LIGHT AND FLUFFY SPINACH QUICHE
Very tasty and fluffy quiche. Easy to prepare. You'll love it. The spinach can be substituted for any fresh or frozen vegetable.
Provided by KRISTINJONI
Categories Breakfast and Brunch Eggs Quiche
Time 1h20m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with foil.
- In a large bowl, whisk together mayonnaise and milk until smooth. Whisk in eggs. Layer spinach, cheese, and onion in pie shell, making several layers of each. Pour in egg mixture. Place quiche on prepared cookie sheet. Cover quiche with foil.
- Bake in preheated oven for 45 minutes. Remove cover, and bake 10 to 15 minutes, or until top is golden brown and filling is set.
Nutrition Facts : Calories 356.2 calories, Carbohydrate 19.9 g, Cholesterol 140.6 mg, Fat 23.2 g, Fiber 2.6 g, Protein 17.9 g, SaturatedFat 6.5 g, Sodium 612.1 mg, Sugar 2.9 g
SPINACH AND CHEDDAR SOUFFLE
Provided by Ina Garten
Time 40m
Yield 2 to 3 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Butter the inside of a 6 to 8-cup souffle dish (6 1/2 to 7 1/2 inches in diameter by 3 1/2 inches deep) and sprinkle evenly with Parmesan.
- Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, the nutmeg, cayenne, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.
- Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Cheddar, 1/4 cup of Parmesan and the spinach and transfer to a large mixing bowl.
- Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.
- Whisk one quarter of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.
CHEESE SOUFFLE QUICHE
Rich, mouth watering, and fancy enough for guests. I have served this for breakfast, dinner, brunch, parties, you name it; it's always a hit.
Provided by Patricia Cox
Categories Savory Pies
Time 1h45m
Number Of Ingredients 7
Steps:
- 1. Crust: 1 C All purpose flour 1/3 C Shortening 3 tbsp Cold water 1/4 tsp Sea salt In a large mixing bowl add flour, shortening, sea salt, and cold water. With a dough cutter, mix dough well until it rolls into a ball. Remove pie crust dough and rolls into a ball. Flour table top or counter top and place dough in the center. Add flour to top of dough and roll out with a heavy rolling pin until large enough to cover a deep dish pie pan. Press into place.
- 2. Filling: In a large mixing bowl add eggs, heavy cream, sea salt, black pepper, and cayenne pepper. Mix on high until mixture is light and creamy.
- 3. Add to bottom of crust: Shredded cheese and chopped onion. Pour egg mixture over the top. Bake at 450 degrees for 15 minutes. Decrease temp to 300 degrees and bake for an additional 30 to 50 minutes. Use a knife to check center of quiche. It should come out clean. Let the quiche stand for an additional 10 minutes after being pulled from the oven. Serve hot.
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