CRUSTLESS SWISS CHARD QUICHE
I have been working on perfecting the perfect crustless quiche recipe for years. I always use spinach, but I bought some Rainbow Swiss Chard at the local farmer's market today, and I thought I'd give it a try in quiche. I used Rainbow Chard (pink/yellow/white/orange stems---- BEAUTIFUL), but you can use any chard (or try substituting other greens) I do notice that fresh greens give a much better taste than frozen greens though!
Provided by Keeferop
Categories Savory Pies
Time 1h
Yield 1 quiche, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Wash and dry swiss chard. Cut off the very ends of the stems. Roughly chop (leaving stems intact) the chard.
- Add onion and Chard to the oil and saute until stems are tender (do not overcook). Add salt & pepper to taste.
- Meanwhile, grate 2.5 cups of cheese. Use whatever varieties you want/have. Be creative! I used Swiss, Cheddar, Parmesan, and Cojito.
- Wisk eggs. Add milk and cheese. Fold in the onion/chard mixture. Add salt & pepper to taste, if necessary.
- Pour into a pie dish that has been sprayed with nonstick cooking spray.
- Bake for 35-45 minutes or until golden brown and no liquid seeps when you poke it with a knife.
Nutrition Facts : Calories 177.5, Fat 11.7, SaturatedFat 6.3, Cholesterol 116.2, Sodium 446.2, Carbohydrate 6.4, Fiber 0.5, Sugar 0.7, Protein 11.8
VEGAN SPINACH QUICHE
Make and share this Vegan Spinach Quiche recipe from Food.com.
Provided by hipbonez
Categories Vegan
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook spinach until just soft.
- Cook onion and garlic until golden, and add veggie and heat through.
- In blender, puree tofu, soymilk, mustard, salt, nutmeg, pepper, and soy cheese, until smooth. Pour into large bowl and add the onion and veggie mixture.
- Combine well.
- Pour into pre-cooked pie shell, and bake at 400 degrees for 35-40 minutes or until quiche is set.
- Allow to sit for 5 minutes before cutting.
Nutrition Facts : Calories 199.4, Fat 10.8, SaturatedFat 1.8, Sodium 510.3, Carbohydrate 17.8, Fiber 3.2, Sugar 1.7, Protein 10.5
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
VEGAN SPINACH-MUSHROOM QUICHE
My friends and family are always getting on me to publish my recipes; I don't really use them, nor do I regularly remember even what I put into my dishes. I took this dish to a vegan potluck last night, and it disappeared in seconds. This morning I was awoken at gun point (exaggerated for dramatic effect) to post this recipe.... So, I thought it wise of me to comply. This recipe takes me about an hour of prep time, and about an hour to cook. There are shortcuts one may take to cut down on the prep time, but the first time, I suggest leaving ample time to prepare. I have used a variety of nuts for this recipe, all working out well (this last time I ran out of sesame seeds, so I used 2 tbsp of my tamari roasted pumpkin seeds, and 1 tbsp of raw pecans). I also like to make my dishes gluten free for potlucks, so I used ½ cup of blue corn meal, and ½ garbanzo flour in place of the whole wheat pastry flour, the taste was amazing, but a little more crumbly then whole wheat pastry flower. Finally, I really recommend using sesame oil, but realizing it is expensive, olive oil will work.
Provided by Starvin Vegan
Categories One Dish Meal
Time 2h
Yield 1 Quiche, 4-6 serving(s)
Number Of Ingredients 24
Steps:
- Preheat the over to 350°F.
- To make the crust, spread the oats and sesame seeds/nuts of your choice on a baking sheet and toast in the oven for ~10 minutes.
- Transfer the toasted oats and sesame seeds to the bowl of a food processor fitted with a metal blade (I use my blender, but it is boss). Add the flour, baking powder, salt, and pepper, and process until the oats are finely ground.
- In a medium bowl, whisk together the soy milk and oil. Using a wooden spoon, mix in the dry ingredients to form a dough.
- Lightly brush a 9-inch or 10-inch pie with oil. Put the dough into pan, place a piece of plastic wrap on the dough and press down evenly, making sure to fill in the fluted sides of the pan. Trim the tart of any excess dough and refrigerate while you make the filling.
- To make the filling, in a wide saute pan over medium heat, warm 2 tablespoons of the oil. Add the onion and mushroom, raise the heat to high, and saute for 10 to 12 minutes, stirring and shaking, and depending on how much of the left over wine you have chosen to drink, flipping the pan until the vegetables are caramelized. Add the wine and scrape up any brown bits from the bottom of the pan with a wooden spoon. Season with 1/2 teaspoon of the salt and continue to cook until relatively dry (excess moisture gone). Using a rubber spatula, scrape the vegetables into a mixing bowl and set aside.
- In a small saucepan over medium heat, warm the remaining 5 tablespoons of oil. Add the garlic, basil, thyme, and red pepper flakes. Simmer gently for 3 to 4 minutes or until the garlic is golden. Do not let the garlic brown or it will become bitter (I mean that, I will find you)! With a rubber spatula, scrape the garlic oil into the bowl of a food processor or blender.
- Crumble the tofu into the bowl of the food processor. Add the lemon juice, vinegar, turmeric, and remaining 1 teaspoon of salt and puree until smooth. With a rubber spatula, scrape the puree into the mushroom-onion mixture.
- Remove and discard the tough stems of the spinach (not completely necessary but a fancy touch none the less). Wash the leaves in a large bowl with several changes of cold water. Transfer the spinach to a pot and cook covered, over high heat for several minutes, just until wilted. Drain in a colander and rinse under cold water to arrest the cooking. Drain well and squeeze dry. Transfer the spinach to a cutting board and chop fine (this is important, going for flakes here, not stands). Add the spinach to the rest of the filling and stir well to combine.
- Fill the tart shell with the tofu and vegetable mixture and smooth the top with the back of a spoon. Dust with Paprika and some vegan cheese if you would like. Bake for 45 to 50 minutes, until firm.
- Let the tart cool for 8 to 10 minutes before slicing and serving.
Nutrition Facts : Calories 746.1, Fat 52.8, SaturatedFat 7.8, Sodium 1557, Carbohydrate 50.6, Fiber 13.3, Sugar 5.5, Protein 25.4
SPINACH AND RED CHARD QUICHE
An excellent tofu quiche. You would never know it did not have eggs.
Provided by Melissa Richter Ayers
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h10m
Yield 5
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bake pie crust until lightly browned. Meanwhile, place spinach and Swiss chard in a steamer over 1 inch of boiling water, and cover. Lightly cook, about 5 minutes.
- Heat oil in a large skillet over medium heat and saute onions and garlic. When onions become transparent add spinach and chard. Stir in curry powder, parsley, salt and pepper. Saute until spinach and chard reduce, then add mushrooms and capers. Stir and remove from heat.
- In a blender or food processor, combine tofu, milk, nutmeg, cinnamon, cardamom and Parmesan cheese. Process until smooth and creamy. Pour over vegetables and mix well. Transfer mixture to the pie crust.
- Bake in preheated oven for 20 minutes. Remove from oven and sprinkle top with Cheddar cheese. Bake for 10 more minutes, or until cheese is lightly browned.
Nutrition Facts : Calories 441.7 calories, Carbohydrate 28.7 g, Cholesterol 20.9 mg, Fat 27.7 g, Fiber 6.4 g, Protein 23.5 g, SaturatedFat 8.5 g, Sodium 815.7 mg, Sugar 3.1 g
SWISS CHARD QUICHE
Vacherin Cheese is made in the Valais region of Switzerland - it is semi-hard, with a coarse, greasy brown rind and a pale yellow paste with a scattering of holes. It has a rich nutty flavour, a little like Italian fontina. Food.com must have never heard of Vacherin cheese (wouldn't let me list as such), so I listed as Fontina. The original recipe comes from the Seattle Times, March 2011.
Provided by BakinBaby
Categories Breakfast
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet over medium high , cook bacon until just turning cirspy (5 minute or so), if there is lots of grease, drain some off; add swiss chard and onions cook until tender, set aside to cool for 10 minute use a slotted spoon to drain excess liquid.
- In a medium bowl, whisk eggs, half and half, salt pepper and thyme.
- Add shredded cheese to chard and bacon, transfer to prepared pie crust, pour the egg mixture into the crust, stir gently to eliminate any large clumps or air bubbles.
- Bake for 20 minute at 400 degrees.
- Reduce oven temperature to 325, bake until center is set, about another 40 min, allow to cool for 15 minute before slicing.
- Serve warm or cool.
VEGAN SPINACH & CHARD QUICHE
This can also be made with cow milk ingredients, but I don't think it is as tasty & I am a meat eater. If you did not know, you would swear there were eggs in this.
Provided by Chandra M
Categories Savory Pies
Time 55m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F
- Bake pie crust until lightly browned.
- You may need to prick with a fork to prevent bubbling.
- Meanwhile, place spinach and Swiss chard in a steamer over boiling water and cover.
- Lightly cook, about 5 minutes.
- Heat oil in a large skillet over medium heat and saute onions, garlic, and red portions of chard.
- When onions become transparent add greens and bell pepper.
- Stir in curry powder, parsley, salt and pepper.
- Saute until greens reduce, then add capers.
- Stir and remove from heat.
- In a blender, combine tofu, soy milk, nutmeg, cinnamon, cardamom and Parmesan cheese.
- Process until smooth and creamy.
- Pour over vegetables and mix well.
- Transfer mixture to the pie crust.
- Bake in preheated oven for 20 minutes.
- Remove from oven and sprinkle top with Cheddar cheese.
- Bake for 10 more minutes, or until cheese is lightly browned.
Nutrition Facts : Calories 97, Fat 5.2, SaturatedFat 0.9, Sodium 346.4, Carbohydrate 8, Fiber 2.9, Sugar 2.3, Protein 7.4
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