking, see note below for instructions on how to patch it up.) Set aside and reduce the oven temperature to 325°F.
- In a medium nonstick sauté pan over medium heat, cook the bacon, stirring occasionally, until crisp, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain. Pour off all but one tablespoon of fat from the pan. Add the shallots and cook over medium-low heat until soft and translucent, 3 to 4 minutes. Do not brown. Remove the pan from the heat and set aside.
- In a medium bowl, whisk the eggs. Add the heavy cream, salt, cayenne pepper, and nutmeg; whisk until evenly combined.
- Spread the shallots evenly over the bottom of the cooked crust. Top with half of the bacon, all of the Gruyère, and then the remaining bacon. Pour the egg/cream mixture over top.
- Slide the quiche (still on the baking sheet) into the oven and bake at 325°F for 45 to 50 minutes, until the custard is set and lightly golden. Serve hot or warm.
- Note: Don't panic if your crust has cracks -- you can easily fix it. Make a smooth paste by mixing 1 tablespoon of flour with 1 tablespoon of water. Use your fingers to patch up and fill any cracks, then proceed with the recipe. If the crust cracks while blind baking, patch it afterwards and place it back in the oven for a minute or so to set. It should be good as new.
- Make-Ahead Instructions: This quiche can be fully prepared up to a day ahead of time and refrigerated. To reheat: Cover the quiche with aluminum foil and heat in a preheated 300°F oven for 35 to 45 minutes, or until hot in the center.
- Freezer-Friendly Instructions: The cooked quiche can be frozen for up to 3 months. After baking and cooling the quiche, wrap it in a layer of plastic wrap and then a layer of aluminum foil. Remove the quiche from the freezer about 24 hours prior to eating. Remove the plastic wrap and reheat it, covered with foil, in a 300°F oven for 35 to 45 minutes, or until hot in the center.
Nutrition Facts : Calories 616, Fat 51 g, Carbohydrate 24 g, Protein 16 g, SaturatedFat 24 g, Sugar 3 g, Fiber 1 g, Sodium 575 mg, Cholesterol 232 mg
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