Crustless Spinach Cheese Quiche Recipes

Steps:

• In a large skillet, saute onion and mushrooms in oil until tender. Add spinach and ham; cook and stir until the excess moisture is evaporated. Cool slightly. Beat eggs; add cheese and mix well. Stir in spinach mixture and pepper; blend well. Spread evenly into a greased 9-in. pie plate or quiche dish. Bake at 350° for 40-45 minutes or until a knife inserted in center comes out clean.

Steps:

• In a nonstick skillet over medium-high heat, heat oil.
• Add onion and cook, stirring, for 5 minutes, or until translucent.
• Add spinach and stir until moisture has evaporated, about 3 minutes longer.
• Sprinkle cheese evenly in 9-inch pie plate coated with cooking spray.
• Top with spinach mixture.
• In medium bowl, whisk together egg whites, egg, cottage cheese, cayenne, salt and nutmeg.
• Pour egg mixture evenly over spinach.
• Bake at 375°F for 30 to 40 minutes or until set.
• Let stand 5 minutes, then cut into wedges and serve.

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, table cream, cheese, salt and pepper.
• Add spinach mixture and stir to blend.
• Bake in preheated oven until eggs have set, about 30 minutes.
• Let cool for 10 minutes before serving.

Steps:

• Preheat the oven to 375.
• Heat oil in a skillet, add onion, saute until soft.
• Add fresh spinach and chicken broth (or water) and toss until wilted but not mushy.
• whisk flour with milk until smooth.
• Add nutmeg, salt and pepper.
• Whisk in 6 eggs.
• Stir in all cheeses with the spinach and onion mixture.
• Pour everything into a greased 8x8 or 9x9 baking dish.
• Bake 45-55 minutes until puffed up and set.

Steps:

• Preheat oven to 180°C.
• Thaw (or lightly steam) and squeeze spinach, set aside.
• Chop and saute onion. Set aside to cool.
• Beat eggs in bowl, add 3 cheeses, pepper and dill.
• Add spinach and onion. Mix well.
• Pour into greased medium sized baking dish, and bake for 30-35 mins or until puffed slightly and set to touch.
• Leave to rest on bench for 5 mins before cutting.
• Serve with crisp garden salad and maybe a nice white wine.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9 inch pie or quiche pan.
• Place spinach in a small saucepan. Cook over medium heat, stirring occasionally until soft. Drain off any remaining liquid. Stir in green onions, eggs, cottage cheese and Cheddar cheese. Pour mixture into prepared pan.
• Bake uncovered in preheated oven for 45 minutes. Remove from oven and sprinkle with crushed croutons. Return to oven and bake for an additional 15 minutes, until eggs are set.

Steps:

• Preheat the oven to 325°F. Spray an 8 by 8-inch baking dish with cooking spray. Unwrap the spinach and put it, box and all, on a plate. Microwave and cook on high power for 4 minutes. Allow it to cool and remove it from the box. Squeeze out all of the liquid out of the spinach and put it into a medium bowl. Combine the eggs, sour cream, cottage cheese, Parmesan, flour, salt, and pepper, in a medium bowl. Stir together, or blend in food processor until the mixture is smooth, about 1 minute. Pour the mixture into the bowl with the spinach. Add the Cheddar and blend with a spoon until well mixed. Pour the spinach mixture into the baking dish and smooth out the top. Bake until set, about 45 minutes. Remove the baking dish from the oven. It will be puffed up, but will fall slightly as it cools. Allow it to cool, then, refrigerate. Cut it into squares and serve.

Steps:

• Preheat the oven to 325 degrees F. Spray an 8 by 8-inch baking dish with cooking spray.
• Microwave the creamed spinach according to package directions, but only enough to thaw it so that it can be mixed with ingredients, if it is too hot it will cook the egg as it is mixed in . Set aside.
• Combine the eggs, sour cream, milk, Parmesan, flour, salt, and pepper, in a medium bowl. Stir together, or blend in food processor until the mixture is smooth, about 1 minute. Add creamed spinach and the Cheddar and blend with a spoon until well mixed. Pour the spinach mixture into the baking dish and smooth out the top.
• Bake until set, about 45 minutes. Remove the baking dish from the oven. It will be puffed up, but will fall slightly as it cools.

Steps:

• Heat oven to 325ºF.
• Reserve 2 Tbsp. each onions and tomatoes. Cook bacon in large skillet until crisp. Remove bacon from skillet; drain on paper towels. Add oil and mushrooms to same skillet; cook and stir 2 min. on medium heat or until mushrooms are tender. Remove from heat. Cut bacon into bite-size pieces. Add to skillet with remaining onions and tomatoes; mix well.
• Whisk eggs, sour cream, spinach and pepper sauce until blended; pour into 13x9-inch baking dish sprayed with cooking spray. Top with vegetable mixture and cheese.
• Bake 30 min. or until center is set; top with reserved onions and tomatoes. Let stand 5 min. before cutting to serve.

Steps:

• Cook bacon (as crispy as you like) and crumble. Drain on paper towels to absorb excess grease and set aside.
• Saute onion just a bit so they won't be crunchy in your quiche. Place with bacon on yor paper towel.
• In a bowl, beat eggs. Add cheeses, milk, salt and pepper. Mix well.
• Mix in bacon and onions. Stir in spinach.
• Put in sprayed 9 inch pie pan or 8x8 baking dish.
• Bake at 350 for 40 minutes or until toothpick inserted into quiche comes out clean.