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
SPINACH MUSHROOM QUICHE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Heat the oil in a large skillet over medium heat. When the oil is hot, add the mushrooms, garlic and thyme. Cook, stirring occasionally, until the mushrooms have browned, 5 to 6 minutes. Season with a pinch of salt and pepper. Remove the skillet from the heat.
- Press the pie crust into a deep, 9-inch tart pan with a removeable bottom (or a deep-dish pie pan). Layer the mushrooms and spinach into the crust and top with the cheese.
- Whisk together the half-and-half, eggs and a good pinch of salt and pepper in a large bowl. Pour the egg mixture into the crust.
- Place the pan on a rimmed baking sheet. Lightly cover the pan with aluminum foil and bake for 45 minutes. Remove the foil and continue baking until the quiche is set and the crust is golden brown, another 10 to 15 minutes. Let the quiche sit for 10 to 15 minutes, then remove from the pan, slice and serve.
LIGHT AND FLUFFY SPINACH QUICHE
Very tasty and fluffy quiche. Easy to prepare. You'll love it. The spinach can be substituted for any fresh or frozen vegetable.
Provided by KRISTINJONI
Categories Breakfast and Brunch Eggs Quiche
Time 1h20m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with foil.
- In a large bowl, whisk together mayonnaise and milk until smooth. Whisk in eggs. Layer spinach, cheese, and onion in pie shell, making several layers of each. Pour in egg mixture. Place quiche on prepared cookie sheet. Cover quiche with foil.
- Bake in preheated oven for 45 minutes. Remove cover, and bake 10 to 15 minutes, or until top is golden brown and filling is set.
Nutrition Facts : Calories 356.2 calories, Carbohydrate 19.9 g, Cholesterol 140.6 mg, Fat 23.2 g, Fiber 2.6 g, Protein 17.9 g, SaturatedFat 6.5 g, Sodium 612.1 mg, Sugar 2.9 g
BEST EVER SPINACH QUICHE
This is the best quiche I have ever made. It is so versaitile. I have done spinach, ham, mushroom! You name it, it works. Great for an easy brunch. You can cut your pie crust with a biscuit cutter and bake mini quiches in a muffin tin for tea parties!
Provided by Adrienne May
Categories Savory Pies
Time 40m
Number Of Ingredients 7
Steps:
- 1. preheat oven to 375
- 2. drain spinach well and spread in bottom of unbaked pie shell. Cover with cheese.
- 3. In a large bowl, beat eggs and add seasonings to taste.
- 4. add milk to egg mixture.
- 5. Pour egg mixture onto spinach and cheese. Sprinkle with nutmeg.
- 6. Bake at 375 until set. approx 35-40 minutes. This recipe is easy to change up the flavors- onion and mushroom, or add 3/4 cups diced ham instead of the spinach.
DIZ'S BEST SPINACH QUICHE EVER! (VEGAN)
Okay, so I know the ingredient list and the directions seem really long, but let me assure you, it is not as difficult as it seems and it is oh so worth it! I served this quiche with a side of steamed cauliflower with a touch of vegan margarine.
Provided by DiZzY
Categories Soy/Tofu
Time 1h5m
Yield 4-8 serving(s)
Number Of Ingredients 17
Steps:
- First, drain the tofu, place in a flat bottom colander or a plate and put another plate on top with something heavy enough to gently press the tofu without smashing it--walk away and go about your business for at least a half hour. Now is also a good time to prep your veggies. Preheat oven to 350 degrees.
- In a skillet on medium heat, add 1 tablespoon of the olive oil and add the onions, mushrooms, and zucchini. Caramelize for about 10 minutes or so.
- When nice and brown, add 1/2 tablespoon of salt and the sherry to deglaze and cook for another minute until dry.
- Remove and place in a medium sized mixing bowl. In the same pan on medium heat, add the rest of the oil and sauté the garlic, basil, thyme, and red pepper flakes for about 3 minutes until the garlic is slightly golden but do not brown!
- Pour garlic concoction into a food processor and crumble the drained tofu on top. Add the vinegar, lemon juice, and the rest of the salt. Puree until really smooth.
- Add to the onion/shroom mixture in bowl.
- Using the same pan once again, sauté the spinach until heated through. Once finished, squeeze all excess water out and add to the tofu mixture, stirring all ingredients together well.
- Smooth down into the "butter" misted pie shell, dust with paprika, and bake for 35-45 minutes until crust is golden brown and tofu is somewhat firm.
Nutrition Facts : Calories 489.9, Fat 33.8, SaturatedFat 7, Sodium 2028.4, Carbohydrate 34.6, Fiber 6.8, Sugar 5.7, Protein 18
THE BEST SPINACH MUSHROOM QUICHE
Made this for Easter, and EVERYONE said it was the best quiche they had ever had. Got it off of allrecipes, and tweaked it. I use the no roll pie crust from this web site, leave it unbaked, and add the ingredients.
Provided by nickie409
Categories Savory Pies
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large dutch oven or pot, melt butter over medium heat. Saute garlic and onion in butter until lightly transparent. Add the mushrooms, and saute until they are fragrant. Add the spinach, and saute until it reduces down (about 4 minutes). Remove and reserve most of the liquid from the pan. Stir in all the italian cheese and all but 1/2 cup of the cheddar. Season with salt and pepper (make sure to taste at this point, as this is the only time you will be able to adjust the salt and pepper). Spoon mixture into pie crust.
- In a medium bowl, whisk together eggs and milk. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture. Add in the set aside liquid if it seems too dry, and mix thouroghly.
- 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 213.7, Fat 18.7, SaturatedFat 11.2, Cholesterol 108.4, Sodium 239.6, Carbohydrate 6.1, Fiber 1.5, Sugar 1.2, Protein 7
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CLASSIC FRENCH SPINACH QUICHE - ONCE UPON A CHEF
From onceuponachef.com
Cuisine American, FrenchTotal Time 1 hr 30 minsCategory Breakfast & BrunchCalories 504 per serving
- 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. Prick the bottom and sides all over with a fork (pricking about an inch apart). Bake until fully cooked and 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.) Don't worry if the crust cracks while baking; see my note below on how to fix it before proceeding. Set aside and turn oven down to 325°F.
- Heat the butter in a small skillet over medium-low heat. Cook the shallots until soft and translucent, about 8 minutes. Do not brown. Set aside to cool.
- Place the cooked pie crust on a baking sheet (this makes it easy to move in and out of oven). Spread the shallots over the bottom of the cooked crust, then sprinkle the shredded Gruyere over top. Scatter the spinach evenly over cheese, breaking up the clumps as best you can. Pour the egg and cream mixture over top.
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