QUICK SPINACH QUICHE
This quiche is so delicious and easy to make in addition to being budget friendly. We never have leftovers, even with several picky eaters in the house!
Provided by B's Kitchen
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h20m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Line two 9-inch pie plates with crusts. Cover crusts with a double layer of aluminum foil and a layer of pie weights or dried beans.
- Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights; continue baking until the crust sets, about 5 minutes more. Let crusts cool briefly. Reduce oven temperature to 350 degrees F (175 degrees C).
- Sprinkle cheese, spinach, and onion evenly onto the crusts. Whisk eggs, milk, salt, and pepper together and divide evenly between the crusts.
- Bake in the center of the preheated oven until golden brown and firm in the centers, about 45 minutes.
Nutrition Facts : Calories 309.6 calories, Carbohydrate 15 g, Cholesterol 154.9 mg, Fat 21.5 g, Fiber 1.7 g, Protein 14.6 g, SaturatedFat 9.4 g, Sodium 386.5 mg, Sugar 2.4 g
MINI SPINACH AND MUSHROOM QUICHE
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Lightly coat a 12-cup nonstick muffin pan with nonstick cooking spray.
- Mist a large nonstick skillet with more nonstick cooking spray and put over medium heat. Add the turkey bacon and cook turning frequently until crisp, about 8 minutes. Transfer to a cutting board and coarsely chop.
- In the same skillet, heat the oil. Add the mushrooms, shallot, and season to taste with salt and pepper. Cook until shallots are soft and the mushrooms are dry and lightly browned, about 10 minutes. Remove from the heat and stir in the baby spinach and nutmeg until the spinach is just wilted, but still bright green, 2 minutes. Set aside to cool slightly.
- Meanwhile, whisk the eggs, egg whites, milk, and salt and pepper until well combined. Stir in the cheese. Divide the egg mixture evenly between the muffin tins, filling them about halfway. Top evenly with the mushroom and spinach mixture and then the chopped bacon.
- Bake until the quiches are well risen, golden brown and set, 20 to 25 minutes. Cool in the pan 5 minutes and then transfer to a wire rack. Serve warm or at room temperature with greens.
Nutrition Facts : Calories 180, Fat 11.5 grams, SaturatedFat 4 grams, Cholesterol 162 milligrams, Sodium 538 milligrams, Carbohydrate 6 grams, Fiber 1 grams, Protein 14 grams
MINI SPINACH, BACON, CHEESE QUICHES
A delicious, crust-free mini quiche perfect to use when you have a little leftover bacon and fresh spinach. Choose good quality cheeses freshly grated (I used Beecher's Marco Polo in place of mozzarella and Parmesano-Reggiano) and these will be even better. Prep time is if you are using leftover bacon.
Provided by griffjs
Categories Breakfast
Time 55m
Yield 10 mini-quiches, 3-4 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet over medium heat cook the onions in bacon grease OR olive oil until tender.
- Add spinach and seasonings and stir. Turn heat up to medium high to cook off spinach moisture. This will take only a couple of minutes; you want spinach just wilted and still bright green.
- Remove from heat and stir in bacon. Allow to cool for at least 10 minutes.
- Combine cheeses in a large bowl.
- Add eggs and stir until well blended.
- Add cooled spinach mixture. Stir to combine.
- Divide mixture evenly among 10 lightly greased muffin cups. Fill other two empty cups 1/2 full of water (to allow for even cooking).
- Bake at 350 for 40 minutes until filling is set.
- Let stand for 10 minutes, then run a thin knife around edges to release.
- Serve warm.
CRUSTLESS SPINACH QUICHE
I serve this in the summer for brunch with a side of sausage links and a fresh fruit bowl!
Provided by ANY14TNS
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 50m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 309.5 calories, Carbohydrate 4.8 g, Cholesterol 209.2 mg, Fat 23.7 g, Fiber 1.6 g, Protein 20.4 g, SaturatedFat 12.5 g, Sodium 545.6 mg, Sugar 2.1 g
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MINI SPINACH QUICHE RECIPE FOR BRUNCH OR ON THE GO
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4.4/5 (26)Category BreakfastCuisine FrenchTotal Time 35 mins
- Sautee chopped bacon and onions in a skillet until the onions are translucent and the bacon is cooked through. Drain off any excess bacon grease and allow to cool.
- Whisk the eggs well, and then whisk in the sour cream, salt, pepper, and nutmeg. Fold in the cooked and cooled bacon and onion mixture, thawed spinach, and mozzarella cheese.
- Spray 16 muffin cups with cooking spray or grease with butter, and press one triangle of crescent roll dough into each cup, sealing any holes, to form the crusts. Then fill each crust with about 3 tablespoons of the egg mixture.
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4.5/5 (14)Category BreakfastCuisine FrenchTotal Time 55 mins
- Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray. Remove 1 pie crust from pouch; place flat on work surface. With 2 1/2-inch round cutter, cut 12 rounds. Press rounds in bottoms and up sides of 12 mini muffin cups. Repeat with second pie crust.
- In 10-inch skillet, heat olive oil over medium heat. Add spinach; cook and stir until wilted, about 5 minutes.
- In medium bowl, beat eggs. Stir in whipping cream, cheese, pepper, green onions and cooked spinach. Spoon about 1 tablespoonful mixture into each crust-lined cup.
- Bake 20 to 25 minutes or until puffed and crust edges are golden brown. Cool 5 minutes. With tip of knife, loosen and remove quiches from cups.
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5/5 (2)Category AppetizerCuisine FrenchTotal Time 1 hr
- Heat oven to 350°F. Spray 48 mini muffin cups with cooking spray. On lightly floured surface, roll each crust into 12-inch square; cut each square into 24 pieces. Shape into balls; press in muffin cups.
- In 12-inch skillet, melt butter over medium heat. Cook onion, green onions and parsley in butter, stirring occasionally, until tender. Add spinach; cook 2 minutes. Stir in Worcestershire sauce, salt and pepper. Remove from heat.
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