CRUSTLESS SPINACH, TOMATO AND FETA QUICHE
This easy Crustless Spinach, Tomato, and Feta Quiche tastes like spanakopita (Greek spinach pie). It's topped with the most tasty tomatoes that roast slowly in the oven- it's the perfect vegetarian brunch recipe!
Provided by Elizabeth Lindemann
Categories Breakfast
Time 1h10m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 224 kcal, Carbohydrate 19 g, Protein 13 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 113 mg, Sodium 424 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
SPINACH, PARMESAN AND TOMATO QUICHE
Speed up the preparation of this savory quiche with a frozen pie shell and frozen chopped spinach.
Provided by Food Network Kitchen
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 9
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.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
CRUSTLESS QUICHE
This healthy crustless quiche has rich quiche flavor without the fuss of crust! Customize it with broccoli, bacon, spinach- anything you like!
Provided by Erin Clarke / Well Plated
Categories Breakfast
Time 50m
Number Of Ingredients 15
Steps:
- Place a rack in the center of your oven and preheat the oven to 350 degrees F. Coat a deep 9-inch pie dish with nonstick spray.
- Prepare any mix-ins (see recipe notes for a broccoli bacon version and the blog post above for more suggestions).
- In a large mixing bowl, whisk together the eggs, milk, half-and-half, salt, pepper, mustard, and nutmeg.
- Scatter the mix-ins evenly across the bottom of the prepared pie dish.
- Sprinkle the cheese on top.
- Carefully pour the egg mixture into the dish. Place the dish on a rimmed baking sheet. Sprinkle the chives over the top.
- Bake the quiche on the baking sheet until the center is set, about 35 minutes. It should look puffed and golden at the edges, and when a thin, sharp knife is inserted in the center, the center should be cooked through without visible liquid. Let cool a few minutes. Cut into big wedges. Enjoy warm.
Nutrition Facts : ServingSize 1 (of 4);without mix-ins, Calories 231 kcal, Carbohydrate 3 g, Protein 17 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 279 mg, Sugar 2 g
TOMATO SPINACH AND FETA CRUSTLESS QUICHE
This Tomato Spinach and Feta Crustless Quiche is light, healthy with LOTS of flavor! Sautéed onions and garlic are tossed with baby spinach, tomatoes and roasted red pepper before being mixed with eggs and cheese. Baked with a sprinkle of feta for an incredibly satisfying breakfast.
Provided by Laurie McNamara
Categories Breakfast & Brunch
Time 45m
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 1 g, Calories 207 kcal, Carbohydrate 7 g, Protein 13 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 210 mg, Sodium 360 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 7 g
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
CRUSTLESS SPINACH, MUSHROOM, AND TOMATO QUICHE (KETO)
Skip the crust for a low-carb, keto version of a brunch staple - quiche with fresh spinach, mushrooms, and cherry tomatoes.
Provided by Fioa
Categories Breakfast and Brunch Eggs Quiche
Time 55m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 207.6 calories, Carbohydrate 3.7 g, Cholesterol 131.4 mg, Fat 18.6 g, Fiber 0.6 g, Protein 7.5 g, SaturatedFat 11 g, Sodium 323.8 mg, Sugar 1.3 g
SPINACH & TOMATO CRUSTLESS QUICHE
This recipe is slightly altered from Holly Clegg's "Meals on the Move", so it's meant to be fast and healthy. I only changed the garlic and basil, since I've learned to appreciate fresh ingredients. This is tasty and she says it serves 6. Maybe so, but unless it's an appetizer, I say 4 for a light lunch with some fruit on the side. Looks low carb to me, too.
Provided by GinnyP
Categories Savory Pies
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
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 TOMATO QUICHE (CRUSTLESS)
Easy quiche for anytime. I especially like it for dinner with nothing more than fresh fruit on the side. I often make it with only egg whites and fat-free cottage cheese to lighten it up.
Provided by alijen
Categories Savory Pies
Time 44m
Yield 6 serving(s)
Number Of Ingredients 8
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, OLIVE AND ROSEMARY CRUSTLESS QUICHE
Blistered cherry tomatoes, briny kalamata olives, fresh rosemary and a duo of fontina and Emmentaler add brightness and flavor to this eye-catching Mediterranean-inspired dish. Baked over a layer of toasted breadcrumbs, it has the elegance and appeal of a classic quiche without the effort of making a pastry base.
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 6 to 8 servings (one 9-inch quiche)
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- Spread the tomatoes out in a single layer on a shallow baking pan and toss with 2 tablespoons olive oil. Roast on the top rack for 15 minutes. Add the olives and continue to roast until the tomato skins are dark brown and black in spots, about 10 minutes more. Remove from the oven and reduce the temperature to 350 degrees F.
- Meanwhile, pulse the bread into crumbs in a food processor. Heat 2 tablespoons oil in a large skillet over medium heat; add the breadcrumbs and stir until evenly toasted, about 5 minutes. Evenly spread the crumbs in a 9-inch glass or ceramic pie pan. Place the pan on a baking sheet.
- Wipe out the skillet, add the remaining 2 tablespoons olive oil and the onions and season with 1/2 teaspoon salt. Cook over medium-high heat until translucent and starting to brown, about 4 minutes; add the lemon zest and cook for 1 minute more. Cool slightly.
- Whisk the half-and-half and whole eggs and yolks in a large glass measuring cup. Season with 1/2 teaspoon salt and a few grinds of pepper. Evenly spread the onions in the prepared pan. Combine the Emmentaler and fontina and scatter over the onions. Top with the roasted tomatoes and olives and sprinkle with the rosemary. Pour the custard over the fillings.
- Bake until the quiche is just set in the center, 40 to 50 minutes. Cool completely on a rack before serving.
VEGAN SPINACH & CHERRY TOMATO QUICHE
Enjoy this versatile vegan tart with spinach and tomato. You could use almost any vegetable - try roasted sweet potatoes or caramelised onions or leeks
Provided by Katy Gilhooly
Time 1h25m
Number Of Ingredients 16
Steps:
- Heat the oven to 200C/180C fan/gas 6. To make the pastry, mix the flour and mustard powder with a generous pinch of salt in a large bowl. Drizzle in the olive oil, stirring continuously until evenly dispersed through the flour mixture. Slowly stir in 6-8 tbsp water to bring the pastry together.
- Roll the pastry out between two sheets of baking parchment into a 3mm-thick circle and use it to line a 22cm tart tin. Chill for 20 mins. Line the pastry case with baking parchment and fill with baking beans. Bake for 15 mins. Remove the parchment and beans and bake for another 10 mins until the pastry is golden and dry.
- Reduce the oven temperature to 160C/140C fan/gas 3. For the filling, tip the tofu, nutritional yeast, turmeric, white pepper, onion granules, cornflour and 1 tsp salt into a food processor. Blitz together briefly, then, with the motor running, slowly add the milk until you have a smooth, thick filling (this may take a few minutes). If the food processor starts to strain, add an extra 1 tbsp milk. Scrape the filling into a large bowl and stir in the shredded basil leaves. Taste and adjust the seasoning, if needed.
- Heat the olive oil in a non-stick frying pan and cook the spinach, cherry tomatoes and thyme for 2-3 mins until the spinach has just wilted. Stir most of the tomatoes and spinach into the filling mixture, reserving a few tomatoes for the top of the quiche. Spoon the filling into the pastry case and smooth the surface with the back of the spoon. Press the reserved tomatoes into the top and bake for 30 mins until the quiche is golden and just set in the middle. Leave to cool for a few minutes, then scatter over a few extra basil leaves, slice and serve with a green salad.
Nutrition Facts : Calories 357 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 0.35 milligram of sodium
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