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
CRUSTLESS SPINACH QUICHE WITH BACON & TOMATOES
The most amazing things happen when you go into the kitchen and experiment. I've always maintained that most chefs are really just mad scientists anyway. This recipe begins with a quiche that I've done for years... this time I varied the cheeses, and came up with a flavorful dish that even my uber-picky relatives liked....
Provided by Andy Anderson !
Categories Other Main Dishes
Time 50m
Number Of Ingredients 11
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.
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
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.
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.
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