Three Cheese Spinach And Bell Pepper Quichepie Recipes

SPINACH AND CHEESE QUICHE RECIPE

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.

CHEESY SPINACH QUICHE

Steps:

• I like to make sure my pie dough is prepared before I begin the quiche. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step). And here's a time-saving tip- as the crust blind bakes, you can get started on the filling which begins with step 7.
• On a floured work surface, roll out one of the disks of chilled dough (freeze the other for another time). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. Chill the pie crust in the refrigerator for at least 30 minutes. (And up to 5 days. Or freeze for up to 3 months. Cover the pie crust with plastic wrap if chilling for longer than 30 minutes or if you're freezing it. If you freeze it, let it thaw for a couple hours in the refrigerator before continuing.)
• While the crust is chilling, preheat oven to 400°F (204°C).
• Line the chilled pie crust with parchment paper or aluminum foil. (Crunch up the parchment paper first so that you can easily shape it into the crust.) Fill with pie weights or dried beans. Bake until the edges of the crust are starting to brown, about 15-16 minutes. Remove pie from the oven and carefully lift the parchment paper/aluminum foil (with the weights) out of the pie. Prick holes all around the bottom crust with a fork. Return the pie crust to the oven and bake until the bottom crust is just beginning to brown, about 7-8 minutes.
• Remove crust from the oven. (You can partially pre-bake the crust up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.)
• Reduce oven temperature to 350°F (177°C).
• If your frozen spinach is not already thawed, thaw it in the microwave per box directions. Drain the spinach in a colander while you prepare the rest of the ingredients.
• Place sliced mushrooms in a skillet coated with 1 teaspoon olive oil or nonstick spray, add the garlic, and a sprinkle of salt and pepper. Turn the heat on to medium-high and sauté the mushrooms until they release all of their moisture and no more water remains on the bottom of the skillet, about 6-7 minutes.
• Whisk the eggs, milk, and parmesan cheese together until combined. Sprinkle with a pinch of salt and pepper. Set aside.
• Blot and squeeze the rest of the water out of the thawed spinach. Spread spinach on warm pre-baked pie crust. Add the cooked mushrooms and shredded cheeses. Pour the egg mixture on top. If desired, sprinkle the top lightly with more parmesan cheese and/or salt and pepper.
• Bake the quiche until the center is just about set, about 50-60 minutes. Don't over-bake. Use a pie crust shield to prevent the pie crust edges from over-browning. Cool for 15 minutes before slicing and serving. Or you can cool the quiche completely before serving- it's fantastic at room temperature!
• This quiche makes great leftovers! Cover tightly and store in the refrigerator for up to 4 days.

QUICHE WITH RED PEPPERS AND SPINACH

Steps:

• Preheat oven to 350 degrees.
• Heat oil over medium heat in a large, heavy skillet and add onion. Cook, stirring, until tender, about 5 minutes, and add a generous pinch of salt, the garlic, peppers and thyme. Cook, stirring often, for 5 minutes, then turn the heat to medium low and continue to cook for 5 to 10 minutes more, until peppers are very tender and sweet.
• Turn up heat to medium-high and, a handful at a time, add spinach and stir until each handful wilts. If there is liquid remaining in the pan turn up the heat and stir while you let it cook off. Remove from heat and transfer to a bowl. If you are making filling a day ahead, refrigerate uncovered.
• Beat together egg yolks and eggs in a medium bowl. Set tart pan on a baking sheet for easy handling. Using a pastry brush, lightly brush bottom of the crust with some of the beaten egg and place in oven for 5 minutes.
• Add salt (I use 1/2 teaspoon), pepper, and milk to the remaining eggs and whisk together.
• Spread pepper and spinach mixture in an even layer in the crust. Stir together cheeses and sprinkle in an even layer on top. Very slowly pour in the egg custard over the filling. If your tart pan has low edges, you may not need all of it to fill the shell, and you want to avoid the custard spilling over. Place quiche, on baking sheet, in the oven and bake for 30 to 35 minutes, until set and just beginning to color on the top. Remove from oven and allow to sit for at least 10 minutes before serving. Serve hot, warm or room temperature.

SAUTEED SPINACH AND PEPPERS

Steps:

• In a large skillet, heat oil over medium-high heat. Add red pepper; cook and stir for 1 minute. Add onion and garlic; cook 1-1/2 minutes longer or until onion is tender. Add remaining ingredients; cook and stir for 1-2 minutes or until spinach is just wilted.

SPINACH QUICHE

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.

THREE-CHEESE SPINACH AND BELL PEPPER QUICHE/PIE

Steps:

• Unfold pastry sheet onto a lightly floured surface.
• Roll into a 13-inch square.
• Place in a lightly greased 9-inch deep-dish pie plate; fold edges under then crimp.
• Prick the pastry with a fork.
• Place in the freezer for at least 15 minutes to make the pastry firmer.
• Bake in a 400°F oven for 12 minutes.
• Let cool on a wire rack.
• Reduce the oven temperature to 350°F.
• Cook the spinach in boiling water for about 8 minutes; drain, cool then squeeze out any excess moisture with hands.
• In a bowl combine the spinach, whipping cream, eggs, salt, pepper and cayenne; mix well to combine.
• Sprinkle the mozzarella cheese, cheddar cheese and chopped onion into the bottom of the pastry shell, then top with the spinach mixture.
• Sprinkle the feta cheese on top of the spinach mixture.
• Bake uncovered in a 350°F oven for about 50-55 minutes or until set.
• Let stand for about 30 or more minutes before slicing (don't attempt to slice before the 30 minutes or it will run all over!).

SPINACH-CHICKPEA QUICHE WITH BELL PEPPERS

Steps:

• Place a baking sheet on the lowest oven rack; preheat to 425 degrees F. Heat 1 tablespoon olive oil in a large skillet over high heat. Add the chickpeas, spinach, scallion whites, coriander, 1/4 teaspoon salt and a few grinds of pepper. Cook, tossing, until the spinach wilts, about 2 minutes. Transfer the mixture to a colander to drain; let cool slightly. Wipe out the skillet and reserve.
• Whisk the eggs, half-and-half, lemon zest, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread the spinach mixture in the pie crust and top with the cheese; pour in the egg mixture. Bake on the hot baking sheet until the eggs are set and lightly browned on top, about 30 minutes.
• Meanwhile, heat the remaining 1 tablespoon olive oil in the reserved skillet over medium-high heat. Add the bell peppers and season with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until golden, about 3 minutes. Add 2 tablespoons water; cover and cook until the bell peppers soften, about 2 minutes. Stir in the scallion greens, then remove from the heat. Add the lemon juice and toss. Cut the quiche into wedges; serve with the bell peppers.

EASY CHEESY SPINACH AND HAM QUICHE PIE

Steps:

• Preheat oven to 375 degrees.
• Spray pan with PAM and cook mushrooms, onions and ham until onions are tender.
• Thaw spinach and squeeze out excess water. Add to pan.
• In a large bowl, mix mayo, milk, eggs and cheddar cheese.
• Cool hot mixture slightly and add to bowl with liquids.
• Pour into pie shell and top with parmesan cheese.
• Bake for 45 minutes until set and golden brown. Enjoy!

FETA AND ROASTED BELL PEPPER QUICHE

Steps:

• Preheat oven to 375 degrees. In a small skillet saute onion and garlic in a little oil until tender, set aside to cool.
• In a medium mixing bowl stir together eggs, milk, salt, pepper, bell pepper, cheese, and the cooked onion and garlic. Pour into pie shell. Bake until a knife inserted into the center comes out clean, 40 to 50 minutes.

SPINACH AND CHEESE QUICHE

Steps:

• Preheat oven to 350°F.
• Mix the salt, pepper, and cheeses in a medium bowl. Place the pie crust in a 9 inch deep dish pie plate. Place cheese mixture on the crust.
• Heat the oil in a skillet over medium heat, and cook the onions until tender. Mix in the garlic and spinach and cook until the spinach has wilted.
• Place the spinach over the cheese in the pie shell. Mix the eggs and half and half in a bowl. Pour over the spinach and top with a bit of extra cheese if desired.
• Bake for 45 minutes, or until the top of the quiche begins to lightly brown.

THREE CHEESE SPINACH PIE

Steps:

• Combine rice and boiling water in a 9" plate.
• Cover and let stand 5 minutes.
• Stir in salt, mozzarella and egg and use spoon to press and form into a pie shell.
• Combine spinach, feta cheese, onion and eggs.
• Mix well.
• Pour mixture into rice shell.
• Top with tomato slices and sprinkle with parmesan.
• Bake at 400 degrees for 45-60 minutes, depending on oven.
• OR microwave at HIGH for 10 minutes and let stand for 3 minutes before serving.