VEGETARIAN SPINACH QUICHE
This is a simple, delicious, and healthy vegetarian dish! Quiche is basically a pie filled with egg custard, and sometimes vegetables, meat or cheese. I used my Better Homes and Gardens cookbook as reference for this recipe, but I changed a few things. I wish I could include a picture, but we ate it all too fast! Enjoy (: *Quiches can be filled will all kinds of things, including peppers, broccoli, and ham. Just be sure to keep the 4 eggs to 1 1/2 c. milk ratio for the custard.
Provided by cm.jakubowski
Categories Savory Pies
Time 1h30m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees. Unroll the pastry dough and press it into a 9-inch pie pan. (You do not need to grease the pan.) Fold the edges of the pastry over and crimp.
- Cover the pastry with a double layer of aluminum foil, and bake for 8 minutes. Then, remove the foil and bake for 4 more minutes. You do not need to prick the pastry - it's okay if it bubbles a little. Remove the pie crust from oven and reduce heat to 325 degrees.
- Meanwhile, following the directions on the package, fry the bacon in a skillet. Remove bacon from skillet, break into bite-size pieces, and set aside. Heat up the diced onions in the excess oil from the bacon, or add oil if needed. The onions don't need to be fully sauteed, just cook them over medium heat for a couple minutes to soften them up a bit.
- Next, drain the spinach, squeezing all of the excess water out. Beat the eggs in a large bowl, and add milk, bacon pieces, onion, spinach, salt, pepper, and nutmeg. In a separate bowl, mix together cheese and flour, then add this to the egg mixture.
- Line the crimped outer edges of the pie crust with foil. Pour the egg mixture into the warm crust. Bake for 45 minutes, or until egg mixture feels firm and set, crust is golden brown, and toothpick comes out clean.
Nutrition Facts : Calories 488.3, Fat 30.7, SaturatedFat 10.4, Cholesterol 239.1, Sodium 825.5, Carbohydrate 32.5, Fiber 3.4, Sugar 4.7, Protein 21.4
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
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